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Cooking Advice - RE: Sirloin Steak
The_Scarab
Registered User regular
Registered User regular
Let's say someone bought me some obscenely expensive steaks as a gift and I was planning on cooking a super awesome dinner for my apartment tomorrow night. Let's also say I have no idea how to do steak properly other than 'fry it and eat it'. This shit is gonna be boss, so does anyone know some simple yet delicious steak recipes.
I have access to:
A charcoal barbecue on the balcony that is covered.
A grill and an oven.
A gas barbecue that is outside on the roof, so may or may not be available depending on the weather.
Also, lets say that any and all ingredients/special preparation tools can be acquired quite easily from the city tomorrow on my lunch break.
Obviously I'm looking for something more than 'cook the steak, cut the steak and eat the steak'. I'm thinking special marinades, sauces or side dishes, all that jazz. Something... fancy. Normally I'd go google it but these forums have refined taste, and the charcuturie thread is not really the right idea on this.
Oh, and it can't take more than, say, three hours to do because - you know - I have a job.
I have access to:
A charcoal barbecue on the balcony that is covered.
A grill and an oven.
A gas barbecue that is outside on the roof, so may or may not be available depending on the weather.
Also, lets say that any and all ingredients/special preparation tools can be acquired quite easily from the city tomorrow on my lunch break.
Obviously I'm looking for something more than 'cook the steak, cut the steak and eat the steak'. I'm thinking special marinades, sauces or side dishes, all that jazz. Something... fancy. Normally I'd go google it but these forums have refined taste, and the charcuturie thread is not really the right idea on this.
Oh, and it can't take more than, say, three hours to do because - you know - I have a job.
The_Scarab on
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Go for a good side dish, I'm a fan of Crash Hot Potatos.
Not really fancy, but I'm a big proponent of good meat and letting it stand on it's own.
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1. Pound the steaks flat and cover them generously in salt and pepper.
2. Get a frying pan and melt a glob of butter over medium heat, and then cook your steak 4 minutes a side. That should do medium rare.
3. Add a 1/3 cup of brandy and light the thing on fire!
4. Let the flames go out, then add in a splash of double cream. Put in some more salt and pepper and let that cook on low for maybe 6 minutes.
I find that goes quite nice with some sauteed asparagus, and it puts on a good show.
Which doesn't mean you can't make them delicious. Treating them like a New York Strip or something similar will end in tragedy. The marbling usually isn't good enough for the meat to be both tender and flavorful on its own. You've gotta prep it.
As usual, Good Eats has a good rundown (sirloin is featured in part 2). I've used both his marinade and his cooking method on the much-tougher london broil, and it's fantastic.
I'd use the charcoal grill, heap it until it's on 11, spread the coals then hold your steak over it and let it get a good glance at the fire, flip it over for another glance, throw some garlic butter on top and put it on a bed of asparagus and potatoes: et voilà.
All I do anymore is Salt & Pepper (I use a little garlic salt, cause I like Garlic) and then melt some butter, and brush it over the steaks. If they are thicker steaks, let them come closer to room temp before you cook them like maybe half an hour take them out of the fridge.
Grill them about 6 minutes a side (for a 1 1/2 inch steak it should be med. rare) and then throw a pat of butter on the top when you plate them up.
Let them sit for a couple of minutes before you tear into them, it is supposed to let the juices flow back to the center.
Then eat that ish.
For sides, I like asparagus in the oven, (salt, pepper and butter and bake for like 10 min at 350 ish) and some potatoes of your choice.
Letting them get to room temp means that if you cook them medium or medium rare, the inside isn't a cold gooey mass (which most people don't like).
Personally, I usually put them in the oven for about 6-8 minutes for medium-rare - but I do buy pretty thick steaks, so you need to take the thickness of meat into account. Check on how they are cooking frequently if unsure!
Bring charcoal grill to 500 F.
rub olive oil on steaks.
Put a pepper and salt rub on steaks.
Put steaks on grill.
Leave steaks on grill for 5 minutes on each side, if you want a well done steak. If you want less then well done then just cook for less time.
take steaks off grill and let them sit for 5 minutes.
Eat with hands.
(cooking time is dependent on thickness of cut)
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It's like taking a perfectly naturally beautiful woman and having maxim do her up into something that she isn't. The woman is already beautiful, you dont need the extra twenty layers of makeup with another 50 layers of photoshop filters. You're turning something beautiful into another bland boring overly done model.
Same thing with steaks. If you have a damn good steak, then it doesn't need to be overly done with herbs and shit.
Your puritan approach to meat, while noble, is not always the best approach.
I love a good steak, and trust me, with my dad being a gourmet chef my entire life, I've seen the spectrum.
and while I'm with you in saying that "marinading for days and blah blah this teriyaki sauce that a.1 steak sauce over here" is going to essentially ruin any good piece of meat, a few complementary herbs or spices, or as is my eternal preference a reduced onion / red wine sauce, can really improve things.
A good steak always speaks for itself, but with the right flavors, you can make it sing.
While I frequently fall into the "kosher salt and cracked black pepper over extremely high heat for about three minutes per side" crowd when it comes to a good cut of beef, I have to acknowledge that Vash has a fair point here; it's not as though we're purists when it comes to any other protein or other dishes -- when people come here asking for recipes for vegetables, the cullinary dabblers among us never say "just steam a head of broccoli and serve it with a very little bit of unsalted butter; anything more than that and you're just adultering the natural goodness of the vegetable and making it so it doesn't taste the way God intended."
When I marinate beef, I do it in a subtle red wine (merlot/cabernet blend) with some rosemary, onion garlic, salt and pepper. I will sometimes also let it sit in wheat beer for a day with salt, pepper, lemon zest and garlic. My uncle's recipe involves honey, ginger and (I'm pretty sure) sake. I also will sometimes pan sear it and tent the beef under aluminum foil before sauteing diced onion and mushrooms in the beef juices with some butter and serve those vegetables over the beef. I do tend to do this when I find a really tough cut of beef on sale for a really low price.