How do you like your Steak cooked?

LadyEmeraude

LadyEmeraude

You may call me EM 😊
Haven’t had a steak topic in a long while. 😊 So anything about steaks…
 

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Medium.

And I've been cooking more steak recently, and getting better at it. Some of the restaurants I go to seem to need a bit more practice though

Last week I bought a steak from Lidl. I only shop there for meat; it always seems good quality at a reasonable price, even if it’s pre-packaged. This one was beautifully marbled. I don’t see the point in buying steak that isn’t marbled -- it’s where much of the flavour comes from.

It was a fairly thick steak, so I cooked it in a pan. When I took it out and let it rest, I was worried I’d overdone it based on its internal colour. But it turned out to be one of the juiciest steaks I’ve ever cooked. The taste was absolutely divine.

Cooked it slowly at a medium heat. Then added butter to the pan, turned the heat down, and basted it with the butter.
 
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Magna-Carta said:
Medium.

And I've been cooking more steak recently, and getting better at it. Some of the restaurants I go to seem to need a bit more practice though

Last week I bought a steak from Lidl. I only shop there for meat; it always seems good quality at a reasonable price, even if it’s pre-packaged. This one was beautifully marbled. I don’t see the point in buying steak that isn’t marbled -- it’s where much of the flavour comes from.

It was a fairly thick steak, so I cooked it in a pan. When I took it out and let it rest, I was worried I’d overdone it based on its internal colour. But it turned out to be one of the juiciest steaks I’ve ever cooked. The taste was absolutely divine.

Cooked it slowly at a medium heat. Then added butter to the pan, turned the heat down, and basted it with the butter.
Click to expand...
One of the juiciest steaks you’ve ever cooked
and its taste absolutely divine. That is what I call a perfect steak 😊
 
LadyEmeraude said:
One of the juiciest steaks you’ve ever cooked
and its taste absolutely divine. That is what I call a perfect steak 😊
Click to expand...

At first i thought I had cooked it wrong. Perhaps I should try to cook in 'wrong' more often?

When I said I cooked it on a medium heat, it was just based on how big the flame looked on my hob. The pan was still hot. Turned the flame down towards the end so as not to burn the butter I later put in the pan. I suppose if I were using someone else's pan, on someone else's hob, in someone else's kitchen, the steak would be different, and I would have to learn all over again. You get used to what you get used to.

I have been known to add soy sauce to the pan near the end of cooking, instead of butter, again turning the heat down. Add a bit of additional glaze to the glaze that is already on the steak, and it adds a different taste.

I've had a few disasters too. :)
 
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Medium rare and cooked by someone else.

Somewhere I read that some chefs lightly baste with an anchovies paste right before serving. I tried it but my steak was too tough to know if this helped.
 
Jules said:
Medium rare and cooked by someone else.
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Me too!

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I miss the old T bone steaks with a tail and a nice crispy fat cap along the edge.

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We don’t eat red meat very often, but occasionally we’ll have ribeyes or a flank steak and we both like them medium rare.

I cook them in an iron pan, rubbed with olive oil and favorite seasonings. Sear each side so that any existing fat crisps, let them rest under a dome for 5 minutes, use the pan drippings and any released moisture from the steaks to make a flavorful au jus, and they’re perfect.

Sometimes too I’ll ask Ron to throw them in the grill. Nothing beats that flavor!

 
Magna-Carta said:
At first i thought I had cooked it wrong. Perhaps I should try to cook in 'wrong' more often?

When I said I cooked it on a medium heat, it was just based on how big the flame looked on my hob. The pan was still hot. Turned the flame down towards the end so as not to burn the butter I later put in the pan. I suppose if I were using someone else's pan, on someone else's hob, in someone else's kitchen, the steak would be different, and I would have to learn all over again. You get used to what you get used to.

I have been known to add soy sauce to the pan near the end of cooking, instead of butter, again turning the heat down. Add a bit of additional glaze to the glaze that is already on the steak, and it adds a different taste.

I've had a few disasters too. :)
Click to expand...
Adding soy sauce to the pan near the end of cooking, I’m going to try …😊
 
Ronni said:
We don’t eat red meat very often, but occasionally we’ll have ribeyes or a flank steak and we both like them medium rare.

I cook them in an iron pan, rubbed with olive oil and favorite seasonings. Sear each side so that any existing fat crisps, let them rest under a dome for 5 minutes, use the pan drippings and any released moisture from the steaks to make a flavorful au jus, and they’re perfect.

Sometimes too I’ll ask Ron to throw them in the grill. Nothing beats that flavor!
Click to expand...
Love the flavor of grilled steak 😊
 

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