Please help! How do I cook steak?

monty100

i think rump steak tends to be a 'tougher' steaks

To make sure your steak is not tough it is vital to leave it to 'rest' for a few minutes off the heat before you eat it. This gives the fibres time to relax after being cooked, and makes almost any meat MUCH more tender to eat. I usually transfer the steak to a plate, cover it with foil, and while it is resting I whack the heat up under the frying pan, add a splash of red wine and a knob of butter, and create a lovely rich glossy 'jus' (sorry, too much celebrity master chef!!!!) to spoon on the steak.

kimith84

i find the best way too cook steak is a nice hot george foreman grill. cuts the cooking time in 2 and a lot of the nasty fat drains away

BargainHunterCat

Steak is best rare, but it is actually very difficult to achieve rare cooked meat, but I finally cracked it after years of practise:

1. Take the steak into the kitchen
   
2. Show it a picture of a flame on both sides
   
3. Enjoy!

Merlin139

I find the best way to eat steak is Raw.... No need to cook it then.

Usually allow about 30 seconds per side per half inch in a hot non stick frying pan with a drop of oil.

boo81

Hi

Im having a meat box delivered and it includes steak, its something ive never cooked and certainly was never something cooked in my family either, infact ive only ever had a whole one once in my life!!

I do find it quite bland which is why I dont eat it really but it will be an organic cut and hopefully much better than ive had before but what sauces go with steak or is there something else I can do?:rolleyes:

I do like beef wellington and also steak pie but I wouldnt know where to start with these!

I want to make them go as far as I can too, any ideas appreciated

lynzpower

If you want to stretch out steaks, then fajitas is a good place to start. Ive done one steak between 3 before, with loads of sliced peppers, courgettes, onions, mushrooms etc. theres loads of info on spicing fajitas.

All youd do is slice the meat into strips, go along the grain and quickly stir fry it.

I love steak, it isnt bland at all. Only when its over cooked and it can go grey does it lose its flavour when the blood has come out.

Its quite hard to use actual steaks for pies, as its very lean and in order to make steak pies it usually needs to be casseroled or slowq cooked for a bit. Ive made th mistake before, and the steak pretty much dissolved.

Sauces to have with steak , I do a mushroom one, a honey & mustard one, or a green peppercorn one. the mushroom one is bascially a load of sliced suateed mushrooms in butter, then a small amount of chicken stock then a pot of cream or creme fraiche.

Chips, onion rings, mushroom gratin or stuffed mushrooms, peas, salad - steak is my fave meal mmm

noonesperfect

Do you know what kind of steak? Sirloin, rump, fillet or rib-eye?

Braising or casserole?

For the first four you can't beat a dollop of good french mustard or if you fancy something a bit more fancy, peppercorn sauce. HTH

If the steak is very thick I cook it in the oven!

borderlakland

i usually fry steak as it cooks quicker and stays, imho tender.peppercorn sauce is yummy. or add some garlic butter. was gonna sugest fajitas, but you could also use for a stir fry. if its quite thick cut(my mouth is watering:drool: ) and you don't fancy it rare, put some clingfilm over it and give it a bash with rolling pin to flatten it out a bit so it will cook quicker without getting to well done on outside iyswim.also handy to do this if its thick and you want to do stir fry or fajitas.

hope you enjoy your steak. i feel a trip to the butchers coming on:rotfl:

boo81

Actually its grilling steak, forgot that bit. Im assuming I can still fry it though. Says it weighs 400g (for 2 people), that sounds like quite a lot to me!!

Fen1

Top tips for steak.

In a non-metallic dish, place the steak and a generous dash of olive oil, rubbing in to both sides.
Put a plate over the top of the dish to protect it. Don't put clingfilm tight over the meat - you want the meat to have a bit of air.

The important bit: allow to sit out of the fridge for 30 - 45 mins in the olive oil before cooking. If you cook any meat from chilled it will 'seize' and go tough. Letting the meat get up to room temp before cooking wil stop this problem.

Have a heavy based frying pan. and heat through a little more oil, or heat up a griddle pan. On a medium to high heat, place the marinaded steak into the pan. Leave it alone for 5 mins. Don't poke it, push it, or faff about with it. Just let it cook. Then turn over and do the same.

Take out of the pan and place on a warm plate. Allow the steak to "rest' for 5 mins before cutting into it, so that the juices can redistribute themselves through the meat.


A very lean steak can be very quickly cooked on a med-high heat; but a really nicely marbled steak like a rib-eye (which I think has more flavour) should be cooked for a little longer on a medium heat to allow the fat to cook through the meat.

Meat goes grey and tough when cooked on too low a temp, allowing any water in the meat (the bane of cheap meat) to steam inside the cut.