Right I’ve had enough of the Covid and political nonsense, I’ve got my boy home from uni and I happen to be the worst chef in the universe. Anyone got any tips on how to cook the perfect medium sirloin steak??
Cmon Randy you know it’s not blood, one of my favourite QI factsLots of different ways to cook steak. Its a free hand skill and there are more right ways than wrong ways. Seal, rest for the same amount of time you've sealed the steak for then flash in the pan again until desired style is reached.
Medium rare is my go to. Once you see the blood coming out of the steak on the second cook, take it off the heat and serve immediately. As I said though others will have different ways.
Oh and there is no such thing as 'medium well'.
Imagine a front of house member of staff putting that on a ticket. "No myoglobin please".Cmon Randy you know it’s not blood, one of my favourite QI facts
The red liquid in a ‘bloody steak’ is actually a mix of water and a muscle protein called myoglobin
My mate does a sous vide for his steaks (water bath, with steak wrapped in cling film or some sealed pouch) which I think raises the internal temp, and then he blasts the outside at high temp on a griddle, after he's got the inside to the temp he want's. He swears by it and they do look class, but I've never tried it, and it does look like a faff on.Right I’ve had enough of the Covid and political nonsense, I’ve got my boy home from uni and I happen to be the worst chef in the universe. Anyone got any tips on how to cook the perfect medium sirloin steak??
A few years back in my old place of work I once got a takeout order for a 8oz fillet steak cooked well done. A tear crossed my eye as no piece of meat nevermind a steak, should be well done, especially one that is been collected and taken home. But money is money so I dutifully cooked said steak, it took what seemed an age to cook and it was ready bang on the time the customer was due to collect. 10 minutes passed, no sign of the customer, then 15, then 20. At 20 minutes I had this well done fillet of beef wrapped up in cling film and held in the 'shan' cupboard to keep it warm but not to cook it. Waitress rang said customer, no answer. b***r I thought, there's £25 down the drain. After 30 minutes the customer arrived, paid for his order and left.My lass likes fillet, but a big thick chunk, and cannot seem to grasp that an amateur like me has zero chance of cooking her stake so it's cooked through, without burning the outside, without putting it in the oven to warm the inside up. She won't eat it pink or bloody, and if any pink or blood is detected she won't eat it, even if cooked further or cooked in half, she's crackers. I've told her not to get fillet, as she's wrecking it, and it pains me to cook it like that.
She says stuff like "well they can do it at Tomohawk", not realising our kitchen isn't a steakhouse, and I'm not Heston Blumethal.