Cooking the best steak

[Brett]

Originally Posted by caspian

minus all the flavour of the bone, which is pretty much the only advantage of a t-bone.

Leave it in the pan with the meat, make an au jus.

[Active Snail]

Heston Blumenthal is hilarious in his tips and advice, everything takes fucking days to do and i dont work like that. In that video, he says you should let the steak sit raw in your fridge on a cake rack for 2 days... 2 days before i can even look at cooking the thing i have to sit it in the fridge amongst everything else

Its always been my beef with him, hes awesome but i frankly dont have days to prepare meat, sauces, cakes and shizz in advance.

[bobfranklin]

Originally Posted by Active Snail

Heston Blumenthal is hilarious in his tips and advice, everything takes fucking days to do and i dont work like that. In that video, he says you should let the steak sit raw in your fridge on a cake rack for 2 days... 2 days before i can even look at cooking the thing i have to sit it in the fridge amongst everything else

Its always been my beef with him, hes awesome but i frankly dont have days to prepare meat, sauces, cakes and shizz in advance.

That's just to mini dry age the steak, it won't make enough of a difference to it to matter. The turning constantly idea does actually work but I'm more of a "it's on, let it sit for 2/3rds total time then flip, finish, rest, eat"

[NSanity]

Originally Posted by Active Snail

Its always been my beef with him, hes awesome but i frankly dont have days to prepare meat, sauces, cakes and shizz in advance.

The trick with Heston is pretty much to take techniques and blend them into what you do.

Obviously a 10 hour roast chicken every night doesn't work practically. But you can do components of that dish and method that improves your own cooking.

[Uncle-Fester]

I get those big arse flinston cut steaks like 4 cm thick, massage some garlic seaonsing into it get my pan hot as fuck with a but of butter throw it on for about 1 min each side then in the oven for around 10 mins. Perfect medium rare with a crispy outer.

[Widman]

I haven't read the rest, but for the perfect medium rare steak (no matter how thick) you need one of these:

Cast Iron Griddle Pan

And some of this:
For medicinal purposes only

1) Let the steak warm up to room temp - so the middle isn't too cold
2) Make sure the pan is hot
3) Flip the meat as soon as you can just see beads of blood seeping out of the top surface
4) Take it off when the blood seeps out the cooked surface
5) Let it sit for 5-10 minutes

The seeping juices are the key! Doesn't matter how thick the steak is.

[Deliverancexx]

Well I cooked the Heston way, everyone said it was great, but I'm not really taking that with too much salt.
I had a porterhouse and it was pretty good. I was amazed at the pre salted worked! Salted it and came back 15 mins later and there was literally drops of moisture on it that I was able to dab off. That's going to be a part of my steak cooking routine from now on for sure.

[Madengineer]

Just about to try out the Hestons method. Got a real good steak from the butchers today

Holy shit the smoke!

First steak turned out beautifully! Second steak not so much.

Pics. Not the original steak I planned to use It was put in the freezer.


Click to view full size!

Turned out tender and juicy

[icewind]

Originally Posted by Deliverancexx

Well I cooked the Heston way, everyone said it was great, but I'm not really taking that with too much salt.
I had a porterhouse and it was pretty good. I was amazed at the pre salted worked! Salted it and came back 15 mins later and there was literally drops of moisture on it that I was able to dab off. That's going to be a part of my steak cooking routine from now on for sure.

try waiting a bit longer. 40mins+.

Within 5 minutes Salt is drawing the moisture out of the steak = dryer steak.

After 30mins-1hour depending on the thickness of steak, the salty brine should be reabsorbed back into the steak = retaining moisture and a flavourful steak.

easy way to think about it:

Salting:
30mins to 1hour Plus+ before=
2mins to 30mins=
Immediately before cooking=

[Mau1wurf1977]

I watched a lot of "making a steak videos" and the important things show up in most videos.

For me they are:

- Take out steak and let it warm up to the room temperature
- Get the pan smoking hot
- Oil onto the steak not in the pan
- I also season with pepper and salt just before putting it in
- DON'T OVERCOOK Less is more (1.5m - 2m per side)
- Turn it once
- Turn it again for resting
- Let it rest
- Warm your plate in the microwave

Enjoy

[icewind]

http://www.seriouseats.com/2011/03/t...ct-steaks.html

Found it a good read re: salting and searing.

[The King]

Cooked my steak Heston style last night... Was fantastic, one of the best I've ever had.

[bobfranklin]

Originally Posted by Mau1wurf1977

I watched a lot of "making a steak videos" and the important things show up in most videos.

For me they are:

- Take out steak and let it warm up to the room temperature
- Get the pan smoking hot
- Oil onto the steak not in the pan
- I also season with pepper and salt just before putting it in
- DON'T OVERCOOK Less is more (1.5m - 2m per side)
- Turn it once
- Turn it again for resting
- Let it rest
- Warm your plate in the microwave

Enjoy

I'd leave the pepper till the very end before eating, if you have a smoking hot bare pan the pepper will burn.
Worth trying anyways.

[Uki]

You can do the heston method or atleast improve your steak by letting it get to room temp, cover steak with olive oil and salt and cook a 1 min a side then oven bake for half an hour at a low heat - 130-150 gives pretty good results.

[craz3d]

tried the salting 45mins before cooking thing.

omg.