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Steak |
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#1 |
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Forum Member
Join Date: Jun 2005
Location: London & West Midlands
Posts: 3,037
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Steak
Compiling my shopping list just now. I'm feeling the need for tonight's dinner to be beef.
Normally I would do a Caribbean Cook Down Steak as expected by my lot - prepped with curry powder, chilli, garlic, ginger etc, browned and then simmered. Since I didn't have time to buy and then do marinade overnight they've got no chance. Instead I will be keeping to the simple fry past medium, served with mash, fried onions, buttered cabbage and thick gravy. I do love a bit of English now and then. |
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#2 |
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Join Date: Jun 2002
Location: Here
Posts: 2,854
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No way would I add a ton of powerful spices to a nice piece of steak. It sounds great for a braising steak though.
I would love to be eating at your house today. Your second option sounds mouth-watering lovely! Except I'd have mine under medium please.
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#3 |
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Join Date: Jun 2005
Location: London & West Midlands
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A welcome compliment Summerwine. It's one of the dishes I will have on my menu, when I open my Anglo Caribbean Bistro courtesy of a future expected Lotto win.
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#4 |
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Join Date: Jul 2002
Posts: 2,461
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Oooh you have my mouth watering now too! I love mash with steak, but like summerwine I'll have mine medium-rare too.
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#5 |
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Forum Member
Join Date: Apr 2007
Posts: 10,268
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I cooked a lovely piece of fillet beef yesterday. Marinade in red wine and a little oil for an hour or so and then pepper and quickly fry. Thinly sliced and served with salad and new potatoes. It was really rare and bloody. It was almost immoral that it tasted so good
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#6 |
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Forum Member
Join Date: May 2006
Posts: 25,199
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I love steak, but when I try to prepare it at home it's never that good. What is a proper way to prepare it? I get a good meat, follow yet another recipe but it ends up dry and hard to chew
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#7 |
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Forum Member
Join Date: Jan 2007
Location: Swashbuckling on Melee Island.
Posts: 21,624
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Quote:
I love steak, but when I try to prepare it at home it's never that good. What is a proper way to prepare it? I get a good meat, follow yet another recipe but it ends up dry and hard to chew
![]() Meanwhile, get a pan on the hob and get it nice and hot. Season the steak with a bit of salt and pepper. Put the steak in the pan and cook (based on about 1" thickness): Rare - 1.5-2 minutes each side. Medium - 3 minutes each side. Well - 4 minutes each side Remove from heat, cover with foil and leave to rest for up to 10 minutes to allow the juices to re-distribute themselves evenly. Eat and enjoy! As long as you get decent steak, (rump is my cut of choice but sirloin and rib eye are also good), don't overcook it and leave it to rest you shouldn't have any problems, |
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#8 |
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Forum Member
Join Date: Aug 2006
Posts: 23,049
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I always do the Marco Pierre White trick and combine a Knorr stock cube with some olive oil and brush onto the steak. It really does improve the steak.
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#9 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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If you still want to spice it up then instead of salt & pepper season it with a spice.
My favourite is Chinese Five Spice. I usually have it with a watercress/rocket, cheery tomato and red onion salad with a dressing made from thai sweet chilli, soy, balsamic and oil. Other options for the seasoning could be thai seven spice or cajun. |
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#10 |
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Forum Member
Join Date: Jan 2007
Location: No idea.
Posts: 9,353
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I finally managed to produce a decent steak after many tries which had previously all resulted in tough, chewy steak that i was scared of swallowing fear i'd end up choking on the thing.
I bought some sirloin from tesco (it was on offer) took it out of the fridge for 20 mins. Brushed with oil and seasoning. Heat the pan til quite hot. Fry for about 3 mins on one side, about 2 mins on the other (make sure the fat gets a good dose of heat). Take out the pan, cover with foil and allow to rest a couple of minutes. The result was a gorgeous non chewy steak which i served had with sweet potato chips and purple sprouted broccoli. The key, buy a decent cut of meat in the first place, otherwise you're wasting your money. |
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#11 |
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Forum Member
Join Date: Jun 2006
Location: Wagner
Posts: 4,632
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I always use a really hot griddle now. I'll never go back to frying it in a pan. Just brush with a bit of olive oil, salt pepper and stick it on a really hot grill. Mmm perfect. I do like it with sauce but I'll usually go for a cheaper cut of steak if I'm having it with sauce as theres no point in getting a fillet and then covering it with something else.
