Steak - how to cook and what to have with it {Mega Merge!}

Mr. CooL ICE

Basically, next week I'm gonna be cooking for my new gf for the first time, and I want to make something to make a half-decent impression. After sussing out her food preferences, I know that a beef steak would be a good place to start. I know that she is used to her home cooking, which is stereotypical 'farmer' meals (she grew up on a farm), i.e. stews, potatoes, and all good food like that.

As for my own cooking skills: I consider myself to be able to cook proficiently for myself. The main meals I cook for myself range from a chicken-sauce-rice combo, spaghetti bolognese, mince beef curry dishes, pasta, and the odd lamb chop or steak. My speciality is pork with a chopped tomato-based sauce with onions, garlic, and a few random spices thrown in.

If I am to cook steaks, what will I cook to go with them? Boiled or baked potatoes? And what sauce could I cook up with them, and any tips for cooking them? She doesnt like tomato sauce based anything, afaik. Thanks in advance...

Mod Edit:

I've merged every thread I could find about steaks all into this one. If you're looking for your thread on steak, it's probably in here somewhere. Please feel free to continue asking questions on this thread.

-Faith.

county

baked pots sound good,maybe you could do a gratin potato,rosti potato.
why dont you try a bearnaise sauce,its different,but have the bisto ready just in case
http://www.taunton.com/finecooking/pages/c00180_rec02.asp

Blub2k4

You can do a baked potato filled with zatziki (sp?) pretty tasty stuff, either get a recipe online or grab it in tesco, the bigger ones have their own brand stuff.
Garlic butter is also excellent on top of the steak.
Do a small side salad of rocket with a vinaigrette.

Tree

cheddar mashed potatoes (grated cheddar mashed into spuds, how hard does it get)

fried onions and garlic butter

i love pepper sauce on steak

daiixi

Cook your speciality. Obviously it's tasty and you'll be comfortable cooking it.

babaduck

If you're cooking steak for your GF, find out in advance how she likes her meat cooked - some people like it rare (me) and some people like it grey and waay overcooked (husband)!!

If you want to save yourself grief, buy ready to cook gratin potato (Tesco Finest or M&S are great options) but transfer the spuds into your own oven dish and hide the foil tray... she'll be doubly impressed

Personally I love mushrooms & onions with my steak, or failing that, steamed M&S tenderstem broccoli

One final thing... if you're doing a sauce with the steak, serve it on the side just in case she doesn't like it. I hate pepper sauce and prefer to control how much of any sauce I have with meat, as it can overpower a perfectly gorgeous steak

And... good luck!!!!

boneless

If you want, you could stuff and roast the steaks and do roast spuds too... saves on the washing up!!!

I do a tomato and basil sauce to go with the stuffed steak; it can be a wee bit dry if you leave it in for too long.

Crubeens

Girls love creamy foods so I'd definitely recommend a creamy gratin-type popatoe dish - very easy to do - and maybe a mild creamy pepper sauce of blue cheese sauce

noby

I do a sort of poivre based sauce.
Press cracked peppercorns onto steaks.
Fry in butter. Remove steaks, add drop of brandy, and scrape the pan. Add cream and garlic and simmer. Pour in any juices collected from the plate with the steaks.

This works well with chicken/white wine too. And you can add mushrooms etc. if you like.
A creamy sauce and gratin might be a bit heavy going though, so you could just have boiled baby potatoes and some steamed veg to balance it a bit.

Tree

Crubeens wrote:

Girls love creamy foods so I'd definitely recommend a creamy gratin-type popatoe dish - very easy to do - and maybe a mild creamy pepper sauce of blue cheese sauce

we do indeed#!

Mr. CooL ICE

Thanks for the replies.

I think a potato gratin is probably the best solution; Ive helped make one before back home and (in my head) provides the needed side-serving that I was looking for. Think I'll cook one this evening just as practise and get some willing housemates to test it out!

bonkey

babaduck wrote:

If you want to save yourself grief, buy ready to cook gratin potato (Tesco Finest or M&S are great options) but transfer the spuds into your own oven dish and hide the foil tray... she'll be doubly impressed

BLASPHEMY!!!!!



