How do you cook your Steak?

AMKC

I ask because I was watching my sister cook her steak and she put them on the pan on high until it was nearly burnt each side then into the oven.

Me I would cook it in a pan on a medium heat for a minute each side then 4 minutes on each side and find it comes out lovely.

How do you do your's?

cj maxx

AMKC wrote: »

I ask because I was watching my sister cook her steak and she put them on the ban on high until it was nearly burnt each side then into the oven.

Me I would cook it in a pan on a medium heat for a minute each side then 4 minutes on each side and find it comes out lovely.

How do you do your's?

More like your sister. Very well done !

tuxy

Very hot pan, 90 seconds each side. Sounds simple yet it's an impossible request for most Irish restaurants.

donspeekinglesh

Just long enough to seal all the sides. Then into my belly.

Cee-Jay-Cee

Medium on a frying pan.

My mother would fry them till they were an eight of their original size and near black in colour. I think ‘burnt’ would be the best way to describe them. She never asks how anyone would like them done, everyone’s is cooked/burnt the same way.

McMurphy

Let steak get to Room temperature, get a pan screaming hot, oil the steak, not the pan.

Salt and pepper over the steak.

Into the pan, couple of minutes each side.

Wrap in tinfoil, and allow to rest a few minutes. (Steak will continue the cook for a while yet, and release juices)

Serve, and pour any juice in the foil over the steak.

Sonny noggs

Well done. Much prefer a good burger.

satguy

Very hot pan,, then just keep frying till the smoke detector goes off.

Giblet

Johnny Dogs wrote: »

Let steak get to Room temperature, get a pan screaming hot, oil the steak, not the pan.

Salt and pepper over the steak.

Into the pan, couple of minutes each side.

Wrap in tinfoil, and allow to rest a few minutes. (Steak will continue the cook for a while yet, and release juices)

Serve, and pour any juice in the foil over the steak.

Don't put pepper into a hot pan.

tuxy

Is this the kind of guide most people use?
I find many people who say they like medium actually like medium well

Peatys

Ribeye, Knob of pepper butter on the pan, 2min max heat each side with a quick press of the spud masher.

Credit Checker Moose

tuxy wrote: »

Very hot pan, 90 seconds each side. Sounds simple yet it's an impossible request for most Irish restaurants.

They are afraid of claims for food poisoning.

Sad really as that is how I like my steak.

Doctors room ghost

I’d prefer a bit of duck or goose to a steak.
Went through a phase of eating steak way too much.dont be bothered to get them now.

Peatys

Doctors room ghost wrote: »

I’d prefer a bit of duck or goose to a steak.
Went through a phase of eating steak way too much.dont be bothered to get them now.

Fascinating. How do you cook your steak?

Obvious Desperate Breakfasts

Usually medium-rare but if it’s ribeye, it needs medium. Too chewy otherwise.

orionm_73

Will depend on what cut of meat. Prefer fillet steak very rare but a ribeye medium to allow the fat to melt into the meat.

IAMAMORON

Take it out of the fridge a good hour before you cook it.

Piping hot pan.

Salt and Pepper both sides.

I remove any Grisel and fry that separate, delicious on its own.

30 secs both sides to seal and then its a minute a side depending how well you want it done. I like rare to medium so I am roughly a couple of minutes each side.

The most important bit, ... is letting the steak rest after cooking. A good 4-5 minutes, yes it will cool down during this time but you are also enhancing the flavour and you won't burn your lips either.

You can't beat the bit of grub you get at home.

from_atozinc

Very well done.

However, You simply cannot, I say cannot enjoy steak in this way, cause others will tell you that rare is the only way, end of, simple as, all the goodness is gone, your eating burnt meat bla bla bla.

I couldn’t give a flying f00k if another person cooks their steak for 10 seconds each side, doesn’t bother me. What’s bother me is other fookers tellin me how I should eat it.

I’ve tried rare medium rare, didn't like them. So very well done for me!

Poor Uncle Tom

Hot pan, seal meat both sides, season while cooking a few minutes both sides. Rest for two or three minutes, spoon of garlic butter and enjoy with plenty of crusty bread.

Hungry now....

branie2

Well done

ytpe2r5bxkn0c1

For a good thick sirloin I preheat a pan, a bit of oil on the steak and on to the very hot pan for 1 minute on either side. Then lower the heat considerably and turn the steak every 2 minutes for 10 minutes. I like my steak Well Done,

medium rare for me
i rarely cook it though just order it when out

Uriel.

Rare for all cuts bar ribeye and tbone.

Pepper and smeared with garlic butter before going onto the pan.

Definitely needs to be out of the fridge for a considerable amount of time.

I love steak so much

mad muffin

Medium rare of course.

SEPT 23 1989

Medium rare

Well done is missing the point

theoneeyedman

For a nice sirloin:

Salt & Pepper
Mad hot pan, no oil
Render a little of the fat on the steak to wet the pan slightly, then 30 seconds or so each side.
Melt a little butter on the pan as you sear the second side, then rub each side of the steak in the melted butter and it will caramelise as the steak cooks.
Cook to taste, and allow to rest for 3 to 4 minutes.

Zaph

Johnny Dogs wrote: »

Let steak get to Room temperature, get a pan screaming hot, oil the steak, not the pan.

Salt and pepper over the steak.

Into the pan, couple of minutes each side.

Wrap in tinfoil, and allow to rest a few minutes. (Steak will continue the cook for a while yet, and release juices)

Serve, and pour any juice in the foil over the steak.

Pretty much exactly like this. Depending on how thick the steak is, for medium rare anything between 2-3.5 minutes per side, turning it only once. There's no need to faff about with it once it's on the pan, it pretty much looks after itself.

