How do you cook your steak?

Mate,
Chuck it into a bucket of metho and then onto the hot plate.

Once the aromatic hydro carbons have burnt off slap it on to the plate and all is good.

Cheers

Steve

60 one side 40 the other medium to well turn once.

DON'T PLAY WITH IT PLEASE.

Cheers Steve

Axel.....When you are at the B.B.Q.... and the "Cook" of the day is destroying the steak's, just move over and rescue the one you want, and cook it the way you like it, and cook it slow, i was at the medical centre the other day and found this story about B.B.Q's, wont stop me from having one.,Image Could Not Be Found

If you cant read it just copy it to your pictures and open it up and zoom in on it.

Cheers for now...William H...Bunbury...WA.

mmmmm ive got a t bone tonight Im guilty of turning too often but I will refrain for you tonight


surest way to stuff em up is overcook them
- just till theres a hint of blood left

Axle

I have a well proven method. First you take a juicy piece of meat, burn the crap out of it, and continue to do so until it resembles a piece of volcanic rock.

Under no circumstances attempt to eat it yourself. Give it to a mate, and then wait for a well cooked steak from the other fella who knows what he’s doing!

LOL

Regards

Kim

line from a movie a few years ago - waitress asks texan about how he would like his steak cooked. reply - "knock its horns off, wipe its a_s and chuck it on a plate!"
sorry, not helpful I know, but still makes me laugh!

I owned a Steakhouse Restaurant for 7 years. Had many Chefs during that time and did quite a bit myself. Our's was often favourably compared with The Breakfast Creek Hotel.

The best way to cook a steak is to get the cooking surface (be it a pan or a grill) as hot as hell. Add a bit of oil if it is a pan. Throw the Steak in, cook for a minute or two and turn it over. This seals in the juice. After that continue cooking with another two turns (to keep the colour on both sides the same) until it is done to your liking.

If you like well done meat you will need to turn the heat down to avoid burning. Also need to turn it down for medium if it is a very thick steak.

The "only turn it once" theory results in a dry steak as a lot of the juice boils/steams out of the uncooked top prior to it being turned and sealed.

Also very important is the quality of the steak. If you're buying from a supermarket, avoid the lovely pink, fresh looking stuff. The darker the colour of the meat the better. You will often find this marked down as most punters go for the pink stuff, so you can get very good meat, cheap.

Cheers,

Jim.

Its all in the preparation ----


T-BOnes on a LARGE plate - a good splash of worshister sauce ( Spelling?) 1/2 tea spoon of fresh crush garlic on one side -- 20 min later flip over on the plate another small splash worshister, and sprinkle on some (Mc cormack) season all - peppered

sit for another 10 - 15 min - room temperature

Hot plate super hot - throw on t bones -- and for the love of god ....... DO NOT TURN OVER MORE THAN ONCE!!cook times vary - but if you like your steak mooing -- then 2 min on each side --- if you like pink in the middle -- look at the side of your steak and you can see where the cooking has penetrated through - flip only once - once i have fliped i actually turn my gas of to the BBQ as the hot plate has enough heat to continue cooking for the next 5 min with good heat ..... when the steak starts to bleed a little ( after being fliped -- ie through the cooked side -- TAKE IT OFF -- this will me medium - medium well done ...

Let sit for a few min ---- enjoy with a good beer

most common mistake is throwing everyting on at the same time ....

sausages / onions first

well done meat next

medium 5 -8min later

mooing and trying to jump off the hot plate 5 min later

Boc

Boc

One other secret I learnt from a French Chef was the best ever mushroom sauce, it is not however Heart Foundation approved.

Chop mushrooms.
Stick a good knob of butter in a hot pan. Chuck in mushies.
Fry away until juice reduces to near nothing.
Add a good slurp of red wine.
Fry away until juice reduces to near nothing.
Tip in a good slurp of cream.
Cook until cream reduces to a good thick, syruppy consistency. If you take it too far and it gets too thick, just add a bit more cream.

Magnificent.