How could you suggest such a thing in a cooking forum when its so easy to make?

Gratin is almost unquestionably the way to go (in summer, I'd choose differently, but its not summer yet), but I'd strongly suggest you make your own. Just be careful about adding too much garlic....she won't be too impressed if she's reeking the day after

Alternates, if you want to do something a bit different:

Traditional swiss Roesti (pronounced more like "rushty" than "roasty")

Baby spuds in Chilli and Orange Butter

Another cracker is simply to do nice boiled spuds, and then crumble a bit of feta over them. Can also mix in some oven-roasted cherry tomatoes, onions, and red peppers if y'like.

Personally I love mushrooms & onions with my steak, or failing that, steamed M&S tenderstem broccoli

Alternately, I'd tip a salad with home-made salad sauce....if you can get nice lettuce of some description (forget it if its the flavourless force-grown variety). Also very handy cause you can prepare it up to a day in advance, meaning there's one less dish to consider in your preparation timing.

One final thing... if you're doing a sauce with the steak, serve it on the side just in case she doesn't like it. I hate pepper sauce and prefer to control how much of any sauce I have with meat, as it can overpower a perfectly gorgeous steak

Agree completely.

Personally, I generally only take sauce on bad steak or one thats been way overcooked for my liking.

And... good luck!!!!

May I echo this sentiment

The Sweeper

Boil baby new pots, steam some veg over the pots, crush the tender pots and toss with butter, sea salt and chopped parsley.

It's very important, if you're cooking somebody a steak, to find out how they like it.

And I don't agree that potato gratin is easy - there's nothing worse than hard-in-the-middle gratin!! Though elsewhere on this board there is a good tip, from Shabadu I think, on how to make perfect gratin...

bonkey

Minesajackdaniels wrote:

And I don't agree that potato gratin is easy - there's nothing worse than hard-in-the-middle gratin!!

I didn't say its impossible to get wrong

I said its easy to get right....and it is.

About the only way you can really ar5e it up is to get your timing wrong, and start cooking your steak before checking that its ready. Given that gratin can reheat just fine, you can always cook it in advance, get it fully cooked, and then just keep it warm / reheat it at the end.

babaduck

And if you plan on making gratin more than just occasionally, spend the money on a Mandolin - I bought mine in Roches for about €18 last year. It whizzes through spuds for gratin or dauphinoise, leaving them all the exact same thickness. Brilliant for thin slices of absolutely anything tbh

Shabadu

There are many brilliant recipes here for you to try out OP- but my piece of advice is to prepare the meal for yourself once before you cook for her, even just the trimmings less the steak and sauce. It is signing your own death warrant to cook something you have never attempted before, or a new method, when entertaining. Murphy's law and all that. Good luck!

CJhaughey

If you can get Ribeye steaks you will find that they are juicy and tasty compared with Sirloin, a close second would be a good T-bone but they are a little harder to cook because of the bone.
I would keep it simple with nice thin skinned potatoes and perhaps some simple veg, Carrots cut in strips(julienned) and steamed,broccoli the same, and maybe a little cabbage chopped finely and sauteed with butter.
make a sauce if you want but if you have high quality ingredients and cook them well, they should speak for themselves.

Diamondmaker

T Bone is back and Oh so Good........has pushed fillet out to 2nd in my books at the minute!

Mr. CooL ICE

Just gave the gratin a try last night. It was nice, but was lacking flavour. I know for a fact that it needs nutmeg and black pepper, and perhaps more garlic (i used 2 cloves, but like my food very garlicky (sp?)), and i had forgotten to get cream in the shop and just used all milk instead. But most of all, it cooked very well, and for a first time Im happy. Just a case of learning as I go.

Alun

Did you season each layer as you built it up? As for the garlic, I just rub the inside of the dish with a cut clove rather than putting it in the dish. I like lots of garlic too, but in it's place

otron

Gratin with a steak? Not to my taste I have to say.

