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Share your steak cooking tips and recipes with Lidl - chance to win vouchers! NOW CLOSED(213 Posts)
This month at Lidl, it’s all about Scotch Beef, with a new Lidl Surprises TV ad that transports viewers to a farm in Perthshire, Scotland, to meet beef farmer John, who has been supplying Lidl with high quality Scotch Beef since 2010.
Sceptical mum Sharna joins John for a day’s work in the fields to see for herself where Lidl’s Deluxe Scotch Beef comes from, and challenges him with her concerns around quality. She is surprised, and happy, to learn that John’s entire herd is born and bred in Scotland on a grass-based diet making them 100% Scotch Beef.
With the focus on beef this summer, Lidl are looking for your summer steak tips - how to season it, cook it and what to have with it. Do you prefer frying them or maybe you insist on a grill or BBQ? Do you have a special rub or seasoning mixture you swear by? What about sauces like Bernaise, garlic and herb or pepper? Or maybe you knock up a cracking side order of onion rings or mushrooms that you can share a recipe for? We're looking for cooking tips and recipes from you that turn a straightforward steak supper into a sensational one.
Check out their ad here:
Share your ideas below and you will be entered into a prize draw where you could win one of five £50 Lidl vouchers.
Thanks and good luck!
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My suggestion is to let someone else do it! I am a good cook/baker but I have a mental block when it comes to steak. I eat my well done but I can never get the balance right between cooked all the way through but still tender and tasty.
Get frying pan or griddle super hot so you can sear the steaks for a minute on each side to keep the flavour/ juices in. Then reduce the heat for the rest of the cooking time.
Rest the steak for 5 minutes before serving so the meat can relax and is more tender.
I like mine with a simple green salad and some horseradish sauce or mustard. Or some chunky chips!
We don't have steak that often but when we do I prefer frying them in a big griddle pan. We cook them one at a time and then leave to rest for a bit. I like to use groundnut oil for frying, and get it really hot before putting the steak in. We don't add much to the steak, just a little salt, a lot of freshly ground black pepper, and cook it until just medium rare. I like serving with a simple sauce made with creme fraiche, mustard and fresh tarragon.
We always cool our steak from room temperature and leave to rest for at least 5 my ind before cutting into
A good sauce is key to mix things up a bit I think.
Lovely with onions and garlic mayo on ciabatta bread.
Pan really hot and leave to rest afterwards.
Don't overcook it!! Nice medium rare and don't over complicate just serve with chips and a flat mushroom. Perfect!
Although I am partial to a medium rare finish, I think the key to a greatly received steak is listening to everyone's favourite finish. It's perfect finished with a drizzle of garlic butter and a sprinkle of salt, and served with big chunky chips and a few big beer battered onion rings, and should be served piping hot. Some may like a rich pepper sauce to finish.
Griddle pan with oil on the steak not in the pan.
To tell how well done the steak is pinch your first finger and thumb together - feel the pad of your thumb - if the steak feels the same it is rare, if you want medium pinch your thumb and second finger together and for well done your ring finger.
The secret is not inviting my MIL around. She's one of my favourite people in the whole world but she eats her steak well done!! I'm still mourning the £35 steak we got her at a v v expensive restaurant for her last birthday which turned up all charred to bits
Ok, serious answer I think it's all about the cut. I think way too many people are used to seeing fat and recoiling, without realising that it's the fat that gives it a real depth of flavour. I do cut off anything really excessive, but I cook it in the pan with the steak so that I still get the flavour anyway.
Step 1: Open any nearby windows and close doors to other parts of your house - this is gonna get smokey!
Step 2: Make sure your steak has had time to come to room temperature - at least half an hour out the fridge.
Step 3: Pat the steak dry with a bit of kitchen paper and season liberally all over with salt and pepper.
Step 4: Pop your frying pan/griddle on a high head and leave it to get as hot as you dare. No oil is required.
Step 5: Put the steak in. DO NOT TOUCH IT!! Don't shake the pan, prod it with a spatula, anything. It will initially stick, but will release when a nice seal/crust is formed on the meat.
