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Post by romily on Mar 22, 2013 7:06:39 GMT -5
I posted about this on WT but obviously all the info is gone.
My issue was that my steak (I love fillet steak so they are usually quite high) always got burned on the outside, and raw on the inside, I just never got it right.
I think the consensus was not to use oil in the frying pan (or only very little?), get the pan really hot before putting the steak in and then put the heat down, flip it a lot, and let it rest after (in aluminium foil? For a few minutes?)
I'll give this a go again tomorrow, so any update / confirmation of the above appreciated!
And - what are your favourite sides and sauces with steak? Anybody with a good recipe for a pepper sauce? And what's your favourite type/cut of steak?
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Post by Deleted on Mar 22, 2013 7:17:19 GMT -5
Yep, that was basically it. You need a good pan for it to work without oil or butter obviously. I only turn my steak once, but I have a steel pan that "unsticks" the meet once one side is done. About 5/6 min. per side I think for medium steak on medium heat. Alu foil or oven for a few minutes to let it rest.
No sauce, just some potatoes on the side. Rump stake is my favorite.
Good luck!
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Post by romily on Mar 22, 2013 7:39:36 GMT -5
I might have the perfect excuse now to buy a new cast iron frying pan as my no stick one is rather old...right? :-)
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Post by treehugger on Mar 22, 2013 8:42:09 GMT -5
right  The Mr doesn't like his steaks red in the middle, he usually does the flip on both sides and then lets it rest a bit under the grill. |
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Post by Deleted on Mar 22, 2013 8:48:10 GMT -5
Definately go for the cast iron one, I love it and it's great for making roast potatoes and onions with that nice brown crust Doesn't work well to cook a steak in a non-stick pan anyway. Go for it! Ah, and don't forget to take the steak out of the fridge at least an hour before putting it in the pan so the temperature difference isn't a big shock for the meet. That was in the old thread as well if I remember... |
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Post by Webs on Mar 22, 2013 9:05:29 GMT -5
No do not flip it a lot.
Throw it in a very hot pan. If it's not a fatty steak then a little veg oil and butter should be added to the pan just before the steak.
Leave it alone for at least 2 minutes. Then flip it. Leave it for at least 2 minutes. Do not move it around.
When you take it off, let it rest under a foil tent for a few minutes.
A 1" steak should take no more than 5 minutes to the rare side of medium rare. If you want it done to well then you have no business eating a steak.
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Post by sprite on Mar 22, 2013 10:40:23 GMT -5
i put some ground salt on each side, flip every 15 seconds in a non-stick pan, then rest on a plate under a lid. comes out lovely--first time i've enjoyed a well-done steak, i'm normally a rare girl. i don't make a sauce for it because i can't be arsed.
if you want to get all science-y about it, google heston bluementhal and steak. he did a fantastic show on cooking beef (steak, burgers, etc) and talks about heat, rest, and salt. that series i really liked, as they did experiments to find which methods worked best.
now i want to get little tiny steak thermometers. should have stolen some from my parents.
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Post by princessofpenguins on Mar 24, 2013 14:21:37 GMT -5
If you want it done to well then you have no business eating a steak. I couldn´t agree more. That being said, I can´t wait until Pinga is out. I´m going to celebrate by eating a very bloody steak ;D |
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Post by sashac001 on Mar 31, 2013 14:08:35 GMT -5
i always grill my steak, if it'svery thick i also cool on the sides.
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Post by HalcyonDaze on Mar 31, 2013 16:15:27 GMT -5
Never oil the pan, oil the steak!
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Post by mockchoc on Apr 3, 2013 1:05:07 GMT -5
^ This. You should oil the steak and not the pan then less chance of the oil burning and only flip once. I like mine med-rare or rare even.
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