Eglu Go With 2m Run For Sale

[Cinnamon]

I want to cook The Hubby a steak tonight,because he is lovely

But I am not a big steak fan,& have never cooked one before,which is where you lot come in

 

I have got a nice looking Sirloin steak, he likes it rare,I have a hotplate griddle thing on my hob....will that do it nicely,or do I need to bash it with a mallet first to tenderise it a bit?

[chelsea]

I never bash mine and ex butcher OH reckons T-bone is the tastiest bit of steak

 

I usually take mine out of the fridge an hour before cooking, put on a plate and drizzle with oil and seasoning and then cover with cling film. Your griddle will be just the job, I usually heat up the frying pan really hot (not adding oil) and then place the steak onto the hot pan. Doesn't take long and no complaints from hubby either.

[fluffyknickers]

Same here - no bashing involved just leave to come to nearer room temp and drizzle with oil and add pepper and add to hot pan to fry.

 

The way i was taught to cook a steak by a chef ex boyfriend is to add to the pan and cook on that side to its almost cooked (to how ever you like it) and then turn briefly to cook the other side.

 

My fave is a fillet - but rarely have it!

 

Michelle

[Snowy]

If he likes a bit of pepper - tablespoon of crushed peppercorns and a clove of garlic, crushed. Mix with a little olive oil and coat both sides of the steak with the mixture, pressing the pepper and garlic well into the meat. Can do this before cooking to marinade, but I am never that organised! Have a glass (or two) of red wine to hand. Heat frying pan - very hot, then sear steak on both sides. Add red wine and sizzle it down, then serve with the wine and pepper juices poured over the top. Only takes a few minutes from start to finish

[majorbloodnock]

As with both the other posts here, I prefer to use a heavy frying pan instead of a griddle hob. I do add a smidge of oil (olive oil by preference, since that's what I use most in my cooking), then heat until nice and hot. I know it's not recommended to have the pan starting to smoke, for fear of overcooking the outside of a medium or well done steak and leaving the inside underdone, but for a rare steak I reckon a smoking pan is just fine.

 

I like my steak blue, so only do a minute or so each side, but 2 mins per side will still give a nice rare result for a decent sirloin. The reason I use a pan is that, once I've dished up the steak onto a warmed plate, I return the pan to the heat and deglaze with a couple of glugs of red wine. The resulting jus won't be much more than a dessert spoonful, but will get poured over the steak; gravy like that is food of the Gods.

 

What're you serving with it? Chips are always good value, but boulangere potatoes also go really well.

[..lay a little egg for me]

Don't forget to let it rest for 10 mins after cooking (during which it will continue to cook a bit) so it becomes lovely and juicy. You can make the sauce while you wait

[Egluntyne]

3 mins either side and then rest for 4 mins is the way I dish them up at Egluntyne Towers.

 

Olive oil and a walnut sized blob of butter is the frying medium here, in a heavy pan.

 

My lot will only countenance potato wedges or chips and something green with their steaks.

[Cinnamon]

Great, I knew I could count on you lot for good advise......you have my mouth watering!

 

I am doing Spanish potatoes with it (I am having Lamb chops),which are cooked with smoked paprika and garlic cloves and onion, then mixed with parsley.

I will certainly be doing the red wine jus thing too,which sounds lovely.

 

Will report back to let you know how it went.

[majorbloodnock]

Marvellous. Are you doing the lamb chops the same way?

[Space Chick]

Bit too late to add my cooking method, but was wondering how it went?

[Cinnamon]

Very well,thanks.

I expected heaped praise & gushing compliments,but he just said it was very nice & better than when he cooks it

 

Major,I grilled the lamb chops,as I prefer them that way,& they were delicious too

[chickencam]

I like to cook steak until nearly done on one side, to really caramelise the surface, then a flash on the other side and a rest before serving. I hate steak that has been sort of warmed up and is all anaemic, should be crusty on the outside and succulent in the middle.

 

Glad it went well.