sirloin steak

[homerbart]

Does anybody know how to cook a really succulent steak - mine whilst of very good calibre meat always ends up tough. ta

[LuBlu]

We always pan fry our steaks in butter. Quite a high heat to seal and colour the meat and leave medium in the centre. Cook in the pan for approx 3-4 minutes. Take from the pan, put on a plate and leave to rest for a few minutes, the flesh needs to relax after being subjected to the heat.
This method always works for us...

[Bewlay Bros.]

I score the meat and rub some garlic in to it. Use a knob of very hot butter and plop the steak on each side for 2 minutes each. I then add half cooked onions, mushrooms and more gaarlic and cook for another minute each side.

I find this gives me a medium to rare sirloin.

[homerbart]

will try your versions - thanks once again

[Bugs]

Overcooking steak tends to make it tough or chewy?? We always use a griddle pan. Definately needs to rest after cooking, as does any meat. My husband has a butchers shop, i let him cook the steaks, so any complaints goes to the cook & the butcher.

[indianwells]

Buying from a good butcher in the first place always helps. Supermarket meat is sometimes a bit of a lottery. I use a rub 24 hours before. In a coffee grinder or similar I grind 2oz of dried Porcini, a sprig of picked fresh Thyme leaves and some salt and black pepper. Rub it all over your meat, put in a plastic bag and bung it in the fridge the day before you want to eat. Bring up to room temp then brush off excess rub in brush one side with a little olive oil and lay in a very hot griddle pan. cook until little bubbles of blood start to form on the uncooked side then flip over and cook for half the time you cooked the first side. Put on a warm plate and cover with foil for five minutes. This method will give a nicely charred outside and an even pinkness inside.
Oh, and the flavour is to die for!

Gav.

[VillageVicar]

This may sound surprising at first, but I promise you will have the most succulent, flavoursome steak you�ve ever had in your life. I learned this �trick� in America from a chef at the Pierre hotel, when I casually mentioned that I wanted to make a steak the way all the famous steak houses did that I�ve visited in the states.

He was so funny the way he held his index finger up to his lips as if he were telling a big secret. He took out of the meats fridge a lovely piece of rib eye. (I wish I could remember his name now.) The chef pointed out the fine �marble� to the steak, referring to the veins of white cold fat that naturally occurred in the steak. He said that the finest beef, as if often found in rib eye, or with strip sirloin and prime rib, must have a degree of fat to contribute to its tenderness.

He set the steak on a plate, sprinkled only a few grains of course pepper on top and added as he did this that under no circumstances should you salt beef whilst grilling it as the salt draws away the moisture from the beef. The goal is to keep the moisture.

Continued

[VillageVicar]

Part 2

He then reached for a bottle of brown liquid. It was in one of those �squirt� dispensers and he squirted it all over the steak. He asked me if I knew what it was. I told him I thought it was Worcester Sauce. �No,� he said, �it�s soy, that is where the salt is, but that is where the flavour secret is in all those steaks you enjoy.�

He grilled the steak for me. I could see it sputtering under the flames from the high broiler. As he set the steak on my plate, there was a lovely gravy liquid that that naturally accompanied the steak. The chef reached to a bowl on the prep table and set a garnish of watercress on the plate. He then handed me a steak knife and fork and challenged me to cut into the steak. It was as if I had slid a hot razor into a block of butter.

And he was absolutely right! The flavour was exactly like those I�ve had from so many of the famous steak houses in the states. I always thought it was the beef itself. In the past I had tried Worcester, water, water and vinegar (don�t laugh) and a couple of other things to try to recreate that lovely taste. Finally, I knew the �secret.�

Oh crum, now I�m hungry! And it�s all your fault!

Fr Bill

[indianwells]

Rev, that sounds great, I shall try it! Can you remember if it was light or dark Soy? I only ask because light Soy is usually saltier than the dark.

[VillageVicar]

Oh my, it was a long time ago and it was in the states, so I 'think' at that time, it was most likely dark. I don't think the americans had much variety back then. The Pierre is a fascinating hotel. When I first met the chef I was arranging a hotel cookery course for a number of women. They did mains at the Pierre, Seafood across the street at The Plaza, and Pastries were farther uptown at the Carlisle hotel. They all enjoyed it very much. But for me, that little tidbit of a treat was one of my 'life secrets' in cooking. And I've never forgotten it. I can't remember any time over the past ten years that I haven't instinctively poured soy over my steaks...AND pork chops! Absolutely heavenly!

http://www.tajhotels.com/pierre/


I wish you Bon Appetitte!