Cheers,

Jim.

with the price of meat these days, especially good quality meat,the best and quickest way to turn it into just an ordinary piece of meat is to turn it more than once.
If you have to turn it more than once........ stick to cooking snags...lol.
cheers Geoff

Watched a chef in one of Hobart's best steak restaurants cooking one evening. He was putting an old plate on the top side of the steak as it cooked. Turned the meat only once and placing the plate on the second side as before.

It must have kept the moisture in the meat instead of evaopating into the exhaust hood. Sensational steak!!

Tried it at home on the BBQ and was brilliant result.

Have since purchased a Weber Baby-Q and all other forms of BBQ-ing meat are redundant! :)..................unles I'm out of gas.

Thankyou Gentlemen,

Some very useful advice.

My usual attemps at cooking steaks have had the Cooper Tyre Co hounding me for my 'secret process'.......lol.

Cant wait to fire up the barbie and give it another go.


Cheers......Lionel.

Axle
I have Always preferred slow on one side and then I go the flip and slow on that side. Steak I mean!!!

I knew a butcher once that watched a work colleague cook a steak on a B.B.Q. and he saw him pour beer over the steak and didn't he go off. It was the biggest dummy spit I have ever seen. He said that it compromises the integrity of the steaks juices and natural flavours. Anyway who cares, it is what works for you.

I think one of the essential things that may have been missed so far is resting the steak between cooking and consumption. Apart from selection of quality steak, it is perhaps the most important thing.

I generally follow Jim's cooking technique. Start with plate / grill / pan very hot. If a pan, ensure it has a thick bottom. Sear both sides for a minute or so, then back off the heat and cook to your liking. I normally cook each side twice (once on high, once on medium heat) On very thick steaks (like 2 inch thick fillets) I cover with a metal basin on the plate AFTER backing off the heat.

When the steak is a little under cooked to your preference, remove from the pan and place on either a wooden board or a warm (not hot) metal surface and cover with alfoil to rest. Using a wooden board or warm metal prevents too much cooling - as does the alfoil. The steak will continue to cook, that is why you remove it a little early. Let rest for a few to several minutes, the thicker the steak, generally the longer the rest, but I regard 3 or 4 minutes as the minimum.

The key points are:
- Start with quality steak

- Cook for about 1 minute each side on a HOT surface

- Back of heat (a much as 50%) and cook both sides to 'taste' -generally a 20mm thick steak only needs another minute or so each side to be medium rare.

- Remove, cover and rest for a few minutes -longer for thick cuts.

Might take a couple of times to get the timing right. You are generally more likely to overcook than undercook due to underestimating the amount the meat continues to cook after removing it from the plate and esting it, so err on the side of undercooking - you can always put it back on the plate for a bit more cooking if necessary, but you cannot 'uncook' it if you overdo it.

Give it a go. I'll be surprised if you are not happy with it.

Norm C

Any ideas for a pepper sauce?

Wrapped in foil and then into the hot coals... getting the lenght of time in the coals is the trick. This method of cooking in the coals can be done with a miriad of foods.

This topic opened up a can, worms?.
Well done Axle'
We have been breeding, growing, finishing slaughtering, aging ,and yes eating Beef for almost as long as 'Bovines" arrived.
The end product is still good anyway!.
High PH in meat is the result of Lactic Acid built up from Stress, the more stress the higher the PH.
The best meat you can get is from an animal quietly standing just picked up a mouthful of forage.
A 150 gr copper jacketed projectile passes through the brain at around 2,800 ft per sec, exits through the Atlas bone, whip in fast, cut the jugular, and then get blood up the arm as you open up the arteries, same as sticking a pig.
Skin Drop the gut, don't forget to try up the Anus etc, a bit of Flax is handy to have,
If you can let let it sit, the most important of all hang in a cool fly free place, winter in NZ might be 3 weeks or so.
Aging will affect the colour and improve the taste.
I must admit I have been pleasantly surprised by the beef I have bought in Aus, always from a butcher and then had it cut and syrovaced.
Up to the individual what they do with if from there?.

Not quite, but as you say almost.
Stress usually occurs before death, I have yet to see a stressed bit of dead meat when it is gutted.
Bit like Oh We don't eat animals , we buy all our meat / dog/cat food at the Supermarket.
Yeah Right.
Time to change the subject.
What is the correct/best way to make a good billy tea.