[mrapbp]

Afternoon all,

For the steak/meat lovers amongst you I have a question.

I have recently come across this place www.donaldrussell.com who are amongst the finest finest suppliers of meaty products I have come across. A little on the expensive side but have a look at what they offer!

I have recently gotten rather carried away with a meat order (double fillets, red deer etc etc etc) and want to but the ultimate steak cooking device.

Now I already have a Le Creuset pan like this one: http://www.amazon.co.uk/Le-Creuset-S.../dp/B00008WFG7

This seems to do a decent enough job but I have never seen the likes of Gordon Ramsey using one of these. He seems to use a flat bottomed pan of some kind.

So what do you recon? What is the ultimate steak cooking device?

Cheers!

[Iccz]

*hugs the trusty george foreman*

[mrapbp]

Yea I have one of those and wouldn't put meat of this quality in such a device, would be a culinary crime!!

Originally Posted by Iccz

*hugs the trusty george foreman*

[IronGiant]

something along these lines:

http://www.bbqu.net/recipes/110_1.html

[johntheexpat]

Originally Posted by mrapbp

Now I already have a Le Creuset pan like this one: http://www.amazon.co.uk/Le-Creuset-S.../dp/B00008WFG7

I'm somewhat worried by the 'Customers who bought this product, also bought' bit:- Call of Duty 4 and Motorstorm. I can only presume people bought the pan as an offensive weapon rather than a cooking utensil.

As for Ultimate Cooking, it really depends how you like your meat, blue, rare, medium, well done, etc etc

[Pecker]

A cast iron (or similar) skillet.

I use one of these:

http://www.blueshoots.com/pp/Cookwar...Grill_Pan.html

And another similar one without the edges or ridges.

Some great steak threads here already:

Steak served in pub query ??

Steve W

[kbfern]

I use a gas BBQ outside 52 weeks a year every Sat night.

When cooking steak you want the highest temp possible and some flame to get the meat cooked in the quickest time possible.

I only cook rib eye steak,in my opinion the tenderest/tastiest cut.I give them 2 min per side and then another min each side to get the searing cross hatch pattern burned into the steak.

So 6 mins total for a nice 3/4"-1" thick juicy medium/rare steak.

[johntheexpat]

This should do it:
http://www.youtube.com/watch?v=K2Qn_...eature=related

[mrapbp]

Yea I was involved in that thread but I am more specifically looking for advice on the utensils used to cook meat as it is an area I am lacking in experience.

Feels to me like I have found the ultimate place to buy good meat but not sure if I am doing it justice in the most important area.

Originally Posted by Pecker

A cast iron skillet.

Some great steak threads here already:

Steak served in pub query ??

Steve W

[mrapbp]

I like the hillbilly laughing in the background!

Originally Posted by johntheexpat

This should do it:
http://www.youtube.com/watch?v=K2Qn_...eature=related

[mrapbp]

Like the idea of that but damn that looks like some work!!

Originally Posted by IronGiant

something along these lines:

http://www.bbqu.net/recipes/110_1.html

[indianwells]

I have a Lodge ridged cast iron skillet. Fantastic piece of kit that will last a lifetime. Cheap too.
Heat it until searingly hot, lightly oil the steaks, not the pan, and turn once. The general rule is cook the second side for half the time you've cooked the first. Don't forget to season just before you put it in the pan. This gives you a flavourful crust. Only turn your steak once and no prodding and faffing about with it, valuable juices will be lost! Finally, and very importantly you must rest the meat in a warm place for 5 minutes so the juices can redistribute themselves back evenly into the meat. Just before serving brush lightly with melted butter.
Well that's how I do it anyway.
http://www.lodgemfg.com/Logic-product.asp

[Pecker]

Originally Posted by kbfern

I use a gas BBQ outside 52 weeks a year every Sat night.

When cooking steak you want the highest temp possible and some flame to get the meat cooked in the quickest time possible.

I only cook rib eye steak,in my opinion the tenderest/tastiest cut.I give them 2 min per side and then another min each side to get the searing cross hatch pattern burned into the steak.

So 6 mins total for a nice 3/4"-1" thick juicy medium/rare steak.

Yes, I've used a charcoal BBQ for steaks in the past, and they're always delicious.

