best way to make a steak

I.am.Sam said:
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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I do something similar. I leave it out to get to room temp. Then olive oil, BBQ spice and some garlic salt with some fresh ground black pepper. Rub all of it in and let it stand for 5mins.

On the gas its turned up all the way. Hot grill, 3mins each side. Take it off the heat and close the lid and let it bake for 5mins. Take it out and let it rest for 3-5mins before eating.
 
Rarely is rump or any other cut of beef worthy of frying.

If you differ from me it just means you have access to the right butchery, but which most people don't have.
 
Leonidas said:
Rarely is rump or any other cut of beef worthy of frying.

If you differ from me it just means you have access to the right butchery, but which most people don't have.
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A good sirloin is hard to beat. Especially with a lovely little line of fat on the side. Woolworths do it best as far as Im concerned. 28day matured freerange goodness.
 
I dry rub mine with biltong spice and leave for 1-2 hours then fry in a pan with loads of butter :)
 
Google the science behind it - a lot of the above advice is wrong.

One, it takes a lot longer for steak to come to room temperature than you think. Two, its actually dangerous to let steak come to room temperature, because of the danger of bacterial growth.

Two, turn steak as much as possible for more even cooking. The whole only turn it once thing is a complete myth.

Three, salt the steak heavily about an hour before cooking. The salt helps to break the proteins down and make it more tender. Do not salt 5 minutes before cooking, because that makes it tougher.

I can't remember which website found the above, but they used a lot of science and blind taste testing to come up with the above. Not old wives tales about not turning steak more than once.
 
Ancalagon said:
Google the science behind it - a lot of the above advice is wrong.

One, it takes a lot longer for steak to come to room temperature than you think. Two, its actually dangerous to let steak come to room temperature, because of the danger of bacterial growth.

Two, turn steak as much as possible for more even cooking. The whole only turn it once thing is a complete myth.

Three, salt the steak heavily about an hour before cooking. The salt helps to break the proteins down and make it more tender. Do not salt 5 minutes before cooking, because that makes it tougher.

I can't remember which website found the above, but they used a lot of science and blind taste testing to come up with the above. Not old wives tales about not turning steak more than once.
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^^
This... Look up Hestons way to do a steak.
 
Gonna go buy me a Mauritian sirloin tonight and test it out. Only have the option of pan frying so thats what it will be.

Olive oil, salt, lemon juice, BBQ spice for the juice, will let it wallow in at room temperature for a bit then fry him up! will post feedback, going to use the high heat, turn frequently method
 
jansdejager said:
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:
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There is a lot of debate on this topic.

Some chefs say turn a few times some say turn once. I have found that depending on the cut and thickness of the steak you will probably get better results if you turn a few times.

Heston says keep turning and I agree.
 
Would the method of cooking be any different for ribeye steak? Here where I am it is cheaper than chuck and brisket.
 
Lord Farquart said:
Would the method of cooking be any different for ribeye steak? Here where I am it is cheaper than chuck and brisket.
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Nope, should be the same. Would be amazing if it was cheaper than even brisket! Is it aged though?
 
Ancalagon said:
Nope, should be the same. Would be amazing if it was cheaper than even brisket! Is it aged though?
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Ribeye and 'stewing' beef are the staple of chisanyama. you should visit a Chesanyama, Mzoli's or any night-time hang-out like Ko' Spotong in Newtown or music show to see the township style. Don't know how they get their meat so tender.
 
Ancalagon said:
Nope, should be the same. Would be amazing if it was cheaper than even brisket! Is it aged though?
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About a month. It is melt in your mouth tender. As it has no bone in it, it is regarded as rubbish by the locals. I get it for R58/kg. Fillet goes for about R80/kg.
 
crysis said:
WOW. Why would you want the bone in?
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The locals don't eat meat without a bone in it. Some African thing. Someone else here can explain it for us??? Anyway, that leaves fillet and ribeye as offal. :D
 
Try a cheaper cut called soft shin. You will be quite surprised at how good it is.
 
thanks for all the advice guys. will be testing out all of them over the next 2 months. planning a lot of braais
 
I think all cuts of beef should be cook via the sous-vide method. Even if it is only partially.
 
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