How do you cook your Steak?

AMKC · 30-06-2019 08:09PM #1

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 · 30-06-2019 08:12PM

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 · 30-06-2019 08:13PM

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

donspeekinglesh · 30-06-2019 08:14PM

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

Cee-Jay-Cee · 30-06-2019 08:14PM

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 · 30-06-2019 08:16PM

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 · 30-06-2019 08:20PM

Well done. Much prefer a good burger.

satguy · 30-06-2019 08:24PM

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

Giblet · 30-06-2019 08:24PM

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 · 30-06-2019 08:26PM

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

Peatys · 30-06-2019 08:26PM

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

Credit Checker Moose · 30-06-2019 08:27PM

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 · 30-06-2019 08:27PM

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 · 30-06-2019 08:28PM

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 · 30-06-2019 08:29PM

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

orionm_73 · 30-06-2019 08:29PM

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 · 30-06-2019 08:32PM

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 · 30-06-2019 08:34PM

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 · 30-06-2019 08:34PM

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 · 30-06-2019 08:34PM

Well done

ytpe2r5bxkn0c1 · 30-06-2019 08:35PM

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,

30-06-2019 08:35PM

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

Uriel. · 30-06-2019 08:36PM

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 · 30-06-2019 08:36PM

Medium rare of course.

SEPT 23 1989 · 30-06-2019 08:36PM

Medium rare

Well done is missing the point

theoneeyedman · 30-06-2019 08:39PM

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 · 30-06-2019 08:41PM

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 · 30-06-2019 08:44PM

Grilled

Mr_Muffin · 30-06-2019 08:47PM

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 · 30-06-2019 08:50PM

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 · 30-06-2019 08:53PM

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.

How do you cook your Steak?

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