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Best way to cook a steak |
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#1 |
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Forum Member
Join Date: Nov 2007
Location: St. Albans, UK, Team Wagner
Posts: 42,878
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Best way to cook a steak
Hey,
I'm having a steak dinner tonight Should you let the meat "rest" for a bit before cooking (ie: get it at room temperature)? I seasoned it with salt/pepper and olive oil and put it in the fridge for now.How long should I cook it (I find it easier to fry) so its pink in the middle? I'll make some garlic butter to go with it I think
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#2 |
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Join Date: Aug 2006
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What I usually do is let it 'breath' at room temp for ten minutes, I usually brush the pan with a stir fry oil, then heat the frying pan up then fry it for 4 or 5 mins each side which gets it medium to well done, last minute of cooking I throw some garlic butter in the pan. Lurpack do a garlic butter now.
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#3 |
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Join Date: Nov 2007
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I thought you just put the butter on top of the steak when you serve it, might be wrong though.
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#4 |
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Quote:
I thought you just put the butter on top of the steak when you serve it, might be wrong though.
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#5 |
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Mmm sounds very nice. My steak was a Taste The Difference one (Sainsburys)
![]() Actually I fancy serving it with mushrooms and onions as well
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#6 |
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Join Date: Jul 2003
Location: Pimlico, central London, UK
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I always let steak warm to room temperature before cooking it - and cook it on a sizzling hot cast iron griddle.
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#7 |
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Join Date: Nov 2007
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I havent got one of those
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#8 |
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Join Date: Aug 2006
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It doesn't matter to be honest, just a decent frying pan will suffice I have always found, I've got a cast iron griddle pan and never use it as I find it an arse on to clean after.
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#9 |
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Join Date: Jul 2003
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Quote:
It doesn't matter to be honest, just a decent frying pan will suffice I have always found, I've got a cast iron griddle pan and never use it as I find it an arse on to clean after.
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#10 |
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Join Date: Jan 2005
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Frying pan
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#11 |
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Join Date: Sep 2006
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I prefer to grill room temperature steak that has been brushed with a little oil or butter under a very hot grill. And I do mean hot. It should be put on full pelt at least 10 minutes before the steak goes under.
The other thing is don't have the grill pan too close to the source of heat. |
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#12 |
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Join Date: Mar 2006
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the only way i ever have steak is griddled or frying panned, with lea&perrins. Thats it, then let it rest a couple of minutes.
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#13 |
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Inactive Member
Join Date: Nov 2007
Location: ALBA
Posts: 4,451
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Okay here's my favourite;
Rub the steak with some garlic and salt and pepper to taste. Fry steaks in combination of butter and olive oil (the oil prevents the butter from burning) together with a finely chopped red pepper. Once steaks are cooked to your preference, pour half a glass of brandy over and ignite. Drink the other half glass of brandy (LOL) Meanwhile remove the steaks to warm store and allow to stand for 5 mins. Whilst they are standing pour carton of double cream into the steak juices and peppers and stir. Do not let the cream boil. Serve the steaks and pour the cream sauce over the top, a nice selection of green veg and perhaps a baked potato are an ideal mix. Binnman |
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#14 |
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Join Date: Jul 2007
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I was looking for advice on this recently and this thread was really helpful.
http://www.digitalspy.co.uk/forums/s...ighlight=steak Most of the contributors recommended on having a cast-iron skillet though. There was also a thread entitled 'Fillet Steak' which gave further advice, including the invaluable 10minute rule where all steak takes 10 minutes to cook and stand e.g medium is 3 mins each side and then let stand for 4 minutes, rare is 1 min each side and then let stand for 8 minutes. Main tips are to oil the meat, not the pan, and also NEVER turn the meat more than once. Best of luck. |
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#15 |
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Join Date: May 2008
Location: across the pond
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cleaning cast iron
Quote:
It doesn't matter to be honest, just a decent frying pan will suffice I have always found, I've got a cast iron griddle pan and never use it as I find it an arse on to clean after.
