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A NICE STEAK is hard to beat, but can be a little daunting to some to cook.
Don’t worry, we have your back. We’ve searched high and low to bring you all the best tips (and gifs and videos) you need to conquer that steak cooking once and for all.
To start, roll your piece of beef in some cling film – this will help it to keep the shape later.
Now, cut off a nice piece there.
Rub it with a little oil…
Season with some salt and pepper.
Place seasoned side down on a hot griddle pan and leave for 3 minutes or so. You can season the other side while you’re waiting.
(Yep, it’s still got it’s clingfilm on.)
Turn it over…
and remove the clingfilm.
Another 3 minutes on this side.
Bring it to your chopping board. Leave it to sit for 5 minutes. This will allow all the juices to stay in the meat. Slice and serve.
May we suggest accompanying with some lightly cooked veg and a potato of some description?
(Drooling is optional)
Here’s Kevin Dundon taking you through the whole thing:
Source: SuperValuIreland/YouTube
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In the words of gordon ramsey F$%k off with your clingfilm
One slip of the Cling Film and you’ll be tucking into delicious melted plastic. Yum.
That steak would kill a vampire.
1. call the wife
2. ask for a steak
3. put your feet up
4. watch a bit of tv
5. ‘Steaks ready!’
Agree with ya Chris, a good vet would get it back on its feet, can’t eat any meat that not cooked to a golden juicy brown, anything less then that and I would vomit,
Um, I think this is missing the most crucial stage. Buy a piece of meat that’s been properly hung, rather than the bright red shrink wrapped rubbish that most supermarkets pass off as “beef”.
I reckon well hung meat is the way to go Emily.
I’d say you love hung meat. Do you want to go cottaging sometime?
3 minutes per side!! Jesus why would you want to burn a piece of meat? Also season both sides outside the pan and let it sit for 15 minutes then 90-120 seconds a side for a beautiful rare steak
But that’s just me :) I understand that most people don’t like rare/blue
Most peeps brains are cooked !
Just wipe it’s ass and walk it though a warm room, John. I want to still hear the echo of it’s moos as it hits my plate.
That steak is cremated!
Why not head out to a field and take a bite out of a cow
The guide says nothing about leaving your steak at room temperature for at least 30mins prior to cooking.
In any case I think I’ve tried every steak cooking method there is at this stage and by far the best technique is the one you never see in these guides and which is also the technique used by most top restaurants to cook steak- sous vide- where the steak is vacumm packed and cooked to precise temperatures in a water bath before a very quick flash fry to sear it and get the Mallard reaction. It’s a bit of hassle but without doubt the best method to retain as much flavour in your steak as possible rather than watch the flavour literally go up in smoke from the pan. It’s the method professional chefs would prefer we don’t know about because most of them are using it by this stage.
sous vide is without doubt the best way to cook a steak but it’s far too much bother with at home.
If your flavour is going up in smoke in your pan your pan is too hot. All the juice and sucs in the pan are an ideal start for a killer sauce. Mmmmmmm starvin now.
You need a hobby
Cooking is a hobby.
YouTube Gordon Ramsey’s method if you love your steak like me. Not that there’s anything wrong with above. Hungry now.
The best way to cook steak is however you like to cook steak.
Also hungry and totally having steak tonight!
The above piece of marketing disguised as journalism worked on u
I don’t like the atmosphere in superlvalu. I don’t shop there anymore since the started using people to collect trolleys and have the neck to call it an internship.
Cut the horns off it and wipe it’s h&@e
Personally I wouldn’t season with the pepper until afterwards given it can burn on the high temperatures. I’d also be a proponent of the flip many times technique, means you’ll get a much more steady colour throughout the meat, will look medium rare or whatever the whole way through rather than like in this one where it’s well done-> medium -> rare as you go through it.
Loads more tips and myth busting here – http://www.seriouseats.com/2012/12/the-food-lab-complete-guide-to-pan-seared-steaks.html
Interesting link, David. Thanks!
Agree with the flipping method! Heston showed it on one programme and ive cooked it that way since. Perfect colour and crust on the steak!
What’s with the clingfilm shit€? If you’re a man and can’t cook a medium rare steak you’ve failed in life. As for people putting sause on it….. Don’t get me started.
Yummm….. Steak with a side of seared clingfilm….
That’s over cooked.
Seasoning with S&P prior to cooking is a mistake.
The pepper burns at high temp and salt draws out the juices that you want to keep in while cooking!
burn the b@llix out of it.
We prefer to marinate the meat in our own wine sauce beforehand
dont like the flavour of meat?
You can’t beat wrapping a few streaky rashers around fillet steak using cocktail sticks. The flavour goes in as it cooks. Mmmmm!
Around fillet steak?
I’m fairly sure that’s a crime against humanity!
Old classic, fillet wrapped around sides with good quality streaky, sear each side till blood bubble shows, discard streaky. Deglaze pan with red wine, add pre-made jus and chicken liver pate, simmer and strain. A culinary orgasm.
Oh i couldn’t do that to a fillet.
Might with a bit of rump (a fine cut of meat) though.
God I am hungry now. DAMN YOU JOURNAL!
I used to work in a butchers and if someone had asked for that I’d think they were joking. Why on earth would you do that to a fillet steak? I reckon your mam was having you on and giving you a bit of rump lol
Well done steak is a crime.
Medium rare………………………now we’re sucking diesel!
Rub with a clove of garlic. Bring to room temp
Only add salt and freshly ground black pepper just before adding to pan. Finish in an oven. Rest 10 mins biddabang!
Boo hoo…..what about all the homeless ?
Well done.
Raw
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