I would go with a fillet steak, from the butchers or M&S. Ideally cooked on a griddle pan so that you can get a good charring on parts of the outside without over doing the inside.

On the side I would do some Italian style roast potatoes: Cut the spuds up to bite sized chunks (roughly the same size now), and par-boil for 10-15 mins. Then put the spuds into a baking tray, sprinkle on some rosemary and pour a on little olive oil. Turn over with a spoon or somesuch so that the oil more or less coats the spuds, if the spud surface ruffles up a bit all the better. Roast in an oven at around 200c, for 30 mins lowering to ~160 for another 30 minutes. The good thing about this is that its very over-cook tolerant.

For veg I would either griddle some thin courgette slices or do a Mediterranean roast veg. For this you just cut up some sweet peppers (from M&S or elsewhere if you can find ‘em), plus some onions (red and/or normal) & small courgette slices. You mix this lot with olive oil and pepper and chuck into the oven for 30-45 mins. The onions come out a bit charred and the peppers are fantastic.

Mr. CooL ICE

Success! Thanks all

Yep, seasoned as i went through. I used ground nutmeg as opposed to grating whole, because our house lacks a goot grater :rolleyes:, and i put down a layer of potatoes, nutmeg and red and black pepper, followed by another layer, a tiny bit of pepper, poured in the milk, egg and cream mixture and sprinkled two chopped up cloves of garlic on top.

My reasoning for putting the garlic on top was so it would cook and leave the taste behind, but not stink the breath. Steaks turned out good too, both medium rare, with a tiny bit of soy sauce sprinkled on top after cooking for a little kick.

dbnavan

Ok I have 2 questions

How rare is safe to eat steak

How do you know its done, I used be able to judge the way I like it on the Gas but now frying on electric, finding it harder to judge, I like a little blood, and pink.

Smoggy

I believe you can eat steak without cooking ( although I wouldnt like to ).

The french when they cook it , do 30 secs either side and thats all.

You can tell how well a steak is done by prodding it , if it feels like the skin between your thumb and index its rare. If its like the skin below your thumb ( the fleshy bit ) it medium , anything else and you have spoilt it

By your description you like a medium steak, so base it on the fleshy bit of your thumb.

I cant give a timing , as it depends upon steak thickness etc. But I have a george forman and have 1cm think sirlions in for about 1 and a half minutes and they come out medium / rare.

Blub2k4

If the steak is fresh enough then it can be eaten tartare, that's raw. So as to your question as to how safe it is that depends on freshness.

With regard to how long you should cook for the tip as smoggy says has to do with using the firmness of the ball of your hand and your forehead.
Make an O with your thumb and index finger, now touch the muscle at the base of the thumb, that's rare, then thumb and the next finger that's rare-medium, next finger medium, next finger medium-well and then your the forehead is well done.
I'd say you want thumb and middle finger or ring finger, experiment.
The comparison is obviously made by touching the top of the steak and then the thumb muscle.
As far as I remember bleu is touching the muscle without making an O.

Alun

What's with the references to your forehead in the above?

Supercell

Alun wrote:

What's with the references to your forehead in the above?

I assume he means how it feels, not a bad little guide there

Alun

OK, it was bit unclear. I thought he meant you should place your thumb on your forehead and then feel the ball of your hand ... couldn't quite see the point of that

Anyway, a steak that feels as hard as my (or anyone's) forehead isn't classified as a steak any more as far as I'm concerned ...

Tree

i'd call it jerky

i just fry my steak until the onions are carmelised... not the best reference method but well cooked onions are important

wb

While we are on the topic,

How come every time I buy fillet steak, there are streaky fat bits in it (usually from tesco)

It is never like the steak you get eating out, which is tender, and easily cut. Where can I get really good non-fat-streaks steak?

thanks:)

county

wbailey wrote:

While we are on the topic,

How come every time I buy fillet steak, there are streaky fat bits in it (usually from tesco)
thats called marbelling and as long as theres not too much it,its grand

Blub2k4

county wrote:

While we are on the topic,

How come every time I buy fillet steak, there are streaky fat bits in it (usually from tesco)
thats called marbelling and as long as theres not too much it,its grand

Marbelling makes for taste and moisture, if you have a tight muscle it can sometimes be quite dry and tough when it is cooked, marbelling makes it tastier, basting from the inside if you will.

