I usually use sirloin as fillet is too expensive to cook wrongly! I typically rub the steak in balsamic, olive oil, salt, black pepper and steak seasoning.and put in the fridge for half an hour. Then heat a griddle pan quite hot and put on the steak for a minute each side, reduce heat to medium and cook for a further 3 minutes each side. Works like a dream. The other half seals it as above but then pops it into the oven. It comes out a little more tender and grainy.
Am dying to try the Hereford dry aged steaks that Superquinn sell. Might pop them in the basket this weekend.
It’s 75% quality of meat and 25% cooking method for me. Not much one can do to improve a rubbery red hunk of rubbish! Fallon & Byrne’s aged striploins are the tastiest I’ve had so far – simply seasoned and cooked for about 3 mins per side on a very hot griddle pan.
I always prefer medium steakes.
And you shouldn’t go for a “well done” in a restaurant. Never!
I think rib eye and sirloin are always a winner in terms of delicious steakes.
I grilled them, both sides, for 5-6 minutes, and just at the end I put some seasalt, freshly grounded. Very tasty!
I take the steaks out of the fridge and marinate in oill, balsamic vinegar, salt and pepper, while leaving them warm up to room temperature. I heat an iron skillet until it’s red hot, and for striploin or sirloin, I fry my steak for about 1.5-2 minutes on each side. To me the key ingredients are letting the steak warm up a little, using an iron skillet that’s properly hot and finally, letting the steak rest for a few mins before eating.
Wednesday 27 January, 2010 at 11:09 am
Heres a dish i do based on a recipe i found by Gordon Ramsay. http://thegibson.net/?p=25
It make the best tasting steak ever.
Not very practical or economical is Heston Blumenthals steak which sounds pretty good. http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/heston_blumenthal/article624364.ece
Wednesday 27 January, 2010 at 11:23 am
I usually use sirloin as fillet is too expensive to cook wrongly! I typically rub the steak in balsamic, olive oil, salt, black pepper and steak seasoning.and put in the fridge for half an hour. Then heat a griddle pan quite hot and put on the steak for a minute each side, reduce heat to medium and cook for a further 3 minutes each side. Works like a dream. The other half seals it as above but then pops it into the oven. It comes out a little more tender and grainy.
Am dying to try the Hereford dry aged steaks that Superquinn sell. Might pop them in the basket this weekend.
Wednesday 27 January, 2010 at 1:12 pm
Mmmm, sounds great Gerry. Does that give you a rare, medium or well done steak? Has to be medium rare for me.
Wednesday 27 January, 2010 at 2:36 pm
It’s 75% quality of meat and 25% cooking method for me. Not much one can do to improve a rubbery red hunk of rubbish! Fallon & Byrne’s aged striploins are the tastiest I’ve had so far – simply seasoned and cooked for about 3 mins per side on a very hot griddle pan.
Wednesday 27 January, 2010 at 2:49 pm
I always prefer medium steakes.
And you shouldn’t go for a “well done” in a restaurant. Never!
I think rib eye and sirloin are always a winner in terms of delicious steakes.
I grilled them, both sides, for 5-6 minutes, and just at the end I put some seasalt, freshly grounded. Very tasty!
Wednesday 27 January, 2010 at 3:11 pm
I take the steaks out of the fridge and marinate in oill, balsamic vinegar, salt and pepper, while leaving them warm up to room temperature. I heat an iron skillet until it’s red hot, and for striploin or sirloin, I fry my steak for about 1.5-2 minutes on each side. To me the key ingredients are letting the steak warm up a little, using an iron skillet that’s properly hot and finally, letting the steak rest for a few mins before eating.
Wednesday 27 January, 2010 at 3:51 pm
@Joanne,
Try to put salt in the end, because salt tend to suck the natural juice from any steak.
Thursday 28 January, 2010 at 9:50 am
You can’t beat a good old T-bone cooked and salted on a skillet.
Gleesons Butchers, The Square in Tallaght do 2 x T-Bones for €9.99.
We recently found a wholsesale butchers in Ballymount http://themeatfactoryoutlet.com who do a pretty big T-bone for €7.00 each.