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Mmmm...Steak!!

Discussion in 'General Discussion' started by Greenlizard0, 27 Mar 2006.

  1. Greenlizard0

    Man of Honour

    Joined: 15 Mar 2004

    Posts: 28,189

    Location: Liverpool

    Right people some tip's please on what to do with the bugger, i.e. how to cook on etc. I have a frying pan, grill and oven.

    I have black peppercorn sauce and some asparagus tips.
     
  2. Gilly

    Man of Honour

    Joined: 17 Oct 2002

    Posts: 95,526

    Location: I'm back baby!

    Got a griddle pan?

    Get it cooked on that for ~4 mins a side. Eat with dauphinoise.
     
  3. Borris

    Caporegime

    Joined: 25 Oct 2002

    Posts: 30,410

    Heston Blumenthal recommends turning every 15 seconds in a very hot griddle.

    Any suggestions of George Foreman Grills will be met with scornful derision.
     
  4. Borris

    Caporegime

    Joined: 25 Oct 2002

    Posts: 30,410

    Crush the pepper corns, sieve off the powdery bits, roll the edge of the steak in the big bits.

    (It might help if you have string to secure the meat - Although you haven't said what cut you have).
     
  5. Greenlizard0

    Man of Honour

    Joined: 15 Mar 2004

    Posts: 28,189

    Location: Liverpool

    Do you mean those pans with the little divets in them for the fat to escape? I think I do have one of them, hmmm i'll have a crack at that.

    Do I add any herbs or whatnot before hand?
     
  6. Pebbles

    Mobster

    Joined: 4 Oct 2004

    Posts: 2,854

    Location: In my happy place

    As good as it gets. Im hungry now :(
     
  7. Supercow

    Capodecina

    Joined: 30 Aug 2003

    Posts: 13,978

    Location: Straya

    hmmm I'm hungry now :(
    That with some Mushroom souce.. yummmm
     
  8. Paul11

    Capodecina

    Joined: 28 Sep 2003

    Posts: 10,169

    Location: London

    personally, i like covering them with pepper and putting under the grill.
     
  9. Greenlizard0

    Man of Honour

    Joined: 15 Mar 2004

    Posts: 28,189

    Location: Liverpool

    I have lots of whole peppercorns, and the cut says on the lid "Fresh Irish BEEF SIRLOIN STEAK ideal for frying and grilling"
     
  10. Treefrog

    PermaBanned

    Joined: 7 Nov 2004

    Posts: 2,828

    Location: Up a tree - where else?

    Fried quickly in butter with some mushrooms 4TW.
     
  11. Morat

    Wise Guy

    Joined: 22 Oct 2002

    Posts: 1,550

    Location: Versailles

    Show it a photograph of a lit match until the top atomic layer changes colour.

    Eat.

    No sauce required.
     
  12. Borris

    Caporegime

    Joined: 25 Oct 2002

    Posts: 30,410

    Sirloin's best left unsullied by peppercorns - just make sure you leave the fat on (hold it fat side down on the heat to get some man sized flavour going).

    Griddle the aspagrass too.
     
  13. KaHn

    Capodecina

    Joined: 13 Oct 2004

    Posts: 13,177

    Location: South Shields

    Griddle isnt to let the fat escape, its so that you can have a really hot pan with out burning the surface of the steak.

    I would suggest,

    Griddle, small amount of olive oil.

    Add lots of heat. Sear both sides of the steak in one swift movement then cook on each side for as long as you want. If the pan is hot enough shouldnt take more than 5-6 min if you have a big piece of steak.

    KaHn

    /ah, irish steak. Not a huge fan too chewy for my liking, with the peppercorns you could add a couple while frying to add a peppery taste but may aswell just leave it
     
  14. Gilly

    Man of Honour

    Joined: 17 Oct 2002

    Posts: 95,526

    Location: I'm back baby!

    Agreed. Unsauced too.

    Don't forget to seal the meat before you start cooking.
     
  15. Sirrel Squirrel

    Sgarrista

    Joined: 5 Aug 2003

    Posts: 7,861

    Location: Essex

    o god my mouth is watering just reading this thread but I'm stuck at work for another 5 hours and don't think you can get nice steak at that time of night :(

    Definatly throw it on the griddle though :D
     
  16. PlacidCasual

    Soldato

    Joined: 13 May 2003

    Posts: 6,973

    If the steak was sirloin and 2cm thick I would heat a pan till it is very hot and add a small amount of oil. I would place the steak in the pan and leave it alone for 4 minutes. I would then turn the steak over and leave for four minutes. At this point I would prod the steak if it is soft to the touch its needs more cooking if it is firm I would serve it (really 4 mins each side it should be done but if you cook straight from the fridge maybe not). A few fried onions, some mustard and some chips or a jacket potato are all a decent steak needs.
     
  17. MATTeL

    Mobster

    Joined: 2 Aug 2004

    Posts: 2,978

    Location: Herts

    8 minutes cooking time? :eek:

    Well if you like eating charcoal I guess that is up to you! ;)

    Leave the sauces where they should be, in the pot or on other people's plates.
     
  18. Scam

    Capodecina

    Joined: 20 Oct 2002

    Posts: 14,183

    Location: London

    Mmmm steak. Luckily i've got one waiting for me in my fridge for later :p

    I'm also going through a bit of a garlic phase.. would crushing a clove and rubbing it into the steak before frying be nice do you think? Or maybe too overpowering?
     
  19. Takhisis

    Wise Guy

    Joined: 5 Jan 2005

    Posts: 1,887

    Location: Portsmouth, UK

    The best idea in the thread :D

    Don't forget to poke it to make sure it still goes "moo" :D
     
  20. SeriousPigeon

    Hitman

    Joined: 1 Aug 2003

    Posts: 591

    Lop off its head, wipe its arse and pass it through a warm room.