I have just stumbled upon this thread. The answer is: Charcoal BBQ - can be a super cheap one (none of that gas-fired rubbish). And if you don't have charcoal, just do what I do - burn some wood in the thing. I have old apple wood which is the business (dead tree blew down). Make sure your embers are super hot - best is if you can't hold your hand too near it. Get your steaks and rub a bit of olive oil on them, with some pepper from the mill (none of that sneezing powder bollocks). Get some twigs of rosemary from the bush that you have in a pot on your patio because you are wise enough not to pay through the nose for a couple of supermarket sprigs every time you need some. Put the rosemary on the BBQ and the steaks on top. They will need about 5 mins. You want them a bit crusty on the cooked side. The fearsome heat of your BBQ will achieve this, leaving the inside still rare (saignant). Then turn them over for about another 3 mins to crust up the other side, having placed a bit more fresh rosemary on the BBQ. The rosemary will burn, but that's fine. The rosemary smoke will permeate your meat. I don't really bother with all the resting lark for something as thin as a steak. By this time I am ravenous. It's really a pity to do great steaks in a frying pan. If you've got a cheapo small BBQ, you can use it most of the year to do the steaks. If you've got an open fire, you're sorted for the rest of the year. I love great food - there is almost nothing I don't like. But entrecôtes cooked in this way are, I think, my favourite meal (with chips and salad, naturally).
I missed this too I have a griddle on my cooker Bought a couple of organic steaks and heated the griddle gave the steaks a rub over gently with my hand and gave each side 20 secs perfect Great with griddled asparagus and pepper sauce Mmmmmm
I had the best steak of my life (so far) last year - a 20oz bone-in ribeye grilled over juniper wood. Fantastic.
A lot of domestic ovens can't produce enough heat to reproduce a steak you get in a restaurant. The gas pressure where I live is pretty low. I bought a gas ring to run off propane with a variable regulator. I bought it mainly for using a wok. It produces a beautiful blue steak with a cast iron frying pan If you like blue or rare steaks but the gas pressure is low you won't succeed. Putting the steak in the pan takes too much heat out that with low gas pressure takes too long to put back
A butcher friend of mine says rump, and I agree also. Foreman grill, season both sides then hold the edge withe the fat onto the grill for 30 seconds or so to get the juices flowing, then 1 minute each side for blue.
The Kiwi Gourmet Bbq, we were based at a pub in fulham for a couple of summers and did a few events. My friend was the chef and did it for a bit of fun and cash same as me. he was a very good chef worked at the ivy for a bit and was head chef at the Tate modern for a bit blah blah. Anyhu we always rested the steaks and it does make a difference i cant give you the scientific reason for this anymore than i could as to why the sky is blue. but after eating hundreds of steaks of the same cut from the same supplier and farm (albeit not from the same beast, but often several from the same rump) from straight of the grill to stone cold next day the tenderest juiciest ones were rested for about 3-4 mins. This was Scottish rump (name of farm eludes me) other cuts may differ
The best steak i ever had including back in N.Z where the beef is fantastic, was in a steak house in Bishops Stortford and was a bone in rib (Angus). I was working there for a month and dined there 3 times a week
yip get lots of that up here, must be fresh, none of that hanging for a month pish. with the state of my teeth i can only eat fillet these days. man i want steak tonight.
one of the nicest ways of cooking fillet Venison and beef (for a starter though) is to take a large chunk (500 grams up) marinade in soy sauce (half an hour will do as it penetrates quickly) season heavy, brown all round quickly in fuck off hot pan or with blow torch (my preference) wrap in foil, into hot oven for 3-4 mins unwrap and stand for 5 -10 slice sorta 5-10mm thick and serve with a light soy and Chinese 5 spice dipping sauce. Some say it takes away from the flavor of the meat and id agree but its fucken lovely!!!!
