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Cooking Steaks |
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#1 |
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Forum Member
Join Date: Apr 2010
Posts: 215
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Cooking Steaks
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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#2 |
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Forum Member
Join Date: Aug 2009
Location: Land of Nessie
Posts: 1,074
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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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#3 |
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Forum Member
Join Date: Aug 2010
Location: Essex
Posts: 16,223
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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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#4 |
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Forum Member
Join Date: Sep 2011
Posts: 1,093
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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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#5 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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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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#6 |
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Forum Member
Join Date: Jan 2008
Location: The Enchanted Wood
Posts: 878
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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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#7 |
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Forum Member
Join Date: Oct 2006
Location: Fort William
Posts: 22,296
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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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#8 |
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Inactive Member
Join Date: May 2011
Posts: 7,071
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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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Getting fat out of the wall is a really, really hard job.