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#12 |
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Guest
Join Date: Jan 2007
Posts: 13,792
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Just had my steak. Got the cast iron pan really smoking and rubbed some oil on the fillet steaks. In the pan for 2 mins on one side, and 1.5 on the other, together with Rosemary sprig and garlic. Left it to rest for a couple of mins and then deglazed the pan with finely chopped shallots and red wine, and a nob of butter to finish....divine!
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#13 |
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Forum Member
Join Date: May 2006
Posts: 25,199
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Thanks for the tips
I think I know what I was doing wrong. I was using the meat directly from the fridge and did not let it rest after long enough either.
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#14 |
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Join Date: Apr 2007
Posts: 10,268
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Quote:
Thanks for the tips
I think I know what I was doing wrong. I was using the meat directly from the fridge and did not let it rest after long enough either. |
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#15 |
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Join Date: May 2006
Posts: 25,199
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Quote:
What cut do you use/prefer? Do you use supermarkets, highstreet butchers or farm shops/markets? It all makes a difference.
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#16 |
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Join Date: Jul 2003
Location: Pimlico, central London, UK
Posts: 14,894
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Doign steak well is easy as long as you remember three things:
1. The quality of meat is vital - its impossible to have a good steak out of crap meat. It has to be at least hung for 14 days and from a good quality suppier. 2. Anything over medium is serving up a piece of leather 3. The steak needs to rest after cooking which helps it tenderise |
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#17 |
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Join Date: Aug 2008
Location: Up North
Posts: 58,791
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The most basic steak by Raymond Blanc on Saturday Kitchen
http://www.youtube.com/watch?v=QqVHwVk6cOQ (Part 1) http://www.youtube.com/watch?v=N-CNikm2iy8 (Part 2) |
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#18 |
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Guest
Join Date: Jan 2007
Posts: 13,792
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Quote:
What cut do you use/prefer? Do you use supermarkets, highstreet butchers or farm shops/markets? It all makes a difference.
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#19 |
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Join Date: Jan 2007
Location: No idea.
Posts: 9,353
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Unfortunately the only other place that i have apart from supermarkets, is the local dewhurst butchers, and they don't seem to be up to much.
I think you can get decent cuts from a supermarket, you just have to be choosy or buy something else |
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#20 |
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Guest
Join Date: Jan 2007
Posts: 13,792
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Quote:
Unfortunately the only other place that i have apart from supermarkets, is the local dewhurst butchers, and they don't seem to be up to much.
I think you can get decent cuts from a supermarket, you just have to be choosy or buy something else |
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#21 |
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Join Date: Jan 2007
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Like i said before, i bought some tesco sirlon, which hadn't been hung, obviously or it would have cost more than i paid for it, i prepared, cooked and ate the thing and it was perfect, i have absolutely no complaints quite the opposite. I dare say your piece of hung beef would be better than mine from the supermarket, but we are not always in the position to access/ afford that sort of thing.
And when we can't there are other options. |
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#22 |
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Guest
Join Date: Jan 2007
Posts: 13,792
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Quote:
Like i said before, i bought some tesco sirlon, which hadn't been hung, obviously or it would have cost more than i paid for it, i prepared, cooked and ate the thing and it was perfect, i have absolutely no complaints quite the opposite. I dare say your piece of hung beef would be better than mine from the supermarket, but we are not always in the position to access/ afford that sort of thing.
And when we can't there are other options. |
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#23 |
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Forum Member
Join Date: Jan 2007
Location: Swashbuckling on Melee Island.
Posts: 21,624
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Quote:
Supermarkets don't tend to stock meat that has been hung for a decent amount of time.
For example, Sainsbury's TTD beef is hung for 21 days. |
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#24 |
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Guest
Join Date: Aug 2009
Posts: 5,728
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I never add any spices, herbs, etc. to my steak, I like it cooked just as it is and medium rare. hmmm...
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#25 |
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Forum Member
Join Date: Jun 2005
Location: London & West Midlands
Posts: 3,037
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A very good dinner was had with no complaints. The Sunday Menu is going to be traditional chicken with rice & peas.
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