Discussion in 'Cookery' started by Filbert Fox, Mar 9, 2009.

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  1. Choosing your steak
    Rib-eye: The chef's favourite. Allow 200-250g per head to allow for trimming. This cut used to be quite cheap, but is now creeping up in price. It has an open-fibre texture and a marbling of creamy fat. Cook with the surrounding fat still attached, then remove after cooking, if you prefer. The fat adds flavour as well as basting the meat during cooking.
    Fillet: The most expensive cut. Allow 100-125g per head. It is very lean and, because it has short fibres, very tender. Ask for a piece cut from the middle of the fillet, not the end. Also, ensure that the butcher removes the sinewy chain that runs down the side.
    T-bone: Generally 350-400g each, including bone. It has a good marbling of fat with a layer of creamy fat on one side - this should be left on for cooking, then removed if you like. You get about 200-250g of meat, with a sirloin on one side of the bone and a fillet on the other. You also get some marrow in the bone which can be spread on the cooked meat. (The flavour from this is fantastic!)

    To cook your steaks, heat a frying pan - to a moderate heat for fillet, hot for T-bone or very hot for rib-eye. Add a swirl of oil, with a whole garlic clove and a herb sprig. Season the steaks with salt and pepper and cook for 1½-2½ mins on each side. For fillet steak, cook the rounded edges too, turning to seal them well.
    If you're cooking fillet or rib-eye steaks, add a knob of butter to the pan, allow to foam a little and baste the steaks. T-bone steak has plenty of fat, so simply spoon it over the meat as it renders down. Remove steaks to a plate and allow to rest for at least 5 mins. Trim off any unwanted fat.
    Slice fillet or rib-eye steak along the grain, then arrange on a plate with your chosen sauce and side dish.

    Top Tips

    Don't turn the steak in the pan until it has had at least a minute of cooking each side.

    Use your fingers to prod the meat. When rare, it will feel soft; medium-rare should be only lightly bouncy; well done will feel much firmer.

    Don't season a steak until just before cooking, as salt draws out moisture from meat.
  2. Nice one Filbert, am off down the butchers now to get me a snack and try out your methods, Gash.
  3. I like the Kobe Beef the man in the pub sells me cheap :), tells me it's Kobe beef anyway.
  4. Actually, I prefer to salt my steaks in advance as the minor drawing out of the juices has very little effect on the overall 'juiciness' of the steak but does give that wonderful 'restaurant-style' crust on the steak.
  5. If it is proper Kobi, I hope you are getting it for a decent price. I had occasion to visit Harrod's Food Hall recently and the price of Kobi/Wagyu almost made me die of shock, but apparently it is worth the price. I'll try it once the credit crunch is over and I can re-mortgage the house :D
  6. Accepted Romanisation is Kobe although it really ought to be Koube under the new international system.
  7. You've got me hungry now, twat!!

    As for the salt/seasoning tips, it's perfectly ok to put your pepper, herbs and spices in, then apply salt as you cook it. I make a simple marinade with olive oil, cracked black pepper, bayleaves, a small dash of red wine, and a clove of garlic. It only needs an hour or so if it's a tender cut of beef, so it's a good last-minute option.
  8. The way to check how each steak should feel when cooked is to hold you thumb on th eeither 1st, 2nd or 3rd finger depending on how you like your staek cooked. The prod the fleshy part between you finger and 1st finger.

    You thumb to 1st Finger should feel spongey
    You thumb to 2nd Finger should feel firmer
    You thumb to 3rd finger should feel firm
  9. Just like nipples then?

    I tend to just cook until they look right for me. But if you get the chance to use the bone marrow, do it, its bloody marvelous!
  10. I tend to wave the steaks at the kitchen dooor on the way to the table
  11. And my top tip is to let the steaks come to room temperature for half an hour. Don't sling them in the pan straight from the fridge. They cook far better when they're not cold. Cold to red hot makes the fibres tense up.
    I don't put oil in the pan either, I just heat the pan dry and rub the steaks generously with olive oil, then season, then in. A rubbing of oil is enough as after 30 seconds the fat starts to render out anyway.
  12. My bold it's bets to do that with any meat prior to cooking, especially your sunday roast
  13. try a few shallots in olive oil, add cream, then crumble stilton in. Pour over steak - delicious :)
  14. Damn my mouths watering now! Filbert, what one of the above do you recommend for use as a Pepper steak i.e. pepper sauce poured on top?
  15. Id say a fillet steak. The other two have so much flavour it would be a shame to add a sauce to them.