steak
 

Bought a nice piece of sirloin, and need to cook it sans barbecue. Any suggestions? In the past, on rare occasions where I cook steak indoors, I have fried it in a cast iron pan, but I am wondering if I need a griddle pan or should even grill it? Generally aim for medium - medium rare.

Re: steak
 

Flash fry briefly then pop it in the oven. It's the Mr Ramsey way.

Re: steak
 

We just did this this weekend, grilled tenderloin steaks on a cast iron griddle pan. Turned out great. I'd recommend it. We had 5 steaks on at once, all came out a perfect medium rare.

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The majority of meat in this house is done over charcoal.

Re: steak
 

Get the bbq to a good temp, sear it on the BBQ quickly on both sides, straight on the grill, cook as required. I like it rare, so does not take more than a few mins to cook.

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Yep, rare or blue for me.

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Yes, plus adda a little knob of herb butter on top before you pop it into the oven. You only need to sear one side as the pan will be hot when you put in the oven.

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So it putting it in the oven under the grill or baking it?

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Baking

Pre heat oven to 365f. Heat the frying pan on high, a little oil on the steak and some seasoning. Fry the steak for about 1-1/2 to 2 mins. Take pan off heat, flip the steak over and put it in the oven. Depending on thickness and how you want it done leave it in for about 7 to 10 minutes. Take it out and let it rest for 2 mins on a plate. Enjoy.

Re: steak
 

More detail than post #2.

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I do a variation of this method for chicken and fish.

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Ok, thanks. Will give the pan+oven method a try.

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Bloody hell. Has the steak sat there for 7 hours?

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What about some chips and peas?

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Yes probably with some frites. Peas have to wait for a roast or a pie.

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Get you. You've been watching Downton Abbey haven't you? ;) And steak without peas is barbaric, you'll have nothing to soak up the leftover puddle of tomato sauce with. :thumbdown:

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:sick:

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I'm entirely with you on that one.

Aside from that, Oink's directions sound spot on and I'll try them next time I cook steak. :thumbsup:

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Aren't you suppose to boil everything?

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:rofl:

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1st time I tried sticking a steak in the oven - Need more details on time for a 3" thick tenderloin though - after 10 minutes it was still mooing in the middle :D - Apart from that it was really good - No dill butter so experimented with some garlic powder , onion and paprika mixed up with eversweet marg

Re: steak
 

When its that thick I tend to bash it about a bit with the mallet. You'll just need to experiment with the time, but its the best method of you want it juicy. Make sure you pre heat oven and have a frying pan that can go in the oven. :)

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Had to swap it over to a cake pan - will invest in one of the cast iron pans I think :thumbup:

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Look at you with your 3" thick steaks... put it throught the mincer, man, and have it with mashed tatties an' peas. :)

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Only an arab could be daft enough to stick a tenderloin through the mincer ;)

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Bought a proper cast iron skillet from Quibids last night so will give this another try when it comes in :)

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They rust and are heavy. Get yourself a Calphalon or an All Clad.

Edited to note I see you've gone down the cast iron pan route. Good luck. :thumbup:

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Only paid 9 bucks postage included for it so if its a bit shit - I will try an all clad

Re: steak
 

Nothing wrong with cast, new ones should be oiled and seasoned in the oven. A trip to the Sally Ann or Value Village usually saves that step. I have a lot of skillets, some cast some steel, one anodized Analon 22" I got new at Value Village for $4 (that's a $100 pan). I own 2 square cast iron frying pans! I think cooking steaks can be tricky if you don't do a lot of it. Learn the poking the base of your thumb trick to judge resistance in a med-rare steak and you'll be ok.

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I'm far too posh to look in value village ;)

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Prize for first posh Newf in my experience.

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:rofl:

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Tried the same again last night and left it in for 25 minutes this time and it was more "medium well" than the "medium rare" I prefer . I exaggerated the size the other day as it was only 2 1/4" thick and that was with the cake pan again .

Guessing about 15 mins may be the ideal time for that size of steak to come out as medium rare - maybe a little less if using the cast iron skillet - I will give it another blast next week

Re: steak
 

I cooked one on Saturday night using the method above. It was about a pound and about 1.5 inches. We got them for Coscto. Bashed it, seasoned it, heated up the flying pan and seared one side, then flipped over and in the 365f oven for exactly 10.5 mins, let it rest and it was perfect. So I'm not sure whats different with yours. Maybe not pounding it makes it cook slowly or maybe the oven is not calibrated. Also the tenderizing makes a big difference as I'm flattening it out, but it does make it nice and tender. Don't forget to put a bit of Clinf Film over ht meat before you bash it or the kitchen strats to look like a Provo interrogation room.

I also think the cast iron pan may take longer to cool down once its really hot. With my pan I take it off the heat for about 30 seconds before flipping over so it doesn't burn the other side.

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Was a Costco steak but I didn't have the heart to bash it :) - Will report back with next weeks times and doneness levels

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Was it one of their strip loin grilling steaks? That's apparently what we have. If I marinate it in soya sauce, ginger and bollocks then I'll cook it on the barbecue but only when the weather is nice.

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Nobody in their their right mind buys steak from Costco????? It's pants

If what want juicy cowboy steaks, you go to your local butcher

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Nope - It was the tenderloin - The Costco strip loins are good cuts as well but I always do them on the BBQ

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Nothing wrong with Costco steaks :confused:

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I think the steaks the Serb club has for Friday steak day are from Costco, they come individually cryovac'd, does that sound like them? I don't eat beefsteak very often but thought these were pretty good.