I'm very big on accompaniments like Horseradish Sauce, Dijon Mustard, Chimichurri Sauce and (recently discovered) Harissa.

Also the accompanying wine - good quality Claret, Chilean Merlot, or Argentinian Malbec.

Steve W

[Pecker]

Originally Posted by indianwells

I have a Lodge ridged cast iron skillet. Fantastic piece of kit that will last a lifetime. Cheap too.
Heat it until searingly hot, lightly oil the steaks, not the pan, and turn once. The general rule is cook the second side for half the time you've cooked the first. Don't forget to season just before you put it in the pan. This gives you a flavourful crust. Only turn your steak once and no prodding and faffing about with it, valuable juices will be lost! Finally, and very importantly you must rest the meat in a warm place for 5 minutes so the juices can redistribute themselves back evenly into the meat. Just before serving brush lightly with melted butter.
Well that's how I do it anyway.
http://www.lodgemfg.com/use-care-seasoned-cast-iron.asp

And never turn it with a fork if you're having it rare.

A massive health & safety no-no.

Steve W

[IronGiant]

Cling film is all you need apparently:

http://www.west175productions.com/Gr.../recipe025.htm

[indianwells]

Originally Posted by Pecker

And never turn it with a fork if you're having it rare.

A massive health & safety no-no.

Steve W

Hmm, never thought of that, cheers! On the subject of turning food when cooking I was told by a wise old cook in Charleston that food doesn't stick in any pan, if it does it's telling you that it's just not ready to be turned, it'll let you turn it when it's good and ready. Simple but true advice that has served me well.

[IronGiant]

Pecker, is that due to worries of contaminating the fork with raw meat or of contaminating the meat with a dirty fork? Not sure I get this one.

Dave

[Pecker]

Originally Posted by IronGiant

Pecker, is that due to worries of contaminating the fork with raw meat or of contaminating the meat with a dirty fork? Not sure I get this one.

Dave

The bugs in chicken and pork live on the inside, which is why you need to ensure they're cooked right through.

But the bugs in lamb and beef can't live long on the inside, and spread round the outside of the meat. That's why it's okay to cook them rare, or even blue (seared on the outside but still effectively raw on the inside).

But for example, if you put a raw steak in the pan and cook the underside, then turn it with a fork stuck through the top (still uncooked at this point), the fork will go through the uncooked surface and pass the bugs into the middle of the meat, where they won't die for a while - certainly not within the next 30 minutes, within which time you'll have eaten your steak. If this middle is then uncooked you may have a problem.

That's the theory as it was explained to me. I always use a spatula to 'flip' the steak, or tongs.

Steve W

[Ian J]

Originally Posted by Pecker

The bugs in chicken and pork live on the inside, which is why you need to ensure they're cooked right through.

But the bugs in lamb and beef can't live long on the inside, and spread round the outside of the meat. That's why it's okay to cook them rare, or even blue (seared on the outside but still effectively raw on the inside).

Is this because chicken and pork bugs are hardier than beef or lamb bugs

[dan1979]

As someone else said, a hot, well seasoned cast iron pan is what you want. Won't cost more than about £6-7 and will last literally a hundred years.

There is nothing wrong with the grill you have (I have one too) but you need to get it really hot to the point that the oil is just smoking - you want the meat to seal/brown instantly when it touches the pan. You don't want it to 'stew' in its juices and steam which will happen if the pan is too cool (remember the steak hitting the pan will lower the pan's temperature).

[indianwells]

Originally Posted by dan1979

As someone else said, a hot, well seasoned cast iron pan is what you want. Won't cost more than about £6-7 and will last literally a hundred years.

There is nothing wrong with the grill you have (I have one too) but you need to get it really hot to the point that the oil is just smoking - you want the meat to seal/brown instantly when it touches the pan. You don't want it to 'stew' in its juices and steam which will happen if the pan is too cool (remember the steak hitting the pan will lower the pan's temperature).

Dan, get back to the DS food and drink section where you belong!

[mrapbp]

I always wondered about this. Getting the pan really hot is fine but do you leave it at that heat? In my experience the meat just burns on the outside and doesnt cook in the middle (if you cooking fillet for example)

Originally Posted by dan1979

As someone else said, a hot, well seasoned cast iron pan is what you want. Won't cost more than about £6-7 and will last literally a hundred years.

