Curry Recipes Online
Curry Chat => Talk About Anything Other Than Curry => Topic started by: Rob290482 on July 20, 2009, 02:28 PM
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I love steak more than any other food at all, but never seem to be able to cook it the perfect way.
I started cooking it well done (basically black) as i was brought up being told that if its not dark brown right through, then its raw and uncooked. I gradually went from well done to blue. Blue, in my opinion is the nicest tasting way to cook it.
I generally just let it get to room temperature, heat the cast iron griddle very hot and do each side for about 30 seconds. done. Its normally slightly burnt on the outside with a tiny bit (1mm or less) or brown inside and the rest is red.
However, i feel that i am missing something, so wanted to know if anyone had any herbs or spices to rub into the meat prior to cooking to give it that extra taste?
Thanks
Rob
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I have my steak blue as well, the only way to eat it IMO. I just season with a little salt and freshly ground black pepper, then as you say 30 seconds each side.
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oil both sides with a light olive oil season with freshly ground black pepper and corse sea salt. Use more salt than you think it needs, something that seems counter intuitive these days, but steak really needs it!
Have you tried rib-eye steak, the flavour of sirloin and often as tender as fillet, YUMMY!
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Yup, de-horn it, wipe its' arse, throw it on the plate, fantastic ;D
Cheers
CoR
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Rob290482,
i ended up buying a gas BBQ for this very reason.
pan fried just never cut it and charcoal BBQ is very much weather dependent so the gas seemed a good compromise.
the gas BBQ does cook it well better than indoors although u have to give up on smokiness.
the fresh ground black pepper is an optional for us that we do now and again (it is good though). ground sea salt is critical. u need to add it after the surface has sealed as the salt otherwise tends to draw out the juices. as adraindavidb says u need more than u think.
we find the meat also has big effect on consistency and a local butcher or market is best for purchase.
i tend to go for about 1/2 way between rare and medium rare. u need to get used to pressing the steak whilst cooking to be able to feel when it's done (there's a finger test u can use to practise - can add details if u need).
for an extra twist now and again we marinade in coke (have also tried olive oil, larger).
fried toms and thin cut chips - heaven.
ps has to be rump for me.
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Hi Jerry
what does marinading in coke achieve mate,does it tenderize or alter the flavour
cheers
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My steak has to be cremated, I was a butcher for many years and the amount of tapeworm cysts found in raw beef is an eye opener :o
Click link below...
The beef tapeworm (http://www.ncbi.nlm.nih.gov/books/bv.fcgi?rid=mmed.section.4668)
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I only eat fillet steak and I like it medium to well done. I don't enjoy the raw taste or the blood spilling onto my plate that rare or blue produce. My ideal would be charred on the outside and pink in the middle with no blood running.
A couple of great tips I have picked up over the years and swear by...
Firstly (and this goes totally against Jerrys comment) you should cover it in salt and leave on a plate for about 30 mins before cooking. This really tenderizes the meat. After the 30 mins is up wash it thoroughly to get all the salt off otherwise you will get one ruined salty steak.
Once it is well washed, dry it with paper towels and give it a good rub with black pepper. You then need to heat a griddle pan up so it is very hot and place the steak on it. Turn it once (I do mine about 3 mins on each side) than put the whole pan in a preheated oven for 10 - 15 mins at about 160. This last stage really makes the difference and the steak will simply melt in the mouth.
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billycat,
the coke idea comes from South African neighbours. it both tenderises and gives a different flavour (v.hard to describe not like coke though). they say to marinate for something like 4 to 6 hrs or even overnight.
we use it for BBQ and most people gel with it (me and the good lady are not as keen on it though for tea when we just prefer the taste of the meat, fried tomato and chips).
chriswg,
interest on the salt marinating and wash - i've never tried it but sounds well worth ago. Saturday's looking like steak night.
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chriswg,
i tried the pre salting but alas did not find any difference. there could be a few reasons though.
i used sea salt and perhaps should have used cooking salt. i'm not sure if there's a cut off to the amount needed - i thought i'd put a fair bit on though (6 off grinder turns per steak per side). i left it for 1.5 hrs c/w the 30 mins stated thinking more would be better.
the only real reason i can think of though is that there is a limit to the amount of tenderising that can be achieved for a particular cut of meat - i used rump and bashed it to flatten it out which tenderises it quite a lot in it's own right.
i found a lot of water appeared during cooking which cooled the bbq and stopped the bbq taste from forming.
i'll try cooking salt next time when i'm using steak "as is" ie not bashing it.
