My favourite recipes for steak:

Get a rib eye (we call it beef chop) with the bone still in, you'll want it about as thick as a pepsi can on it's side. Leave it out till it's near room temperature then coat in a good olive oil. Now coat with LOTS of thyme, on all sides. Preheat the oven to 250c (480F). Now get a frying pan and put the flame on low, almost as low as it goes. Brown/crisp the steak on all sides, starting with the fatty side. Once that's done put it in the oven for 7-15 minutes, depending on how you like your meat. Once done, season with salt and pepper. It's the softest most juiciest steak I've ever had. Enjoy.

The chef taught me how to make a sauce but I just can't for the life of me remember the order that I'd use those ingredients. It used the fat in the pan, mushrooms, red wine and butter. Any ideas?

Also there's a new scam here in oz (it's probably not new, it's that they just caught on about it) where they soak meats in water so they weigh more, and when you cook them it all comes out and the steaks BOIL and taste like SHIT. Is there any way to look at a steak and tell if it's been water logged?

Lots of salt and pepper on the steak as a lot of it comes off during cooking. Onion powder and garlic powder. Cooked medium-rare.

Lots of salt and pepper on the steak as a lot of it comes off during cooking.

Really? I remember being told that it dries out the meat. Is there any truth to this?

Lots of salt and pepper on the steak as a lot of it comes off during cooking. Onion powder and garlic powder. Cooked medium-rare.

This.

Marinate it in beer. Feels good man.

Other then that, if it's a good steak it shouldn't be touched, just some salt and pepper is all it needs.



As for that sauce, probably just take the pan you used from the steak, cooka up some mushrooms in the butter then deglaze the pan with the wine.

Also there's a new scam here in oz (it's probably not new, it's that they just caught on about it) where they soak meats in water so they weigh more, and when you cook them it all comes out and the steaks BOIL and taste like SHIT. Is there any way to look at a steak and tell if it's been water logged?

That scam only gets thee suckers who buy turd grade meat (in the first place) from Woolworths, that they shouldn't touch with a 40 foot pole anyway. Your steak cooking methods are dubious, and unAustralian. That is all.

Really? I remember being told that it dries out the meat. Is there any truth to this?
its as mythical as searing your steak to keep in the juices


That scam only gets thee suckers who buy turd grade meat (in the first place) from Woolworths, that they shouldn't touch with a 40 foot pole anyway. Your steak cooking methods are dubious, and unAustralian. That is all.

woolworths (the australian name for Safeway supermarkets) steak is ok. its just not as thick as i would like it. and whats wrong with cooking steak like that? thats how ive always done it

oh yeah, and i like mine medium, touch of salt, and nothing else

The sauce is exactly what you described. Butter, finely sliced mushrooms, red wine, and strained stock. It really adds something. You have to add it right away, while your steak is still hot.

Melt A couple tablespoons of butter with the finely sliced mushrooms, remove from heat, then add a half a cup of red wine and a quarter cup of strained stock.

It works with steak and chicken; it's an easy way to add some flavour to a rather plain chicken breast.

Your steak cooking methods are dubious, and unAustralian. That is all.

I don't see how you gathered that. It's a different method for a different type of steak, of course I'll cook a ribeye as thick as a clenched fist (or thicker) differently to a sirloin that's 2 fingers thick.

Any way man, don't bag it till you tried it.

for most steak cuts like ribeye or tbone all you really need is a bit of kosher salt a bit of black pepper, an some olive oil. then put it down on a cast iron skillet for like a minute an a half on one side an a minute on the other.(that depends on how rare you like it)

for tougher cuts like a hanger steak i like to marrinade em for atleast a hour in a mixture of one part digion mustard to 3 parts soy sauce. then cook it till its seard on both sides but still a bit red in the middel. i tell ya that marrinade has got me more compliments at tailgates an cook outs than anything else i have ever cooked.

Adding some butter to the pan and basting your steak as it's just finishing adds a really nice flavour to it.

I'm quite a fan of grilled filet mignon with a side of vegetables. Do your own thing with the steak, but for the vegetables slice some squash, broccoli, green pepper, banana peppers, onions, and other vegetables, add a dollop of butter, salt, pepper, then wrap with aluminum foil and grill 'til tender.

Win.

Was wondering when I'd find a thread on steak.

Heres one of my favourites I like to do.

Get hold of some Aberdeen Angus rumps (preferably matured). Leave out to breathe till the meat returns to it's natural colour and reaches room temperature.

Season with 1 clove of finely chopped garlic, sea salt, freshly ground pepper, parsley, a touch of paprika and a few drops of soy sauce.

Heat up 1tbsp of good quality olive oil in a heavy based fying pan to a low heat. Seal steak on both sides and cook in the oven (about gas mark 5) until cooked to your liking.

This is best served with some new potatoes in melted butter and mint.

Key thing to remember when cooking steak is to respect it. Only handle it as much as you absolutely have to because the more you pierce and prod the meat the more likely it is that juices will escape and cause the meat to become tough.

I don't usually choose rump steak but Aberdeen Angus beef is in my opinion far superior to any other and the AA rumps just happened to be on offer that day.

