I've been playing around with the best way to cook a decent steak. My budget stretches to rump steak (or round steak in the US wiki tells me). I can't fire up a barbecue all the time. What's the best way to maximise flavour and minimise toughness?
Grill, griddle, pan fry? Marinade? Rub? Tenderise?
Personally I go for pan fry in some butter. Leave the steak out from the fridge to loosen up with some cracked black pepper. Pre heat the pan till it's nearly smoking, then a few minutes either side and leave it to rest. I like it rare/ medium rare myself, but I've had a couple of nice steaks well done.
On the same topic- best cuts and types of beef? Aberdeen Angus is one of the best in the UK, but I also used to live in Kobe, Japan. That stuff takes some beating.
i like omaha steak seasoning, rub. wostershire sauce. a little and a little butter broil in oven 1 side for 6 min other side for 4 min. comes out med/rare. oh and make sure you keep to the time and make sure it is the second rack from the top. to broil in the over the door needs to be kept open a little.
Symmetry wrote:I've been playing around with the best way to cook a decent steak. My budget stretches to rump steak (or round steak in the US wiki tells me). I can't fire up a barbecue all the time. What's the best way to maximise flavour and minimise toughness?
Grill, griddle, pan fry? Marinade? Rub? Tenderise?
Personally I go for pan fry in some butter. Leave the steak out from the fridge to loosen up with some cracked black pepper. Pre heat the pan till it's nearly smoking, then a few minutes either side and leave it to rest. I like it rare/ medium rare myself, but I've had a couple of nice steaks well done.
On the same topic- best cuts and types of beef? Aberdeen Angus is one of the best in the UK, but I also used to live in Kobe, Japan. That stuff takes some beating.
Well if you really want to cook a good steak I'd recommend you grill using charcoal. there are other ways to cook it yes but that's how it's supposed to be done.
Maxleod wrote:Not strike, he's the only one with a functioning brain.
I've got no arguments with the grill using charcoal approach. The best steak I've ever had, though, has been using a hibachi. That was Kobe beef and really expensive though.
Like I said though- can't argue with charcoal grilling. English weather can though.
Symmetry wrote:I've got no arguments with the grill using charcoal approach. The best steak I've ever had, though, has been using a hibachi. That was Kobe beef and really expensive though.
Like I said though- can't argue with charcoal grilling. English weather can though.
*sigh*
You need a water and flame proof enclosure.
As far as seasonings go, I find that just a little bit of pretty much any kind of seasoning (just a little so it doesn't interfere with the natural flavor) goes well with steak. For non-charcoal grilled steak there was a japanese diced steak style that was called something like yakinibu or maybe yosiniku (I can't remember other than it started with a y) that was really good.
Maxleod wrote:Not strike, he's the only one with a functioning brain.
It's not strictly a steak style, but pretty much any kind of meat, and any kind of cut. All you can eat grilled meat for about $15 for two-three hours where I used to live. I really miss those places.
It's not strictly a steak style, but pretty much any kind of meat, and any kind of cut. All you can eat grilled meat for about $15 for two-three hours where I used to live. I really miss those places.
Yeah that's it. There's a japanese restaurant near my apartment that sells Yakiniku steak for $8.99. I tried it out of curiousity and loved it.
Maxleod wrote:Not strike, he's the only one with a functioning brain.
When the barbecue grill isn't an option, I like to use the little broiler thing under the stove. Poke the steak thoroughly with a fork to fill it with holes (play the music from the shower scene of Psycho while you do it), and then spread it with a seasoning mixture. I usually get kind of creative with what I put in the mixture. Will discuss later on request.
Anyway, watch out: the broiler cooks it quick and burns it quick if you're not careful.
The right answer to the wrong question is still the wrong answer to the real question.
Just to confuse things, we brits call that "broiler thing" the grill. I'd been in the uS some weeks before i realized what "broil" meant on the cooker.
Yeah- broil confused the hell out of me for a long time. Sometimes I'll give American English its kudos. Broil is not one of those times. Too close to boil.
Symmetry wrote:Yeah- broil confused the hell out of me for a long time. Sometimes I'll give American English its kudos. Broil is not one of those times. Too close to boil.
Daddygringo- consider this a request
As an American I actually do prefer the sound and slang of British English (I.E. regular English).
Like across the pond.
Maxleod wrote:Not strike, he's the only one with a functioning brain.
jay_a2j wrote:GRILLED.... WELL DONE.... ADD A1 and WHA-LA!
What the hell is "WHA-LA"? Do you mean "voila"?
Artistic license?
Just checked up on A1. Never seen it in the UK, but it turns out that it's a British sauce originally. Do any of you know how it compares to HP sauce in the UK?
I'm not a big fan of adding sauces to steaks. But one sauce I did like:
Fry up some sliced mushrooms in a bit of oil
Take the mushrooms out and leave to keep warm in the bottom of the oven
Put some butter in the frying pan with the mushroom juice
Add the steak to that
Add some brandy and light the pan up, burn off the alcohol
Fry for a few minutes either side and take the steak out
Add the mushrooms and some creme freche back into the pan to make a brandy/creme freche/ mushroom sauce
Pour over the steak
Again- fair amount of cracked black pepper wanted, and you don't want the sauce to cover the steak
Highly disturbing given your picture, but anyway, burning sensations in your testicles are a matter for you and your previous partners, so good luck eh?
