Sunday, August 8, 2010

Steak Night

So, tonight's post is more a you-tell-me kind of dealie. Mr Cake and I have decided to implement a new tradition in our humble home, due to a) neither of us eating enough iron since we tend towards veggie food for the most part and b) wanting to be able to cook a nice cut of meat well. We therefore created steak night. However. Neither of us really know much about cooking meat. Soooo... We managed to make some pretty delicious cauliflower mash, and our steak looked good - but the tender perfection is still proving quite elusive.


It was edible but average - so what I'd love is for you guys to give me some advice; what are your best steak cooking tips, and what are the best cuts?Any advice will be greatly appreciated!
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4 comments:

  1. MaryAugust 8, 2010 at 9:52 PM

    Resting the meat is key - really. Once cooked to your liking, slide it on to a (preferably warmed) plate, cover loosely with foil, and don't touch it for 5 minutes. This gives you time to finish prepping everything else, so it all works out well.

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  2. GrizabellaAugust 8, 2010 at 11:10 PM

    Get your steak from a butcher and ask for it aged. Supermarket beef is not aged properly and so tends to be tough. For tender steak go an eye fillet, if flavour is your thing go a fattier cut like scotch fillet, if you are weight watching (like me) then rump is lean. I rub the steaks with garlic, spray with oil (the steaks not the pan) and place in a HOT pan, turn once only and then rest for as long as the time you spent cooking them. Steak, my favourite meal :-)

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  3. KateAugust 9, 2010 at 9:03 AM

    Hi Mrs Cake. Steak night is a great idea but should be preceded by a careful selection of good quality steak cut. This can be whatever takes your fancy in the top cut range.(see www.gourmetdirect.com) The tenderness of the cut is going to start with the grade of animal then the way it's handled and the processing then the hanging or ageing method (these vary with modern techniques). Then you want to bring the meat to room temperature before you put it anywhere near the heat. If you're slicing it yourself, cut it across the grain. Sear then finish in the oven and then rest for a full five minutes.
    Start with Rib Eye (aka Scotch fillet/Cube Roll) since this has a little marbling through it until you feel you have the technique spot on then move to leaner cuts like Eye Fillet and Porterhouse. Good Luck. Regards Kate

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  4. RosaAugust 9, 2010 at 10:46 PM

    Thanks guys! Some good tips there, I will keep you all posted on how it goes. :-) Can't wait for our next steak night now!

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