best way to make a steak

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Fiza

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hi. anyone have any suggestions for the perfect steak? will be grilling it on a gas griller. what spices/sauces to use to marinate and also what to use to baste while grilling it. Will be for a rump, a texan steak and a few tbones. All help is greatly appreciated. thanks in advance
 
You start with a cow...

British_Beef_Cuts1.jpg
 
Fiza you will need medium-to-hot flame here. Everything in moderation but you can use olive oil and Worchester sauce, but not in great quantity. Salt/pepper to taste. Try to cook the meat once on each side only. Room temperature is recommended. Extra condiments are recommended such as a cheese sauce, or green peppercorn sauce, mushroom sauce etc. This is the norm. I usually fry my steaks in batter :twisted:
 
1) Use quite a high heat grill or braai - it shouldn't take more than 6 or 7 minutes to cook entirely.
2) Rub salt and drizzle olive oil over both sides before beginning to cook.
3) Give it about 3 minutes on each side for a perfect medium rare.
4) Prepare a herb rub with chopped oregano, thyme, rosemary, olive oil and lemon juice and zest; and after the meat is done, brush the herb mix over each side liberally. The mixture can alternatively be rubbed on a wooden serving board if you have one, and the meat will marinate on it once it's cooked.

That's really about all there should be to it. If you're using a skillet instead of a grill, you can rather use butter than olive oil, and use a lot of movement on all sides of the meat with tongs to ensure that the sides cook evenly as well as the top and bottom.
 
Make a steak? To clarify, do you want to cook a steak, cut meat off the animal, or make the actual flesh itself?
 
[video=youtube;rEx9gPhtjzs]https://www.youtube.com/watch?v=rEx9gPhtjzs[/video]
 
Rub with salt and pepper before hand.
Cook meat from room temperature if possible.
Highest heat.
If the steak is 2 or 3 cm thick, 5 min per side for medium. Dip it in whatever basting you want towards the end.
Remove from heat, wrap in foil and allow to rest for minimum 5, ideal about 10 min.
 
bromster said:
Rub with salt and pepper before hand.
Cook meat from room temperature if possible.
Highest heat.
If the steak is 2 or 3 cm thick, 5 min per side for medium. Dip it in whatever basting you want towards the end.
Remove from heat, wrap in foil and allow to rest for minimum 5, ideal about 10 min.
Click to expand...

+1

Only thing I don't do is basting or sauces, a good steak has no need for that. A bit of butter on the raw steak before putting it on a smoking hot cast iron griddle pan is ok though.
 
If I cook steak for myself I only buy fillet steak.

I, anyway always make a sauce to augment the steak so when people say to me "but fillet steak has no flavour", I just raise my hands to shoulder height with palms facing upwards and fingers pointing sideways, and I say, "I making a sauce anyway".
 
ponder said:
+1

Only thing I don't do is basting or sauces, a good steak has no need for that. A bit of butter on the raw steak before putting it on a smoking hot cast iron griddle pan is ok though.
Click to expand...

There are some pretty incredible sauces. I remember making a peppercorn brandy sauce that really heightened a steak. It all depends on your taste as well.
 
As other have said - make sure the steak is warm - not straight out of the fridge.

Also pat it dry with some kitchen towel before frying it.

Towards the end of cooking put a bit of butter on the steak and let if melt over it.

Enjoy.
 
good piece of rump

i started making a marinade with garlic salt, BBQ spice and olive oil with like a teaspoon of jimmys

and cook it med rare ..this is a very good steak

I also salt my steak about 45mins before ...and leave it out the fridge to come to room temperature

Also comes out very good with just salt and pepper ..pepper i add sometimes before and sometimes after the steak is done
 
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