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General => General discussion => Topic started by: mongchops on 09 September 2011, 12:49
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peeps.
got a piece of sirloin steak for my tea, best way to cook it? (not bbq, can't be arsed)
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Grilled.
With some black pepper on it.
Now if it was rump I would have said fried in butter.
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Get it out of the pan about an hour before, so it comes up to room temperature.
Salt and pepper on each side.
Get the pan properly hot.
If it has fat down the back of it, stand the steak in the pan, on the fat, it will melt and oil the pan for you.
Chuck it on one side for about a minute.
Flip it on the other side for about a minute.
If it's not well hung (matron) you will need to cook it a bit longer, as it'll be tougher. You should only buy steak from a good butcher and make sure you ask for the oldest, longest hung steak they have. You also want it marbled with intra-muscular fat, if possible. It will be duller red than the bright red stuff you get from the supermarket, but it will be far more delicious and melt-in-the-mouth.
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Get it out of the pan about an hour before, so it comes up to room temperature.
Salt and pepper on each side.
Get the pan properly hot.
If it has fat down the back of it, stand the steak in the pan, on the fat, it will melt and oil the pan for you.
Chuck it on one side for about a minute.
Flip it on the other side for about a minute.
If it's not well hung (matron) you will need to cook it a bit longer, as it'll be tougher. You should only buy steak from a good butcher and make sure you ask for the oldest, longest hung steak they have. You also want it marbled with intra-muscular fat, if possible. It will be duller red than the bright red stuff you get from the supermarket, but it will be far more delicious and melt-in-the-mouth.
I dislike this post.
It's made me a right hungry bastid now. :grin:
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Massage the meat a hr before
Hot pan
oil the steak not the pan
2 mins each side
Serve
Eat
sh!t out next morning
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Griddle pan nice and hot.
Add oil to hot pan.
30-45 seconds a side.
f**k chips or salad or any other side dish, just get another steak.
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I want steak now, really really really craving it :drool: :drool: :drool:
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2mins!?!?!?!
Get stake out and alow to come to temp as everyonr said.
salt pepper. little bit of butter in pan. a tiny bit of garlic for a min or so so that the oil becoms a little garlicy.
put fat onto pan for about a min to give a little more oil. 30-40 secs in the pan.
flip it.
Serve with a few garlic mushrooms and a few home made tatie wedges (taties. herbs. onion. garlic. Oven)
A blob of salad to make it look nice. bit of french dressing and enjoy
know.what i having for tea now.
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Go to restaurant.
Order steak,
Eat steak,
Pay & leave.
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2mins!?!?!?!
Get stake out and alow to come to temp as everyonr said.
salt pepper. little bit of butter in pan. a tiny bit of garlic for a min or so so that the oil becoms a little garlicy.
put fat onto pan for about a min to give a little more oil. 30-40 secs in the pan.
flip it.
Serve with a few garlic mushrooms and a few home made tatie wedges (taties. herbs. onion. garlic. Oven)
A blob of salad to make it look nice. bit of french dressing and enjoy
know.what i having for tea now.
You like garlic don't you? :grin:
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Its only a bloody Sirloin ffs!
That is the worst steak meat there is!
Now if it was a rump, T'bone, Porterhouse or Fillet it would be worth doing well.
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Still better than a frozen burger.
:rolleyes:
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2mins!?!?!?!
Get stake out and alow to come to temp as everyonr said.
salt pepper. little bit of butter in pan. a tiny bit of garlic for a min or so so that the oil becoms a little garlicy.
put fat onto pan for about a min to give a little more oil. 30-40 secs in the pan.
flip it.
Serve with a few garlic mushrooms and a few home made tatie wedges (taties. herbs. onion. garlic. Oven)
A blob of salad to make it look nice. bit of french dressing and enjoy
know.what i having for tea now.
You like garlic don't you? :grin:
love it :grin: though tbh. in the tatie wedges you cant really taste it as an individual flavour. but the over all flavour is nice.
likewise with the steak.