The Sweeper

Blub2k4 wrote:

If the steak is fresh enough then it can be eaten tartare, that's raw. So as to your question as to how safe it is that depends on freshness.

How do you define fresh steak? Because I prefer my beef hung for at least 21 days before it's butchered into steaks. The longer the better in fact. That's the trick to truly tender, phenomenal steak.

county

Minesajackdaniels wrote:

How do you define fresh steak? Because I prefer my beef hung for at least 21 days before it's butchered into steaks. The longer the better in fact. That's the trick to truly tender, phenomenal steak.

so true,maybe someone should tell tescos this as their beef is truely shocking

Supercell

Tescos do claim their meat is Irish sourced, how different is a Tesco Sirloin @ 8.80 per KG and my local butchers at ~15 euros per KG ? , not convinced that both are not from the same source.

Supercell

BTW - I did get meat from the KCR place mentioned (Courtneys) last weekend, the chicken fillets at 10 euro for 10 are fantastic value, not convinced about the steak though, got 1.2KG of Sirloin for 15 euro, is a good bit cheaper in Tesco's but havent tried the Sirloin yet so hoping the difference is in quality.

Blub2k4

Minesajackdaniels wrote:

How do you define fresh steak? Because I prefer my beef hung for at least 21 days before it's butchered into steaks. The longer the better in fact. That's the trick to truly tender, phenomenal steak.

I go by the smell myself. I appreciate that well-hung (oooh err mrs) can have a nose to it but it is still fresh.

Honestly I haven't dealt with tartare ever so wouldn't know the exact spec one would look for if eating steak raw, having said that I eat steak signon at times if it is good enough.

noby

When cooking steak, I go by a time guide from Delia Smith's book:

For fillet (1 1/2" thick) Get the pan as hot as you can, and give the steak 1 minute each side. Adjust the heat down a little, and give it 3 minutes each side for medium. Adjust the timing up and down according to how you liek it cooked: 2 minutes either side for rare, 4 minutes for medium/well.

Obviously sirloin etc. would be a lot shorter. The fillet steak one is the only times I can remember, because it's the only steak I really don't want to mess up when cooking.

wb

I see T Bone steaks are on sale again. (They were banned after the BSE crisis, because it was believed that meat nearer the bone was at risk)

Has anyone ever eaten one? How does it compare to other cuts. How is it cooked?

Ay Cee

I was in Italy a few weeks ago and the meat over there astonished me! My cousin got a kilo of steak meal for €45. This thing was HUGE. It was honestly about 3 inches thick if not more but my God was it delicious!

The same resteraunt served a meat dish with the blood literally dripping out of it on a previous night. Not a lot of people could bare having that dish near them

Another resteraunt we were in the meat was even thicker again.

Shabadu

wbailey wrote:

I see T Bone steaks are on sale again. (They were banned after the BSE crisis, because it was believed that meat nearer the bone was at risk)

Has anyone ever eaten one? How does it compare to other cuts. How is it cooked?

It is highly flavourful due to the bone still being attatched to the muscle. It is in fact a sirloin and a fillet still joined with the bone. As it's fairly huge, it is generally cut quite thinly in comparison with a regular steak, therefore it cooks faster. A 'Porterhouse' is a T-bone that is cut twice as thick as a regular T-bone.

Wacker

Hey folks. I'm having a barbecue on Saturday, and I'm going to marinade the steaks overnight. I usually use garlic, ginger, olive-oil and soy sauce, which is good, but I feel like a change. Anyone got any tips?


