I am going to try cooking steak the 'Heston' way tonight.

[warrior queen]

I watched a tutorial online where Heston Blumenthal showed how he cooks steak. He makes the pan smoking hot and then turns the steak every 15 seconds.
Now, I've always cooked old-school... where the golden rule was you only ever turn the steak once.
But the cullinary genius says that's wrong!
So, I shall try it and see.

Btw - how do you like your steak?
I like mine rare to blue

 

[Aquagal]

I watched a tutorial online where Heston Blumenthal showed how he cooks steak. He makes the pan smoking hot and then turns the steak every 15 seconds.
Now, I've always cooked old-school... where the golden rule was you only ever turn the steak once.
But the cullinary genius says that's wrong!
So, I shall try it and see.

Btw - how do you like your steak?
I like mine rare to blue

I turn it once. The more it's handled, the more juices squeeze out.

Medium rare.

 

[Byron In Exile]

 

[warrior queen]

I turn it once. The more it's handled, the more juices squeeze out.

Medium rare.

See, I always thought that too! But Heston says if the pan is smoking hot, that won't happen. And in the tutorial I watched it didn't.
We shall see.

 

[warrior queen]

Here's the link...

https://members.ten.com.au/sso-masterchef.htm?redir=recipes/tagliata-steak.htm

If you go thro the site, you can find the video of him cooking this recipe.

 

[Killswitch]

Thats call sear frying. Only works if you like it on the rare side.

 

[warrior queen]

Thats call sear frying. Only works if you like it on the rare side.

Which both the kidlet and I do
Although Heston does say you can keep turning the steak longer if you prefer it medium or well done.
He used sirloin but we have porterhouse for tonight.

 

[warrior queen]

So, verdict.
It works, and keeps the steak deliciously moist. But you have to be spot-pn with your timing.... I went a little over (lost count of how many lots of 15 seconds I'd done) and our steaks were more med-rare than rare.
I would also suggest this method suits a nice thick-cut rather than a standard 1 inch steak.
All in all, happy

 

[knot_sweet]

i'll stick to the idiot 'turn once' method, where i don't have to clock watch.

too much effort otherwise.

 

[butters]

heston is a food god

 

[BotanyBoy]

You failed at pan.....

And don't forget to warm them up to room temperature before putting it in your.... pan.....

 

[SeaDaddy1]

 

[warrior queen]

You failed at pan.....

And don't forget to warm them up to room temperature before putting it in your.... pan.....

I failed at pan?
Don't you use frypans and griddlepans in your world?

And I always bring red meat ti room temp before cooking.

 

[BotanyBoy]

Don't you use frypans and griddlepans in your world?

Not for solid cuts of meat......I either smoke them low and slow (best for large cuts like brisket, hog shoulder, a roast etc) with green pecan/peach/apple wood.

If smaller cuts like steaks or w/e I get my hibachi screaming hot, open flame, drug through an appropriate oil (I almost always use olive) so that it set's the silly thing on fire. Sear the outside of the meat and it seals in/retains a lot more moisture, but it's gotta be a rockin' fire.

 

[eyer]

Ahhh, finally...

...a wanker queen/frizzle fried match-up.

I've long wondered what would transpire once you crazy egotists bump wannabes in the night...

...seeing what unique heights either will rise to outdo the other.

If the first go centers on simply "pan", so be it...

...for the future of where this stroke match may go is the enticement.


~ Subscribe ~

 

[ms_ann_thrope]

Why cook it at all?

 

[fluffPE]

Sick woman

 

[Asshungry]

I turn it once. The more it's handled, the more juices squeeze out.

Medium rare.

Alot of things are that way, the more you handle them the more the juices get squeezed out.

 

[Aquagal]

Alot of things are that way, the more you handle them the more the juices get squeezed out.

 

[warrior queen]

Not for solid cuts of meat......I either smoke them low and slow (best for large cuts like brisket, hog shoulder, a roast etc) with green pecan/peach/apple wood.

If smaller cuts like steaks or w/e I get my hibachi screaming hot, open flame, drug through an appropriate oil (I almost always use olive) so that it set's the silly thing on fire. Sear the outside of the meat and it seals in/retains a lot more moisture, but it's gotta be a rockin' fire.

I can see why you'd think using a pan was wrong!
Two things tho...
1. I don't like meat charred, and
2. It was storming here last night so no outdoors cooking.

 

[warrior queen]

Why cook it at all?

Sealed on the outside, warmed in the middle!

 

[Aquagal]

Agreed. The craving for red meat doesn't follow the temperature outside, sometimes the fry pan is a must at negative temps.

Plus, charbroiled meat is yucky, it tastes burnt in those spots. Try a red oak smoke flavoring. Yummy.

 

[Byron In Exile]

Sear the hell out of it.

But I want to see blood when I cut into it.

 

[ms_ann_thrope]

Sealed on the outside, warmed in the middle!

30 minutes in the freezer prior to cooking will dry the outside of the steak to promote the Maillard reaction and keep the inside pink (or red) and moist regardless of the cooking method.

 

[Phelia]

Sear the hell out of it.

But I want to see blood when I cut into it.

SHATNER!