Ultimate Steak cooking device?

[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:

[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:

[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