Esse85

Grilled

Mr_Muffin

I used to order it well done, but I'm afraid to do so anymore as I always get people hissing at me or telling me that a well done steak is basically not even a steak anymore. Why are well done steaks even a thing if they just ruin the meat?

One eyed Jack

cjmc wrote: »

More like your sister. Very well done !

I thought you were congratulating the OP’s sister for knowing how to cook a steak properly and there should be more people like her :pac:

Well done for me too. Well done though doesn’t mean it has the texture of a nomads flip flop, if done properly it will still be a juicy piece of meat, just cooked properly.

Nothing against steak tartare for example, but I just prefer a steak done well. Good food should never sacrifice substance for presentation. You’re into Crocodile Dundee territory with a steak done rare -

“You can eat it, but it tastes like sh...”

tuxy

Mr_Muffin wrote: »

Why are well done steaks even a thing if they just ruin the meat?

Sometimes it's the only way to make very low quality meat edible.

khaldrogo

Blue......it's the only way to eat steak

Henry Ford III

Room temp ribeye. Seasoned with pink Himalayan salt and freshly ground pepper. Red hot pan. About 40 seconds either side to seer it. Transfer to a hot grill. Time depends on thickness. Rest the cooked steak regardless.....

Mint Sauce

A good tenderised steak, sitting at room temp for about 20 minutes.

Then into an almost smoking griddle pan, full heat, one minute each side. Then four minutes each side at half heat, then stand off the pan.

Should come out somewhere around medium. Serve with some chips, and pepper sauce.

Feeling hungry now.

Mad_maxx

Medium rare

Mad_maxx

Cee-Jay-Cee wrote: »

Medium on a frying pan.

My mother would fry them till they were an eight of their original size and near black in colour. I think ‘burnt’ would be the best way to describe them. She never asks how anyone would like them done, everyone’s is cooked/burnt the same way.

That generation took a dim view of rare meat, my mother cooked steak to sych a degree, you could beat a man to death with it

Andrew00

Well done.

Hate when it's raw

AllForIt

It depends on the quality of the meat. The better the quality the more rare I'll have it. I'd eat steak blue to well done, i'm not fussy about it.

Greyfox

sugarman wrote: »

Growing up I hated Steak because the only way I ever tasted it was extremely well done to describe it mildly. My mother just wraps them in tinfoil and lashes them into the oven for half an hour until its turned to absolute rubber.

Wouldn't eat one now unless its Medium Rare.

Yeah same here, growing up steak was always well done and eating a well done steak is the same thing as eating rubber as all the flavour is gone, a horrible waste of good meat. Now it's heat the oil first, 90 seconds or 2 minutes either side, salt pepper and maybe papirika. Also as many have said you must let it sit for 4/5 mins afterwards.

Boom_Bap

That's the chef's job.

Doctors room ghost

Peatys wrote: »

Fascinating. How do you cook your steak?

I don’t peaty.
I get the wife to cook it.she knows her place.
Many thanks for asking.

Andrew00

Oil on roasting hot pan

Cook on both sides to get nice brown colour

Then turn the pan down to medium and let the steak cook for 10 minutes or so

Allinall

khaldrogo wrote: »

Blue......it's the only way to eat steak

Eh ...no it’s not.

Peatys

khaldrogo wrote: »

Blue......it's the only way to eat steak

Why not just raw? The look of it?

tuxy

Peatys wrote: »

Why not just raw? The look of it?

With steak the outside must be seared to make it safe to eat. The inside is too dense for bacteria to spread.

Allinall

Greyfox wrote: »

Yeah same here, growing up steak was always well done and eating a well done steak is the same thing as eating rubber as all the flavour is gone, a horrible waste of good meat. Now it's heat the oil first, 90 seconds or 2 minutes either side, salt pepper and maybe papirika. Also as many have said you must let it sit for 4/5 mins afterwards.

Curious as to how you know what eating rubber is like?

I wouldn’t have thought a steak officionado would be into rubber.

Peatys

tuxy wrote: »

With steak the outside must be seared to make it safe to eat. The inside is too dense for bacteria to spread.

Every day is a school day

Gatling

Haven't had a decent medium rare served lately ,
Was at a place in tallaght very highly regarded for its dishes ,
Yet I had the pleasure of returning 2 steaks ordered medium rare both returns came back well done ,
Supervisor didn't see the fuss about medium rare when both steaks were cooked well .

Hot pan a couple of minutes either side ,an onion and a cold ale and I'm happy

Doctors room ghost

Gatling wrote: »

Haven't had a decent medium rare served lately ,
Was at a place in tallaght very highly regarded for its dishes ,
Yet I had the pleasure of returning 2 steaks ordered medium rare both returns came back well done ,
Supervisor didn't see the fuss about medium rare when both steaks were cooked well .

Hot pan a couple of minutes either side ,an onion and a cold ale and I'm happy

I’d say you definitely got a spit and an arsewipe on the third steak Gatling.
You’re brave sending them back so often

mikeymouse

If you can't wait for it reach room temp, then 1 min in microwave on defrost.
If there's marbling in the steak, then no oil in a very hot pan.
Salt and black pepper rubbed into both sides.
Depending on thickness , enough time on each such that when you press on it with your finger , the "raw" feeling is getting a little firmer-this is the learned bit.
Remember it will continue to cook when resting ,4 or 5 mins ,again depending on thickness, so remove it from heat while it's slightly rarer than you would like it.
I like a good fillet ,oozing pink juice,not red.

Oasis1974

My wife often saw an overcooked steak coming flying back towards her face. As I always said to her if you can't cook it properly then don't serve me the ****e....