Forget the great debate about the proper name for a sausage and bread. Everyone knows that steak is where it's at.
But how do you cook your steak?
Share your secret to the perfect steak in the discussion below.
Scorching hot grill with a thick fillet steak about 2 inches thick, sprayed with olive oil.
3 minutes on each side max wrapped in foil and left for 6 minutes before serving
Olive oil, salt and cracked pepper.
Piping hot BBQ, 3-4 minutes each side but I turn constantly. I feel it helps seal the meat and retain more juices. Depending how hungry I am, that will determine whether I let it rest or not.
When I am at home, I will mostly go for rump. It is a very good steak if cooked right ie never more than medium rare. I don't trust a restaurant to give it the love that I do. I let them cook softer cuts that are harder to mess up!.
Has anyone tried cooking a steak using a sous vide? I saw this article a while ago but haven't given it a go yet:
http://www.digitaltrends.com/how-to/sous-vide-steak/
@Fyre
I just saw this article, which recommends that you turn steak once only during cooking - "any more and the juices escape, which can make the meat tough". I can certainly understand the theory of sealing the steak though to keep the juices in. I'm torn!
Jason
I cooked a fantastic eye fillet on the BBQ last week. Decided I would try to cook it slower than usual so put the burners on high over the grill and on low over the hotplate. Fillet was brushed with oil and seasoned with salt and pepper. I put the fillet on the grill to seal it just for a few minutes each side until crusty then turned the grill burners off. Put the hood down and left it for about an hour. Temperature was around 150 which was a little warmer than I wanted but it turned out great.
Bang on - Piping Hot BBQ is the best way to sear the meat and lock in its juices.
I only ever cook my steaks on my BBQ, pan fry just doesn't cut it.
Oliver oil salt and pepper - no need for anything else if you have good quality steak.
I love a thick T Bone or Scotch
Welcome to Workshop @AshY. Many thanks for the tips.
Looking forward to hearing more about your projects, and your cooking skills!
Regarding resting, I went to a BBQ cooking demo last week and the chef stressed the importance of resting any meat after cooking but said don't wrap in foil as its not that different to keeping it in an oven - it will continue to cook and isn't really resting. Everyone obviously then said "but won't it go cold?" to which he replied yes, that's why restaurants serve on hot plates...
A hot barbie with sausages still sizzling not quite finished cooking. I place my steak with them but only turn when the feeling tells me too and when the sausages are done then I remove both which usually gives the steak about 4 maybe five minutes on the grill. I love the taste of sausages and do not like to put sauce on a beautifuly barbie cooked piece of meat unless it tastes off. The fat from the sausages is enough to cook the steak in. By the time it is taken inside and salad placed on the plates is enough time for the steak to settle. Love that medium rare steak. After I have demolished the stake then I will go back for sausages.
@stupidfish
I have one it does a great thick steak cooked just how you like it.
There is some debate on pre or post sear, given almost any steak I buy is vac packed already I go for a post sear on the bbq.
@John1
What's this salad stuff taking up room that could have meat on it!
A bit of an old thread I know, but I did this pretty amazing reverse sear on some scotch fillet last week using Hardcore Carnivore Black rub - perfectly medium.
For those unfamiliar with the reverse sear method, it's in the oven or smoker until medium, then into a screaming hot skillet for a minute a side. Usually needs a pretty thick steak (a little thicker than these ones)
For th
Thanks for bumping this thread @MoonshineBen, earlier there was talk of whether to flip steaks while cooking, or cook one side, then the other.
I now remember seeing a YouTube vid done by Australia's highly acclaimed Tetsuya Wakuda, he advocated keeping it simple by seasoning with pepper & salt, on a low simmering pan, & turning the steaks regularly to avoid searing to deliver the nuances of the beautiful meat.
The vid that I'm linking here, isn't the one, but close enough:
Wagyu done right
I just went to a demo for the new Everdure charcoal barbecues and the chef was saying that Heston recommends turning your steak constantly - every 10-15 seconds. Apparently he did lots of scientific experiments testing various methods and constant turning was the best. And make sure when you rest it that you don't put it on a plate but rather a cake rack. The scotch fillet that I sampled was fantastic!
I always thought the idea was not to touch/move the steak and only turn once. Will give the constant turning a go and see if I can taste any difference.
Returning to this old thread. Have switched to contant turning. It does seem to lock in the juices a little better and it's also easier to get the steak just right. Sticking with this technique now. Had a ripper steak sandwich on the weekend!
Now that the weather is getting warmer and barbecues are firing up across the country, I thought I would revive this discussion. There's a new poll on the Workshop home page that asks how many times do you turn your steak while cooking. Please add your vote and continue the discussion below.
Thanks,
Sear each side on a super hot hotplate to lock the juices in then grill, turning 90 degrees (not flipping) to create the square grill marks and repeating on other side.
Of course timing depends on size of steak, desire of 'doneness', etc but onc eyou get your timing right, the method is magic 😉
The Workshop community is split. Most community members only turn their steak once or twice during cooking, but there is a strong contingent who flip their meat many times.
Thanks to all those who voted in our recent poll. Feel free to continue the debate by replying below.
I think the old "Never turna steak more than once" is just an outdated myth tbh. There's more science to it now which has probably even converted whoever came up with that rule/myth in the first place. I used to follow the rule, until I learned better ways of doing it 🙂
That myth about marinades is an eye-opener. We often marinate our meat, particularly with lemon juice for helping to tenderise.
Was just reading up on reverse searing at http://www.seriouseats.com/2017/03/how-to-reverse-sear-best-way-to-cook-steak.html, and sure enough @MoonshineBen has talked about it here. Will give it a try.
I have tried both ways of turning the steak only once and multiple times. I find the best steak is one that has been marinated overnight in olive oil and steak seasoning making sure you pierce the steak with a fork all over before marinading. Then first onto the open grill to sear it fast turning twice then depending on personal taste to complete the cooking on the flat top on the BBQ.
Thanks for joining in the discussion and sharing your technique @jonno172000. We're pleased you could join us. I trust you will find plenty of helpful advice and inspiration for your projects from Workshop community members as you browse the site and join in the conversations. Please let me know if you ever need a hand getting the most from the site.