I have to compliment you ozzies on the quality of your beef like. Good stuff.

MEEEEEEEEEEEEEAAAAAAAAAAATTTT!

Get the best marbled stuff you can find. Let sit out for about an hour, cover with olive oil and lots of corse salt.

MASSIVE HEAT!!!!!!

A charcoal Webber is great because with the bottom vents WOT and the lid off, massive heat will build and it will caramelize the meat like it was fried. As soon as it looks like the steak will go up in flames the lid goes on. This is what makes the Webber so good as it will kill the O2 flow enough to put out the fire but all that heat is still at work. About one minute with the lid off and 2.5 more minutes with the lid on (all vents open).

Flip and repeat the side one procedure - then pull it - butter is good right now.

Agreed on the mushrooms - butter - wine deal. I also like a shot of fresh crushed garlic in the mushrooms with the butter AT THE END - as in when the mushrooms are done kill the heat and put the butter and garlic in. This will make a better butter sauce and the garlic will be good.

Let the steak rest for several minutes on a grate so the crust will not go soggy while it rests - add any trapped juices to the mushrooms.

I like a Caesar salad with a dressing made from 1 egg yolk, fresh garlic, anchovy paste, Grey Poupon, olive oil, about 1/4 juice from lemon.

Pepper, chillies and maybe a bit of garlic.

That scam only gets thee suckers who buy turd grade meat (in the first place) from Woolworths, that they shouldn't touch with a 40 foot pole anyway. Your steak cooking methods are dubious, and unAustralian. That is all.Hahahahaha. You know, I have friends who work in the meat industry. Its coles that gets the dubious "cow" grade meat - woolworths meat is more average quality.

Compound butters are my favorite steak accessory.

Bleu Cheese, butter and a little port. Tastes great.

This is how poeboy gets down on a steak.........

in a bowl mix 1 tbl paprika (smoked if you can afford it)
1tbl black pepper
1 tbl kosher salt
1 tsp onion powder
1 tsp garlic powder
1 tsp redwine powder
1 tbl cayanne
1 tsp chili powder

mix this in a bowl till its nice and mixed :D

Take a plate and put about 1 oz of olive oil on it take your steak and sit it on there flip it and get both sides covered in oil. Take the mixture in the bowl pour it onto another plate. Just simply smack the steak on the plate to get the seasoning on there good with pressure.

now i know it seems like alot of seasoning but heres the trick.......WE ARE BLACKENING!

Now You need to get a cast iron pan OR a really fucking hot grill! I like my steak black on the outside and like a think red line alot of pink i dont like to burn the steak! so nice and hot burn the outside seasoning till its nice and brown. With a paring knife stick it in the top and pull back a little bit so you can see the middle as long as you have a little red there its good to pull off!

just using red wine powder ruins that. Whats wrong with searing it with some olive oil and a little splash of young red wine. And don't put pressure on the fucker...want good steak then have some respect for it pal trust me.

Apart from that the spice mixture isn't too bad. Use less Cayenne pepper tho mate.

Fuck garlic powder too. Just stick a bit of fresh crushed garlic in with the olive oil when you sear it.

Like i said what you stated isn't too bad. A bit of parsley wouldn't go a miss though.

i just gave you the recipe my restaurant uses shh! I forgot to top that all steaks are toped with flor de sel. And garlic butter (clarified and infused with thyme and garlic)

restaurant or not pal, it's lacking inspiration. You should have mentioned that last part...it makes a lot of difference.

What difference does it make whether it's a restaurant recipe? I have worked in many restaurants where there methods of cooking steaks are dubious if not totally silly. That's actually better than most.

Lol :D I wonder what kinda steak oprah eats..... And how she has it!

I like simple: doused in black pepper and some salt or garlic and oil.

First, brush steak with olive oil and sprinkle a generous portion of sea salt and black pepper. Turn skillet to medium-high heat, toss in a dollop of butter, then toss a handful of garlic cloves in. Place steak into the skillet, browning it for a few minutes or so on both sides. Relocate the steak onto a plate. Pour a cup or so of red wine into the skillet, heat the mixture for a minute or two. Poor sauce over steak, enjoy with a nice beer and roasted vegetables.

I used my hot plate to cook a ribeye last week.

needless to say, I pretty much ruined that scrumptious slab of cow.

For seasoning I used sea salt, cracked black pepper, Lawry's season salt, and a little Tabasco. I cooked it in a generous mound of butter to about medium well (I was going for medium, but I forgot that meat continues to cook for a bit when you remove it from the heat.)

It came out really tasty. The only thing is, it was salty as FUCK. I know if it had half the salt content then it would have been perfect. I think mabye next time I will cut out the sea salt completely and just use Lawry's.

First, brush steak with olive oil and sprinkle a generous portion of sea salt and black pepper. Turn skillet to medium-high heat, toss in a dollop of butter, then toss a handful of garlic cloves in. Place steak into the skillet, browning it for a few minutes or so on both sides. Relocate the steak onto a plate. Pour a cup or so of red wine into the skillet, heat the mixture for a minute or two. Poor sauce over steak, enjoy with a nice beer and roasted vegetables.

This.