How to cook the perfect steak

[db]

TELL ME!

the way i do it is as per the advice all the tv chefs & recipes on the internet give:

1) leave steak out to come up to room temperature.
2) rub all over with a little olive oil and season.
3) get frying pan as hot as it can go.
4) fry for a couple of minutes on each side (as per taste).
5) allow to rest for approx. half total cooking time (e.g. total frying time = 6 mins, resting time = 3 mins).

now, this renders pretty good results, but never quite as good as they look on tv, or as one would get in a restaurant.. initially i thought it was because i was using supermarket meat, but i have treated myself to sirloin from the butcher a couple of times, thinking it would be far superior, and i couldn't tell the difference to be honest..

where am i going wrong? when people say to get your pan as hot as it will go, do they actually mean as hot as it will go? i've noticed that i get a bit of black residue (i.e. burnt bits) in my pan after cooking steak, which always makes me think maybe it's too hot, but as i say all advice i've ever heard is that this is the way to do it..

so yeah, if anyone can share their "perfect steak" tips, i'd surely appreciate them.. don't get me wrong, i do a decent steak - i just can't help but feel that it could be better!

how high do you have the hob? which ring do you put it on (small, medium, largest)? how much oil do you use, and which kind do you find is best? do you use a normal frying pan, or a griddle - or something else? how do you rest the meat - e.g. on a warm plate in the oven on low, or wrapped in foil, or something else? what's your favourite cut of meat?

LET'S GET OUR STEAK ON!

 

[tek-monkey]

I won't cook a steak in anything other than a cast iron pan now, never seems as good.

EDIT: This is the one I use, cheap and cheerful - http://www.amazon.co.uk/Kitchen-Cra...UTF8&qid=1366120905&sr=1-9&keywords=cast+iron

 

[Bob]

What are you cooking?

I tend to go for a fillet and I like my steak quite well done on the outside but medium in the middle so I have my pan very hot, I fry in butter salt and pepper in a skillet pan. I always leave it 10 minutes in a warm (not very hot) oven before serving (for tonight with a huge spinich and tomato salad, a few big fat chips crumbled feta cheese and a poached egg.)

 

[Jade-clothing]

I buy my steak from the butchers in the market. Bring it to room temperature for at least an hour and season with salt and pepper. Heat a good knob of butter in a heavy bottomed frying pan on medium to highest heat until melted and add the steak, fry to taste - I do 3 mins a side because I like mine mooing but 5 mins a side for the other half. I don't leave to stand at all as it carries on cooking for a while and I think its more succulent if you eat straight away. If you want some moisture to go with it - add a good splash of water to the butter and meat juices in the pan - turn heat up to high and heat until it is sizzling - pour over the steak.

 

[tek-monkey]

If you get a cast iron pan please season it properly, and never get detergent on it or you'll have to do it again. Mine has a surface like glass now, a black mirror almost! Nothing sticks, ever.

 

[littleme]

Husband would love steak but I've always been too afraid I'll get it wrong to even attempt it.

Also I believe it works best if you season your pan - heat pan with 1 tablespoon of oil until hot, add a heaped tablespoon of salt, and rub into the pan vigorously with kitchen towel.

Tip out oily salt and wipe with fresh kitchen roll - never wash the pan as this removes the seasoning, only ever wipe clean with kitchen roll.

Can also be used on stainless steel frying pans

 

[db]

I won't cook a steak in anything other than a cast iron pan now, never seems as good.

EDIT: This is the one I use, cheap and cheerful - http://www.amazon.co.uk/Kitchen-Craft-Clearview-Grill-Plain/dp/B000PABYNC/ref=sr_1_9?s=kitchen&ie=UTF8&qid=1366120905&sr=1-9&keywords=cast iron

ah, i might have to invest in one of these! I always use a heavy griddle pan to do my steak, cos i like the "grill style" lines, but i'm always up for more kitchen sex toys

If you get a cast iron pan please season it properly, and never get detergent on it or you'll have to do it again. Mine has a surface like glass now, a black mirror almost! Nothing sticks, ever.

whatcha mean? do you mean season the meat, or is this "seasoning" you refer to some way of treating the pan? you say no detergent - how do you wash the pan?

What are you cooking?

usually sirloin, but whatever looks good at the time tbh..

i always let it come up to room temp, but a few places seem to be suggesting warming it a little before cooking (as well as making sure it's nice & dry) so i'm gonna try this

Heat a good knob of butter in a heavy bottomed frying pan on medium to highest heat until melted and add the steak, fry to taste

hmm, that's a couple of you that do it in butter - i never would have thought of that! i always just rub the steak with olive oil, as tv chefs shove the "oil the meat, not the pan" mantra down our throat.. blates need to try this butter business

 

[db]

Also I believe it works best if you season your pan - heat pan with 1 tablespoon of oil until hot, add a heaped tablespoon of salt, and rub into the pan vigorously with kitchen towel.

Tip out oily salt and wipe with fresh kitchen roll - never wash the pan as this removes the seasoning, only ever wipe clean with kitchen roll.

Can also be used on stainless steel frying pans

ah, this must be tek's aforementioned seasoning.. furry muff - all sounds very odd, but i'm game! unless anyone advises differently, i'mma order that pan (skillet?) tek linked to and see how i get on with that

 

[tek-monkey]

What I did was when I first got the pan I coated it in oil and put it in a hot oven for an hour or 2. Warning, this smokes! I then let it cool to room temperature, wiped around inside to ensure the sides still had a good coating on, and did it again. I did mine 3 times before using it, and I've never had to touch it since. We only did my GFs once and had to do it again about a year later.

For washing I always let it cool fully first, then give it a wipe with kitchen paper. If there are bits in it use a little water but no detergent, as it disperses the oils. Just be aware it will look crap! If you like nice clean stuff this isn't for you, it always looks dirty. I have tefal pans for normal frying but will only ever cook steaks, chicken breasts etc. in the cast iron.

EDIT: Oh yeah, invest in one of those silicon hand grip thingies. The handle gets damn hot!

 

[tek-monkey]

If you want a grill pan (i.e. got raised lines) then this is quite cheap with free delivery:

http://www.amazon.co.uk/gp/product/B0001IWZ7W

 

[db]

If you want a grill pan (i.e. got raised lines) then this is quite cheap with free delivery:

http://www.amazon.co.uk/gp/product/B0001IWZ7W

ah, reading the comments on that link, i wonder if part of my problem is that i currently use a non-stick pan!

Teflon-type non-stick pans but they cannot tolerate the high temperatures needed to sear meat and fish properly without damage to the Teflon coating...

i'm defo gonna invest in a couple of these cast iron babies (one plain, one griddle) - they sound like a right touch!

 

[db]

just ordered both the pans you linked to, tek