FabSwingers.com forum: The perfect Steak.

By *rLucky777 OP Man
over a year ago

Leeds

Choose your cut. I like Rump.

Take out the fridge at least an hour before and it get to room temp. Season heavily with cracked black pepper and Maldon sea salt. Light rub of olive oil.

Red hot pan. 2mins a side. Add butter, garlic and baste. Rub with garlic and leave to rest.

Serve with mustard mash, buttered peas and drown in peppercorn sauce.

How do you make yours?

Reply privately

Reply in forum

Reply +quote

By *rumpyMcFuckNuggetMan
over a year ago

Den of Iniquity

As a butcher I have to say a thin cut Rib Eye steak with chunky chips and peas with melted butter is about as close to heaven as one can get

Reply privately

Reply in forum

Reply +quote

By *entleman1Man
over a year ago

swansea

I like mine blue so it has to be top sirloin

Reply privately

Reply in forum

Reply +quote

By *elma and ShaggyCouple
over a year ago

Bedworth

Got 2 lovely rib eye in the fridge for later. Will season well with salt and pepper, then fry in a little butter and serve medium rare. We’ll be having it with a nice light salad and new potatoes. Don’t want anything to detract from the steak

Reply privately

Reply in forum

Reply +quote

By *aggie and DanCouple
over a year ago

Swansea

Sirloin-leave to rest for 45 mins at room temp. Butter with Dijon mustard and cover in freshly ground black pepper. Three minutes each side in a heavy skillet before finishing off in the over for 10 mins. Seared on the outside and pink in the middle. Serve with pan-fried baby rustic carrots and baby potatoes. Peppercorn sauce of course and washed down with a bottle of 7 Deadly Zins.

Reply privately

Reply in forum

Reply +quote

By *oodmessMan
over a year ago

yumsville

Steaks are nice, few minutes either side in a hot pan then turn the heat right down. I use oil and butter to baste it, turning once only. Turning the heat down lets it relax and really makes a difference. I then take it off the heat completely after maybe 10mins total for a thick steak. Result is a medium rare, charred, butter soft steak.

Reply privately

Reply in forum

Reply +quote

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

Fillet steak - medium rare *drool*

Reply privately

Reply in forum

Reply +quote

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

"Choose your cut. I like Rump.

Take out the fridge at least an hour before and it get to room temp. Season heavily with cracked black pepper and Maldon sea salt. Light rub of olive oil.

Red hot pan. 2mins a side. Add butter, garlic and baste. Rub with garlic and leave to rest.

Serve with mustard mash, buttered peas and drown in peppercorn sauce.

How do you make yours? "

I'm coming to yours for steak

Reply privately

Reply in forum

Reply +quote

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

"Choose your cut. I like Rump.

Take out the fridge at least an hour before and it get to room temp. Season heavily with cracked black pepper and Maldon sea salt. Light rub of olive oil.

Red hot pan. 2mins a side. Add butter, garlic and baste. Rub with garlic and leave to rest.

Serve with mustard mash, buttered peas and drown in peppercorn sauce.

How do you make yours? "

Try smoke Maldon, it will blow your mind, on poached eggs

or anything else.

For me it's ribeye all the way.

Reply privately

Reply in forum

Reply +quote

By *eahitis007Man
over a year ago

loddon

Not always the cut, more how it's cooked. Rub some smoked salt into it as well, that's a great mix..

Reply privately

Reply in forum

Reply +quote

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

"Choose your cut. I like Rump.

Take out the fridge at least an hour before and it get to room temp. Season heavily with cracked black pepper and Maldon sea salt. Light rub of olive oil.

Red hot pan. 2mins a side. Add butter, garlic and baste. Rub with garlic and leave to rest.

Serve with mustard mash, buttered peas and drown in peppercorn sauce.

How do you make yours?

Try smoke Maldon, it will blow your mind, on poached eggs

or anything else.

For me it's ribeye all the way."

Smoked*

blame it on the steak talk.

Reply privately

Reply in forum

Reply +quote

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

"Fillet steak - medium rare *drool*"

Yes please.

Reply privately

Reply in forum

Reply +quote

By *arlos 81Man
over a year ago

south croydon

"Fillet steak - medium rare *drool*

Yes please.

100g wagya sirloin , duck egg, hollandaise!!!

Tasty....

Reply privately

Reply in forum

Reply +quote

By *nsuchMan
over a year ago

Norwich

I like to add a couple of dashes of Worcester sauce to the marinade, or if you don't have it then dark soy sauce.

Reply privately

Reply in forum

Reply +quote

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

Rib eye or sirloin medium rare

Reply privately

Reply in forum

Reply +quote

By *wesomeSauce!Man
over a year ago

Brighton

Ok, question for any experts.

We have found by experimentation that salting steak before frying make it tougher. Why is this?

We only eat rare, but salting afterwards works better in our experience. This seems to go against all conventional advice.

