Steak - Page 3

SCM · 26-05-2008, 20:01

I prefer cooking it in a griddle but need to buy one again to get the best from steaks, lamb etc when i cook it.

I tend to rub oil into the steak first then dip it into a plate which has salt, black pepper and paprika sprinkled on it. I coat both sides then into the griddle on medium to high heat, as i like my steak well done so once the intial searing is over i cook each side longer covering the griddle with foil to keep all the moisture in while i cook to my taste mmmmm

SCM

Jonny69 · 27-05-2008, 10:00

I've noticed that the better aged the streak the less it bleeds when you cook it rare or blue. That bright red beef you get in the supermarket is full of liquid and if cooked rare it's as tough as leather and bleeds all over the plate. I'd rather pick a smaller steak and get a better cut because it means I'll enjoy it more. It also stays a lot more succelent if you do overcook it.

Pheebs · 27-05-2008, 11:34

HOT HOT HOT pan, big lump of hunkachunk meat, throw it on, count to 5, turn it over, count to 5, chuck it on my plate.

Nom.

FakeSnake · 27-05-2008, 11:46

Quote:

Originally Posted by Pheebs

HOT HOT HOT pan, big lump of hunkachunk meat, throw it on, count to 5, turn it over, count to 5, chuck it on my plate.

Nom.

Or serve you my Wellington

Daz · 27-05-2008, 13:52

Quote:

Originally Posted by FakeSnake

Or serve you my Wellington

*monocle pops out*

Flibster · 27-05-2008, 13:56

Quote:

Originally Posted by Will

If you want it done the proper way (blue) warm up an oven to about 75-100C before you cook the steak.

Leave the steak out for an hour or so, I tend to season it and put some olive oil over it whilst it's out of the fridge.

As Kate said, VERY hot griddle, 20s each side, then put on a plate and put in the over for a few minutes to warm the middle up, it'll go to that nice deep purple colour. Mmmmmmmmmmmmmmmmmmmmmmmmm.

WIN!

Had a rack of Lamb done like that at the weekend. Was fantastic.

Joe 90 · 30-05-2008, 12:41

Quote:

Originally Posted by vix

Definately not blue, I can't eat things that bleed.

no point eating steak then

i opt for the standard griddle pan, rub meat down with olive oil & black pepper, then a minute max each side.
comes out ftw everytime \o/

Pheebs · 30-05-2008, 16:59

Sometimes... just sometimes... when I am feeling exceptionally nawty... I will snip a bit of the meat off raw and gobble it up when no ones looking

I love it.

Nom.

Nom nom nom nom nom.

Will · 30-05-2008, 17:42

Pheebs - I love you.

Tak · 30-05-2008, 17:45

When we were in Manc we went to Cafe Rouge before going to see Iron Man. When there were 3 orders for blue and 1 for rare steak the (very lovely) waitress asked if we were french

26-05-2008, 20:01	#21
SCM As endorsed by Mr Black Join Date: Apr 2008 Location: Hell/Scotland take your pick Posts: 443	I prefer cooking it in a griddle but need to buy one again to get the best from steaks, lamb etc when i cook it. I tend to rub oil into the steak first then dip it into a plate which has salt, black pepper and paprika sprinkled on it. I coat both sides then into the griddle on medium to high heat, as i like my steak well done so once the intial searing is over i cook each side longer covering the griddle with foil to keep all the moisture in while i cook to my taste mmmmm SCM __________________ The sun is rising The screams have gone Too many have fallen Few still stand tall Is this the ending of what we've begun? Will we remember what we've done wrong?

27-05-2008, 10:00	#22
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	I've noticed that the better aged the streak the less it bleeds when you cook it rare or blue. That bright red beef you get in the supermarket is full of liquid and if cooked rare it's as tough as leather and bleeds all over the plate. I'd rather pick a smaller steak and get a better cut because it means I'll enjoy it more. It also stays a lot more succelent if you do overcook it. __________________

27-05-2008, 11:34	#23
Pheebs Deep Throat Join Date: Jul 2006 Posts: 6,512	HOT HOT HOT pan, big lump of hunkachunk meat, throw it on, count to 5, turn it over, count to 5, chuck it on my plate. Nom. __________________ http://www.spiffingdesigns.co.uk

30-05-2008, 16:59	#28
Pheebs Deep Throat Join Date: Jul 2006 Posts: 6,512	Sometimes... just sometimes... when I am feeling exceptionally nawty... I will snip a bit of the meat off raw and gobble it up when no ones looking I love it. Nom. Nom nom nom nom nom. __________________ http://www.spiffingdesigns.co.uk

30-05-2008, 17:42	#29
Will BBx woz 'ere :P Join Date: Jan 1970 Posts: 2,147,487,208	Pheebs - I love you. __________________ *No No!*

30-05-2008, 17:45	#30
Tak L'Oréal Join Date: Jul 2006 Location: Portsmouth Posts: 9,977	When we were in Manc we went to Cafe Rouge before going to see Iron Man. When there were 3 orders for blue and 1 for rare steak the (very lovely) waitress asked if we were french __________________ The look on your face when a toddler rips out your heart and shows it to you? Priceless.... For everything else, there's FWOOSH!