One bizarre tip I heard once is to use Coke. Seriously. Steaks are tough enough that the acid in coke will just soften them and make them sweeter. Anyone ever try this, and how did it work?

The Hill Billy

I haven't tried the coke thing, but I'd say it would be interesting.
Have you thought about a "dry rub" as an alternative for a marinade?
Something along the lines of:
1 tsp salt
1 tsp brown sugar
1 tsp ground cumin
1 tsp ground coriander
2 tsp chili powder
2 tsp freshly ground black pepper
Just rub it well into the steaks & leave overnight.

olaola

I used to marinate steaks, and now I don't anymore.
I don't think you can beat a good aul strip, 'shown' the BBQ and then rested for a few mins

billyblanks

I made this for 10 people on a belgian night about a month or so ago, It was amazing.....I'm making it again this weekend.


Hoegaarden Forbidden Fruit http://www.realbeers.ie/shop/product_detail.aspx?pdid=54
1/2 cup olive oil
2 tablespoons finely chopped fresh ginger
2 cloves garlic, coarsely chopped
11-by-3-inch piece of orange peel

Just mix it all together, use enough beer to cover the steak I then left the steak for 4 hours.

Went very well with frites and mayonnaise....

Wacker

Hill Billy wrote:

I haven't tried the coke thing, but I'd say it would be interesting.
Have you thought about a "dry rub" as an alternative for a marinade?
Something along the lines of:
1 tsp salt
1 tsp brown sugar
1 tsp ground cumin
1 tsp ground coriander
2 tsp chili powder
2 tsp freshly ground black pepper
Just rub it well into the steaks & leave overnight.

Hill Billy, I'm going to give that a shot. Billyblanks, (from the Bronx?) I'll try yours another time. One thing: the amounts that you listed would be for about how many steaks? I may have to prepare about ten.

Thanks folks.

Celticfire

I made this before and found it quite tasty....

1 head garlic
1 tablespoon olive oil
2/3 cup water
1 cup pineapple juice
1/4 cup teriyaki sauce
1 tablespoon soy sauce
1 1/3 cups packed dark brown sugar
3 tablespoons lemon juice
3 tablespoons minced white onions
1 tablespoon Jack Daniels Whiskey
1 tablespoon crushed pineapple
1/4 teaspoon cayenne pepper





1. Cut about 1/2 inch off the top of the garlic. Cut the roots so that the garlic head will sit flat. Remove the papery skin from the garlic head, but leave enough so that the cloves stay together. Put garlic into a small casserole dish or baking pan, grizzle olive oil over it, and cover with a lid or foil. Bake in a preheated 325F oven for 1 hour. Remove garlic and let it cool until you can handle it.
2. Combine water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar in a medium saucepan over medium high heat. Stir occasionally until mixture boils, then reduce heat until mixture is just simmering.
3. Squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out. Measure 2 teaspoons into the saucepan and whisk to combine. Add remining ingredients to the pan and stir.
4. Let mixture simmer for 40 to 50 minutes or until sauce has reduced by about 1/2 and is thick and syrupy. Make sure it doesn't boil over.

CJhaughey

If you want to tenderise the meat, try coating it in pulped kiwifruit or papaya and leaving it for an hour or so, there is an enzyme that breaks down the proteins in meat in those two fruits.
After tenderising then marinate for an amazingly tender and tasty steak.

The Hill Billy

Wacker wrote:

One thing: the amounts that you listed would be for about how many steaks? I may have to prepare about ten.

Wacker:

Up the quantities to a dessert spoon of each. The rub ingredients aren't set in stone. Be sure to experiment & use ingredients that you like yourself.

For example, if you wanted to give a bit of an "indian" flavour you could add some garam masala to the mix. For a more herby flavour you could add chopped rosemary or thyme.

Best of luck!

Wacker

Those were some fine spicy steaks! Cheers lads.

jazoo

if you can get your hands on some duck fat ......mix with a few mixed herbs, rosemary. parsley,cracked black pepper, leave to marinade for a couple of days , you cant get better