So how the hell do you cook a steak?

waynegohl said:
i get the wife to buy the cheapest mince and i move it around my plate and make it look like a chop.
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OK, that bad.

My ex-wife and I went through a really bad time 10yrs back, we bought "dog bones" from the local butcher for soup. Fourtanetly we had a Labrador then and the butcher would always make sure there was extra meat on the bones :) ... use to cost us R2,50/kg back then.
 
cbrunsdonza said:
OK, that bad.

My ex-wife and I went through a really bad time 10yrs back, we bought "dog bones" from the local butcher for soup. Fourtanetly we had a Labrador then and the butcher would always make sure there was extra meat on the bones :) ... use to cost us R2,50/kg back then.
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yip it is bad and the 2 dogs and the bird are looking mighty tasty right about now.
 
cbrunsdonza said:
Gets bad when you fight with your dog to get the last few slices of bread pried out of his mouth after he discovers the loaf on top of the counter.
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it's even worse when my dog digs up his old bones and brings it to my door.
 
cbrunsdonza said:
Marinading meat is inversely proportional to its quality!!!!


In other words, the better the quality, the less marinade is used. And best quality steak never touches marinade.
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My thoughts too.

I agree with what DeadCore posted on the first page - it mentions marbling, but I see very little of this in SA.
In the US I buy two + inch thick choice grade steak with loads of marbling - at first I stuck with fillet, but thought I'd give the marbling a try, and at $13/lb I guessed there must be something special about it, and have since only bought that - far tastier than the fillet.
 
Korn1 said:
lol my dog stole a whole rump off the table once :eek:
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we have a puppy Labrador and we always let her in the house and slept in my daughters room until it took some food off the table in the kitchen, granted it was food for her but since then we don't allow her in the house.
 
Here's my approach:

If you're braaiing juicy thick steaks of 2cm+ thickness for foodies (ie, they prefer it medium-rare), then I recommend a high heat, with some HOT coals. Prep the meat with some crushed black pepper only (let them add their own salt to taste), plonk on the grid for 2 min to seal, then turn over. Allow the meat to attain a good colour on the 2nd side (3-5min), then turn back to the first side and allow it to gain some colour (2min), then remove and stand on a warmed plate for 3-5min (unless the consumers demand their meat straight from the coals). This generally yields a juicy, medium-rare steak with no bloodiness

For thinner steaks, or cooking the meat past medium, use a medium heat (ie able to hold your hand 20cm above the coals for 10seconds). Let the meat seal for 2 min on each side, then turn every 2-3min, 2 or 3x on each side for medium, and more for well-done.

MOST IMPORTANTLY, you cannot prepare steak by ignoring it whilst on the coals
 
*watches all the men give advise on braaing steak*. you had better make sure mine is dead, dead very very dead. not a trickle of that red stuff coming out my meat. ewwwwww
 
Celine said:
*watches all the men give advise on braaing steak*. you had better make sure mine is dead, dead very very dead. not a trickle of that red stuff coming out my meat. ewwwwww
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i'm with you there. i used to nuke a piece of chicken so much so that i would eat the bones too.
 
Heathens...

Steak HAS to be medium rare to blue..... cooking it "dead" is just a sacriledge...
 
flarkit said:
MOST IMPORTANTLY, you cannot prepare steak by ignoring it whilst on the coals
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x10000

Best advice so far !!!




Celine said:
*watches all the men give advise on braaing steak*. you had better make sure mine is dead, dead very very dead. not a trickle of that red stuff coming out my meat. ewwwwww
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Celine, nothing wrong with that. This is why I mentioned about matured and well bled steaks. My wife (like most woman) never ate a steak that was not at least sent to hell for the weekend and came back cremated. After I started to braai Woolies steak (medium to medium-well) she never complained. A well bled steak will not show any blood but still be very juicey. If cooked medium, it will be brown right through with a light pink center.

And I personally do not like having a crime scene on my plate when I eat steak.
 
You okes have all lost the plot. You disappoint me...

I make a moerse big fire with bags of decent wood so that it lasts for hours. When the game is about to begin, the wife comes and braai's the steak so I can watch the game in peace.

After the game I add another bag, sluk a few frosties and then ask if she enjoyed the braai!!!
 
ToxicBunny said:
Heathens...

Steak HAS to be medium rare to blue..... cooking it "dead" is just a sacriledge...
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I still don't get the macho blue thing. I understand steak is a personal preference and each his own but I've whenever someone at a table orders blue, it is always to impress his friends. Then again having worked in a up market restaurant kitchen, I've also understand the difference between a SPUR blue and restaurant blue.
 
For me its not a macho thing...

Blue is reserved only for the REALLY top class steaks which come through my kitchen very very rarely... I've also worked in an up-market restaurant and with a pretty good chef so I also understand the difference.
 
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