How do you cook steak?

[cat]

I'm shit at cooking steak. I ruin every time. Even if I buy the expensive stuff.

I like mine medium/well done - ie, cooked all the way through, no red bits.

What's your foolproof method??

Which cut? Griddle? Grill? Frying pan? Oil the meat or oil the pan? Season or not?

Frequently,in our Catering business here in the States,we are requested to pre-
Pare (rapidly)steak dinners for 50 people.Simple.We use the Great Gourmet-
"James Beard" and his recipe for excellent steaks. Prep your Griddle(the kind
That fits on Top of your Stove)...by Heating it until it is as Hot as it can get.
(using fresh 1 and 1/2 or 1 and 1/4 inch steaks (at room temp)-First Throw a
Little less than a Handful of Salt on the Hot Griddle.Toss the Steaks onto the
Griddle,Immediately Count to 30, Now Flip them Over...Count to 30 again.
Lower that flame to a little Less than medium.Flip steaks over,cook for 3 and
1/2 minutes.Flip them a last time (about 3-4 minutes-depending on the Thick-
Ness of the steaks)Test them after 2 Minutes/Cut through.Always Test-Never
Take a chance! Serve with any Pan Juice drizzled over the steaks.Jill.

I use a griddle and get the post steak from sainsburys and it has instructions inside which are something like cook for 7 minutes, turning every 30 seconds, resting for 5 minutes. I always err on the conservative side because you can cook it a bit more if need be but as you like yours well done anyway you don't need to worry. Then I set a timer for 30 seconds and follow the instructions to the letter!

I use the ten minute rule

the total cooking and resting time for any steak should never be more than ten minutes.

Your pan/griddle must be heated until it it as hot as you dare, then keep heating for another minute.

Steaks MUST be room temperature, or it all goes to cock, so do not say you were not warned

Throw steak onto the griddle and leave it alone, do not poke/prod/shimmy/shake/interfere with or move it at all.

When the prescribed time has passed turn it over and again leave it the hell alone, only moving it to a warm plate to rest

TIMINGS
rare: two minutes per side, six minutes resting
med: three minutes per side, four minutes resting
well done: four minutes per side and two minutes resting.

Salt and pepper the steak as you wish, before or after cooking it really does not make a difference providing you do not let it sit for ages with the seasoning on.

If you wish to use oil, then rub it on the steak, you will smoke yourself out of the house if you oil the pan.

Pretty much how cats cooks hers - griddle heated up for ages, oil and a load of pepper on the steak (room temp), 1.5 - 2 mins per side, and then resting on a warm plate (and salt added then).

I use the "turn every 30 seconds" method. If you want the science behind why that's better than only turning it once google Heston's steak cooking method. Apart from that you need a smoking hot pan and don't forget to have the steak at room temp before you start. Rest it for 5 minutes after cooking.

I do the Heston turn-every-30-seconds trick too! Or if that's too hectic this one is very
easy and very tasty, and looks like restaurant food:

www.deliaonline.com/recipes/main-ingredient/meat/steak/marinated-rump-steak.html

I do mine for about a minute on each side. I like it still mooing. Not much help to you if you like it medium, sorry!

beef dripping fries hotter than cooking oil without burning.

If you want it well-done (ugh) then you can fry it to an attractive, un-burnt colour, then put it in a hot oven for a few minutes to cook the middle to a brown colour. This is better than burning the outside.

never put a lid on the pan or it will be steamed wet and limp and taste horrible.

I don't approve of putting salt on meat but grinding black pepper I like. It will cook very hot and the taste will be different.

Thick steaks are easier to cook with pink middles but you have to cook them hot and fast and let them rest while the heat transfers. I do scotch fillets on seduction nights special occasions.

Heat some large flat stones in the oven.

Put them on wooden platters when they are v.hot.

Issue diners with a stone, a steak and some tongs to turn them.

If they don`t like the steak it is there own fault

Do the flip every 30 seconds.

Touch your thumb and fore finger then prod the big muscle at the base of the thumb. That amount of 'give' in a cooked steak means rare. Second finger means medium/rare, ring finger gives you medium and little finger (so almost no 'give') is well done. Then rest.

I want a great big bloody American style hunk of rare steak now

Shout DH
DH cooks steaks

I have mine rare, he has his blue. Mmmm. Steak.

Seduction nights? PigletJohn, you know how to treat a laydeee!

japple that sounds awful! How do people eat it with so much salt?

OP - if you like it with no pink then, with all due respect, it is a fucking travesty to buy good steak.

Room temperature. Lots of black pepper. Smear of butter on meat. Dry and mad hot pan.

2 mins each side.

Ooozing blood. With pommes frites and a bottle glass of Malbec.

Don`t stint LeBof go for the whole case

walk it through a warm room for me

LeBof?

Uh?!

Ooops, sorry Bunny. Have some

Wipe its arse and take its horns off.

On the raclette - or failing that on a griddle.

Steak at room temperature, put a little bit of oil on the steak - not the pan. Red hot pan. Put the steak on the griddle/raclette and leave for a min or two.

Turn over and cook the other side.

Japple - I would never 'test' a steak by cutting it through, and I'm not a professional! What are you testing for, exactly?