How do you cook your steak 🤔

[harrycatcat1]

The reason that I ask is that the last few times my steak has had like a "livery" taste and I thought that it was my taste buds changing. When I started looking into it I discovered I am not alone.

So the question is have you had this and how do you cook your steak?

 

[TIGHTCHOKE]

No, not had that,

I usually use my George Forman slanted grill.

[oldypigeonpopper]

Hello, If i ever buy any now it goes in my slow cooker diced up, 🤔

[Pushandpull]

Liver contains little myoglobin. Myoglobin has a role in the function of muscle (meat). Not clear how the method of cooking might affect the myoglobin content, although the degradation (e.g. oxidation of bound iron from ferrous to ferric form) could vary.

[ditchman]

Fry really hot 4 &3.....let it rest....wash the pan out with bit of red wine and sugar until it starts to caramalise....pour next and on steak..

[AHPP]

Briefly and barely. Butter, garlic, rosemary and thyme to baste. 

[ehb102]

Very hot cast iron pan with oil, allow one minute each side to brown and then flip every 30 seconds. Two minutes each side for thick rib eye, less for thinner ones. I cook to rare (or blue if I am on it that day!) and let it rest. 

 

You're more likely to get that effect in wet aged steaks (sealed in plastic and aged). Something about the bacteria producing lactic acid and this reacting with the mycoglobin. Fattier cuts are also less likely. I will always flavour supermarket rump now. 

[welsh1]

Like it medium rare, thd only time I have had that metallic tang has been on a few dodgy cheap steaks that have been at the eat or bin stage, as someone suggested it may have something to do with the bacteria build up.

[moondoggy]

Sous vide and then a quick fry both sides to caramelise, deglaze the pan with brandy, burn off the alcohol with a flame, add crème fraiche, a teaspoon of honey, some coarse grained mustard and Stilton cheese. Can also add mushrooms to the sauce if desired.

Sous vide gives perfectly cooked and tender steak every time.

[JohnfromUK]

Very hot cast iron pan, a little oil jut smoking hot.  Fry steak until a bark brown 'bark' on each side (couple of minutes - but if a very thick steak, I hold it with tongs and brown the sides as well), then reduce heat and fry gently until the middle is around 50 - 55C.

Sous vide is good, but time consuming.  I use a blowtorch to 'crisp' the outside if cooked sous vide.

[JKD]

I let my steaks get to room temperature, out of the fridge for at least an hour, thicker cuts up to 2 hours. Fry to my preference, depending on the cut, and rest for a bit longer than the cooking time.

[clangerman]

like mine well done nothing worse than rare enough to gallop round the plate 

[Houseplant]

It has to be dry before cooking otherwise it steams. Advance seasoning with salt helps. Put a flavourless, high smoke point oil on the steak and throw in to a hot pan. I can't tell you exactly how long to cook on each side because it depends on the cut and your preference. Allowing it to come to room temperature before cooking helps with cooking the middle. Let it rest for 5 minutes before slicing and serving. 

Edited July 28 by Houseplant

[Robden]

I just tell "cook" how I want it, and it appears........simples. 🙂

[39TDS]

Had some steak off the market stall many years ago that did taste exactly like liver but that has been the only time.

Have since had steak cooked from just slightly warmed to practically incinerated and never had that liver taste. I don't think it is related to how it is cooked.

[Newbie to this]

I rarely (no pun intended) cook steak now, because to cook it properly require stinking the whole house out 

So mine gets cooked on the BBQ only now, so doesn't happen often, but is delicious when it does happen. I cook it just as the coals are dying, low and slow, cooked to a maximum of medium.

[London Best]

15 hours ago, JohnfromUK said:

Very hot cast iron pan, a little oil jut smoking hot.  Fry steak until a bark brown 'bark' on each side (couple of minutes - but if a very thick steak, I hold it with tongs and brown the sides as well), then reduce heat and fry gently until the middle is around 50 - 55C.

Sous vide is good, but time consuming.  I use a blowtorch to 'crisp' the outside if cooked sous vide.

I don’t watch Masterchef. Please, what is ‘Sous Vide’?

[TIGHTCHOKE]

Here you go;

https://en.wikipedia.org/wiki/Sous_vide

[Dougy]

Sounds like i need a science degree to cook a bloody steak now, Globin, oxyhaemoglobin and all the other globins wont fit in my frying pan. 

And its smoking blue oil and a 1inch sirloin is only in there for 2 1/2 minutes then the mushrooms and onions. 

[ditchman]

On 28/07/2024 at 10:23, TIGHTCHOKE said:

Here you go;

https://en.wikipedia.org/wiki/Sous_vide

its a bit dodgy sous videing................get it wrong and it will give you the terminal flying poo-poos