Question: How to prepare the best steak

K

Kadz

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Getting the perfect steak is an art on its own.
A good steak is always enjoyable.

I am intrigued to know what is the secrets to prepare the best steak.
What spices to use?
How to render the fat out and having a grill and sear on the outside while still having a juicy tender inside

Also would be nice to know which restaurants serve the best steak and how do you order?
What basting and sauce do you order with if any? Do you prefer medium?

Share your thoughts!
 
Harmonic said:
I haven't tried it yet but heard one of the best ways is to buy an unmatured steak of your choice from the butcher and wrap it in a 1cm thick layer of butter. Mature it in the fridge for 45 days and then cook.
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Wow! That sounds good. When cooking, the butter should add a great flavour
 
on the egg, i sear at ~500c for 12s on both sides, tent in butter with good salt and good pepper, drop temp to ~180c and cook till med rare. rest once done in some butter and enjoy.

no egg, drop it in the sous vide till med rare, reverse sear in pan with butter. salt and pepper.

if you get the above two correct, you wont eat from *any* restaurant again, basting sauce? it's steak not ribs. rather improve your cooking instead of hiding the mis"steak" behind some sauce.
 
Kadz said:
Getting the perfect steak is an art on its own.
A good steak is always enjoyable.

I am intrigued to know what is the secrets to prepare the best steak.
What spices to use?
How to render the fat out and having a grill and sear on the outside while still having a juicy tender inside

Also would be nice to know which restaurants serve the best steak and how do you order?
What basting and sauce do you order with if any? Do you prefer medium?

Share your thoughts!
Click to expand...
/Philips Airfryer
 
Steak must be room temp. I use olive oil, coarse salt and coarse black pepper, sometimes some garlic flakes. Let it sit like that for an hour or two. Grill on high heat till it's done like you prefer it. I go for medium rare, so about 2 - 3 minutes a side, depending on thickness. Then it MUST rest for at least 10 minutes before serving.

As for restaurants, I allways say no basting, ever. I do request a pepper or mushroom sauce on the side sometimes.
 
Last edited:
Eat a lamb chop instead?

I've heard good things about using pineapple juice to tenderize.
 
chuckles_the_cnt said:
on the egg, i sear at ~500c for 12s on both sides, tent in butter with good salt and good pepper, drop temp to ~180c and cook till med rare. rest once done in some butter and enjoy.

no egg, drop it in the sous vide till med rare, reverse sear in pan with butter. salt and pepper.

if you get the above two correct, you wont eat from *any* restaurant again, basting sauce? it's steak not ribs. rather improve your cooking instead of hiding the mis"steak" behind some sauce.
Click to expand...
Sounds great. Tell me more... How do you prepare on egg?
 
Kadz said:
Getting the perfect steak is an art on its own.
A good steak is always enjoyable.

I am intrigued to know what is the secrets to prepare the best steak.
What spices to use?
How to render the fat out and having a grill and sear on the outside while still having a juicy tender inside

Also would be nice to know which restaurants serve the best steak and how do you order?
What basting and sauce do you order with if any? Do you prefer medium?

Share your thoughts!
Click to expand...

Yo DJ, some help with this rump

Rump steak. Grill instructions say "place steaks on a rack above a roasting pan and position 10cm below grill element". Wtf is a roasting pan and is it necessary? Can't I just place the steaks on a tray and slide them into the oven? The steaks are already seasoned, can i baste some chutney...
mybroadband.co.za mybroadband.co.za
 
Kadz said:
Sounds great. Tell me more... How do you prepare on egg?
Click to expand...
you'd need good hardwood charcoal, no briquettes or firestarters. open top and bottom vents - get the charcoal going to about ~500c. drop your meat, close the lid, count to 12. burp lid then open fully. flip meat, repeat. remove tent etc etc
 
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