Please help! How do I cook steak?

TNG

Use the arm test to decide how 'well done' or 'rare' it is

If you gently prod your arm near to your elbow, that is how a rare cooked steak should feel if you prod it. Prod near the wrist - this is well done. In between is medium.... I think you get the idea.

beachbeth

Motherof1 wrote:

I have taken some steak out to cook for dinner tonight. The only problem is that when I cook it, it tasteslike rubber and it's very chewy!

Do you mean you have taken it out of the freezer? Well, for a start I personally find that steak is much better bought fresh. Whenever Ive got steak out of the freezer it is far more tough than fresh ones. So, I would have it fresh in future and then follow ChocClare's advice re the colour to buy. I also stop cooking just before I think its done. Remember too, that over cooking can make it tough.

Oops, pressed "thanks" instead of the "quote" button!

Jamsi

Motherof1 wrote:

Afternoon all,

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

Thanks.

You don't need a basher just cover it with cling film and bash it with a rolling pin!

cheepskate_2

wondering if anyone can help me do it properly.

Usually i get cheaper steaks so i do expect some water from them when cooking, but curtesy of Mr T's i got the finest steaks from him.

They had no excess water when cooking them in a trivet ?pan , in fact they looked great, but upon plating them they had a load of juice run.

I seared them first on high heat then cooked to well done on higheish heat then lower for few minuites cos my other bits were not ready.

Anyone any ideas why juices ran once plated (their was a fair bit of them )

all help greatfully appreciated as anyother one to cook few days

thanks

Red_Elle

well i'm a veggie, but i always used to leave the steak in the pan after cooking for at least 5 mins to rest. the juice then distributes evenly throughout, before plating up.

janeawej

definately leave them to rest for a few mins heat constricts the fibres in meat and the resing will tenderise and relax the fibres

keatergreyhound

Bucher said to grill it
But I havent a clue for how long. Its 2 massive bits of rump steak. Every time I put a knifew in it to see if its done blood comes out. Roughly when will I know that its done and how long does an average piece grilled take?
Thanks

Rikki

press it with your finger the firmer it is the more its cooked.

If you like it cooked through it should take about 20 mins as a rough guide, but it does depend on the thickness and the heat of the grill.

Just keep poking it and maybe cut through the middle just to make sure.

angeluk69_2

This is a good guide:

Press your cheek...this is cooked rare
Press your chin ...this is medium
Press you forehead... this is well done

I wouldn't grill it, but I would do it in a hot frying panwith a small amount of oil, put the steak in , season, leave for 3 minutes, turn, then for 3 mins, do the test then cook further as needed.

HTH

comping_cat

angeluk69 wrote:

This is a good guide:

Press your cheek...this is cooked rare
Press your chin ...this is medium
Press you forehead... this is well done


HTH

Was just about to give the same advice!!!!
Mind you, i think rump steak tends to be a 'tougher' steaks, so would prob be best to fry or grill it slowly, to make sure its cooked.