Get a pan really hot put the steak in, as soon as you hear the sizzle turn it over, as soon as you hear it sizzle again serve...
On the barbie. Get it good and hot, 2 minutes a side, rest for 3 and serve immediately. Bloody marvelous.
Another tip with steak is to roast a rolled sirloin (brown it in a pan first) and then carve it on a wooden board serve with chips and bernaise and a salad, as it's cooked in one piece the middle will be rare and the end well done so everyone's happy
The absolute best way is to cook sous vide, and then finish off on a charcoal grill. You can leave it in the water bath at the exact temperature for hours until you're ready to finish it off, and it will never be overcooked. Rare = 49C Medium rare = 56.5C Medium = 60C Medium well = 65.5C Well done = 71+ This is how all the top steakhouses in New York and London cook and prepare their steaks.
When restaurants cannot manage to serve the food to the diners quickly enough, so it is getting cold, their excuse is a load of incoherent bollocks about meat "resting" and "relaxing", which is just their oblique way of admitting their hot food has been getting cold while avoiding blame. If you're cooking it yourself, just cook it as much or as little as you want, then eat it - preferably piping hot.
Really. Well, if you can supply a clear, coherent, meaningful, plausible explanation of why the terms "resting" and "relaxing" as applied to meats are anything other than bollocks, then I may reconsider my view. If you can't, perhaps it is you who is wrong. Off you go ...
still cooking the inside while not wrecking the out side. personally i prefer it piping if it's to big it cools down and goes rank. i could eat fillet every day.
Muscle tissue contracts under heat. Higher the heat, the greater the contraction. As the meat (muscle) contracts, fluid (juice) is squeezed out from the tissue fibre. 'Relaxing' meat allows the tissue fibre to, literally, relax. As it does, more fluid (juice) is held within the meat as the fibres reverse contraction. This results in a juicier piece of meat as relaxed tissue holds more fluid (juice). A physically contracted piece of meat cannot hold as much fluid/juice. Note, at this point, the majority of cooking has already been completed. The cooking 'wellness' of meat is purely a function of temperature.
Have you seen the price of a sous vide? I love cooking but I balked at the price. Wife is off to Raymond blanc le manoir for a days cookery asked her to ask him. Pete you have had the same scientific response from 3 seperate people, now you may be some bizarre creationist who believes that all scientists are the spawn of the devil, however even you can't dismiss the scientific facts. Unless of course you intend to undermine the credibility of all chefs by claiming it's all poppy cock.
Personally, large rump, wife small rib eye, heat grill put wife's in cook a little then put mine under, turn mine once, wife's a couple of times. I like rare, she likes med rare.
