Cooking the best steak

[RoSWeLL]

I've always used a hot pan, seasoned with salt and pepper and rubbed a oil on each side and let it sit for about 15 minutes before sealing it in the hot pan flipping only once and resting of course.

Heston's method is worth a shot I think.

[ddk]

Originally Posted by Madengineer

(Steaks close to 1cm thick or there abouts)

There's your problem. That's not a steak, that's a schnitzel.

Cooking steak couldn't be more simple.

1) Buy lightly marbled steak at least 3cm thick. Too much marbling is bad, not enough is also bad. Too much results in a greasy, fatty steak, too little and it tends to dry up not to mention lacks flavour.

2) Let rest outside the fridge for a good half an hour so that the steak warms to room temperature. I usually wrap it in glad wrap so as not to let it dry out whilst it's resting.

3) Heat the pan on a high heat until it's blisteringly hot. Dollop some olive oil in the pan at this point and a pinch of salt on the steak JUST before adding that side to the pan.

4) Let the steak sizzle for about thirty seconds before turning the heat down to about three-quarters and, depending on thickness, cook for about 2-3 minutes. There is only one way to cook a steak, and that's medium-rare. If you want it any other way, go eat leather or sushi.

NOTE: DO NOT TOUCH THE FUCKING STEAK AT ALL WHILST IT'S COOKING.

5) Dollop some olive oil on the uncooked side and another pinch of salt and flip for another 2-3 minutes.

NOTE: DO NOT TOUCH THE FUCKING STEAK AT ALL WHILST IT'S COOKING.

6) Just before it's ready, dollop some butter into the pan, take off the heat, and coat in the melted butter. Take out of the pan and let rest, covered with some foil, for about four minutes before serving. This is a good time to throw your steamed vegies into the pan you just used to cook the steak and coat them in the browned butter and left-over steak juices over a high heat whilst the steak is resting.

7) Serve and enjoy.

[bl4ck32]

Isnt hestons method the same thing men were doing for years on the BBQ before everyone on television told them to stop touching the meat and let it cook?

[ddk]

Originally Posted by RoSWeLL

I've always used a hot pan, seasoned with salt and pepper and rubbed a oil on each side and let it sit for about 15 minutes before sealing it in the hot pan flipping only once and resting of course.

Salting before cooking is a bad idea as it draws out moisture from the steak.

[RoSWeLL]

Good point, I'll remove the seasoning until the end and let it come up to temp longer I've had no problems achieving great steak in the past, my thermapen makes pulling it at the right time easier

[Lukenet]

Originally Posted by ddk

Salting before cooking is a bad idea as it draws out moisture from the steak.

Well, yes, you are right and wrong! The juice does come out when you salt the meat, but if your pan is hot enough, it instantly caramelise giving you the crust we all desire.. if your pan is too cold, the juice just leaks out and stews you meat, which is bad, and makes your meat tough.

If you put salt on to the meat too early and for too long before you cook it, it does change the meats consistency.

If you want to see this demonstrated, get some mince, say 100g and split it into half. Now, one half of the mince, add salt and roll it in well, make a patty and leave in the fridge for say 30mins. The other just flatten it out, and just before cooking, add the salt, sprinkling it onto the top of the patty only. Cook both for the same amount of time. At the end, you will find the one that had the salt added earlier, will look more processed and not as crusty as the freshly salted mince patty.

[Madengineer]

Originally Posted by Lukenet

Well, yes, you are right and wrong! The juice does come out when you salt the meat, but if your pan is hot enough, it instantly caramelise giving you the crust we all desire.. if your pan is too cold, the juice just leaks out and stews you meat, which is bad, and makes your meat tough.

Thats the problem I always have. When cooking, All the juices come out and yeah. It gives the steak a weird taste :S

[Lukenet]

Originally Posted by Madengineer

Thats the problem I always have. When cooking, All the juices come out and yeah. It gives the steak a weird taste :S

Try a little oil on your meat, not in the pan. It helps fry the juice coming out of the meat and reduces the chance of stewed meat.

Also, use thicker slices and heavy, thick pans that retain their heat when you put cold meat on them. Another tip is to get your meat to room temp by taking it out of the fridge before cooking it.

[KANNIS]

I just throw the steak on the pan for 3 mins on both sides with a bit of oil and some seasoning, then whack it in the oven for 10 mins at 200deg c.

Boom...

[cwisfa]

Oh God, why did I watch that Heston video... it's 2:30AM and I'm SO HUNGRY

[kangathekat]

Originally Posted by Madengineer

So how do you do yours?

I use to cook my steak in a stainless steel frying pan on an electric hotplate

Recently, i've been able to use gas cooking, Much better results, but still not preferable.

Basically, I've been alternating between using a Stainless steel pan on gas and a non stick pancake pan

Problem i'm faced with, even on the lowest flame, it doesnt cook evenly. It'll do the surface, but not all the way through. (Steaks close to 1cm thick or there abouts)

I've taken to cutting cross hatch into the steak prior to cooking and it helps a good deal. I've also started experimenting with that by adding seasoning. Garlic/herbs etc.

But I want a good steak for once!

So how do you get it best, (And what type of steak do you use)

i use a cast iron pan, always have and always will. scotch fillet olive oil and season up the meat, bang it in until its medium rare (never have gone off a time, use my finger to tell when its perfect) rest for half the cooking time under some aluminium foil ))))

speaking of this, did anyone see the masterchef challenge they did of this recently? OMFG what a disgrace that was none of them could bloody cook a medium rare steak??

[Psychotria]

It's also good to let the steak come to room temperature before cooking.

Usually I just look at the side of the steak to determine how cooked it is and when to turn... never had a problem doing it like this, but maybe it's just experience (it's certainly hard to describe in words anyway).

I cooked steak last night and although I normally don't add herbs or spices, or sauces (I prefer to taste the... steak) I was feeling adventurous and made a blue vein cheese sauce while the steak was resting. Damn it was good!

[ikonz0r]

If you don't have a BBQ/GRILL handy then a Cast Iron ribbed pan is the next best thing. They take a while to heat up but once they do you get a nice even cook.

Also remember not to have the heat too high for thick steaks and just cook them a bit longer for it to get through

[Amfibius]

Originally Posted by caspian

barbecue.

end thread.

I agree!!!

[broccoli]

Originally Posted by Psychotria

Usually I just look at the side of the steak to determine how cooked it is and when to turn...

That's what I do, too. You can see the colour changing up the side. I can't eat raw meat, so I want it completely cooked through.

I fry mine in oil and butter.

Some tv guy said that it gets tough turning it, so I only turn it over once. It did used to be incredibly tough (particularly as I 'overcook' it by most people's standards) but with not turning it, it comes out nice.