Thanks! You could probably take a bit of credit. Salted the steak 20 minutes prior to cooking which is something you taught me. Definitely makes a significant difference.
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Thanks! You could probably take a bit of credit. Salted the steak 20 minutes prior to cooking which is something you taught me. Definitely makes a significant difference.
Glad to help. Up it to an hour next time if you like. I typically pop them in a switched off oven with salt for an hour or so (sometimes longer depending on the cut) and let them reach room temp. Another trick is to leave them uncovered on a rack for three to four days in the fridge before you cook them. Starts to turn a little like biltong on the outside and starts some awesome enzymatic reactions in the meat for flavour and tenderness. Then the salt trick, and hot as hell pan, turning every 15 to 20 seconds. Rest for a few minutes, then devour. Sounds like a lot of work but it's really not. Just requires patience...
Glad to help. Up it to an hour next time if you like. I typically pop them in a switched off oven with salt for an hour or so (sometimes longer depending on the cut) and let them reach room temp. Another trick is to leave them uncovered on a rack for three to four days in the fridge before you cook them. Starts to turn a little like biltong on the outside and starts some awesome enzymatic reactions in the meat for flavour and tenderness. Then the salt trick, and hot as hell pan, turning every 15 to 20 seconds. Rest for a few minutes, then devour. Sounds like a lot of work but it's really not. Just requires patience...
http://www.seriouseats.com/2011/03/the-food-lab-more-tips-for-perfect-steaks.html
http://www.seriouseats.com/2013/03/the-food-lab-complete-guide-to-dry-aging-beef-at-home.html
Neither link is working for me right now. What am I looking at?
I.am.Sam
Honorary Master
how to cook a steak and how to dry age a steak
some good tips ...what you said in a blog post
Old wife's tale...
cerebus
Honorary Master
http://www.sbs.com.au/food/recipes/heston-blumenthals-perfect-steak
You should also use olive oil when frying a steak, and not rely on the steak's own juices.
IIRC olive oil is not the best as it has a low smoking point and it will turn a tad bitter if the heat exceeds that point.
The kind of temps you require for frying steak with the flip-often method would not lend itself well to olive oil. A higher smoke point oil would be best.
But ordinary olive oil has a relatively high smoke point. It's extra virgin that has a lower smoke point iirc...
But ordinary olive oil has a relatively high smoke point. It's extra virgin that has a lower smoke point iirc...
cerebus
Honorary Master
Pork neck chops with mushroom gravy roast tatties and sweetcorn. 
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