What order of steak tenderness?

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stocksp

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#848690 3-Jul-2013 12:32

My butcher cuts my steaks to my requirements - so a thicker scotch for me (about 2 fingers) a more more normal sized one for my partner. I like mine rarer than she does, so they get cooked for the same amount of time, 2-3 mins per side with standing

The other excellent cut is rib eye on the bone. Get a nice thick cut (800gm or so steak) and cook it as a steak for two, slicing at the table ...mmmmm

dickytim

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#848691 3-Jul-2013 12:32

networkn:
dickytim: I personally rank steaks as follows

Sirloin
Ribeye
Rump
Tenderloin

Generally when I cook my steak you don't need a knife to cut it.

The secret is how you prepare then cook it.

Firstly I do salt and pepper the steak before sealing it then seal in butter, about 3-4min a side, from there put it in the oven on a pre-heated tray about 7 min a side and turn.

I generally don't rest my steaks, but I am yet to taste a better steak in a resteraunt.

BTW I wont order a steak in a steakhouse, they generally don't cook them very well and I see it as a waste of good meat, especially one that shares its name with Texas' nickname.

Also a good tip is that the mad butcher does "man cut" steaks and if you know what to look for you can get some exceptionally good cuts.

3-4 Minutes each side AND 7 minutes in the oven!? How thick are those steaks?

350-400G sirloins usually.

The oven doesn't cook the same way as the pan, and you don't seal at full temperature for the whole 3-4 min.

With my method you get a med-med well steak that is extremely tender and tastes better that any other way of cooking it.

bazzer

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#848700 3-Jul-2013 12:55

trig42:
networkn: 3-4 Minutes each side AND 7 minutes in the oven!? How thick are those steaks?

And he says 7 minutes a side.
They must come out like Tyres.
Unless it is a really massive steak.

I thought the same thing, but was too polite to mention it... ;)

networkn

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#848706 3-Jul-2013 13:13

dickytim:
networkn:
dickytim: I personally rank steaks as follows

Sirloin
Ribeye
Rump
Tenderloin

Generally when I cook my steak you don't need a knife to cut it.

The secret is how you prepare then cook it.

Firstly I do salt and pepper the steak before sealing it then seal in butter, about 3-4min a side, from there put it in the oven on a pre-heated tray about 7 min a side and turn.

I generally don't rest my steaks, but I am yet to taste a better steak in a resteraunt.

BTW I wont order a steak in a steakhouse, they generally don't cook them very well and I see it as a waste of good meat, especially one that shares its name with Texas' nickname.

Also a good tip is that the mad butcher does "man cut" steaks and if you know what to look for you can get some exceptionally good cuts.

3-4 Minutes each side AND 7 minutes in the oven!? How thick are those steaks?

350-400G sirloins usually.

The oven doesn't cook the same way as the pan, and you don't seal at full temperature for the whole 3-4 min.

With my method you get a med-med well steak that is extremely tender and tastes better that any other way of cooking it.

I am just checking that you mean the same type of steak I am...

http://preview.tinyurl.com/pw7eugk

I am sceptical, but not unwilling to be wrong, I'd really like to hear more specifics about the cooking method. Everything in my body is telling me that would be boot leather after 8 minutes in the pan and 14 in the oven, but like I said, I'd love to be wrong so I can have a go myself.

Also I guess I wouldn't cook my steak to med-well ever, so I can see how some of the extra time is different to me who wants med-rare, but still.

Also I guess at 400Grams (I presume you mean each) there would be some extra time.

TwoSeven

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#848725 3-Jul-2013 13:23

trig42:
jarledb: This is the trick to get a perfect steak: http://www.breville.co.nz/cooking-appliances/sous-vide.html - long cooked to just the right core temperature, and then seared before serving to get the nice crust on it as well.

A tip I got from a wedding caterer -

A whole eye fillet, seasoned and seared really well, then put into a standard oven at as low as it will go (70 degrees C - he said 67, but I have done it at 70-75) for about 4 hours.
You will check on the meat and it will feel and look like it is not cooking (weird).

Take the meat out, rest for 20-30 minutes and slice into steaks. It will be perfectly rare, but not bleeding and you will be able to cut it with the back of a spoon. Awesome.

We have also used the same method with Bolar Roast, Rump and Topside roast. Perfect.
Will not work with scotch fillet I don't think - the vein of Fat running through will not break down/render. Should work with a lump of Sirloin, so long as the strip of fat is well seared before putting in the oven.

That's likely to be connective tissue, which wont render to gelatine so well. Basically what you are doing is roughly slow cooking. If you cover it in a pot with a little moisture and slow cook it, this is called braising.

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trig42

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#848746 3-Jul-2013 13:37

Yeah, it is slow cooking, but with a piece of meat best suited to fast cooking (much like a sous-vide does).

The meat comes out red, but there is no blood, and it is very tender. If you braised a piece of Eye Fillet, I imagine it would dry up and be quite tasteless.

TwoSeven

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#848800 3-Jul-2013 15:11

trig42: Yeah, it is slow cooking, but with a piece of meat best suited to fast cooking (much like a sous-vide does).

The meat comes out red, but there is no blood, and it is very tender. If you braised a piece of Eye Fillet, I imagine it would dry up and be quite tasteless.

It should only dry up [when braising] if it is under-cooked as the meat hasn't had time to relax again during the cooking phase (it reabsorbs the moisture).

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dickytim

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#849038 4-Jul-2013 07:01

TwoSeven:
trig42:
jarledb: This is the trick to get a perfect steak: http://www.breville.co.nz/cooking-appliances/sous-vide.html - long cooked to just the right core temperature, and then seared before serving to get the nice crust on it as well.

A tip I got from a wedding caterer -

A whole eye fillet, seasoned and seared really well, then put into a standard oven at as low as it will go (70 degrees C - he said 67, but I have done it at 70-75) for about 4 hours.
You will check on the meat and it will feel and look like it is not cooking (weird).

Take the meat out, rest for 20-30 minutes and slice into steaks. It will be perfectly rare, but not bleeding and you will be able to cut it with the back of a spoon. Awesome.

We have also used the same method with Bolar Roast, Rump and Topside roast. Perfect.
Will not work with scotch fillet I don't think - the vein of Fat running through will not break down/render. Should work with a lump of Sirloin, so long as the strip of fat is well seared before putting in the oven.

That's likely to be connective tissue, which wont render to gelatine so well. Basically what you are doing is roughly slow cooking. If you cover it in a pot with a little moisture and slow cook it, this is called braising.

The pan is used to initially seal the steak, then you turn it down until you are ready to turn the steak, then you heat the pan some more, finishing the steak in the oven actually acts like roasting it and renders down all the fat while cooking the steak thru. Yes this is the steak that I am referring to however mine would generally be better aged (darker) and a lot more marbled, if I can help it I use home kill but it has been a while since we did one, and the steer was a pet so I refuse to eat it.

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