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Cooking Steaks


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Old 07-11-2011, 15:25
DitzyDi
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We are having steaks tonight for tea. I was going to just do them in the frying pan but does anyone have any good tips for getting the steak perfect? We would both be wanting it medium rare.
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Old 07-11-2011, 15:30
Strok
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I can tell you one really good tip is for gods sake don't over oil it. Aside from greasing the steak to high heaven it will royally mess with the paint behind your cooker, as I found out to my cost... Getting fat out of the wall is a really, really hard job.
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Old 07-11-2011, 16:34
c4rv
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Hot pan and only turn once. Then stick the steak under the grill while you make a sauce from the juices in the pan.
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Old 07-11-2011, 16:36
Menoetius
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Jamie Oliver - Perfect Steak. This should help.

Also, get the steak out of the fridge 10 to 15 minutes before you cook it, so that it's at room temperature.
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Old 07-11-2011, 17:44
degsyhufc
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Perfect steak - Raymond Blanc
http://www.youtube.com/watch?v=QqVHwVk6cOQ


For me it's a stinking hot cast iron frying pan. 2 minutes one side, one minute the other, 3 minutes resting.
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Old 07-11-2011, 17:49
Lainiomonkio
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Steaks out of the fridge for 20 minutes to get to room temp.

Heat my cast iron griddle pan up on the hob for 10 minutes before I put the meat anywhere near it.

Oil the steaks lightly and season with pepper.

Cook steaks on one side for less than 2 minutes (for a 2cm thick cut steak) and season the topside with salt before flipping and cooking for another minute and a half.

Rest in foil with a gap in the top for the steam to escape for at least 5 minutes.

Stuff face and wish that I'd cooked a bigger steak...
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Old 07-11-2011, 17:56
smudges dad
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There's a finger test for how well done it is, difficult to explain without a diagram, but I'll have a go:
find the fleshy part of your palm at the base of the thumb and press it with a finger of the other hand - that's roughly the firmness of raw steak
touch forefinger to thumb, the same part shoulf now be the firmness of rare
middle finger to thumb = medium rare
ring finger to thumb = medium
little finger to thumb = well done (or tough and inedible as I call it)

Let it rest for half the time you cooked it for (as they keep saying on Oz Masterchef)
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Old 07-11-2011, 19:07
BrunoStreete
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Get a decent pan, cast iron is normally pretty good. Then heat it to buggery before you put the steak on, make sure the steak is at room temperature and bit of olive oil and seasoning on it. Then don't touch it until it's ready to be turned.
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