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My steak has to be cremated, I was a butcher for many years and the amount of tapeworm cysts found in raw beef is an eye opener :o
Really, whereabouts are you, in the UK meat should be adequately inspected before human consumption. Tapeworm infestation in the UK is very rare, these figures are from NHS Direct,
Tapeworm infections in the UK
In the UK, tapeworm infections in people are very rare, although some types are found more often than others. For example, in 2005:
* There were 71 reports of infection with the beef and pork tapeworms (taeniasis) in England and Wales. One case was reported in Scotland. It is not possible to tell from the data collected whether the people became infected in the UK or abroad.
Even meat from abroad should be safe as tapeworm is not only killed off by cooking (it dies at 56C) but also by freezing (below -5C) so it should not be a cause of any great concern.
Regards
CoR
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Hi Jerry
I usually pour on the cooking salt and rub it in. For an 8oz steak I guess you are looking at about a tbsp of salt on each side. When you come to wash it you will notice that the steak will have changed consistency with a slightly harder outer layer and lots of fissures where the meat is starting to break up and tenderize.
Good luck with the next go. It is a technique well worth persevering with.
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I am a great fan of Fillet Steak, it's tender, moist and not much fat at all. A real lean red meat.....
I usually get the butcher to cut off 2 fillets around 2-3" thick. I then season them with a little black pepper and I smother each side with a good french mustard, then I leave them to marinade in the fridge for a couple of hours before placing them under a hot grill for around 3-4 minutes each side.
The mustard crisps up the outside and the inside which is just pink but not bloody just falls apart in your mouth......
Serve with a great salad of your choice..... maybe jacket potaotes? Onion rings?......
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My steak has to be cremated, I was a butcher for many years and the amount of tapeworm cysts found in raw beef is an eye opener :o
Really, whereabouts are you, in the UK meat should be adequately inspected before human consumption. Tapeworm infestation in the UK is very rare, these figures are from NHS Direct,
Tapeworm infections in the UK
In the UK, tapeworm infections in people are very rare, although some types are found more often than others. For example, in 2005:
* There were 71 reports of infection with the beef and pork tapeworms (taeniasis) in England and Wales. One case was reported in Scotland. It is not possible to tell from the data collected whether the people became infected in the UK or abroad.
Even meat from abroad should be safe as tapeworm is not only killed off by cooking (it dies at 56C) but also by freezing (below -5C) so it should not be a cause of any great concern.
Regards
CoR
Well, I haven't been in butchery or slaughter for about 20 years now (I'm an old git btw) but as the cysts are only usually exposed when cutting into the muscle they very often go unnoticed being quite small and the meat inspector wouldn't be able to pick them up until the beast was jointed.
The guy I used to work for had an unusual selling point for hip/rump steak he would get asked if his steak was tender, he would then trim off a piece raw and eat it in front of the customer, saying 'its that tender it doesn't need cooking' ;D and that is the reason I always have mine cremated cos watching him turned my stomach ;)
Rob.
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Now I know sirloin and rib-eye isn't the same thing, but this should work well for your sirloin too, if you like garlic. Chop up some garlic cloves and fry with the steak in a fair amount of butter. When times come to turn the meat lower the heat and add even more butter which you then start pouring over your meat while it cooks. This is a classic way of doing it in my family, and I think Ramsay does something pretty similar. Either way it gives great taste to the rib-eye and hopefully to your sirloin too. I think I'm going to have to go out and buy me a steak for tonight come to think of it.
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This is great on steaks too, just after grilling and when still piping hot, add this........... :)
Enjoy your Blue Cheese Butter
A favorite restaurant recipe used to enhance steak
Preparation time: 10 minutes. Serves 8-10.
