I like burnt things
I'll probably settle for medium-rare? I'm not sure.

I, unsurprisingly, am not in charge of cooking the steaks.
( Lampito rise with the moon, go to bed with the sun, Wed 18 May 2011, 13:15, 2 replies, latest was 15 years ago)

partly depends on what sort of steak it is
don't want it too rare for your first go, because rare texture is kind of weird if you aren't used to it
( Vipros. clever got me this far, then tricky got me in, Wed 18 May 2011, 13:16, Reply)

I had the most amazing bit of sirloin on Monday
I love our butchers.
(Bazongaloid, Wed 18 May 2011, 13:17, Reply)

...Rump, I think.

( Lampito rise with the moon, go to bed with the sun, Wed 18 May 2011, 13:19, Reply)

Defo medium rare to medium then.
Needs a little bit more cooking to melt any fat running through it.
(Bazongaloid, Wed 18 May 2011, 13:20, Reply)

I second this.
Al knows about meat
( Vipros. clever got me this far, then tricky got me in, Wed 18 May 2011, 13:23, Reply)

I have a thing about fat and meat.
Urgh. Horrible stuff.
( Lampito rise with the moon, go to bed with the sun, Wed 18 May 2011, 13:29, Reply)

fat running through meat is different
that's what makes it taste good.
( Vipros. clever got me this far, then tricky got me in, Wed 18 May 2011, 13:30, Reply)

Yes,
it's very funny to see you eating your bacon with Crow next to you...
(Aberracion Life's getting very complicated, but a lot of fun., Wed 18 May 2011, 13:31, Reply)

I know, it's disgusting, but he likes it, I don't, and neither of us like wasting food.

( Lampito rise with the moon, go to bed with the sun, Wed 18 May 2011, 13:38, Reply)

Yes, but seeing you feeding him
those little bits of whites is so, so funny.
(Aberracion Life's getting very complicated, but a lot of fun., Wed 18 May 2011, 13:50, Reply)

I am very much like a proper crow in this respect
(A shameless scavenger)
(LongJohnBaldry, Wed 18 May 2011, 13:50, Reply)

Medium-rare
should be ok for a first time, but don't burn it or it'll only taste of charcoal, not meat.
(Aberracion Life's getting very complicated, but a lot of fun., Wed 18 May 2011, 13:21, Reply)

^^What they said.
Also make sure you rest it well after cooking too (~15-20 mins at ~60-70degC), it relaxes the meat rendering it much more succulent!
(BrianHequator was stretching owls, on, or around, Wed 18 May 2011, 13:24, Reply)

15-20 minutes seems like too long for a single steak

( Vipros. clever got me this far, then tricky got me in, Wed 18 May 2011, 13:26, Reply)

I agree
five minutes, maybe up to ten if you've got the oven warm first.
(Bazongaloid, Wed 18 May 2011, 13:27, Reply)

guideline is half to 3/4 of cooking time I think
so no more than 10 minutes resting should be necessary I'd say
( Vipros. clever got me this far, then tricky got me in, Wed 18 May 2011, 13:29, Reply)

You chaps are probably right, I posted with I normally do for my favourite.
I like a highly-toasted fat ribeye though, so the extra time lets the otherwise fairly cool interior get a bit warm while staying pink ...
(BrianHequator was stretching owls, on, or around, Wed 18 May 2011, 13:39, Reply)

Mmmmm Rib-Eye.
I had some amazing Rib-Eye in Gaucho in Picadilly.
(Bazongaloid, Wed 18 May 2011, 13:41, Reply)

yeah, ribeye is a different thing altogether

( Vipros. clever got me this far, then tricky got me in, Wed 18 May 2011, 13:43, Reply)

Medium rare is probably the best compromise for a home done steak.
If I'm in a proper steak restaurant I'll get rare as they manage to get it properly charred on the outside but raw in the middle. My kitchen would be too smokey if I tried that.
(Bazongaloid, Wed 18 May 2011, 13:16, Reply)

I was informed all about blue-cooked steak
It sounds a bit gross if I'm honest.
( Lampito rise with the moon, go to bed with the sun, Wed 18 May 2011, 13:19, Reply)

I love it blue!
I love steak tartar as well. Mmmmm... I wish I could have one now.
(Aberracion Life's getting very complicated, but a lot of fun., Wed 18 May 2011, 13:22, Reply)

It's not, honestly.

( Monty Boyce, My cheese game is strong, Wed 18 May 2011, 13:23, Reply)

Fear not, I'm taking charge of the gridle pan this evening
The good lady can have hers as she wishes...but do you put stock by what these chaps are saying above about doing rump rare? I'd normally be inclined to try and do it saignant or blue, you see.
(LongJohnBaldry, Wed 18 May 2011, 13:31, Reply)

it's not a quality enough cut
go for medium-rare
( Vipros. clever got me this far, then tricky got me in, Wed 18 May 2011, 13:32, Reply)

Yeah, I normally trust Brian on cooking-related advice
(So...how long do you normally give it on each side for rare/medium?)
(LongJohnBaldry, Wed 18 May 2011, 13:34, Reply)

You don't time it
you touch your thumb against your middle finger and then poke the pad at the base of your thumb. The steak should be that consistancy when cooked Medium Rare.
(Bazongaloid, Wed 18 May 2011, 13:37, Reply)

Wholly agree - best steak-cooking trick in the book, that one.

(BrianHequator was stretching owls, on, or around, Wed 18 May 2011, 13:40, Reply)

I thought my mate was taking the piss when he first told me
then I saw Gordon Ramsey doing it.
(Bazongaloid, Wed 18 May 2011, 13:41, Reply)

good advice
but it should generally take about 3-4 minutes if you were inclined to time it
( Vipros. clever got me this far, then tricky got me in, Wed 18 May 2011, 13:42, Reply)

Oh, just to let you know
neither I, nor CHCB, have received our wedding invites yet so it looks like they go lost in the post, but she says she and catface have no dietary requirements, but they will need a high chair for the baby. Me and the mrs will eat anything.
(Bazongaloid, Wed 18 May 2011, 13:46, Reply)

I only received the invites from the printers yesterday

( Vipros. clever got me this far, then tricky got me in, Wed 18 May 2011, 13:50, Reply)

Oh phew.
I was getting worried for a minute.
(Bazongaloid, Wed 18 May 2011, 13:57, Reply)

All I know is that getting it to room temperature beforehand, and resting after are 2 of the best things you can do with rump
It improves the steak hugely, I think.
( Agnostic Antichrist Baltimora, Wed 18 May 2011, 13:33, Reply)

As does placing it in a cardboard box
along with a naan, some doner meat, some chicken wings and some onion rings.
(Bazongaloid, Wed 18 May 2011, 13:37, Reply)

Dont forget the salad

( sporters I’m sincerely gratitude to you, Wed 18 May 2011, 13:38, Reply)

Ah, get fucked
That's not steak, that's reconstituted nostrils.
( Agnostic Antichrist Baltimora, Wed 18 May 2011, 13:38, Reply)