Please help! How do I cook steak?

Debt_Free_Chick

Motherof1 wrote:

Please could you share you tips on the best way to cook steak? I want it to be tasty and tender....

about 98% of the end result is down to the cut and quality of the meat. What cut is it? Where did you buy it?

Long slow cooking in a casserole would pretty much guarantee it would be tender, if you're not sure of the cut/quality.

(by the way I don't have one of those bashing things....

They're not necessary and I think it's a criminal thing to do to a good piece of meat anyway :eek:

Lulubells

Remember however you cook your steak that it will continue to cook itself for a couple of minutes after taken off the heat - so it could be perfect and then be over cooked when you go to eat it (happened several time to me !) so take off the heat when its just a little bloodier than you would like it.

HTH

Lulubells

liz545

I cook steak really simply, it tastes best that way. If you have a griddle pan that works best, but a frying pan will do in a pinch. Rub a little olive oil onto the steak, and season with a little pepper (not salt, it draws the juices out). Place on the very hot griddle, and just leave it there, then turn it. When it's cooked to your liking, remove to a warm plate and let it rest for a few minutes - if you slice it immediately all the juice will run out.

As regards cooking time, I'd say 1 minute each side for rare, 2 minutes for medium rare, 3 for medium and more for well done but I've never (intentionally) cooked a steak well done so YMMV. This is based on a steak being about 1.5-2.5cm thick. When the steak's on the griddle you'll be able to see how cooked it is by looking at the side, as the colour changes from red-pink to brown. I like my steak medium rare, so I stop cooking while there's still a sizeable bit of pink in the middle. HTH!

dannahaz

I use the following method.

1) Season steak with pepper, definitely no salt (as Liz545 says, it draws the juices out)
2) Put a small amount of flavourless oil (I use groundnut) in frying pan, and heat until it is so hot it shimmers.
3) Put steak in frying pan, press down gently to sear side 1. Cook on high for 2-3 mins
4) Turn steak over, cook side 2 on high for 2 mins.
5) Turn heat right down, cook side 2 on this lower heat for further 2 mins. If you like garlic, put some chopped or crushed garlic in the pan at this point.
6) Turn steak over, cook side 1 for two mins on low heat
7) Remove from heat to a warmed plate , cover in foil and leave for 10 mins (i put mine in a prewarmed oven, but make sure the oven is off by the time I put the steak in). This allows the steak to relax and to reabsorb some of the juices that have rushed out to the edge during the frying
8) In the meantime, put some garlic and a large knob of butter in frying pan, pop muchrooms in and stir round until well covered by butter
9) Leave mushrooms cooking gently until 10 mins are up
10) Serve

If you don't like mushrooms then an alternative is to splash some red wine or sherry or port into the frying pan and stir with a wooden spoon, which will clean all the sticky bits of the bottom of the pan. When stirred and combined with meat juices, stir in some creme fraiche. Use this as a pour-over sauce.

The timings for the frying pan cooking obviously depend on the thickness of the steak and how well done you like it.

Biddyrolo

This is how I do it according to the instructions that came with the meat I ordered off t'internet.
1) Remove from fridge 1/2 hour before cooking
2)Pre heat grill/frying pan to high
3)Sear steak for 2-3 mins per side
4) That's it for rare or turn down heat and cook for further 2-3 mins per side
5) Cover with foil and let it rest in a warm place for 10 mins (on a rack if possible)

Motherof1

Ooops I should have said it's Rump Steak that we are having tonight.....I bought this at Tesco.

iwanttosave_2

You dont need a basher thing, just use your fist, its what I did before I got one.

I always grill mine because I don't like anything pan fried. I just bang it under, turn over and add a small blob of marg or butter on half way. Oh and I put tin foil down so it sits in its own juices, and then just drain this off at the end.

foreverskint

Not having the pan hot enough, or trying to put too much steak into one pan, will cause the meat to release it's juices and boil rather than fry.

That can be one cause of rubbery tough steak. Usually it's the supplier too.

Horasio

Stick it on the BBQ, nothing like it.

If you can't for whatever reason, grilling it in a hot grill, then reduce the heat will be good too.

I still can't master how long to cook it for a medium rare. A meat thermometer helps though.

Optional extras: black pepper, garlic and mushrooms.

ChocClare

Steak will be tough however you cook it if it hasn't hung for long enough. You can "hang" it in your fridge by putting it on an upturned bowl on a plate (so the blood can run down) and leaving it for a couple of days, or you can marinate it in olive oil and garlic if you like garlic.
I'm sure you probably know this but don't buy "fresh"-looking steak. If it's bright red, it will be as tough as old bullets. The steak on special offer at the back right on its sell-by date looking a bit manky will be the tenderest! If you must buy bright red steak, then don't eat it the same day - leave it to "hang" or marinate for a bit.