The best home cooked steak

[Cbdave]

G’day

I’m a firm believer in doing the best with what you have. Home cooking steak is one of them. 

It would be great to have a top bit of MSA butcher brought meat but that’s not always the case so let’s deal with a piece of supermarket vac pack. 

Pick the vac pack steak with the nearest use by date. Yes the oldest one, the one with the blood in the pac that has darkened up and is definitly not pink.

Thats the one, definitly food safe but has had time to sit in those enzymes to soften  and wet age the meat.

Open the packet and that blood smell is quite strong and a bit overpowering. Cook it wet and the meats a bit stronger tasting than you would like. Pat it dry and leave it on a plate for an hour and that overpowering smell will go ....it’s a diferent steak completely. 

Try this, on a plate, pat the top dry and sprinkle with salt, place in the fridge uncovered. One hour take out, turn over pat that surface dry sprinkle with salt back in the fridge for an hour. This is way the surface is drawing in the salt and drying out the surface. And it’s always better left in overnight.

Before you cook it, bring it up to room temp. Ow about this time your thinking this is taking a lot of time isn’t it. Well it’s as simple...as this a steak resultant steak is not always a better quality one it’s all in the time and effort they spend.

Now to cook it. It’s probably best on a really hot BBQ and my personal choice is the Weber lid down BBQ mines a Weber Q gas, but whatever you use it’s gotta be hot.

Cause your streaks probably a bit thinner you don’t want it to stick so brush a little oil. No brush rub it on with your fingers... works. Just don’t put the oil on you cooking pan/grate.

Now the time to be disiplined.... cook a little bit shorter time than you normally would! Trust me. Have faith!

Turn onto a warm plate with 1/2 teaspoon dob of butter on it. Over with aluminium foil or a upturned bowl. Leave for 10 mins! 

This does 2 things. 1....Yes it continues to cook. 2.... first let’s go it juices... then cause you’ve “dry brined” it draws those juices back. 

The bob of butter on the plate? Will mix with any remaining juices and pour over the steak... you will not need any other sauce.

Enjoy!!!!

 

[Nancy]

2 minutes ago, Cbdave said:

G’day

I’m a firm believer in doing the best with what you have. Home cooking steak is one of them. 

It would be great to have a top bit of MSA butcher brought meat but that’s not always the case so let’s deal with a piece of supermarket vac pack. 

Pick the vac pack steak with the nearest use by date. Yes the oldest one, the one with the blood in the pac that has darkened up and is definitly not pink.

Thats the one, definitly food safe but has had time to sit in those enzymes to soften  and wet age the meat.

Open the packet and that blood smell is quite strong and a bit overpowering. Cook it wet and the meats a bit stronger tasting than you would like. Pat it dry and leave it on a plate for an hour and that overpowering smell will go ....it’s a diferent steak completely. 

Try this, on a plate, pat the top dry and sprinkle with salt, place in the fridge uncovered. One hour take out, turn over pat that surface dry sprinkle with salt back in the fridge for an hour. This is way the surface is drawing in the salt and drying out the surface. And it’s always better left in overnight.

Before you cook it, bring it up to room temp. Ow about this time your thinking this is taking a lot of time isn’t it. Well it’s as simple...as this a steak resultant steak is not always a better quality one it’s all in the time and effort they spend.

Now to cook it. It’s probably best on a really hot BBQ and my personal choice is the Weber lid down BBQ mines a Weber Q gas, but whatever you use it’s gotta be hot.

Cause your streaks probably a bit thinner you don’t want it to stick so brush a little oil. No brush rub it on with your fingers... works. Just don’t put the oil on you cooking pan/grate.

Now the time to be disiplined.... cook a little bit shorter time than you normally would! Trust me. Have faith!

Turn onto a warm plate with 1/2 teaspoon dob of butter on it. Over with aluminium foil or a upturned bowl. Leave for 10 mins! 

This does 2 things. 1....Yes it continues to cook. 2.... first let’s go it juices... then cause you’ve “dry brined” it draws those juices back. 

The bob of butter on the plate? Will mix with any remaining juices and pour over the steak... you will not need any other sauce.

Enjoy!!!!

 

Sounds perfect!!

[notsmokinjo]

Omg I'm so having steak for dinner tomorrow.

[notsmokinjo]

Tonight is the big steak dinner night.... there will be no cooking on the barbie, but me good ole iron plate with be used.... cos, well the dogs are stupid so the BBQ isn't an option. Serving it with baked spuds, roast pumpkin, beetroot and broccoli slaw (for the spuds), honey carrots and green beans

[notsmokinjo]

"Oh my god mum, this is the best steak you have ever cooked. Tell your imaginary friend he's a legend."

 

 

Edited February 20, 2019 by notsmokinjo