How did you ever survive as a student
I worked while I was studying to subsidies my exorbitant eating lifestyle...
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Pan-fried Steak
- Thread starter blunomore
- Start date
I worked while I was studying to subsidies my exorbitant eating lifestyle...
murraybiscuit
Executive Member
How did you ever survive as a student
he probably studied in stellenbosch during those four years when they had that mysterious shortage of milk.
you know... when all the cows disappeared.
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thin frying steak -
cut it into very thin strips
fry onion in pan
add steak
fry
add cream
put on rolls with lettuce
= awesome steak rolls
That sounds like a quick beef stroganov
AfricanTech
Honorary Master
Must concur - minute steak is not steak - you don't have to be a glutton and eat a kilo of the stuff - go to butcher ask for a nice 200g piece of fillet (most tender) or rump/sirloin (tastier) then follow instructions from xrapidx
Minute steak is what my mom bought 'cos she didn't know any better - I disliked steak for years because of that (until I discovered the real stuff - Hussar Grill in Rondebosch anyone?)
Minute steak is what my mom bought 'cos she didn't know any better - I disliked steak for years because of that (until I discovered the real stuff - Hussar Grill in Rondebosch anyone?)
Those two steps should be the other way around
Olive all also burns - try peanut oil
Steak will only dry out if you like it more than medium rare...
Step 1 - Throw the 'steak' you bought to the dog
Step 2 - Go buy a decent steak at Woolworths (aged, thick)
Step 3 - Open steak wrapping and let breath for 20min
Step 4 - Spice Steak with whatever you like
Step 5 - Put a tiny amount of butter in grill pan
Step 6 - Heat till DAMN hot
Step 7 - Throw on steak, turn after 3.5min.
Step 6 - After 2min - put a teaspoon of butter ontop of each steak.
Step 7 - After 1.5min take steak off grill.
Let it cool a little and enjoy
+1 Thats how to make a steak.
It needs to be cooked at high temp or it will loose all the good juices inside (Cooks the outside fast to lock in the goodness) and if it is turned tooo quickly and often it will become tough.
Out in the bush I have cooked a steak straight on the coals no grill - was really good you'll be surprised.
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Budza
Executive Member
You ate just about a kilogram of meat?!! Doesn't it make you feel like you carry around a brick in your stomach?
Ja. Feels good though. Steak and peas it was. And I'm not a big guy...
Chilled on the couch watching Dexter for a couple of hours afterwards. Great stuff
Those two steps should be the other way around
Olive all also burns - try peanut oil
Steak will only dry out if you like it more than medium rare...
Yeah I changed that already. Thick cuts take a while to warm through to the middle - I'm referring to that 980gram monster - a high heat just won't crack it. Besides, the browning process induces something called the maillard reaction, which with a fast cooking time, will not react into all of the meat. Also the resting part with a thick cut will just cool the meat down too much...
That's an old wive's tale. Modern science has proven that there is absolutely no such thing as "sealing" meat to prevent moisture from coming out - it in fact has the opposite affect. The browning process is extremely important though because of the maillard reaction I referred to which adds considerable flavour to meat...
The turning often and quickly bit is also an old wive's tale - it does nothing to the protein bonds inside the meat...
Budza
Executive Member
It's good. Not keen on the butter though.
Gotta be done once per side, equal time per side. Shlop on a hot plate and eat it before it cools.
murraybiscuit
Executive Member
Ja. Feels good though. Steak and peas it was. And I'm not a big guy...
Chilled on the couch watching Dexter for a couple of hours afterwards. Great stuff
sheepers more of a carnivore you will not find.
just thinking of that dexter intro makes me want to throw up.
my favourite way to eat steak is to get a butcher to cut a 5cm by 5cm strip of rump for me, about 500g.
Then I heat my griddle pan up untill its HOT.
I don't use oil or butter to fry with, I only sprinkle salt all over the pan.
The pan should be hot enough so you hear the salt popping.
Then I place the steak along one side of the pan and sizzle it for about 2 min, then I roll it one the other side of another 2 min and so on until I have done all four sides, without putting the steak on a used part of the pan.
Then I cut the whole steak into 1cm thick medallions and serve with roasted veggies and pepper sauce.
Then I heat my griddle pan up untill its HOT.
I don't use oil or butter to fry with, I only sprinkle salt all over the pan.
The pan should be hot enough so you hear the salt popping.
Then I place the steak along one side of the pan and sizzle it for about 2 min, then I roll it one the other side of another 2 min and so on until I have done all four sides, without putting the steak on a used part of the pan.
Then I cut the whole steak into 1cm thick medallions and serve with roasted veggies and pepper sauce.
Budza
Executive Member
Gonna have to try that next week.
How thick is that cut?
I usually try to stick to about 2.5cm-3cm thick cuts. Coat it with a mixture of olive oil & butter followed by ground pepper & salt. Straight onto a square cast iron grill pan that's at highest heat & then left to rest.
Now I'm craving steak *sigh*The trick with this is to have the pan at an extremely high heat first, as you said. What happens is the meat forms an immediate steam layer between it and the pan, preventing it from sticking. If the pan is not hot enough, your meat will stick to the griddle pan like schit to the bottom of your shoe.
Personally I prefer to rub oil and a little butter on the steak first which helps to form a slightly crisp layer on the outside of the meat. Some people don't enjoy it though...
That's an old wive's tale. Modern science has proven that there is absolutely no such thing as "sealing" meat to prevent moisture from coming out - it in fact has the opposite affect. The browning process is extremely important though because of the maillard reaction I referred to which adds considerable flavour to meat...
The turning often and quickly bit is also an old wive's tale - it does nothing to the protein bonds inside the meat...
I dunno hey my best mate is a chef and thats the way he was taught by one of SA's top chefs.
I have cooked a good steak slowly and it wasn't good at all, it came out all dry in the center - I can understand if you're making a curry or stew but I have never heard of someone cooking a good steak slowly or turning it often - goto a steak house and watch what they do.
I suppose it depends on the proportions of the cut. It could be long and fairly thick or short and extremely thick. Ask Budza...
I usually try to stick to about 2.5cm-3cm thick cuts. Coat it with a mixture of olive oil & butter followed by ground pepper & salt. Straight onto a square cast iron grill pan that's at highest heat & then left to rest.
That's the way I like it too. I prefer it off the braai though.
Another cool trick if you do it from the braai is to take one coal and place it in a bowl with butter and salt - it will start to smoke. Add that bowl to a pot, place your steak into the pot and cover. Leave it for about 10 minutes or so then cook your steak. It adds an awesome smoked flavour to the meat...
I need my weekly dose of red meat, it was supposed to be last night but had to do a family dinner.This must be the best description of the perfect way to cook a steak I every read.
I find at high heat putting anything on the steak beforehand just fills the kitchen with smoke when you fry it.
I do get crispier sections where the lines of the griddle pan sear the steak.