Steak

[thos]

I buy sirloin steak no matter what i cannot get it to taste like restaurant cooked i like it well done any tips?thanks in anticipation

[ttfn]

tambo, I have to differ. This week I had a superb Aberdeen Angus ribeye - no excessive fat, just marbling. I cooked it medium rare and let it rest. When I cut into it a qualified vet could have saved it, but the taste was flavoursome and it was like eating butter. Delish.

thos, I ground a little black pepper on the one side, which I had very lightly oiled, and put it on a very hot, dry griddle. After 3 minutes I turned the steak over for another 3 minutes. I then removed the steak to a hot tin to rest, returned it to the oven but turned the heat off. 4 mins later I served it - delish. I never turn the steak more than once in cooking. You would need to cook yours a good bit longer according to size and taste, but worth trying :)

[beegeebee]

surely the biggest problem with cooking any meat, is taking it from the fridge and starting cooking immediately. i was always taught.told to let any meat stand out rom the fridge for half an hour to bring the temperature up to almost the ambient, and then start cooking.

[ttfn]

Agreed ^ whatever the meat is.

[hc4361]

Yes, cook meat and eggs from room temperature.

Cold meats, cheeses, pastries should always be eaten at room temperature, too. I loathe chilled food that shouldn't be - it has no flavour at all.

Yoghurts, creams and so on should be chilled.

[humbersloop]

It's all personal taste, though I also think sirloin is overrated and rib eye makes much better eating.

thos, there are some quite scary "how to cook" clips on youtube, including the woman who stabs an innocent steak with a fork to get it in the pan, then stabs it again as she turns it constantly. Buy decent meat, 21-28 days hung, and don't muck about with it

this might help

http://www.donaldrussell.com/how-to-cook-the-perfect-steak

[owdhamer]

Corned beef is best.

[humbersloop]

taunting isn't big or clever owd

[humbersloop]

;) x

[owdhamer]

Sorry sloop , crossed lines, we had corned beef in Ireland once nothing like tinned.

[annieigma]

well, thats it, coat on and out in the snow to asda for some rib eye and mushrooms. frying tonight.

[mccfluff]

proper corned beef is nothing like the rubbish in the tins
but steak for me, rump room temp cooked on a hot pan 3 mins each side mmmmm

[humbersloop]

yes, we were owd - off post, I've got a piece of brisket ordered, I'm thinking of corning it - dribble

[mccfluff]

sloopy, if you are making salt beef then make a space for me at the table...

[vodkancoke]

...and me please :)

[humbersloop]

not to hijack thos thread, see new 'un

[gollob]

First of all make sure you buy your steak from a butcher. Fillet tender but tasteless. Rib Eye is probable the best and 20 years ago it was half the price of Rump or sirlion. Try and buy steak that has been hung and not bright red. On Sirlion or Rump look for a creamy white fat. A lot of beef today is cryvac which means it is put is a cryvac package and all the air is drawn out of it. This means it then has a life of about 8 weeks. You can tell cryvac beef as the fat is not creamy white as the blood has soaked through it. Is you see a butchers where there are hind or forequarters of beef hanging go there as that is a good butcher.

[ummmm]

I prefer rump.

Oil and season the steak and put in a dry griddle pan. Like others have said, approx 3 mins each side, transfer to a warm plate, cover with foil and leave for as long as possible.

[Clanad]

Try this technique with your sirloin (which isn't the cut of choice here in cattle country of western U.S.):
Dredge the steak (left out to warm for 30 minutes as already mentioned) in milk followed a dredge in salt and peppered flour. Using plenty of oil, plop it into a preheated skillet for 5 to 7 minutes per side... give a medium-rare finish. A little less time per side if you'd like more rareness (is that a word?)...

By the way, a cut that's very popular here is from just behind the rib-eye and called New York Strip... it may be available in the U.K. as well... go for at least an inch thick...

[mallyh]

went off sirloin kept getting tough pieces now use ribeye lovely and tasty