The important points seem to be: 1)seasoning the pan correctly in the beginning using solid shortening/lard rather than oil (Note you can reseason at any time to redeem an improperly cared for pan.) 2)cleaning only with very hot water (Contrary to the article, we do use a steel wool scouring pad -no soap- to be sure the pan is clean, then wipe more shortening onto the cooking surafaces. Wipe off any excess before storing the pan.) Last edited by edmond76 : 07-06-2008 at 16:41. Reason: correction |
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#16 |
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Join Date: Aug 2006
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Quote:
The Boy Scouts cook on cast iron all the time. Here's a link to seasoning and cleaning cast iron. (If pre-teen boys can do it, you know you can!) http://www.kitchenemporium.com/info/castiron.html
The important points seem to be: 1)seasoning the pan correctly in the beginning using solid shortening/lard rather than oil (Note you can reseason at any time to redeem an improperly cared for pan.) 2)cleaning only with very hot water (Contrary to the article, we do use a steel wool scouring pad -no soap- to be sure the pan is clean, then wipe more shortening onto the cooking surafaces. Wipe off any excess before storing the pan.) ![]() Though truth be known, I fried a bit of sirloin on my heavy griddle pan and it stuck to it when it came to the part when I turned it over, so have never bothered with it again, now I use this massive non stick frying pan I got in Sainsburys and it's been no bother and have found it quicker and easier to clean.. |
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#17 |
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Join Date: Sep 2006
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Quote:
<snip>Okay here's my favourite;
Rub the steak with some garlic and salt and pepper to taste. Binnman |
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#18 |
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Join Date: Nov 2007
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Crap, I put salt on the meat before hand, poo
![]() How long should you cook onions if you just want them soft? I want to have a baked potato as well - how long should I do that for?
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#19 |
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Join Date: Nov 2007
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Posts: 4,451
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Quote:
The thing about seasoning meat before cooking is salt draws out the juices that you should be trying to keep in.
Just wish my health hadn't forced me to go veggie as I can taste it as I type. ![]() Binnman |
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#20 |
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Join Date: Nov 2007
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Quote:
How long should you cook onions if you just want them soft?
![]() Quote:
I want to have a baked potato as well - how long should I do that for?
![]() Binnman |
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#21 |
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Cheers. I rubbed it in salt and olive oil
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#22 |
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Join Date: Mar 2006
Posts: 30,072
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Quote:
1)seasoning the pan correctly in the beginning using solid shortening/lard rather than oil (Note you can reseason at any time to redeem an improperly cared for pan.)
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#23 |
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Join Date: Sep 2006
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Quote:
Aye it does draw some out, but with this recipe, you're using the juices with the cream to make the sauce, so nothing is lost.
Just wish my health hadn't forced me to go veggie as I can taste it as I type. ![]() Binnman If it makes you feel any better, Himself offered to cook steak tonight. It tasted like a leather wallet ![]() His intentions are good, but he always gets distracted. |
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#24 |
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Join Date: Jul 2007
Posts: 1,939
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This evening I had a beautiful fillet steak. (Lady Pipe is away and I wanted to treat myself.
)[LIST=1][*]The meat was from the Orkneys[*]It was very well-hung, so much so that the meat was brownish rather than pink[*]It was sold to me by the butcher in my local town, not a supermarket[*]I took it out of the fridge 2 hours before cooking, wrapped in waxed paper, to allow it to come to room temperature[*]I heated a griddle pan for 5 minutes until it was really hot[*]I spread some garlic paste on one side of the steak[*]I sprinkled sea salt on the other and chucked it in the griddle pan[*]After 2 minutes I sprinkled sea salt on the garlic paste side (uncooked as yet) and turned it over[*]After another two minutes I added a half-glass of brandy (cheap stuff) to the pan[*]I took the steak out of the griddle pan and left it to rest for 4 or 5 minutes on a heated plate[*]I ate it, with chips, salad, hot horseradish sauce, and a good glass of wine while listening to Pink Floyd's Animals album.[/LIST] I really miss the wife. |
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#25 |
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Forum Member
Join Date: May 2008
Location: across the pond
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seasoning cast iron
Quote:
since when did seasoning mean lard?
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Should you let the meat "rest" for a bit before cooking (ie: get it at room temperature)? I seasoned it with salt/pepper and olive oil and put it in the fridge for now.

