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Fillet Steak ideas ??? |
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#1 |
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Forum Member
Join Date: Nov 2004
Posts: 440
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Fillet Steak ideas ???
I have bought myself some nice fillet steak for tea tonight as a treat, I was wondering if anyone had any tips on how to cook it, I usually use a cast iron griddle with a bit of olive on, I brush the steak either side with olive oil before hand and let it rest in room temp for about half hour before hand, dahs of salt and pepper then a few mins each side for medium rare.
Im thinking of having it with a jacket spud or maybe galric potatos or chunky chips and some veg most likely broccoli, any other ideas or tips ? |
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#2 |
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Forum Member
Join Date: Jan 2007
Location: Swashbuckling on Melee Island.
Posts: 21,624
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Sounds perfect to me the way you are doing it. Only thing I would add is to let them rest a bit in foil after you have cooked them.
Sounds nice though, enjoy! oh, I'd have chips if it were me. Steak just doesn't seem right without chips. ![]() I'm having Schnitzels....yum! |
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#3 |
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Join Date: Oct 2003
Location: Derbyshire
Posts: 13,041
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Sounds perfect to me too - I think a really good piece of meat is better kept simple. Personally I don't use olive oil because I read that it doesn't cope with hot temperatures as well as something like corn oil, but I don't know if that's true...
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#4 |
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Join Date: Jan 2007
Location: Swashbuckling on Melee Island.
Posts: 21,624
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I don't use olive oil either actually. Instead I melt some butter in the pan first then pop the steak in when it is nice and hot and sizzling.
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#5 |
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Join Date: Sep 2009
Location: Cleethorpes
Posts: 399
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I don't use any oil when frying fillet steak, I like to get the pan quite hot, sprinkle the base of the pan with fresh ground pepper & sea salt, let the pepper toast just a tadge & then bung the steak in.
It should seal immediately & not stick - continue on that side until the surface has browned to your taste, then turn over & repeat cooking the other side, adding extra salt & pepper to the pan if you want. After that if you want it rare take off the heat & rest for a few minutes before serving. Otherwise cook it further to your own taste - turn the heat down if you do this so it doesn't brown too much on the surface while 'doing' in the middle.. - again rest before serving ... - and deglaze the pan to make a sauce while that happens
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#6 |
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Forum Member
Join Date: Oct 2007
Location: Londinium
Posts: 1,850
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Quote:
Only thing I would add is to let them rest a bit in foil after you have cooked them.
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#7 |
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Join Date: Mar 2006
Posts: 30,072
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Quote:
put a knob of butter in with it while it is resting
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#8 |
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Join Date: May 2007
Posts: 5,709
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Quote:
Sounds perfect to me too - I think a really good piece of meat is better kept simple. Personally I don't use olive oil because I read that it doesn't cope with hot temperatures as well as something like corn oil, but I don't know if that's true...
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#9 |
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Forum Member
Join Date: Mar 2006
Posts: 30,072
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Quote:
Sounds perfect to me too - I think a really good piece of meat is better kept simple. Personally I don't use olive oil because I read that it doesn't cope with hot temperatures as well as something like corn oil, but I don't know if that's true...
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#10 |
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Forum Member
Join Date: Jan 2008
Posts: 17,110
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Quote:
Sounds perfect to me too - I think a really good piece of meat is better kept simple. Personally I don't use olive oil because I read that it doesn't cope with hot temperatures as well as something like corn oil, but I don't know if that's true...
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#11 |
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Forum Member
Join Date: Mar 2010
Location: London
Posts: 27
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As a side, home made sweet potato chips work amazingly well with it.
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#12 |
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Forum Member
Join Date: Sep 2003
Location: Devon
Posts: 48,040
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I'd use butter not olive oil and I quite like a sauce with a steak so when the steak is cooked I remove it to rest and add some dolcelatte to the pan and let it gently melt through. If you like you can quickly fry some finely chopped mushrooms before adding the cheese.
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