Fillet Steak Lidl

Offer still on in Lidl?

Lots of internet chat about doing the pan sear, oven technique backwards. Works best on thick steak though. I tried it but my cut was a bit thin and my timing was off. Ended up medium-well instead of medium-rare. Will def try again with a better cut.

http://www.meatchurch.com/blogs/recipes/14684969-reverse-seared-steak
http://www.weber.com/weber-nation/blog/grilled-steaks-the-reverse-sear

Dub_Jim_Royle wrote: »

It's not too early is it to run down and grab one and throw it on?
Starved.

There's no such time as a 'bad time' for a steak.

I could never cook a steak properly until someone told me taking the steak straight out of the fridge was my problem, you have to let it come to room temp on a plate with lots of seasoning for a couple of hours first. Instant upgrade in my steaks. Now I just need to know how to make the fried onions go all sweet and soft the way they do in restaurants...

Best steak sanwich I ever had was in Croatia.

Two nicely cooked sirloins were the bread and the filling was fried onions and peppers.

Omanomanom.

nm wrote: »

Will freezing these hurt the quality? I'm going to try out these cooking methods here but I want to stock up

They'll lose moisture when you thaw them so they will be a touch 'tougher' in texture but that's not to say they'll be tough. Just tougher relative to fresh.

I'd be against freezing steak also, these have a good shelf life, until March 3rd at the moment, as they are vac packed.

youcancallmeal wrote: »

I find easiest and most consistent way to cook fillet steaks is using a combination of pan and oven.

Take steaks out an hour before cooking and season on both sides with salt and pepper.
Preheat oven to 200c and get pan nice and hot
Fry in pan for 90 seconds on each side and around the edge until browned
Then transfer to oven, 5/6 mins medium rare and 8/9 mins medium to well.
Take them out and let them rest for at least as long as they were cooking

I do exactly the same but leave out the oven. 60-90s per side (on a very hot pan) is more than enough

Told the father in law about this deal. He let me know he availed of a lot of those steaks.

The drinks are on him.

dowtchaboy wrote: »

Jamie Oliver says he serves Flat Iton steaks in preference to ribeye or fillet in his restaurants. Also has a rant about the trend for "lean" beef - says the flavour is missing without the fat marbling.

Ara I think, it's only the Irish who seem to like these staeks with fat marbling.

You wouldn't get fatty steaks or fatty meat in general on the continent. We export all our best stuff and leave the worse off meat for ourselves!

Thargor wrote: »

I could never cook a steak properly until someone told me taking the steak straight out of the fridge was my problem, you have to let it come to room temp on a plate with lots of seasoning for a couple of hours first. Instant upgrade in my steaks. Now I just need to know how to make the fried onions go all sweet and soft the way they do in restaurants...

To caramelise onions I chop them into half moons and then separate the semi circles of onions. In a bowl I'll mix them up with a few squirts of balsamic vinegar and 2 or 3 decent spoons of brown sugar. Have a pan at a low heat and fry them very slowly, stirring on occasion. It can take up to 30 minutes to get them really soft and sweet but its worth spending the time as the texture and flavour is so worth it. Normally now when I cook steak the first thing I do is get the onions on a low heat and take the steak out of the fridge for 30 mins to let it come up to room temp, when the 30 mins is almost up on the onions I get seasoning my steak and turn the pan heat up to full whilst setting the onions aside to be heated up in the pan again just as the steak is finishing up.

Oh and I know you're a fan of rib eyes like myself so check out the Super Value steak and wine sale, they have rib eyes at €14 a kilo, so €3.50 a 250g steak which is good value for the cut

FrStone wrote: »

Ara I think, it's only the Irish who seem to like these staeks with fat marbling.

You wouldn't get fatty steaks or fatty meat in general on the continent. We export all our best stuff and leave the worse off meat for ourselves!

Nonsense.

zweton wrote: »

must pick up a few of these later, whats the best way to cook these bad boys?:) Would they be nice done in the george foreman?

If you read the thread there is plenty of advice on cooking