Tuesday, December 09, 2008

Pan frying a steak

Steak is, by far, the easiest and fastest thing for me. Prep, cook, eat, and wash up within 30 mins. It is ideal for people with busy schedule but refuse to resort to microwave meals and maggie mee.

Well, I must admit that I do cheat a bit during the prep stage, where I pre-marinated the steak with olive oil, salt, pepper, and oregano one day before cooking:


This allows the meat to absorb the favour and tastes better. The tricky bit of cooking a steak is determining how well cook you like your meat. The category ranges from rare, medium rare, medium, and well done.

If you like your steak well done, please do not order it in a fancy restaurant, they will just chuck it in a microwave for you. Seriously, a steak tastes its best with a little bit of juice/blood within it. Personally, I prefer it to be medium rare as the meat is tender enough but not too bloody.

I learnt how to determine how well cook of the meat from this site, and this picture pretty much says it all:


This looks good at first glance. However, this picture has a fundamental flaw - when cooking a steak, you usually using a spatula or something. The feel is total different from what you will be expecting from poking it with your finger. What I usually ended up is poking the spatula to the palm.

Even with this tip, I still did not managed to get the steak at the level that I like (usually slightly overcooked it). After numerous attempts, I managed to get it right. This is how it looks like:




Strangely, seeing this actually gives me more satisfaction than eating it :)

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7 Comments:

At December 15, 2008 7:32 pm, Blogger Nestoras said...

nice to see that you learnt something... :P

 
At December 16, 2008 10:41 am, Blogger FooDcrazEE said...

u can also time it but it depends on the heat . . . .and thickness of steak

i.e. rare - 1 - 3 minutes
med rare 5 - 7 minutes
med 9-11 minutes

 
At December 17, 2008 8:36 pm, Blogger BengChuan said...

nestoras: It has been a while I see you on blogspot.. yeah right, who cooked souzoukakia for you ? ;)

Foodcrazee: yeah.. using the timing is another way, but it depends on thickness of the cut, heat, and time. Too many variables to think about, unless you have been cooking for many times using the same parameters.

 
At December 18, 2008 3:51 am, Anonymous Val said...

hurmm look nice and just nicely cook - that's a good medium :)

Cheers! for a good food.

 
At December 19, 2008 9:22 am, Blogger BengChuan said...

val: thanks. I took a look at your site. The recipe for tauhoo looks very interesting

 
At December 21, 2008 5:29 pm, Blogger FooDcrazEE said...

true but it will be good to use both timing and the tested measurement using your ball of thumb as a guide . . .cheers

 
At December 22, 2008 1:39 pm, Blogger BengChuan said...

foodCrazee: All mentioned guides are applicable to steak of ~1 inch thick. More than that, you will require a different method of cooking to get the meat in the middle of the steak cooked properly.

This method will involve cooking in an oven. Well, I will blog it once I have tried it.

 

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