Best way to cook a steak?

[flobadob]

You hear differing views on how to cook a steak Some people say don't oil the pan, some say don't season before, others will season before cooking, should the steak be at room temp or out of the fridge?

So what is the best process to use to ensure the best steak? Thanks.

[webbo3]

room temp, oil the steak not the pan, season with freshly ground pepper and salt just before cooking.


Dave.

[ummmm]

Steak should be room temp...

Only season with salt just before cooking as it draws moisture out...you can pepper it whenever.

Oil the steaks not the pan..

Get the pan very hot...put steak in and do not move it for 2 mins. Turn over and cook for another two mins...pop in a preheated oven....how long depends on how you like your steak..

[mccfluffy]

For me, room temp lightly oil the steak, season, get pan as hot as hot can be then cook to yoy liking

[EcclesCake]

As you say there are many differing views and you are now going to get more!

Personally I take the steak out of the fridge 30-60mins before I'm ready to cook it. Heat a frying pan until good and hot add a splash of ground nut oil (or any oil with a high flash point), season the steak with a little salt before cooking (not too far in advance as it will draw out the juices), don't season with pepper as it will burn and become bitter.

Cook to your liking, rare, medium, etc. But most importantly let the meat rest for a few minutes before serving.

[crisgal]

hot pan - oil the steak - don't faff with it x

[bednobs]

i grill mine rather than fry

[Barmaid]

I'd agree with the above. However, the best way I found was not in a pan but on an iron griddle. God I miss the cooker in my old house.

[DTCwordfan]

room temp, preferably no salt before, pepper and any herbs.

Pan medium hot, oil or pan-warm is your choice.

Given average thickness, 3 mns a side for rare, 4 for medium and 506 for well done.

And here's the real crunch - the biggest mistake that folk make is not to let meat rest. Cover the steaks with some alu foil and then a tea towel and leave for ten mins. In this time, the juices which have streamed to the inside during the cooking process re-emerge, putting the mositure back into the heat an the cook against the heat in the meat, to give that juicy taste.

If you have blood emerge when cutting into it, you have not let it rest enough.....and its one of the reasons that a lot of folk do not like rare steaks - when you rest it, the cooking process carries on for a few minutes and then starts to cool - and you get that red meat but its warm and cooked, not raw (The Americans are terrible at cookin rare steaks, the Belgians and French excellent).

All meat benefits from resting in this manner - turkeys, roast beef, lamb, grouse, you name it...............

[DTCwordfan]

add salt after to taste, pepper and herbs before, sorry

[fliptheswitch]

I don't get that, DT. What if you *like* it a bit bloody? I let it rest, but I still like it a bit raw.

[ummmm]

If you let it rest for long enough the blood will be in the steak and won't go all over the plate when you cut it.

Although I don't mind the blood going onto my plate...great with chips :-)

[DTCwordfan]

should have the merest hint at that and the juices in the meat, flip, you can go to 2 mins a side for an average steak (which is how I like them, like you) plus the resting..... in my time, lived too long en France et la Begique- les steaks saignants......mmmmm

[fliptheswitch]

Ah, ok. I get it now. I like a bit of bloodied chips too. Yum! :-)

[Frank97]

Make a paste out of a knor stock cube and olive oil, smear the steak with it the fry on a very high heat to your liking, delicious! Roll on tomorrow. Oh and don't buy the steak from a supermarket.

[DTCwordfan]

and the chips with mayo too (and where I put my salt).

Actually a good tip for the pan at the righ temp is to put a smidge of salt in and if it bounces on the pan, then it is the right heat.

[flobadob]

I'll go and get them out of the fridge now then, probably be cooking around 5. So I'll heat a pan, rub some olive oil onto steaks and season just before I put them into the pan. Cool, and thanks for the responses.

[fliptheswitch]

I'm obviously not letting it rest for long enough, as I literally get a plate full of blood. I don't mind so much, but it can be a bit off-putting for others.
Ta for that... :-)

[flobadob]

By the way, does rest mean rest in an oven or in the room. What temp should the oven be at?

[cupid04]

I cook mine in foil in the oven, that way you dont lose none of the meat juice.