Fr Bill

[bill preston]

father bill..................... i have just sent the wife down morrisons for some steak and soy sauce!!

i might have it for lunch!!

going to my way......

i hard fry my steak both sides to capture the taste and then slow fry it with a dose of pepper and some onions, i always thought the onions gave it the great taste but reading fr bills method i am giving up my way!!!

[VillageVicar]

Enjoy Bill....so that I don't get myself in trouble, I should add what the kindly chef also told me. He said I should never 'fry' a 'grilling steak.' I didn't quite understand that, but I've always thought what he was alluding to was the thickness. The Americans tend to be rather OOT when it comes to their portions. However, it may also be a particular cut called 'grilling steak,' - I'm just not sure. But since that Epiphany at the Pierre, I've always done it the same way.

I also was taught about batter fried onion rings to accompany steaks. But that was at a restaurant in the deep south of the states. Whenever I dine at Christopher's in London though, I become a creature of habit where I have their steaks, (of course marinated in soy) along with a side dish of thin sliced, batter dipped, onion rings, creamed potatoes, and fresh steamed spinich....oh my now I want to go to London!

Have a great steak!

Fr Bill

[homerbart]

thanks Fr Bill for taking your time to answer - I will deffo try your version. As you know sirloin steak is quite expensive and I ended giving it to my dog who swallowed it in one gulp.

Ta once again

[WeAreBongo]

Reverend Bill, would you advocate this cooking method for a nice thick fillet steak??

[VillageVicar]

Absolutely! We do this regularly! I tend to leave the steak drenched in Soy for about 10-20 minutes. I remember being so proud of learning this 'secret' I talked about it up and down the country as I visited other steak houses. One restaurant owner told me they actually marinated their steaks from early morning so as to be ready for the evening meals. I've never tried that. I've just been delighted with how I was first shown.

In fact, as I've gotten older, I use soy more and more in meat dishes. I also use soy when I cook pork roast in a pot. I mix soy and honey, along with a a couple of Knorr Swiss boullion cubes. It makes a beautifully rich gravy that complments the pork. With it I add cubed onions and carrots. Oh my...hungry again!

Be well

Fr Bill

[WeAreBongo]

I must admit I never usually grill my steaks, I either fry entirely on the hob or briefly sear them on the hob and pop into the oven for a short while to finish...Are we still talking 4 mins or so on each side for medium?

[VillageVicar]

That sounds about right. I suppose it would depend on the thickness of your steak. We typically have ours cut for us, so it�s hard for me to say. I think you should be able to test it well, however, by simply pressing the steak with a fork. If it�s rare, you will still have a run of red liquid. Slightly pink centre will not run. And well-done will be firm to the pressing of the fork.

You�ve all made me SO hungry!

Be well

Fr Bill

[VillageVicar]

Homer and Bill: I'd love to hear whether you tried the soy steak process and what your thoughts were.

We had steaks last night, with toasted garlic mashed potatoes, fried onion rings and fresh steamed spinich... all of you made me just too hungry!

ahhhhhh lovely!

Fr Bill

[RTFishall]

When buying steak (or any beef joint) don't make the mistake that most people do by buying the reddest and longest "sell by date". Instead, look for steak that has turned just a little brown or alternatively keep it a few days yourself (in cool conditions) before cooking. I guarantee the meat will taste better and be more tender.
Some of the best tasting steak is often that being sold off cheap by the supermarkets because it has reached it date!

[homerbart]

Fr Bill - this is your answer from Homerbart - I done all you told me re the steak only I used I dont know what you call it - here in NI - it is chump steak, another name could be rump anyway soaked in soy and grilled and it was perfect. The only thing that I noticed My sister and I eat around 2.30pm on a Sunday so should I cook whilst she was waiting - I cooked before she came in. I think it was lovely and tender within minutes. Any way Fr Bill thanks because I will use that method even when I do my fillet steak because I used to cook that even tough too. As you say some steaks are made for grilling.

I even grilled a rack of lamb once and they were beautiful.
Anyway my sister and I enjoyed our beautiful floury creamed potatoes and peas. Ta once again.