FabSwingers.com forum: best way to cook steak

By (user no longer on site) OP
over a year ago

Tips please nice lean low fat options please also what's best cut choice?

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By (user no longer on site)
over a year ago

Best cut by far is the fillet but they can be pricey. We go with a good thick sirloin, if you want it lean, trim the excess fat. And to cook, use a smoking hot pan or skillet to sear the meat and keep its natural juices sealed within the meat.

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By *ichaelangelaCouple
over a year ago

notts

you need some fat with beef steak for it to cook better and add flavour imho.

if you want no fat try venison

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By *issyfaggotfayeTV/TS
over a year ago

Bolton

"Tips please nice lean low fat options please also what's best cut choice? "

grilled x or if pan fried use a spray oil x

I was gonna say with a blow job and stfu lol x

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By (user no longer on site)
over a year ago

That's conflicting I think. Best way but low fat

They reckon frying is best way. I personally love ribeye.

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By (user no longer on site)
over a year ago

Wipe its arse n cut its feet off. Flash fry in hot dry pan . 2 mins either side and ontat plate. Ta

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By (user no longer on site)
over a year ago

Any piece of steak is good if its cooked right. Meat must be room temperature, i always season mine and oil the steak not the pan/griddle. Cook for however long you like your meat cooked, then off the heat to rest (very important)

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By (user no longer on site) OP
over a year ago

Cheers all

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By (user no longer on site)
over a year ago

Grab a rump and burn it!

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By (user no longer on site)
over a year ago

"Wipe its arse n cut its feet off. Flash fry in hot dry pan . 2 mins either side and ontat plate. Ta

With a jacket potato or chips and a nice merlot

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By (user no longer on site)
over a year ago

Fillet is the most expensive and perhaps least flavoursome although tender. I tend to avoid this cut at home and restaurants.

Rump - By the far the meatiest but it has to be from proper fed cow and well hung. Most packaged supermaket rump is tough and not nice but go to an independent butchers and it should be sensational. People assume the colour should be red but purple tints is what you should look for.

Rib eye - very flavoursome and marbled and the least healthiest. Quality ribeye not easy to find.

Sirloin - quite lean, very flavoursome and can be tender. This is the cut of steak that is hard to get wrong. I usually go for this and rump at home and ribeye in restaurants.

In terms of cooking then do the following:

- Leave steak out for at least 15 mins to bring it room temperature.

- use heaviest frying pan in your kitchen and heat it on full. Splash a drop of water and when it sizzles, it is hot enough! No oil yet....

- thinly spread good oil that on both sides of steak. I use rapeseed oil but ground nut is not bad.

- season with salt and pepper

- cook on each side for 3 minutes for average thickness steak. Only turn once. This should leave steak slightly pink and around medium cooked.

- let it rest on hot plate for min 3 minutes, covered with loose foil to keep steak warm.

If you want it healthy then trim fat but try to trim it after cooking as the fat adds to the flavour and cooking process.

Enjoy

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By (user no longer on site)
over a year ago

Hot pan, oil the meat not the pan, season. Don't move it around in the pan except to turn it. Rest

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By (user no longer on site)
over a year ago

"Wipe its arse n cut its feet off. Flash fry in hot dry pan . 2 mins either side and ontat plate. Ta

Oh no way too long for me , no more than a min each side please , and don't forget to rest it, before putting on a plate

actually forget that just wipe it's arse and show it the cooker as you walk through the kitchen

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By (user no longer on site)
over a year ago

"Any piece of steak is good if its cooked right. Meat must be room temperature, i always season mine and oil the steak not the pan/griddle. Cook for however long you like your meat cooked, then off the heat to rest (very important) "

this is how I cook my steak but I wouldn't season until it is cooking. Ribeye is the nicest cut for this method.

if going for lean try rump and trim. To make it tasty try marinating with sonething like honey, soy sauce, lemon juice, bay leaf.

golden rules

1. Cook when meat is at room temperature

2. Stop cooking before you think it is finished

3. Rest for 10-15 mins

4. Save the juices

enjoy!

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By (user no longer on site)
over a year ago

Rib eye... Black on the outside... Moooooing in the middle...

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By (user no longer on site)
over a year ago

I go for Sirloin steak, best value for money. Cooked in a george foreman and it is medium rare. Served with tomota ketchup

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By (user no longer on site)
over a year ago

Bung it on the BBQ - keep turning it so itcooks evenly and Iits ready (medium rare) when it feels the same as pushing the fleshly part of your palm with your baby finger/ring finger

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By (user no longer on site)
over a year ago

Slit it's throat n' wipe it's arse!

Lash it on the BBQ

And cook according to Taste

Rare - tip of chin

Med - tip of nose

Well done - tip of forehead

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By (user no longer on site)
over a year ago

Rib eye, two minutes each side, in a frying pan, new potatoes, salad

Her

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By (user no longer on site) OP
over a year ago

Very hungry now reading replies.

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By *isscheekychopsWoman
over a year ago

The land of grey peas and bacon

Good steak should not be cooked well done....I'm a rare to medium gal

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By (user no longer on site)
over a year ago

Nut oil, hot pan, a minute or so each side then cover and rest for a few minutes.

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By *awkeye and HotlipsCouple
over a year ago

Takeley

Make sure that your steak is well hung....no pun intended, the enzymes break it down and make it more tender. If it's bright red, usually the steak you find in a supermarket, it's not. Try a butcher. Once you have cooked the steak to your liking ( plenty of tips on how, above ), then let it rest, before serving. Enjoy!

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By *emmefataleWoman
over a year ago

dirtybigbadsgirlville

Ribeye, rub olive oil and black pepper on both sides.....hot griddle.....2 mins each side...done.

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By *igzag1Man
over a year ago

hartlepool

Marinate the steak in red wine gives a great taste had my first one like this in a Italian restaurant few weeks ago was fantastic. And I would say chose fillet steak 2 xx

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By (user no longer on site)
over a year ago

Good steak should be grilled save the cheap cuts for frying

Grass fed for more flavour

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By (user no longer on site)
over a year ago

"Good steak should be grilled save the cheap cuts for frying

Grass fed for more flavour"

Well that aint what auntie Delia says and I'm not going to start disagreeing with her now

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By (user no longer on site)
over a year ago

"Good steak should be grilled save the cheap cuts for frying

Grass fed for more flavour

Well that aint what auntie Delia says and I'm not going to start disagreeing with her now

Spot on. As a chef I cook tons of rump, sirloin and sometimes fillet steak in my kitchen. Never grill. Always fry over a smoking hot skillet .

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By (user no longer on site)
over a year ago

"Ribeye, rub olive oil and black pepper on both sides.....hot griddle.....2 mins each side...done."

Rump is also good. I grab different seasonings: mixed peppercorns, mustard seed, dried out garlic and sea salt then put them in a pepper grinder and use on both sides. Cook to medium.

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By *ScotsmanMan
over a year ago

ayrshire

rib eye for flavour and tenderness. x x X

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