steak-which cut for griddle pan?

[MrsHoolie]

I want to cook steak and chips for DP and myself tomorrow night on the griddle pan but I've got no idea what cut to use.
Sirloin,T bone,ribeye etc?
I would choose fillet in a restaurant but usually it's quite thick and as I'm pregnant I need to have it cooked through.
Help!

We have a griddle and we cooked rump steak on it i believe,was delicious. Good luck hope you and your DP enjoy the dinner.

Congrats on pregnancy too!

Sirloin is delicious and more tender than rump. Rib eye also excellent on a griddle.
Bash the steak out before putting it on the griddle so that you have a thinner steak that will cook through sufficiently as you are pregnant.

rump is tastiest imo but needs careful cooking as isn;t so tender as sirloin

whatever you get don;t forget to rest it well

NB no need to forgo rare steak in pg - poultry, pork and minced things like burgers should be cooked through but a lump of beef or lamb is fine pink

alternatively buy fillet and bash it really thin

I dont think sirloin is more tender - I buy good quality rump and fry quickly in very hot pan and it is gorgeous

Great thanks,some good tips there.Can't wait now!

ribeye innit.

We did ribeye yesterday on a griddle, bought thinnest ones you could buy, put some olive oil and salt on, turned the heat up to max, so it would get grill nice marks, gave it a minute or so on each side, then poured in a good splash of brandy for dramatic effect and watched it burn.

Ribeye is best because the fat caramelises and is nice and juicy and melty.

With thicker steaks you need to let it cook through, otherwise they are cold in the middle, but if they are fairly thin this won't happen.

Sirloin is more tender but rump has better flavour, ribeye is tastiest though....

Right I will have to try them all out.i have bought sirloin for tomorrow.It's quite hard to choose in the shop too.Unfortunately we don't have any nice butchers here...

Hope you enjoyed it. What you going to try next? The key is not to overcook it.

For a 1 inch steak (so rump, sirloin, rib eye) you want to cook it for 1 minute each side for blue, 1½-2 minutes each side for rare, 3 minutes each side for medium, and 4 minutes each side for well done.

Delia gives good advice on how to cook steaks.

IMO the rarer the better but medium is the most you should ever cook steak else you just ruin it.

another vote for rib eye

Ribeye will be lovely, but - sorry SomeGuy - don't salt it before you cook it: that will draw moisture out of it leaving it tougher. Instead, cook the steak til it's not quite done enough (springy to the touch for rare), then rest it for a few minutes on warm plates, adding salt just before you eat it. Also, as MrsBadger says, pink beef and lamb are fine when pg as long as they are sterile in the middle, ie not minced into burgers or kofte or anything.

Add a knob of butter to the pan for the last minute and 'baste' the steaks with it too. Delicious. Or add a blob of garlic butter to the top of the steak as it's resting. Mmmmmm

Another vote for rump or rib eye here. Tenderness always helped by a brief, gentle bash with a meat tenderiser/rolling pin thingy and a minute or two to rest after cooking before you both tuck in.

Enjoy.

the salt won't have any effect on the steak if you put it on immediately before cooking, except to flavour it. If you leave it for a couple of hours, it might be different.

we usually buy sirloin from morrisons butcher counter and its the yummest steak we have had