cooking a steak?best way?

[brettking24]

hey this might sound stupid but im not that good at cooking steaks,got one to cook tonight and want to know the best way to cook it,i read that its good to put it in the oven at a high temp and then into the grill at a med heat.

please help me

[Itchy]

heat up a hot plate a pan will do , heat it nuclear hot , then put in some whiskey , have it 10-20 seconds on each side (including the edges) slap on plate eat , the inside should be pink/red very flavoursome , unlike most steak which is burnt to a crisp.

Don't press on it either , you'll lose the juice , theres this guy who comes in the the resturant I work in (at weekends) he likes a 10 second steak , its very thick and bloody ,
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[brettking24]

dont have any whisky

[TheShaggyDA]

I can't remember who told me (or where it's from) but if you tap your cheek, tap the steak, if it feels the same, it's rare. Tap your chin, tap the steak, if it feels the same it's medium, and tap your forehead, tap the steak, if it feels the same it's well done.
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[Itchy]

you don't need whisky just pan fry it as above ,
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[Handsome]

[lllN30lll]

u cant just nuke it for 10 - 20 secs each side can you? lol
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[LewisD]

[stinkwheel]

Whatever you do, don't use olive oil, doesn't get hot enough before it burns.

Use veggie or sunflower oil at a minimum. I use groundnut oil in a cast iron pan, gets massively hot. I give it 20-30 seconds each side depending on thickness. Mind you, I have been known to eat really nice fillet steak thinly sliced and raw, just a little sea salt and a light dusting of black pepper.

[Handsome]

I cut it thinly, flash fry it in the wok with some flavoured olive oil, along with some peppers-onions and peas with a few sprinkles of stuff from my spice rack.....

All the while this is going on there's a saucepan full of soft noodles simmering away.....And another one containing Pepper Corn sauce.....

Ten minutes from start to finish...And it's fantastic.....
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[LewisD]

[Itchy]

[DevilWAH]

AS we all know steak is from a cow (see i know my stuff me)

Now as cows are herbivours, the bactira and other viruses that they carry in there bodies are generaly harmless to humands, who as meateaters ourselves have a digestive system that is already equiped to deal with eatting meat.

AS long as the cow from which the steak was taken was in resonable good helth and the steak is fresh and been kepted refrigated. its not going to hurt you to eat it raw.
I've always been one of the peopel who likes to have my stake on the blue side of rare. so a min on each side max in a very hot pan!

However would never suggest doing this with a gammon steak or any thing that comes out of a pig. As they are also meat eaters there bacteria and viruses are much more dangrous to us. and need to be well cooked before they are eaten.

Why do you think muslims don't eat Pigs/dogs and other "unclean animals" The idea behind it isn't all that stupid!
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[Itchy]

[quote="DevilWAH"]
I've always been one of the peopel who likes to have my stake on the blue side of rare. so a min on each side max in a very hot pan!

However would never suggest doing this with a gammon steak or any thing that comes out of a pig. As they are also meat eaters there bacteria and viruses are much more dangrous to us. and need to be well cooked before they are eaten.

[quote]

a minute? thats like well done to me , 5-20 seconds tops per side otherwise its crap , what you have to worry about with gammon is tape worms.
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[Suzuki]

[BFG]

Much good advice above I've put a few obvious things in that beginners often miss. Plus my own inane ramblings from cooking over the years.

The only way to do steak is rare. Anything else is just cooked beef.

Best advice fort anyone who is not a chef I reckon, it go to a good butcher, ask for steak of your choice and tell him how you are going to cook it. E.g. "Two fillet steaks cut for cooking rare please". They will cut the steak differently for rare. Forget supermarkets, their stuff is overpriced crap.

Ask the butcher how long to cook it for. They know their stuff and will advise you exactly how to cook that piece of meat. I still do this now, as every piece of meat is different. For a thick cut piece it's not going to be more than a minute a side.

You need a heavy based pan.
I prefer not to use a non-stick pan, IME they can't take the heat you need to cook steak well. Well, TBH I really prefer a charcoal BBQ, but that's a different subject.

Cook all the veg etc first and keep it hot. Put the oven on at 80-100deg C and put a couple of plates in.
For the steak, get the pan hot. When you think it's hot enough, wait - cos it won't be.
Add the oil to the pan. The oil should sizzle and spit. Tilt the pan and the oil should run like mercury. If it doesn't, it's nowhere near hot enough.
When hot, cook both steaks together and time them. Note that they will keep cooking after you've got them out of the pan, so never bother cutting into the steak to see if it's done.

Get the hot plates out of the oven and the steaks straight onto them. The hot plates don't have anything to do with the cooking process - but, rare steak goes cold very quickly and you can't reheat it without destroying it.
Serve.

A marinade can often enhance the flavour, but for good steak just rub olive oil, garlic, salt and pepper in the steaks and leave in the fridge for a couple of hours and Bobs your uncle.

Don't burn yourself on the plates.
Note - NEVER mix oil this hot with any water. It will explode. So don't go pouring excess oil off into a wet sink, etc.

[Itchy]

[BFG]

Oh - and when you add the steak to the pan, you'll get the impression it's stuck to the bottom. Usually it has. Leave it. It will unstick itself again as the juices release. If you try and move it, you'll tear the flesh and get an ugly / unevenly cooked steak.

[LewisD]

I will actually put my hand up and admit i misunderstood Stinky's comments.

I was Cutting sirloins at work today, and it made me think of this thread. Then it hit me like a sack of shit in the face that i had misunderstood.

However, having said that Veg/sunflower oil can reach a higher temperature, I'd still not agree with using anything but olive oil.
This could just be from working under too many french and italian headchefs in my time, but I must admit, I've never done it.

[stinkwheel]

If you like the flavour of olive oil, you can mix it with some groundnut oil (which is virtually flavourless) which raises the overall boiling point.

[LewisD]

Must admit it's not the flavour of Olive oil that has me using it.

Just training really, as after you've deglazed the pan with wine and added your demi-glace, stock, butter or cream or what have you, the taste of oil is irrevalent.

But i'll give it ago. Cheers for the heads up

[Louise]

Braise it with redwine greavy!!!!!! Lovely.
Other then that very hot grill/pan only way i like it. but has to be rare. really pink!

[Itchy]

[LewisD]

Ach you'll be alright for eating it

On saturday another chef at work sealed off the outside of a load of chicken supremes (So basically still raw as the day it was killed on the inside) covered it in bordelaise sauce and left it in the fridge as he didn't need to cook it off it turns out.

Theres me coming in, hungry, i pick up what i think is a fully cooked and sauced chicken.. I ate half of that breast before looking and seeing it was raw as you like.

Needless to say i panicked after i failed to make myself sick, but i never got ill, which goes to show really. You'll be ok from beef, you might get a bit windy in the guts but that's ok, what man doesn't enjoy a good case of the guffs?

Either that or I have Industructo Guts!TM

[killa]

Surely you lot saying raw is the best is a matter of taste

So not the best way to cook steak for everyone then.

You can do the outsides in a hot pan for just under a minute and then chuck it in your microwave on full power until you think it's done. And no, it doesn't go chewy and weird, providing you didnt buy Tesco own steak. lol

Sometimes i'll just do the whole thing in the pan, or have the oven pre heated to max and throw it in for 3-4 minutes after nuking it in the pan.

Edit:- Just to add, did anyone see the documentary about the organisum that survives in the beef, it clings to your brain if very undercooked.
Although it does pretty much nothing to you physically they tested reaction times amoungst other things and found the figures were much lower than the people who didnt touch raw meat.
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