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TrueBlue

Save Our Southend
Joined
Oct 26, 2003
Messages
22,721
Location
Hockley now on loan to Rayleigh
The perfect steak
The grill chefs from I'm Angus restaurant, Sydney, share the secret of the perfect steak with you.

Choosing the right cut of meat is essential:
Fillet, Rump or Sirloin, Porterhouse or T-bone are all excellent for pan cooking or char-grilling, depending on your personal preference.


Marinating:
Using a combination of the following to marinate your steaks, remembering the longer you leave it the richer the flavour.

* Cracked Pepper & Sea Salt
* Mustard Seeds
* Sugar
* Red Wine
* Garlic
* Herbs & Spices


Cooking
1. Oil the steaks not the pan, using extra virgin Olive Oil.
2. Set heat on medium. Always have the pan hot before starting.
3. Place steaks in pan, do not turn until sealed, and juices have risen (usually 1 to 1 ½ minutes.) Turn and continue to cook to desired.

Cooking Times (depending on thickness):
Rare: 2-5 minutes
Medium: 8-12 minutes
Well: 12-15 minutes


More Tips

* Become great friend with your butcher! Tell them what you intend to cook and ask for the recommended cut.

* Remove the meat from the fridge at least ½ an hour before cooking.

* Resting the meat is essential. Allow the meat to rest around 5 minutes before serving, covered with foil in a warm place. A pre-heated oven (turned off) or a warming tray is perfect.




Make A Meal Of It!
Now you've perfected the art of the cooking your favourite steak, turn it into the perfect meal. Re-create this divine three-course dinner, as supplied by the head chef at I'm Angus restaurant, Sydney

Entree:
Barbecued Baby Octopus with a Citrus and Chilli Dressing

Main:
Steak with Béarnaise Sauce

Dessert:
Chocolate Fondant Cakes
 

OldBlueLady

Junior Blues Coordinator⭐
Joined
Dec 27, 2007
Messages
49,071
Location
Benfleet
Fillet steak, 2mins per side is all you need.


Agree in principle, but does depend on the thickness. Like mine to not colour everything else on the plate red when I eat it, so as long as it's red but not running then that's fine. Also lots of olive oil, salt and pepper - nice and simple.
 

MK Shrimper

Striker
Joined
Aug 6, 2005
Messages
52,576
Agree in principle, but does depend on the thickness. Like mine to not colour everything else on the plate red when I eat it, so as long as it's red but not running then that's fine. Also lots of olive oil, salt and pepper - nice and simple.

Smack the cow on it's @rse, stick it on a plate, it's done.
 

Lester Bangs

Manager
Joined
Apr 19, 2007
Messages
1,908
Heat the pan or griddle until you think its going to burst into flames.

No oil or marinades or fannying about.

2 mins each side (EXACTLY)

Job done

Enjoy your perfect steak.

PS anybody who uses sauces on steak are heathens who do not enjoy the fantastic taste of meat. Stick to vegetables!
 

Mad Cyril

Proud sponsor of Mark Molesley's white trainers⭐
Joined
Oct 29, 2003
Messages
19,786
Location
Flavour country
The best steak and chips I have ever eaten was when working in Geneva. All of my expat colleagues said that I had to go to a place called Relais de l'Entrecôte.

It only does one main course - Steak and frites and is served with a bearnaise style sauce in which to dip your frites.

When my portion turned up I thought it was a bit small but enjoyed it nonetheless.

The waiting staff then took my empty plate and then returned with an identical meal!

I didn't know but because the steaks are quite big they cut them in half and cook each half for you seperately.
 

Emu

Jess PHB
Joined
Jun 3, 2008
Messages
862
Location
Essex :)
:stunned:


I think The General may take insult to that!!! ;) :D

Em.
 
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