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What's the best way to cook steak?

(36 Posts)
MarkStretch Fri 01-Aug-08 16:00:11

I have 2 sirloin steaks for tonight.

Do I bash them?

Then should I grill them?

I hardly ever eat steak and I don't want it to be tough. DH likes his quite well done.

watsthestory Fri 01-Aug-08 16:01:34

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nailpolish Fri 01-Aug-08 16:02:18

i use butter instead of oil

MarkStretch Fri 01-Aug-08 16:02:27

Do i need to bash them?

bythepowerofgreyskull Fri 01-Aug-08 16:02:32

what - watsthestory said - envy we have tomato pasta for dinner tonight as it is shopping day tomorrow

RuffleTheAnimal Fri 01-Aug-08 16:03:32

fry in v hot havy pan... lots of butter and a little oil (stops the butter burning naily), salt and black pepper... looooovely.

FoghornLeghorn Fri 01-Aug-08 16:04:02

Pan Fry in some butter

I marinate on some garlic, black pepper and worcester sauce. Heat butter in pan until bubbling, whack steaks in, cook for about a minute each side to seal then turn the heat right down and cook for a couple of minutes each side (dpeending on the thickness of the steaks).
I pour over the last of the marinade just before serving and then spoon over the top.

watsthestory Fri 01-Aug-08 16:04:21

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MarkStretch Fri 01-Aug-08 16:04:48

Thank you

Fry for how long?

I am being so thick but it's a treat for DH as he has been working really hard and I don't want them to be crap!

watsthestory Fri 01-Aug-08 16:05:35

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nailpolish Fri 01-Aug-08 16:06:20

oh good tip ruffle!

watsthestory Fri 01-Aug-08 16:06:43

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RuffleTheAnimal Fri 01-Aug-08 16:07:23

works a treat with roast tatties an all nails smile

hanaflower Fri 01-Aug-08 16:07:36

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nailpolish Fri 01-Aug-08 16:07:44

im hungry now

RuffleTheAnimal Fri 01-Aug-08 16:08:03

20 minutes?? whatever for?? it'll be like leather...

MarkStretch Fri 01-Aug-08 16:08:08

They are quite thick- half an inch or more.

FoghornLeghorn Fri 01-Aug-08 16:08:14

I only cook mine for about 4 minutes each side but then we like ours medium/rare.
Think I'm going to treat DH and I to steak tonight too

watsthestory Fri 01-Aug-08 16:08:31

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watsthestory Fri 01-Aug-08 16:09:25

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RuffleTheAnimal Fri 01-Aug-08 16:10:02

<salivating now>

oh yeah, and dont mess about with it once you put it in. place it in the hot pan and then leave it be. judge how well done by watching the cooked colour change going up the sides. then when you need to turn, do the same thing.

that way you get a lovely browny golden buttery/meaty sealed outside, no matter how rare/well you want the inside.


MarkStretch Fri 01-Aug-08 16:10:07

Room temp- good idea.

And will use oil and butter.

We are having home made chunky chips, peas, pepper sauce and a few onion rings. Mmmmmmm.

MarkStretch Fri 01-Aug-08 16:11:06

Thank you for your help!

Sorry for making everyone salivate!

RuffleTheAnimal Fri 01-Aug-08 16:11:12

good meat should always be rare. melts in the mouth... mmmmm

watsthestory Fri 01-Aug-08 16:12:02

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