karohemd: (Chef)
[personal profile] karohemd
After my light lunch, I fancied a nice piece of meat for dinner. I'm pretty confident in cooking steak my usual way (fast sear and then finished in a low oven) but I wanted to try the method Heston Blumenthal demonstrated in his last TV series.
The steak had quite a chunk of fat on one end so I cut that off, chopped it up and rendered it on a low/medium heat. There was enough fat to lubricate the steak so I didn't need any oil. It most likely helped with the flavour, too.
With the extractor fan on full and window open, I added the steak to the smoking pan and flipped the steak every 15 seconds (roughly, by counting, I didn't actually use a timer), seasoning with salt and pepper halfway through. After four times on each side, so for a total of two minutes, the steak felt as if it was done so I removed it from the pan to a warm plate to let it rest for five minutes. I poured off the fat as suggested in the linked recipe but made a standard red wine reduction instead to which I added the resting juices later.
After resting, the steak was just how I like it, dark pink throughout, wonderfully juicy and with a really nice crust on the outside, quite possibly the best steak I have cooked.
This I served with boulangere potatoes and fresh, blanched asparagus.

Sirloin steak cooked the Heston way, boulangere potatoes, new season asparagus Sirloin steak cooked the Heston way (cut), boulangere potatoes, new season asparagus


I remember watching this episode on TV and myself and many others on twitter found it a bit odd but it really works. I mentioned this to an American friend and she thought it completely normal. Different cultures, different ways of cooking steaks.

Date: 22/4/12 10:54 am (UTC)
From: [identity profile] ginasketch.livejournal.com
Aggh I wish I could eat steak! :'(

Date: 22/4/12 11:41 am (UTC)
From: [identity profile] ginasketch.livejournal.com
lol don't apologize.

I'm just whining out loud. :)

Date: 22/4/12 11:43 am (UTC)

Date: 22/4/12 06:08 pm (UTC)
From: [identity profile] feanelwa.livejournal.com
That sounds like a perfectly normal way of cooking steak to me as well. I don't count to 15 though, I just look at how far up the side the front of brown-ness has propagated and take off about 3mm in my head.

Date: 22/4/12 06:21 pm (UTC)
From: [identity profile] serpentstar.livejournal.com
I usually do it the River Cottage way -- maximum heat griddle for 60 sec each side, then rest for 10 min.
Edited Date: 22/4/12 06:21 pm (UTC)

Date: 22/4/12 11:05 pm (UTC)
From: [identity profile] karohemd.livejournal.com
That's what I used to do (and in a low oven afterwards if thicker to get to medium rare). This way you get a better crust and it's equally evenly cooked.

Date: 22/4/12 08:43 pm (UTC)
From: [identity profile] motodraconis.livejournal.com
Oh god! Juicy meat! My mouth is watering just looking at the photos.
I'm dreadfully skint until payday, so my meat ration has dropped considerably - it's AGONY!

Date: 22/4/12 11:08 pm (UTC)
From: [identity profile] karohemd.livejournal.com
Hope you get paid quickly.! I don't eat meat every day (if you discount things like cold cuts for lunch) so when I do, I buy a niece piece.

Date: 22/4/12 11:17 pm (UTC)
From: [identity profile] motodraconis.livejournal.com
I have a similar attitude, but I've had to go super frugal both before and after my Budapest trip and it's getting me down! I want a quality morsel too.

Date: 23/4/12 08:46 am (UTC)
From: [identity profile] mr-malk.livejournal.com
Sounds quite similar to how I usually cook steak as well, although I wouldn't trim the fat off first, personally. I have tried cooking a la Heston myself, specifically his way of doing chips. It was time consuming, but it was very good.

Annoyingly however, it was not *quite* as good as the chips served at the Booths bookshop cafe in Hay, which are just extraordinary (probably done using a similar method, but they do it better than I can). The fact that I grew up in Whitby, the Fish & Chip Capital of the World, should give an idea of just how good the chips at booths are, that I should cite them rather than some from Whitby.

Date: 23/4/12 04:32 pm (UTC)
From: [identity profile] karohemd.livejournal.com
It was an inch wide chunk of fat I trimmed off one end which wouldn't have rendered fully during that short time in the pan in the pan. As you can see, there's still plenty of fat left.

If I ever make it to Hay, I need to try those chips!
I could imagine that a professional fryer will be bigger and more powerful so the temperature won't drop as much when you put in the chips which should help with the final result.

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