Reply privately

Reply in forum

Reply +quote

By *rLucky777 OP Man
over a year ago

Leeds

"Choose your cut. I like Rump.

Take out the fridge at least an hour before and it get to room temp. Season heavily with cracked black pepper and Maldon sea salt. Light rub of olive oil.

Red hot pan. 2mins a side. Add butter, garlic and baste. Rub with garlic and leave to rest.

Serve with mustard mash, buttered peas and drown in peppercorn sauce.

How do you make yours?

I'm coming to yours for steak

Better be quick. I’ll save you some meat.

Reply privately

Reply in forum

Reply +quote

By *rLucky777 OP Man
over a year ago

Leeds

"Fillet steak - medium rare *drool*

Yes please.

100g wagya sirloin , duck egg, hollandaise!!!

Tasty...."

Very posh! Gonna want more than 100g though!

Reply privately

Reply in forum

Reply +quote

By *rLucky777 OP Man
over a year ago

Leeds

"I like to add a couple of dashes of Worcester sauce to the marinade, or if you don't have it then dark soy sauce."

Saucy!

Reply privately

Reply in forum

Reply +quote

By *innie The MinxWoman
over a year ago

Under the Duvet

I'd love a t bone.

Salting before cooking can draw out the moisture in the meat, which is why it can be tough.

Reply privately

Reply in forum

Reply +quote

By *rLucky777 OP Man
over a year ago

Leeds

"Ok, question for any experts.

We have found by experimentation that salting steak before frying make it tougher. Why is this?

We only eat rare, but salting afterwards works better in our experience. This seems to go against all conventional advice."

Stuff convention. Experiment and do whatever you find tastiest!

Reply privately

Reply in forum

Reply +quote

By *ady LickWoman
over a year ago

Northampton Somewhere

Fillet or sirloin for me, rubbed in garlic and olive oil before cooking medium rare on the skillet

Served with fat chips, field mushrooms and homemade peppercorn sauce. Yummmmmmm!!!!

Reply privately

Reply in forum

Reply +quote

By *tonMessCouple
over a year ago

Slough Windsor ish

Ribeye here.... I leave it to Cheffy to cook as he's the ecxpert and you don't have a dog and bark yourself!

Reply privately

Reply in forum

Reply +quote

By *innie The MinxWoman
over a year ago

Under the Duvet

"Fillet or sirloin for me, rubbed in garlic and olive oil before cooking medium rare on the skillet

Served with fat chips, field mushrooms and homemade peppercorn sauce. Yummmmmmm!!!!"

I'm on my way x

Reply privately

Reply in forum

Reply +quote

By *rLucky777 OP Man
over a year ago

Leeds

"Ok, question for any experts.

We have found by experimentation that salting steak before frying make it tougher. Why is this?

We only eat rare, but salting afterwards works better in our experience. This seems to go against all conventional advice."

Salting steak 40 mins before the salt dissolved into a brine and breaks down muscle fibers. The meat juices have enough time to be absorbed back into the meat.

Less than 10 mins the salt stay on the surface without dissolving. Meat juices stay in the muscle fibres. High heat gives you a lovely brown crust.

Salting between 10-40 mins draws out the moisture and isn’t enough time to be reabsorbed so this will make it tough depending on the cut.

Enjoy your steak!

Reply privately

Reply in forum

Reply +quote

By *m3232Man
over a year ago

maidenhead

Fillet with nothing added. Just like a lady

Reply privately

Reply in forum

Reply +quote

By *wesomeSauce!Man
over a year ago

Brighton

Salting steak 40 mins before the salt dissolved into a brine and breaks down muscle fibers. The meat juices have enough time to be absorbed back into the meat.

Less than 10 mins the salt stay on the surface without dissolving. Meat juices stay in the muscle fibres. High heat gives you a lovely brown crust.

Salting between 10-40 mins draws out the moisture and isn’t enough time to be reabsorbed so this will make it tough depending on the cut.

Enjoy your steak! "

Thank you! We'll try salting 40+ minutes before next time!

Reply privately

Reply in forum

Reply +quote

By *aughtyLittleMissWoman
over a year ago

Aberdeen

Room temperature steak, do NOT season, George Forman grill for two minutes, wrap in foil with garlic butter on top and rest for 5 minutes. Serve with dauphinois potatoes, peas and carrots. Season before eating. Perfect!

Reply privately

Reply in forum

Reply +quote

By *rLucky777 OP Man
over a year ago

Leeds

"Room temperature steak, do NOT season, George Forman grill for two minutes, wrap in foil with garlic butter on top and rest for 5 minutes. Serve with dauphinois potatoes, peas and carrots. Season before eating. Perfect!"

Good old George knows how it’s done!

Dauphinois potatoes are my favourite! Bloody delicious!

Reply privately

Reply in forum

Reply +quote

Post new Message to Thread