There is nothing wrong with the grill you have (I have one too) but you need to get it really hot to the point that the oil is just smoking - you want the meat to seal/brown instantly when it touches the pan. You don't want it to 'stew' in its juices and steam which will happen if the pan is too cool (remember the steak hitting the pan will lower the pan's temperature).

[indianwells]

Originally Posted by mrapbp

I always wondered about this. Getting the pan really hot is fine but do you leave it at that heat? In my experience the meat just burns on the outside and doesnt cook in the middle (if you cooking fillet for example)

No, you are right, once you have the initial "searing" the heat can be turned down to moderate to complete the cooking. I like my steak rare-med rare so I keep it on high heat but for medium or more well cooked I would turn the heat down a bit. With fillet, because they are usually thicker I would get the initial "crust" and then turn the heat down until it was cooked to your personal preference.
When I was cooking in a steakhouse the range of preferences was enormous. Common requests were " i'd like it medium rare but more rare than medium" or " I can't stand the sight of blood but I like my steak pink and juicy". I often felt you couldn't win as a grill chef!

[THE_FORCE]

I completely agree with everything Indianwells said, especially the bit about oiling the meat and not the skillet. Letting it rest is probably the most important part though (I just cover mine with foil to stop it drying out during resting). As well as seasoning, I always brush mine with a bit of English mustard before hand, as this helps to bring out the flavour of the meat without impairing it.

Pecker I use the same Stellar skillet you do - it's cracking. Infact everything is Stellar now, even the cutlery lol. It's just so damn hardwearing and nothing sticks !

[kav]

Have to second the OP's comments about Donald Russell - quite simply the most tender, flavoursome meat I have ever tasted. Prices are high but every morsel is dripping with deliciousness. Have used them for several years, but mostly only for special occasions as I couldn't afford to eat like that all the time!

First time you try it is enough to put you off supermarket meat for life.

[Steven]

Originally Posted by kavanf1

First time you try it is enough to put you off supermarket meat for life.

That is quite some claim as even IronGiant's best efforts to warn me off 'supermarket' sausages have not quite worked out...

If anyone however wants to cook for me sometime in a pepsi challenge comparison test I would be happy to take that bullet

[Perceval]

Damn this forum, I'm off to griddle a steak a bit later on (it's 1.10 am now).

I like the black and blue method. I baste a raw steak in Garlic butter, drip drain, and then cook on a very highly heated griddle pan for 90 seconds either side.

Nice and crispy on the outside blue in the middle. Cool the pan. add Schwarz steakhouse peppers to both sides of steak, turn a few times and serve with a nice bit of garlic butter.

Just my tatste but I love it!!!!!!!!!!

[Artie Fufkin]

Originally Posted by indianwells

I have a Lodge ridged cast iron skillet. Fantastic piece of kit that will last a lifetime. Cheap too.
Heat it until searingly hot, lightly oil the steaks, not the pan, and turn once. The general rule is cook the second side for half the time you've cooked the first. Don't forget to season just before you put it in the pan. This gives you a flavourful crust. Only turn your steak once and no prodding and faffing about with it, valuable juices will be lost! Finally, and very importantly you must rest the meat in a warm place for 5 minutes so the juices can redistribute themselves back evenly into the meat. Just before serving brush lightly with melted butter.
Well that's how I do it anyway.
http://www.lodgemfg.com/Logic-product.asp

As an ex-professional chef myself, I'll second all of this advice word for word.

[mrapbp]

So can anyone tell me the real difference between a flat pan and a ridged griddle type pan?

Which one is best and why?

[mrapbp]

It is true but it really will bankrupt you!!

I have just ordered a massive box (in fact 2 boxes...) so I now have more venison, beef, pork, gourmet burgers and sausages and deer than you could shake a ****** stick at! Not sure I could face making an order of that size/value again but I was a bit drunk at the time so took the edge off!!

Got Chateaubriand tomorrow night Mmmmmmm (hence me making sure I have the right kit and cook it right!!)

Originally Posted by LFC_SL

That is quite some claim as even IronGiant's best efforts to warn me off 'supermarket' sausages have not quite worked out...

If anyone however wants to cook for me sometime in a pepsi challenge comparison test I would be happy to take that bullet