Cooking time for steaks, guidelines, thick steaks, thin steaks
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How to cook a steak
So many times I have been to a restaurant and had a steak, only to find it has either been over cooked or is still jumping around on the plate. They don't seem to really take into account the thickness of the meat when cooking.
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Steak restaurants can be very inconsistent in the way they cook their food. Why is it so difficult to find a restaurant that knows how to cook a decent steak? By a 'decent steak', I mean one that is cooked exactly to your liking.
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| 07-7-2008 | Andy P. hit the nail on the head, always wanted to go to culinery school, because I love cooking. 1-1/2 filet right on the money for 11 minutes, it is amazing what one minute will makein the difference of perfecting a steak. Olive oil is a must, and you don' t necessarily have to seer the st...more | Bill Graham |
| 29-4-2008 | The reason why you can't get a decent steak anywhere these days is simple.This is Great Britain.We put up with crap food & service & dare not complain when we are being ripped off for the privelage.If you want a decent steak & chips with all the sauce & trimmings for under a fiv...more | Laughing Gravy |
| 20-3-2008 | some are saying to continue cooking in he oven, but no one is mentioning the temperature to set the oven at..... | mr.wants to cook a good damn steak! |
| 02-1-2008 | Season first then seal in the juices by searing the steak in a hot frying pan with olive oil,
then cook in the oven gas 6 as follows
For rare cook for 4 minutes
Med rare 8 minutes
Med 11 mins
Med - well - 14 mins
Well 18 mins.
This works for fillet steak 1.5 - 2 inches thick. | Andy P |
| 23-12-2007 | I think you are all idiots who dont appreciate what cooks do. a steak is cooked to a guideline (good common sense and good eyes) and the customer wants it cooking to his or her taste. Cooking a steak you can never win.
The better quality of the meat the more you pay bet you get better results.
Th...more | Ramzer |
| 12-12-2007 | sear your steak in a saucpan to seal it rest it and then finish in a oven before resting again.dolmio>>>>>>>>>>>>> | head chef sydney |
| 11-12-2007 | I'm going to have steak for lunch and I assure you it will be yummy. A nice piece of sirloin from the local butcher cooked rare. Yummy for my tummy! | Steakman3000 |
| 23-8-2007 | I've just been informed by an Executive Chef that many factors will decide how one request for a medium will differ from another. Some reasons are as follows: size, age, whether the animal was injured or not and the length of time the piece/portion was left out of the fridge. Happy reading carni...more | Pink&Juicy |
| 07-8-2007 | How can somebody see inside a steak? Order medium rare, and usually get a good steak.
If you want it barely pink, how do you expect anybody to be able to do that without cutting it
open? People that order medium seem to be the most picky. They want it both ways,
and expect a miracle. | jbw |
| 31-7-2007 | Can I point out, that you're saying you can't get a decent steak "anywhere" these days, but that you've only ever eaten it in one pub! I guess the customer's always right eh?
You should vote with your feet and go somewhere else perhaps? And maybe not cast judgements on an...more | Ex-chef |
| 11-6-2007 | Leave meat out of the fridge for over 10 Min's, are you nuts, that a nice way to kill off your customers you silly person. You will generally find that in all areas of the catering industry not all of them are bad and not all of them are goods, but they certainly are not all rubbish .
Try wo...more | Mathew l |
| 06-3-2007 | also it is best to take the steak out of the fridge to mature for about half an hour too mature fogot to put comment on above e mail. | s mc mob 07989 114515 |
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