Cooking steak tonight and I always get it wrong

[Machiavelli]

There we differ, I never turn mine more than once.

Very hot pan, no oil ( If you want to use oil, then oil the steak and not the pan ).
Season the steak.

Medium = 3 minutes each side
Medium/Well = 4 minutes each side
Well = 5 minutes each side

Leave to rest for at least 5 minutes. Based on a steak the thickness as mentioned.

This is about right, although:
-- NAN needs to add blue, rare and medium-rare to that list, with about 30 seconds, one minute and 100 seconds per side respectively
-- SB ought to investigate the delights of R&R: ribeye and rump

 

[Machiavelli]

Thanks chaps

Hot pan, which panicked me into cooking a rare steak instead of medium rare.
Oiled steak.
2 turns.
just over 2 1/2 mins cooking.
Plenty of rest.

As said there's still plenty of room for improvement but compared to usual abomination I dish up a solid 'C' grade.

You eat early.

 

[Hampster Gull]

I gave up and know only eat steak in restaurants that specialise in it

 

[Miximate]

Turn once and don't move it!

No more than 2 1/2 minutes (max) either side in a hot pan, season well before cooking (s & p), allow the meat to warm up a little towards room temp (if taking straight from the fridge).Perhaps a knob of butter for last 30 - 45 seconds (spoon over top of steak). Remove from heat and allow to rest for best part of 10 minutes. Dob of English mustard and a nice glass of red! Happy days!!

 

[Stat Brother]

You eat early.

That's not early in postie hours.
Plus today I did a fairly depleting ride, and was starving.

Not to mention if I hadn't eaten early I wouldn't have been able to sleep through the first half of commentary.

I can always rely on the goals to wake me up.

 

[Barham's tash]

Cooked well and the right way even a mediocre supermarket steak can come out well.

I always take out of the shrink wrap, pat dry and then season with salt and pepper while bringing up to room temperature as the salt draws out some of the moisture.

Then it's into a hot griddle pan and again oil the steak not the pan and place fat side down to sear the fat then cook in the conventional manner. Medium rare for me so two mins a side and then rest on a hot plate. Boom.

 

[Machiavelli]

That's not early in postie hours.
Plus today I did a fairly depleting ride, and was starving.

Not to mention if I hadn't eaten early I wouldn't have been able to sleep through the first half of commentary.

I can always rely on the goals to wake me up.

No goals, but there was a goal. Did it work?

 

[desprateseagull]

Tenderise your meat (fnar) first..

Start with a hot pan / griddle, then lower heat. baste constantly with butter / stock. Turn frequently.

 

[Steve in Japan]

NSFW

Let me share this with you steak cookers, for some reason always makes me laugh. I think this blokes heart is in the right place, although he needs to work on a few verbal tics.

http://www.theawl.com/2009/11/how-to-cook-a-****ing-steak

 

[Steve in Japan]

NSFW

Let me share this with you steak cookers, for some reason always makes me laugh. I think this blokes heart is in the right place, although he needs to work on a few verbal tics.

http://www.theawl.com/2009/11/how-to-cook-a-****ing-steak

That link may not work, you may need to google it - sorry

 

[Stat Brother]

No goals, but there was a goal. Did it work?

I was getting ready for bed, with the intention of sleeping through the extra time commentary upstairs.

 

[The Spanish]

Buy plane ticket.

Fly to America.

Let them do it.

 

[OzMike]

Get the pan hot and cook for 3 mins each side, rest for 3 mins, bloody lovely.
Especially when done on the barbecue griddle.

 

[heathgate]

dry ridged frying/griddle pan....... hot hot hot...... for standard sirloin ( 15-20mm thick), just 90 secs each side......rest for 5 - important bit -.... done deal

 

[Withdean11]

I'm terrible at cooking. Why let it rest?

 

[heathgate]

It allows the meat to 'relax' after the heat of cooking,..... makes it more tender and moist.

 

[DarrenFreemansPerm]

I'm terrible at cooking. Why let it rest?

The meat will start to relax and will soften, straight from the grill/pan the steak will be a lot firmer.

 

[Stat Brother]

Thanks chaps

Hot pan, which panicked me into cooking a rare steak instead of medium rare.
Oiled steak.
2 turns.
just over 2 1/2 mins cooking.
Plenty of rest.

As said there's still plenty of room for improvement but compared to usual abomination I dish up a solid 'C' grade.

As this is now my de facto steak cookery book.
Stat you need to hold your nerve and push the total cooking time out to nearer 3 mins.
2:45 is still too rare.

 

[BensGrandad]

Apply salt and pepper I minute each side in a very hot pan to seal it then put it in the oven that is keeping the saute potatoes , mushrooms and tomatoes hot for 2, 3 or 4 mins depending how you rare you want it. Then stand for 8 minutes then you dish up the rest of the meal and it will be perfect provided the steak is ok to start with. If it is cheap rough steak it will always be cheap rough steak no matter how you cook it unless braised.in beef stock and red wine.

 

[Cowfold Seagull]

I read a receipe from James Martin he said salt & pepper each side then 30secs each side in a hot pan then place in hot oven for 3. 4 or 5 mins depending on rare medium or well done. Then take out and leave to rest for 10 mins, this has never let me down. I always have steak rare irrespective of cut.

When my wife is cooking it she does as above having cooked the mushrooms and tomatoes and saute potatoes and puts them all in the oven while she deep fries the onion rings. Absolutely lovely.

You are making me hungry, can we come for dinner?