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Now if it was a rump, T'bone, Porterhouse or Fillet it would be worth doing well.
Any steak is worth doing properly :cool: Meat cooked to your taste is pure awesome.
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Its only a bloody Sirloin ffs!
That is the worst steak meat there is!
Now if it was a rump, T'bone, Porterhouse or Fillet it would be worth doing well.
Oooer, somebody's tired! :angry:
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Its only a bloody Sirloin ffs!
That is the worst steak meat there is!
Now if it was a rump, T'bone, Porterhouse or Fillet it would be worth doing well.
Oooer, somebody's tired! :angry:
Nah, old man syndrome :grin:
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Yep keep it out the fridge for an hour before cooking as suggested,
oil the steak, not the pan as suggested,
Get the pan proper hot - as suggested,
sear both sides for about a minute each - yes you guessed it, as suggested,
Press your index finger against your thumb, and feel the pad of your hand. This is medium/rare, thumb and middle finger is medium, thumb and ring finger medium/well, thumb and little finger is well done.
Obviously depends on girth :grin: of the steak to determine how long to cook it, but the firmness of it using the above rule will produce the outcome that you desire.
Enjoy!!
Oh and friday night is fish night!, saturday is steak night!!!!
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Only if you're Jewish?
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Its only a bloody Sirloin ffs!
That is the worst steak meat there is!
Now if it was a rump, T'bone, Porterhouse or Fillet it would be worth doing well.
Oooer, somebody's tired! :angry:
Nah, old man syndrome :grin:
Nope! I just like the best quality steak!
And that aint sirloin.
Why try and make a silk purse out of a pigs ear?
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Its only a bloody Sirloin ffs!
That is the worst steak meat there is!
Now if it was a rump, T'bone, Porterhouse or Fillet it would be worth doing well.
Oooer, somebody's tired! :angry:
Nah, old man syndrome :grin:
Nope! I just like the best quality steak!
And that aint sirloin.
Why try and make a silk purse out of a pigs ear?
Why try and make a mk3 look good?
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Its only a bloody Sirloin ffs!
That is the worst steak meat there is!
Now if it was a rump, T'bone, Porterhouse or Fillet it would be worth doing well.
Oooer, somebody's tired! :angry:
Nah, old man syndrome :grin:
Nope! I just like the best quality steak!
And that aint sirloin.
Why try and make a silk purse out of a pigs ear?
Why try and make a mk3 look good?
the
I knew someone would say something like that as soon as the purse comment was posted!
Was thinking more along the lines of polishing a turd though! :grin:
Sorry if I've put you off your steak, enjoy! :laugh:
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Pffft it's all about ribeye.
Nick
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call wife/girlfriend
point to kitchen
command her to cook steak
browse forum
eat
command some more
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There is so much wrong with the above post. Everyone knows that blokes cook the best steak - it's a primal thing!
The way I cooked sirloin on Monday:
Remove steak from fridge and sit at room temperature for an hour AT LEAST.
Oil the steak, not the pan - a small amount of olive oil is all you need. Add freshly ground black pepper and Maldon Sea Salt to each side.
Get a griddle pan smoking hot (literally). Lower steak gently into the pan. 1 -1/2 minutes per side depending on thickness. Serve with double-fried chips (you can't have steak with anything else) grilled tomato, peas and garlic mushrooms. And onion rings if you're a fat b'stard.
But I agree 110% - if you want a really nice steak there are better cuts available than sirloin - and you really should buy it from a good butcher.
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sear in cast iron pan for 60 seconds each side,
place in oven at 210o for 5 (rare) mins
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It was sirloin as it didn't exactly find it's way into my possession legally so, as it was dirt cheap, I didn't really mind that it was inferior (as some suggest although I'm pretty sure it is a matter of taste) steak.
In case you were wondering.
Heated a cast iron grill to max temperature. Brushed at room temperature with good olive oil. Layed on the grill with no garlic, pepper or salt for 60 seconds a side.
It was yummy with fat chips, grilled tomato and fried mushrooms.