Beef frying steak

[NAB3littlemonkeys]

We are having this for our dinner, served with fried onions and mushrooms and a few chips on the side.

We have only had steak once before and it was a bit tough. We couldn't help thinking what all the fuss about it was.

Please help me cook it right this time so it is delicious.

Off to get the kids to bed now so will check back later.

TIA.

All the kids are now in the pyjamas with teeth done. DS! is in bed.

Thought there might have been one reply!!!

well for a start don't buy 'frying steak', buy rump, and try to get something that's dry aged (the best mainstream supermarket stuff is Sainsbury's Jamie Oliver-endorsed range, or Tesco Finest, but really you should go to a butcher. Or Waitrose.)

But now you have it, batter it well with a hammer (or the base of a wine bottle) till it's no more than a cm thick and rub it with ground balck pepepr and a bit of salt.

drop onto a very hot griddle pan for about a minute a side

then (crucially) let it rest for at least 5min before serving it - it won't get cold, don;'t worry, but the fibres will relax and it'll get tender.

sorry what cut is beef frying steak? I don't buy beef...we put our own in the freezer. steak comes in rump, sirloin, fillet etc does make a difference how you cook it.

I bought it on impulse whie loking through the organic section. It is the premium range steak, apparently.

Thanks for that.

I stand corrected, it is the organics rtange and is Beef Frying Steak.

Says to fry for 8-10 mins, turning occasionally.

Agree with MrsBadger - if you want tender steak, avoid frying steak like the plague! No idea what cut it is, but it's always tough.

For tender steak also try to cook it rare/medium rare - assuming that you like it that way.

I buy fillet (prefer it to rump) and have found that if you marinate it in olive oil and lemon juice, with black pepper, for at least 30 minutes before you fry it then it is really tasty and even more tender.

But it's expensive, so we don't have it very often (especially as the dcs now eat dinner with us)!

How thick is it? If you cook it for that length of time it will more than likely be tough.

When i do steak, i just heat up the pan with a little oil. When it's hot i put the steak in, and depending on the thickness, i give it about 4 mins (for kids) 3 half mins (for dh) and 2 half-3 mins (for myself) on one side, bit of salt, turn over, then the same again. Done! I leave well alone and do not move it about or turn more than the once.
I use the same oil for frying my onions and mushrooms in after, then use it again for the sauce. I like it simple though.
I normally buy sirloin steak and like the fat on it.

ah yes - if you take the steak out and let it rest (cover with a dish) while you use the same pan for the mushrooms and the onions you will do well.

marinading in somethign acidic also helps counter toughness.

and the 8-10 min suggested on the packet is way too long

What MrsBadger says.

Rump steak is excellent. Organic Hereford is sublime.

I use a wooden rolling pin to bash mine and I bash it both sides equally until it's thinned out. If it's very red, watch out for splashes.

Hope you enjoy it!

TBH The reason I bought it was because it was the only steak piece there and I though it would be nice for a change. Will def buy rump in future now I know it is the right one.

If I leave it while I do the mushrooms and onions what is the sauce I need to do with it?

It is about 1cm thick and there are 3 pieces.

I think because i don't batter my steak, and it's usually quite thick it needs more time, but i make it medium/well done for the kids, and for mine i like it still pink.
yummmm .. i'm going to make steak this week!!

I could eat it raw.

I am starving hungry.

I usually improvise a sauce with coarse ground black pepper, cream, white wine or sherry, dash of Lea&Perrins or tabasco, sometimes mushrooms and/or spring onions and/or strips of red pepper and make it in the pan whilst the steak is resting.

DH likes his with cold Horseradish Sauce though.

Ooo, I have single cream I think, def whipping though but I don't think that would do. What about I fry the onions and mushys with a bit of flour to thicken and then milk or cream? Have jarred horse radish.

no need for flour, othwise sounds good

Just did the mushrooms and onions as hubby not keen on sauces. The steak was okay but I think I will try rump next time. We rarely eat beef, maybe 3 times in recent years, and it does have a different taste and texture to other meats.