Ingredients:
6 ounces of butter at room temperature (softened)
? pound of Blue cheese of your choice, crumbled (try a fairly strong blue cheese, maybe a Roquefort or Stilton or if you want a milder blue cheese, try gorgonzola)
? teaspoon Worcestershire sauce
? teaspoon coarse black pepper
Method:
In a bowl, cream the butter until smooth
Fold in the cheese, Worcestershire sauce and pepper (some chunks of the blue cheese should remain)
Roll in a plastic wrap or parchment paper and twist the ends to close
If not using immediately, refrigerate (3 days maximum) or freeze (2 months maximum)
If frozen, thaw and cut into 1 ? ounce pieces and place on top of hot steaks
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The recipe didn't come out too well, I know there is a bug on the website which seems to replace numbers with question marks, so.........
The cheese should be half a pound
The Worcestershire sauce should be three quarters of a teaspoon
The black pepper should be three quarters of a teaspoon
:)
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I usually pour on the cooking salt and rub it in. For an 8oz steak I guess you are looking at about a tbsp of salt on each side. When you come to wash it you will notice that the steak will have changed consistency with a slightly harder outer layer and lots of fissures where the meat is starting to break up and tenderize.
Good luck with the next go. It is a technique well worth persevering with.
chriswg,
do u think temperature has any effect on the "salts" tenderizing ability. last week i left the steak with salt on (not as much as u suggest a sort of shake of sea salt over out the packet) but the steak got left in our bottom oven when the top oven was on - this seemed to make a difference - the steak was warmish so to speak rather than at room temp.
ps, i'm now convinced that the steak is better bashed with the rolling pin but not too much so that it retains it's thickness during cooking.
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My Perfect Steak;
Heat the pan, dry, on high, for a good 10 mins. It usually smokes a little but wait until the smoke has gone, then the pan is ready.
Oil the steak, not the pan!
Give the steak a sprinkle (just as much as you can hold between finger and thumb) of each, WHITE pepper, Paprika, and plain flour.
Add to the pan, 1 tsp of salted butter for each 8oz steak.
Place the steak, seasoned side down on the melted butter.
re-season the top side of the steak, whilst in the pan but give it a good coating of sea salt this time.
Place 1 knob of butter on each steak.
Once the butter has melted, quickly flip the steak over, and cook for a further 2 mins.
Take out of the pan, and leave to rest for 3 mins on a plate.
Serve, and enjoy.
Simple as that!
Ray :)
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Rob290482,
i ended up buying a gas BBQ for this very reason.
pan fried just never cut it and charcoal BBQ is very much weather dependent so the gas seemed a good compromise.
the gas BBQ does cook it well better than indoors although u have to give up on smokiness.
the fresh ground black pepper is an optional for us that we do now and again (it is good though). ground sea salt is critical. u need to add it after the surface has sealed as the salt otherwise tends to draw out the juices. as adraindavidb says u need more than u think.
we find the meat also has big effect on consistency and a local butcher or market is best for purchase.
i tend to go for about 1/2 way between rare and medium rare. u need to get used to pressing the steak whilst cooking to be able to feel when it's done (there's a finger test u can use to practise - can add details if u need).
for an extra twist now and again we marinade in coke (have also tried olive oil, larger).
fried toms and thin cut chips - heaven.
ps has to be rump for me.
Hi Jerry,
I too have a gas BBQ, but, I also got one of those simple throw away charcoal BBQ's too. Whenever I cook anything and in particular my Chicken Tikka, I use the old empty tray that was the Charcoal BBQ, and stick just a around 6 lumps of Charcoal in it. Light it and let it burn down to about half white, then light the gas BBQ, stick your steak, Chicken Tikka or whatever you are cooking and then close the lid.
The smoke from the Charcoal infuses into the meat whilst it is cooking on gas.
My Chicken tikka done this way is marvelous. Nice tender, juicy chicken with that tikka/smokey flavour!!
Give it a try, you'll be impressed :)
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976bar,
real nice idea. i'd have to admit i've got used to the gas bbq now and don't really miss the smoke - as u will already know the gas bbq is not easily beaten on taste down to the perfect cooking temp it achieves with ease. i also do like the convenience of turn it on leave it 15 mins then cook. in the garage is a real good place as i'm no longer affected by weather or the wind.
the real interest is in how to tenderize steak. it's one thing i've never cracked. it may be just that restaurants have access to the best meat and don't do anything else to it - it just don't gel with me as the full picture.
for some reason the low background heat and salt seemed to have a significant affect last week. i'm doing a repeat tonight to make sure no fluke. i was just interested if anyone else had cracked the tenderizing. a light bashing with the rolling pin does work wonders but it's not the fully story - i think restaurants must have something else. the gas bbq or equivalent is essential for sure.
