Help with Steak

size?

Oil the steak not the pan.....get pan searing hot then put steak in and don't move it....give it about 4 mins then turn over IMO

Its a good proper one from the butchers...fillet not sure of size

season well with salt and pepper, get pan really hot add a couple knobs of butter cook for a few mins on each side for own preference

4mins and it will be burned

ribeye = best cut for a steak


the world is only just catching on to this,,,,,

^^^^^^^exactly^^^^^^^

sirloin is my fav

i think fillet is overated imo

salt and black pepper first!!hot pan, (never grill, must be fried)........a KNOB of butter, make sure its good and hot now, 2 min each side, and serve.

agree ,fillet steak can be a bit tasteless

do it slow under grill turning it etc

put it in your george formby grill. lovely

let it rest on a warm plate for a good 5 mins with an upturned bowl covering the meat


it will be tender once rested

rub a little soya sauce into the steak really enhances the flavour mmmmmm salt pepper oil pan go

As apposed to the fake ones in Tesco's.

If you put your thumb to finger i.e thumb to first finger that is a rare, as you go down the fingers you get tougher.

george formby grill? insult to the cow

laid Denman did you?

suprisded at the help on here, like mine quite rare so 2 mins each sidevshould be good?

foreman grill or general oven grill shouldnt even see the steak fry all the way

don't foget the wine too. Malbec good with steak and won't break the bank

i would never grill a steak

hot pan, salt pepper, 3 mins either side, job done, dont over cook.

Gotta fry steak with onions, it's a must.

viande chevaline is best


Yummy

I dont like pepper, what do restaurants generally cook theirs in....would never go out again if i could do a sexton like them

get pan red hot 20 minutes per side ,if its burnt ring out for pizza

Pre-heat the oven to 450 degrees F and grab a heavy frying pan that's oven-safe
Turn the burner or element on high heat, and warm up that skillet until it's piping hot.
Drop a teaspoon of oil in the pan and let it heat up
Using tongs, gently put the steak in the pan and sear it for about 90 seconds on each side. This locks in the juices.
Now, place the pan in the oven to finish cooking. Roast the meat for 6-9 minutes, depending on how you like it cooked. Best way ,all good restaurants use this method , happy eating .

Turn vegetarian, put bread in toaster for 2 mins, butter generously.

need a proper grill and dont overcook i.i like medium rare always best

Tutan.. Is the roasting to heat it up whilst keeping it pink?

Frying always seems to leave it a bit cold inside

lob it on the barby mate.

as above but steam 1st for 30 seconds e/w and finish under hot grill ..must be sizling when put on plate with tomatoes .*****ect

get some tomato vinegar once cooked put some in the pan this will soak up att the juices then pour over steak.

yum yum

money tree yet again showing he has no idea

why is that cezman?

have you tried it?

Keep it nice and level.

sounds like an awful idea. would ruin a good steak imo, maybe try it with some farmfoods basics

shows what you know then you fool.

the vinegar is very delicate, it gets the juice from the pan and adds a small floavour to the stake.

goes well with veal too.

fool was harsh i apologise.

chimichurri best way 2 serve mix garlic,parsley,white wine vinegar,olive oil,red pepper flakes

i prefer adding red wine and making a jus from that

SOUNDS GOOD CEZ.

IM OFF TO TESCOS FOR SOME SIRLOIN

a bit dogmatic there Bati. I much prefer bearnaise

Brush either side of the steak with oil. Don't put the oil directly into the pan.

Bring meat to room temp.