|
||||||||
Sainsbury's advice for cooking a fillet steak |
![]() |
|
|
Thread Tools | Search this Thread |
|
|
#1 |
|
Forum Member
Join Date: Oct 2008
Posts: 2,068
|
Sainsbury's advice for cooking a fillet steak
This is how Sainsbury's think I should cook the steak I'm having for dinner:
- Pre-heat pan to a high heat - Fry for four minutes - Roast in the oven at 200C for 7-9 minutes (rare), 9-11 minutes (medium) or 14-16 minutes (well done) - Rest for two minutes That's step two AND step three, sequentially - they're suggesting that I should do both, not one or the other. I don't want to get into the "rare vs. well done" argument here because it's silly (and besides, medium rare is obviously objectively correct) but this sounds like madness. Does fillet steak have some sort of heat-repelling property that other cuts lack? I mean, I haven't actually tried it the Sainsbury's way (and I'm not going to tonight) but I'd expect them to know how to cook a steak so perhaps I'm missing something. Has anyone tried it their way? |
|
|
|
|
Please sign in or register to remove this advertisement.
|
|
|
#2 |
|
Forum Member
Join Date: Apr 2005
Posts: 2,609
|
To my mind a Rare fillet would be 2 mins a side and then rested. I'd season it first too
|
|
|
|
|
|
#3 |
|
Forum Member
Join Date: Mar 2013
Posts: 10,692
|
Depends on the thickness of the fillet, I should imagine
|
|
|
|
|
|
#4 |
|
Forum Member
Join Date: Nov 2009
Posts: 2,490
|
I would probably fry it for the recommended 4 minutes (or less) and leave it to rest.
My mother cooks fillet steaks (and thin ones at that) under the grill for 20 minutes. |
|
|
|
|
|
#5 |
|
Forum Member
Join Date: May 2012
Posts: 21,738
|
Ask a hundred chefs how to cook a steak and you will get 100 different answers. Those timings do look a bit long though.
|
|
|
|
|
|
#6 |
|
Forum Member
Join Date: Oct 2007
Posts: 1,382
|
Crikey never heard of fillet steak being done 'the Sainsbury way'
timings all wrong.found this link which may help and sounds to be just right http://blogs.technet.com/b/ewan/arch...let-steak.aspx |
|
|
|
|
|
#7 |
|
Forum Member
Join Date: Dec 2005
Location: In a jar, on a shelf
Posts: 31,703
|
Maybe Sainsburys is trying to tell us something about their meat quality. Never had a baked steak before though.
|
|
|
|
|
|
#8 |
|
Forum Member
Join Date: May 2005
Location: woking
Posts: 21,683
|
Sounds ok to me but I do all meat very well done, no one here will touch it any other way.
|
|
|
|
|
|
#9 |
|
Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
|
Quote:
Maybe Sainsburys is trying to tell us something about their meat quality. Never had a baked steak before though.
|
|
|
|
|
|
#10 |
|
Forum Member
Join Date: May 2012
Posts: 21,738
|
My issue is with the cooking times, rather than the method.
|
|
|
|
|
|
#11 |
|
Forum Member
Join Date: Oct 2008
Posts: 2,068
|
I stuck with my standard method: four minutes in a frying pan (two minutes per side) and ten minutes resting. It was more rare than I'd usually go for, but then it was a thicker steak than I usually buy.
I think that the collective wisdom of DS has found the answer: the method suggested must be intended to deal with steak thicker than you'd usually find in a supermarket. But it was nicely rare with no time in the oven, so I can only imagine that an additional 7-9 minutes of roasting would have resulted in something at least medium. And that's with the thickest steak they had on the shelf, so I think I have to disagree with their definition of "rare". Oh well. It was a very nice steak, anyway. |
|
|
|
|
|
#12 |
|
Forum Member
Join Date: Nov 2007
Posts: 20,498
|
Depends on the thickness of the steak. Thats why those sort of one-size timings are not helpful.
|
|
|
|
|
|
#13 |
|
Forum Member
Join Date: Aug 2008
Posts: 10,825
|
That sounds like instructions for cooking the entire fillet to me.
|
|
|
|
|
|
#14 |
|
Forum Member
Join Date: May 2012
Posts: 21,738
|
Quote:
Depends on the thickness of the steak. Thats why those sort of one-size timings are not helpful.
|
|
|
|
|
|
#15 |
|
Forum Member
Join Date: Nov 2007
Location: St. Albans, UK, Team Wagner
Posts: 42,876
|
Think those timings are way too long - thats 15 minutes (not including resting) for a medium steak which sounds insane.
|
|
|
|
|
|
#16 |
|
Forum Member
Join Date: Mar 2013
Posts: 3,064
|
Typical supermarket recommendation - they're scared stiff of being sued by someone who might blame an upset stomach on a piece of rare steak, so they tell you to cook the bejesus out of it.
|
|
|
|
|
|
#17 |
|
Forum Member
Join Date: Oct 2006
Location: Fort William
Posts: 22,293
|
I always use a thermometer when cooking steaks. As soon as the middle touches 45 deg, then it's off the heat and resting (that's blue to rare).
|
|
|
|
|
|
#18 |
|
Forum Member
Join Date: Nov 2007
Location: St. Albans, UK, Team Wagner
Posts: 42,876
|
Has anyone ever had a blue steak? Isnt that nearly raw?
|
|
|
|
|
|
#19 |
|
Forum Member
Join Date: May 2012
Posts: 21,738
|
Quote:
Has anyone ever had a blue steak? Isnt that nearly raw?
![]() |
|
|
|
|
|
#20 |
|
Forum Member
Join Date: Oct 2006
Location: Fort William
Posts: 22,293
|
Quote:
Has anyone ever had a blue steak? Isnt that nearly raw?
![]() |
|
|
|
|
|
#21 |
|
Forum Member
Join Date: Mar 2013
Posts: 9,227
|
I'm currently reading a book about professional kitchens where steaks are flash seared and finished in the oven but the Sainsburys timings seem crazy.
I just googled an example which, for a medium rare pink steak is a total of 5minutes. But, as already said, it's to do with thickness. A really thick steak done only on the stove top can just just get burned on the surface. http://www.thekitchn.com/how-to-cook...-kitchn-108490 (Scroll past the pictures) |
|
|
|
|
|
#22 |
|
Forum Member
Join Date: May 2006
Posts: 25,199
|
If you cook a steak in a pan, what temperature do you use? Is it on the maximum? That's one thing I can't get right. Either my steak is well done or raw in the middle, I can't control it well.
|
|
|
|
|
|
#23 |
|
Forum Member
Join Date: Mar 2013
Posts: 9,227
|
Quote:
If you cook a steak in a pan, what temperature do you use? Is it on the maximum? That's one thing I can't get right. Either my steak is well done or raw in the middle, I can't control it well.
Then lay the oiled and seasoned steak down. It will instantly sizzle. Timing is then down to your preference. |
|
|
|
|
|
#24 |
|
Forum Member
Join Date: May 2006
Posts: 25,199
|
Quote:
I use a cast iron griddle pan - no oil - on the hob at max and wait until it literally smokes.
Then lay the oiled and seasoned steak down. It will instantly sizzle. Timing is then down to your preference. |
|
|
|
|
|
#25 |
|
Forum Member
Join Date: Aug 2011
Posts: 8,727
|
Quote:
Has anyone ever had a blue steak? Isnt that nearly raw?
![]() |
|
|
|
![]() |
|
All times are GMT. The time now is 17:45.



timings all wrong.