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Hi Jerry,
I really don't believe that tenderising will happen during the cooking process. Steaks are cooked for what? 1-2 minutes either side for blue, 4-5 minutes for medium and above 6-8 for well done, how can meat tenderise in that space of time?
Try and buy tender meat, fillet is the softest and most tender of steaks, with a good sirloin or t-bone or porterhouse next. Rump I have never found tender and always a bit chewy. So if it is a little tough (judging by the cut you buy) then marinate it in something overnight. Pat it dry, then rub with a little oil then sprinkle salt and pepper over it, then cook it.
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976bar,
u're last post wraps it up for me (except the timing of adding the salt).
have concluded salt has no effect as a tenderizer and that pre low heat baking after bashing (ie before frying) has no affect either ~60C for 1 hr) . also believe adding salt before the start of frying is not good (excessive water is produced during the frying which kills the grill temperature - the meat needs sealing first).
i'm now sorted on this. the rolling pin or mallet is only way of tenderising if u don't want to add a different flavour (ie marinade)
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Hi
My opinion on this for what its worth,
I have a Le Cruset griddle which I heat on a gas hot wok to a very high temperature (here-in lies the key)
The steak is then simply added to the pan the intense heat seals the meat and I cook for about 3 mins each side.
The smoke is pretty intense I usually cook them in the garage- but the best steak ever tender and the steak remains juicy.
The link below is a good one and the site is worth looking at.
http://www.donaldrussell.com/cm/meat_perfection_pan_frying.htm (http://www.donaldrussell.com/cm/meat_perfection_pan_frying.htm)
Matt
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matt3333,
totally agree with what u say and the link - it's exactly it for me. i even only cook 1 off steak at a time to make sure i keep the temp up (and even allow time to reheat before cooking the next).
the link advice to only turn once is also for me a crucial technique. the point in the cooking to add the salt is not clear though but given what they say on drying out then it could even be at the start of the resting period.
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I simply use a Cast Iron Griddle, pre-heat until smoking, then pop the steaks on. I only turn once the meat is beginning to unstick from the casting. The meat is removed once the second side is also beginning to unstick. Rest the steak and serve. We like ours rare to medium and always end up with a good result.
I don't salt my steaks I simply marinade them in good balsamic vinegar and a little olive oil for an hour or so. The balsamic vinegar helps to boost the griddled flavour.
I'll try chris' pre-salting technique next time a have steak though. I can see it working well on sirloin or rump, I don't think rib-eye needs tenderising though.
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I simply marinade them in good balsamic vinegar and a little olive oil for an hour or so. The balsamic vinegar helps to boost the griddled flavour.
Axe,
i have tried oil on it's own before and it does tenderize well . i thought it produced an unwelcome undertone taste. i do like balsamic and the idea of a combo with a little oil is well worth me trying. i've previously had similar thought of using worcester sauce (thinking as u say boost griddled flavour - i'm convinced some restaurant's have something up their sleeve).
i guess the trick on this kind of thing is to use far less marinade than u think u need - i'm thinking sort of 1 tsp total for say 3 to 4 steaks.
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Jerry,
The balsamic vinegar works a treat, once cooked, it gives an almost caramel sweetness to the steak. I use enough to coat the steak that I am using and just a little more, as the steak tends to soak it up quite a bit. But as I said, I do use rib-eye rather than sirloin, so that may differ slightly.
I think the key to getting a good finished product is making sure you have bought a good steak in the first place. Also, make sure it has time to breath out of any packaging, before being cooked. There is nothing worse than cooking a supermarket steak straight from it's plastic tray.
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Can you still get rib-eye? I thought Blair banned it?
We get the best (and cheapest) steak I've ever eaten here, the stuff just melts in your mouth, cooked on the barbie with milled pepper and topped with fried onions, tomato, mushies and peas.