I need help cooking steak

[mjm]

I like my steak well done and not pink at all, but I also like it tender too, in my house those two things never come hand in hand, I manage the well done bit no worries at all.... but it is that tough that my family all groan if I say we are having steak for dinner tonight... doh!

So does anybody have any tips for cooking the perfect steak?

[Julie-Ann]

I'm not much of a cook either Mjm. But these are my tips - I heat the frypan on high and then turn it down low. Never turn the steak more than once. Use a standard knife and press on the steak. The more it is cooked the firmer it will feel. Rest the steak on a plate covered with alfoil for 5-10 mins. Voilà.
I hope that helps

[mjm]

I'll give it a go, do you use a cast iron pan for yours? Do you oil the pan or oil the steak?

[Julie-Ann]

A cast iron pan would be great Mjm but I just use a non stick pan. I spray a little olive oil into the pan as well. I bought this fantastic steak the other day called Angus steak. They said it was yummy but at $39.99 per kilo it is for a special treat only.

Hi mjm and Julie Ann...making me hungry talking about fabulous ways to cook steak1. I vae the pan really hot then I have the steak rubbed with sea salt or lelmon paper and rub a garlic clove on it. Sear for a few minutes with lid on, turn, then turn it off and add 2 tabspoons water. By the time the steak has cooked the water has reduced, you can add a little worcesterhire sauce if likes..Now I feel like a steak!
CATHX

[Julie-Ann]

It sounds yummy Cath

[rachel]

Tender and well done don't tend to go together, unless you're slow cooking.

I'm a rare girl myself but I am willing to ignore my well-done aversion and give you some of my secrets

You need something that will break down the muscle and make it more tender. Marinating the meat in a small amount of balsamic vinegar works, as does making a marinade that includes yoghurt. A clever friend once explained to me why it works but I can't remember now. Something to do with acids maybe, but I promise it works!

I prefer to oil the meat, not the pan, but if you're going to oil the pan make sure you use the right kind of oil (peanut oil, canola, avocado, grapeseed). If you turn the heat down too low you'll stew the meat and it will be grey and tough.

To be honest I would sear the steak in the pan and then transfer to the oven to heat all the way through. If you keep it on the pan for long enough to be well done it will get dry on the outside and grey and shrink.

So I'd smoosh up some garlic, fresh herbs, olive oil, balsamic vinegar, sear the steak on med-high (make sure the pan is hot when you add the meat) on both sides, then transfer to the oven at around 180C (not fan forced). That should do it.

sounds yummy Rachel!! What's your favourite cut of beef? I love a t bone, but something pinkish and seasoned. I would love to love fish more because that 's really healthy.
I oil the meat too and season it...plus a whole lot of mushrooms!
CATHX

[marnei]

My dad's trick is this - I do it all the time now and it does not matter how you like your steak, rare, medium or well done.

Get frying pan very hot
do not overcrowd the pan - ie 2 pieces and leave enough space for 2 pieces.
Put steak in pan - and watch it - don't look away.
When juices start to come up, turn the piece of steak BUT DO NOT PUT IT BACK IN THE SAME SPOT - place it in the spare space. the same with the other piece.
then watch again - and do the same thing over and over again until you get to either rare, medium or well done. the trick is to never put the steak in the same spot when you turn it.
This works for any cut of steak....