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  Reply # 847885 1-Jul-2013 20:26
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Been cooking dirt cheap steak this year (blade steak, rump steak).  Fry room temp steak with super hot pan & butter till you get some caramelisation on one side, then flip it over, turn down a bit since if you're cooking on electric the pan will be smoking and cook until you see the caramelisation.

Take it off and let it rest for 10 minutes or so.  

Eat like a steak or slice up (after rested) and have with home made salsa on pita bread (using them as soft taco's).

As said above, resting is super important as it lets the meat relax.  

 

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  Reply # 848024 2-Jul-2013 07:00
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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.

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  Reply # 848287 2-Jul-2013 15:29
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If you are in Auckland, try Bushman's Grill or Serengeti. Don't think you can go much better than that, they do the full treatment and took their time to get a butcher to age their steak just right (excuse the pun). Sometimes you do wait a bit for your order, but the food is great (except the salad).




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  Reply # 848377 2-Jul-2013 18:31
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When I am cooking meat in general, I usually check to see where the animal was sourced from and what it was fed (I prefer organically raised). Also how the animal was prepared, how long it was hung for, what additional work the butcher has done and how much marbling is in the meat.

When it comes to preparation, I like to cut my steaks to suit what I am doing with them. Whether they need to go in the oven for a while, if I am braising the meat or just grilling it, or frying it with butter and oil depends on what the cut is.

Resting the meat afterwards is important as it allows the fibres to relax a little.

Personally I like the cheap cuts that no-one else uses and I am a fan of sweet breads and offal (kidneys and the like).




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  Reply # 848434 2-Jul-2013 22:10
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Digressing, but I can't resist. The day before I asked my wife to marry me, she walked into the farm kitchen while I'm eating sheep brains out of a skull but she still said yes. TwoSeven, if you have not yet had it then try liver wrapped in strips of the fat that lines the internal organs, fried on an open/wood flame (a South African BBQ, called a "braai").




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  Reply # 848476 3-Jul-2013 03:33
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TwoSeven: When I am cooking meat in general, I usually check to see where the animal was sourced from and what it was fed (I prefer organically raised). Also how the animal was prepared, how long it was hung for, what additional work the butcher has done ....


How on earth do you do all that? And if you go for cheaper cuts, why bother - does it matter too much and does the retailer know all the answers?

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  Reply # 848520 3-Jul-2013 08:40
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joker97: I bought some rib eye/scotch fillet steaks and made the missus upset ... apparently no good ... seriously???

 Really? She's spoiled rotten then.

Eye Fillet
Scotch Fillet.

In that order, but geez.........tell her she could have shin bone next time then.




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  Reply # 848547 3-Jul-2013 09:14
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thanks

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  Reply # 848557 3-Jul-2013 09:25
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eracode:
TwoSeven: When I am cooking meat in general, I usually check to see where the animal was sourced from and what it was fed (I prefer organically raised). Also how the animal was prepared, how long it was hung for, what additional work the butcher has done ....


How on earth do you do all that? And if you go for cheaper cuts, why bother - does it matter too much and does the retailer know all the answers?


The trick is to find a good butcher in your area and get to know them over a period of time, ask questions (when they are not too busy) and get them to tell you what cuts are what.   Also, for me, I find that I save money by having a good butcher and grocer that I can go to.

I'm lucky in my area because I have two really good butchers that do organic product, one I get my basic stuff from and the other that also does Charcuterie.





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  Reply # 848575 3-Jul-2013 09:54
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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?

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  Reply # 848638 3-Jul-2013 11:13
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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.




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  Reply # 848668 3-Jul-2013 11:57
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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?

And he says 7 minutes a side.

They must come out like Tyres.

Unless it is a really massive steak.

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  Reply # 848672 3-Jul-2013 12:04
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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.



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  Reply # 848674 3-Jul-2013 12:06
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trig42:
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?

And he says 7 minutes a side.

They must come out like Tyres.

Unless it is a really massive steak.


Or stew

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  Reply # 848677 3-Jul-2013 12:16
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The core temperature is important, and the searing is to both caramelise the sugars and to do the cooking. If the steak is too thick it will likely need to go in the oven - but I suspect if one was to ask the butcher, steaks probably get done to a standard thickness.






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