I like a good rare steak, i usually buy sirlion, but its always tough when i cook it my self......any suggestions?
rub some olive oil and cracked black pepper on steak and cook on a very hot griddle pan for 3 mins each side , maybe less if you like it very rare
Make sure the pan is very hot. Also pounding it with a mallot helps to tenderise it. Do you get your meat in the same place, could be the meat itself?
Make sure the pan is very hot, sear each side, finish underneath a grill to your desired level. Then take out and let stand for 5 minutes before cutting. This allows the juices to return to the centre of the meat.
Yep , the real trick is letting it stand . Very important !
A juicy strip - don't put a thing on it.
Hot hot BBQ, about a minute and a half each side.
Let it stand for a while. VOILA!
Sear first then season, not the other way around as a lot of chefs do. If you season before cookinh the salt draws out the flavour and goodness and the pepper burns on the hot pan.
If every steak you cook is tough try a differant butchers. Also you could try a striploin, it's a better cut of meat, slightly more expensive than sirloin.
It will, but it's not good for the meat
Leave it to get to room temp before cooking
1 You need good quality meat. It should have been hung for 21 days at least
2 Lightly season - you don't want to overwhelm the flavours
3 Hot pan, or skillet. Give the meat a few seconds all round to seal it
4 Reduce the heat and/or put the pan under a grill to continue cooking
5 If you like it rare, a good way of judging it is, press your cheek with your fingers. That's how rare steak should feel to the same touch.
6 Rest for 2-3 minutes. More than that will let the meat get cold
General thoughts on the cut of meat.
Sirloin is the most flavoursome of the popular steak cuts, but tends to be the least tender. Striploin is leaner and more tender than sirloin. Fillet is lean, tender but weak on flavour. If you like your steak lean, my advice is buy it fatty and remove the fat after cooking. The fat holds the most flavour.
I was watching the F-word earlier this week, and when cooking a very tasty looking rib-eye, Ramsay proceeded to put a big knob of butter into the pan towards the end of the frying. As the butter melted, he sort of spooned it over the steak, basting it as he went. He then poured the remains of the pan juices over the steak on serving.
Anyone ever tried this? Does it make any diff? Would it work on any cut?
I was watching that. Basting any meat during cooking helps keep the flavour and goodness in, same way you'd bast a oven-roast or chicken really.
It would work on most, if not all cuts but start with a little butter at the end of the process, make sure your pan isn't too hot or the butter will burn and ruin the meat, this is why basting is generally done with the natural fat of the animal.
Because the Rib-eye was so lean he used the butter. If you try it let me know what you think
I buy my meat in superquinn, what do u wreckon their meet is like?
I live in lucan, any recommendations?
Thanks for the replies....ill try them all if i get a good quality steak!
I get my meat in Superquinn too, their steaks are good, especially the rib-eye. Actually all their meat is good.
Take the advise of the threads, a good hot pan which seals in the juices, don't season the meat with salt beforehand, just a bit of black pepper, and if you like it rare just a few mins on each side. The key to a good steak is a very hot pan.
if your sirloin is tough i would question the meat,most probably not hung long enough
Superquinn generally do mighty good meat, but don't be afraid to source a good local butcher. It'll be much cheaper and s/he can be an absolute fountain of knowledge on everything from a matching sauce for your meat, to how best to cook it.