Please help! How do I cook steak?

arkonite_babe

Use the 10 minute rule to cook your steak!!

Further info on how to do this.......................

http://www.fairfaxmeadow.co.uk/Cookingasteak.htm

After using this rule you'll never have a tough steak again!!

thriftmonster

Crispy onion rings also make a steak good. Slice an onion into rings and soak in milk for 20 mins. Drain well and either dip in flour or batter (SR flour mixed to very thick batter with soda water). Deep fry until crisp and golden. I find a wok is the easiest to deep fry in as you use the least oil.

Debt_Free_Chick

arkonite_babe wrote:

Use the 10 minute rule to cook your steak!!

Further info on how to do this.......................

http://www.fairfaxmeadow.co.uk/Cookingasteak.htm

After using this rule you'll never have a tough steak again!!

Thanks for the reminder .... as with all meat, the "rest" is all important. Allows the juices to contract back into the meat, keeping it really juicy.

BTW .... bleu for me every time. Though I have difficulty getting restaurants to appreciate it!

vodkaqueen75

Hello, well twice in the last fortnight I have attempted to cook steak and twice we have nearly broke kinives trying to cut the stuff!

First night i grilled it on a low (we dont like it bloody) and it was tough, - it was supposed to be a romantic meal but i spent the whole night apologising about the steak

then this week I used the george foreman, but it was STILL tough, i know i am doing something wrong because on gordon ramsey this week he was in a restaurant eating steak and his knife just slid through it lovely - hubby just loooked at me out the corner of his eye and them buried his head back in his paper. :mad:

It was rump steak i cooked and we bought it as a treat as we dont go out ever as we have 3 young children so are planning on trying to have nice meals at home together at weekends, ya know, candles, wine etc etc, but would be nice if i could cook steak without our teeth aching for hours afterwards

any tips?

Many Thanks

hot.chick

I fry mine gently but with no oil as we trying to fut down fat - keep turning it and make sure the heat is not too high....

Had it done like this on sunday and it was lovely, I also don't like any blood but keep a close eye on it as you may well be overcooking it,

Cook it til you think it's almost done then let it rest for 5 - 10 mins should be perfect

Becles

Are you overcooking it?

I cook it on a low heat in a griddle pan. For best results, the outside should be brown, but the middle should have a pinkish tinge. It doesn't taste bloody like this - trust me!

If you cook it till the middle is brown too, it will be tough.

MrsTinks

In the george stick it on high and cook it quickly If you're in any doubt about the quality of the meat then bash it severely with a meat tenderising hammer (that'll let it know what is in store if it doesn't turn out tender mwarharhar). Slow grilling it will just toughen the thing right up If you like it well done then check it from time to time in the george and when you press it with a spoon or spatula and the juices run clear it should be about ready

moggins

I agree with Becles, it will definitely be tough if you cook it all the way through. I must admit that I like my steak blue but DH likes his well done. Try to turn it with tongs rather than sticking anything in it as that will allow the juices to run out. Also try cooking it fast to begin with as searing the outside will also seal in the juices, then let it stand for 5 minutes to let the meat relax and the juices to be reabsorbed into the meat.

Try Lidl sirloin steak (2 for £2.99) these are beautiful and well marbled with fat which makes it so tender, even DH's well cooked steak could almost be cut with a fork. I prefer sirloin to Rump as the rump muscle gets used more often which does make the meat tougher if you see what I mean.

Pal

You get what you pay for, so if you are buying cheap supermarket meat then it is not going to taste that good, even the expensive cuts. Cheap beef is the product of cereal fed dairy cross cattle that simply doesn't taste as good a purebred, grass-fed, beef cattle. Even a great chef would have a hard time making poor quality steak taste good.

If you cook it well done (a travesty in my humble opinion) it is going to be tough, so get a decent piece of meat and try it rare. You might find that you like it.

Meat does not contain blood, as that is removed when the animal is slaughtered. The liquid in rare steak is juice coming out of the meat cells. Don't be squeemish about it because the juices taste great.

You should cook good steak on a very high heat as quickly as possible. You want the outside going dark brown and a bit sticky, while the inside remains rare. This bit takes some good timing.

There is no such thing as sealing in the juices. It is a myth. You can tell this is true because a "sealed" bit of meat will still crackle and pop if you fry it after sealing. That noise are the escaping juices escaping and evaporating off. However you still want to cook the outside on a high heat as the dark brown bits of meat created taste fantastic.

Once you have cooked the meat, quickly move it to a warm plate, cover it, and then let it rest for 5-10 minutes. It helps the meat relax, pull more juices back to the middle as it cools slightly and makes for much better eating. It will not go cold so no need to rush. Any juices that collect on the plate should be poured back over the meat as you serve it or added to any gravy or sauce you might be making because they taste great.

Practice! Each piece of meat is different so spend a moment figuring out how you want to cook it before you start. Sometimes you will get it wrong, but once you have done it a few times you will get the knack.

Hope this helps.

chardonnay_2

my dp makes a brilliant steak dinner. he usually marinades the steak for an hour or few in a selection of spices & rubs it into the meat. he cooks it in a griddle on a low heat and it is always moist and easy to cut. don't eat steak when out as it is never as good as his.