Step 6: Flip the steak over and repeat step 5. The cooking time will vary based on the cut and thickness of the steak and there is loads of advice about this online.
Step 7: If it is a particularly thick steak, or has fat around the edge, you may want to use tongs to hold the steak on its edge in the pan for a few minutes, to seal/crisp the sides up.
Step 8: Leave the steak to rest for at least as long as it cooked for. Enjoy!
Bbq steak is best, much nicer than burgers!
Just rub with a bit of salt and black pepper.
For a deluxe version, and a bit of herby garlicky butter onto the almost ready-steak.
I'm usually the hot as hell griddle pan kind of steak cook - but my (butcher's son) DP showed me how to put it in (room temp) a warm pan and do it slowly, and for a long time - almost as if it's poaching itself I guess. Could cut it with a spoon, yum!
We like ours with peppercorn sauce, rustic chips, some salad and lots of beer battered onion rings!
Get the griddle pan hot hot hot! Serve with home made chips and peppercorn sauce. Delish!.
I season mine with crushed garlic and steak seasoning from Schwartz, then leave it for a few hours to marinade. I bash it with a tenderiser, then cook it in butter on high each side for a minute, then on low for a few minutes each side. I serve it with fried (in butter too!) onions, mushroom and tomatoes with thick gravy, chips, and peas. I eat it with horseradish sauce and it's delicious!
Medium-rare is the key for me. Unless it's a tender cut like fillet in which case I will ask for it bleu... A good rest is very important and I agree that a sauce cab be the difference between a good steak and a great steak. I like bearnaise.
I have tried the griddle pan, the fry pan etc. But the best and easiest way - through it on a baking tray in the oven for 15min = steak perfection and no messing about
Use groundnut oil - you can get it hotter than other oils. Leave to rest for the same time you cooked it for. And don't forget salt - it is steak's best friend!
We love the Lidl De Luxe Ribeye steaks.
I read once somewhere that all steaks should take 10 minutes, no matter how you like them cooked. It works for me.
This is how I do it:
Bring the steaks to room temperature. Take them out of the packaging and leave on a piece of kitchen paper, with another piece on top. Turn over a bit later - this is to dry out the surfaces.
Bring a griddle up to full temperature. Season the steak with pepper. Cook for c.1-2 minutes (blue/rare), turning regularly or 3-4 minutes (medium rare).
Leave to rest for the remainder of the 10 minutes in a loose tent of foil.
Before serving, sprinkle over some sea salt. Dh serves his with some mushrooms
ugh cooked in butter, mushroom powder and cream if we have any while I like mine served simply just with the juice that has come out while resting.
I don't like steak but DH seems happy when I fry it in a hot pan with mushrooms and a creamy peppercorn sauce.
Best tip is to make sure extractor fan is on and/or windows open or it can get smokey.
DH won't divulge his secret recipe.
Love steak, as do the rest of the family. Always cook it in a hot pan rather than grill.
Two best tips - oil the meat, not the pan. Secondly, don't fiddle with it!! Just stick it in the pan and leave it to cook. No shaking. No fiddling. No peeking, no faffing. Just leave it until it is ready to turn.
Nothing better than a lovely piece of Scotch steak served medium rare. YUM.
I got fed up with my new top of the range George Foreman grill not being hot enough and returned it. Then bought a cheaper version from Lidl at £19.99 which is excellent for cooking steak.
Always use rib eye steak at room temperature.
Brush it with rapeseed oil and onto the hot (from) Lidl clamper grill for 4 - 5 minutes according to taste. It only needs a shorter time as it's being cooked from both sides. Onto a plate and cover with a saucepan lid to rest for 4 - 5 minutes. Perfect.
Serve sliced in a warm ciabata bread with salad and melting cheese.
Or with twice fried homemade chips tossed in choice of cheese, parmesan works well. Asparagus goes great with this, brushed with oil and popped onto the clamped grill while the steak is resting.