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Old 07-06-2008, 13:26
grimtales1
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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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Old 07-06-2008, 13:34
TTTV
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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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Old 07-06-2008, 13:53
grimtales1
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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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Old 07-06-2008, 14:09
TTTV
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I thought you just put the butter on top of the steak when you serve it, might be wrong though.
It's just preference, I wouldn't have thought to add the garlic butter to the pan, but I get my steak from M&S and it was a suggestion on the back of the packet, when the steak is taken out of the pan I pour the melted butter over the steak, and it's much nicer than having it with the various sauces that are usually common with steak... peppercorn, diane etc...

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Old 07-06-2008, 14:15
grimtales1
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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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Old 07-06-2008, 14:22
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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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Old 07-06-2008, 14:28
grimtales1
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I havent got one of those
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Old 07-06-2008, 14:33
TTTV
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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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Old 07-06-2008, 14:45
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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.
As I use the griddle fairly often (cook things like burgers, tuna etc on it) I find washing it fairly simple - a quick rinse under a hot tap is fine, as the old grease on the ridges is what helps food taste so good when you cook it on a griddle.
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Old 07-06-2008, 14:52
DrPepper
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Frying pan
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Old 07-06-2008, 15:07
♣ Moya
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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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Old 07-06-2008, 15:08
whoever,hey
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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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Old 07-06-2008, 15:12
Binnman
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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.

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Old 07-06-2008, 15:30
Daviel
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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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Old 07-06-2008, 16:39
edmond76
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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.
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.)

Last edited by edmond76 : 07-06-2008 at 16:41. Reason: correction
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Old 07-06-2008, 17:16
TTTV
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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.)
*cwies* that all sounds too much of a carry on.

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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Old 07-06-2008, 18:48
♣ Moya
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<snip>Okay here's my favourite;

Rub the steak with some garlic and salt and pepper to taste.
Binnman
The thing about seasoning meat before cooking is salt draws out the juices that you should be trying to keep in.
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Old 07-06-2008, 19:09
grimtales1
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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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Old 07-06-2008, 19:33
Binnman
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The thing about seasoning meat before cooking is salt draws out the juices that you should be trying to keep in.
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.

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Old 07-06-2008, 19:37
Binnman
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How long should you cook onions if you just want them soft?
Okay, for Onions it would depend on the size you chop them to. I usually give them about 8-10 minutes in a pan with some olive oil. You will help the process by keeping the lid on the pan also.




I want to have a baked potato as well - how long should I do that for?
Wash the potato and put several "cuts" in the skin (not slicing but a fair way in) Into oven at about 200 deg C. Cook for about an hour if you like the skin nice and crispy.

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Old 07-06-2008, 20:04
grimtales1
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Cheers. I rubbed it in salt and olive oil
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Old 07-06-2008, 21:00
whoever,hey
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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.)
since when did seasoning mean lard?
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Old 07-06-2008, 21:00
♣ Moya
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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
Aw, I'm sorry.

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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Old 07-06-2008, 21:05
sirpipe
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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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Old 08-06-2008, 07:58
edmond76
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since when did seasoning mean lard?
We're talking about seasoning the pan, not the steak, eh? This just means starting the process of filling all the pores of the cast iron with shortening/lard/grease/fat and cooking it in. With use over time, this results in a satin-like finish and it's pretty much non-stick. So to clean up, all you do is wipe out with really hot water (and, as I said, we scour a bit if necessary to be sure all trace of food is gone) and rub more shortening into the cooking surface before you store the pan.
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