I suspect I'm going to regret this, but...

I have a normal, 4 burner domestic gas hob.

I have a large-ish (say 14" x 8") elliptical unenamelled cast iron griddle pan.

I would look to a cook a 8oz-10oz rump steak as well as possible

My goal is:
slightly charred texture/flavour on the outside
just set (i.e. no liquid blood) at the centre

My butcher normally supplies steak at around 18mm thick.

so - how to proceed?

BugBear

bugbear > wrote:

> so - how to proceed?

Set your sights on something better than a damn rump steak.

-sw

Sqwertz wrote:
> bugbear > wrote:
>
>> so - how to proceed?
>
> Set your sights on something better than a damn rump steak.

I happen to like rump steak. If you want to supply
cooking suggestions for your favourite steak,
feel free, and I'll try to adapt them.

Or, if it's drool-worthy enough, I might follow
them exactly.

BugBear

bugbear wrote:
> Sqwertz wrote:
>> bugbear > wrote:
>>
>>> so - how to proceed?
>>
>> Set your sights on something better than a damn rump steak.
>
> I happen to like rump steak.

You mean you like the price, cheapskate. Lemme guess - you're British?

-sw

Sqwertz wrote:
> bugbear wrote:
>> Sqwertz wrote:
>>> bugbear > wrote:
>>>
>>>> so - how to proceed?
>>>
>>> Set your sights on something better than a damn rump steak.
>>
>> I happen to like rump steak.
>
> You mean you like the price, cheapskate. Lemme guess - you're
> British?

Oh Steve Err are you Steve? I can't work it out any more

Sqwertz wrote:
>
>bugbear > wrote:
>
>> so - how to proceed?
>
>Set your sights on something better than a damn rump steak.

The poster is from the UK. British rump steak = American sirloin.


--
Victor

Victor Sack wrote:
> Sqwertz wrote:
>> bugbear > wrote:
>>
>>> so - how to proceed?
>> Set your sights on something better than a damn rump steak.
>
> The poster is from the UK. British rump steak = American sirloin.

Rump is Round in the U.S. Not sirloin.

-sw

Sqwertz wrote:
>
>Victor Sack wrote:
>>
>> The poster is from the UK. British rump steak = American sirloin.
>
>Rump is Round in the U.S. Not sirloin.

Learn to read: British rump steak = American sirloin.

<http://www.macmillandictionary.com/MED-magazine/February2004/16-Feature-Food.htm>

<http://www.effingpot.com/food.shtml>

<http://www.cs.cmu.edu/~mbishop/engfood.html>

<http://www.recipegoldmine.com/kitchart/kitchart58.html>

<http://www.blackraptor.net/m7fic/contents/american.htm>


--
Victor

Victor Sack wrote:
> Sqwertz wrote:
>> Victor Sack wrote:
>>> The poster is from the UK. British rump steak = American sirloin.
>> Rump is Round in the U.S. Not sirloin.
>
> Learn to read: British rump steak = American sirloin.

I stand by what I said. Asshole.

-sw

In article >,
Sqwertz > wrote:

> bugbear > wrote:
>
> > so - how to proceed?
>
> Set your sights on something better than a damn rump steak.
>
> -sw

I have to concur.

At least go for a good chuck eye or strip steak.

Best imho is rib-eye followed by t-bone.
--
Peace! Om

"Our prime purpose in this life is to help others. And if you can't help them, at least don't hurt them." -- Dalai Lama

bugbear wrote:
> I suspect I'm going to regret this, but...
>
> I have a normal, 4 burner domestic gas hob.
>
> I have a large-ish (say 14" x 8") elliptical unenamelled cast iron griddle pan.
>
> I would look to a cook a 8oz-10oz rump steak as well as possible
>
> My goal is:
> slightly charred texture/flavour on the outside
> just set (i.e. no liquid blood) at the centre
>
> My butcher normally supplies steak at around 18mm thick.
>
> so - how to proceed?

That pan is on the large size for such a small steak... a 14" pan will
span two burners... you can also broil it. You do realize that well
done rump steak will be like chewing particle board. Have you
considered beef stew, vegetable beef spoup? Grind it for creamed
beef:

http://www.mrbreakfast.com/superdisp...p?recipeid=955

Personally, I would stand in a driving snow manning a charcoal grill
before I'd cook a good steak on the stove. The charcoal....adds SO
much.

In either case, tho, I find a rub of plain yellow mustard, coarse black
pepper, salt and garlic powder a good start. For a nice crusty outside
and rare-to pink center, you will want high heat, timed with a timer to
be the same on each side.

I dont have my mm-to-inches chart handy, but a steak thick as, say the
length of a woman's thumb (maybe I have short thumbs, but Im thinking
two inches), would take about four to five minutes per side.

Don't forget to let the steak REST for five minutes at last, before
cutting it.

Lass

Lass Chance_2 > wrote:

> Personally, I would stand in a driving snow manning a charcoal grill
> before I'd cook a good steak on the stove. The charcoal....adds SO
> much.

Lemme guess.... Kingsford?

-sw

On Thu, 13 Nov 2008 19:42:57 -0600, Sqwertz >
wrote:

>Lass Chance_2 > wrote:
>
>> Personally, I would stand in a driving snow manning a charcoal grill
>> before I'd cook a good steak on the stove. The charcoal....adds SO
>> much.
>
>Lemme guess.... Kingsford?

And probably lighter fluid. YUMMY!!

Lou

Actually, not Kingsford, and no, not lighter fluid, either.
There's a local guy who makes charcoal in big chunks from hardwood. It
burns clean and long. It beats hell out of any commercial product. I
use a charcoal chimney to light my 'coal.

In other words, I know what Im doing with a charcoal grill. Ever cooked
a whole forty pound pig with charcoal? If not, it would appear that
your assumptions have done what assumptions do---


LassChance


perfect (or best) steak

Group: rec.food.cooking Date: Thu, Nov 13, 2008, 7:55pm (EST-1) From:
(Lou*Decruss)
On Thu, 13 Nov 2008 19:42:57 -0600, Sqwertz >
wrote:
Lass Chance_2 > wrote:
Personally, I would stand in a driving snow manning a charcoal grill
before I'd cook a good steak on the stove. The charcoal....adds SO much.

Lemme guess.... Kingsford?
And probably lighter fluid. YUMMY!!
Lou

On Thu, 13 Nov 2008 19:42:57 -0600, Sqwertz >
wrote:

>Lass Chance_2 > wrote:
>
>> Personally, I would stand in a driving snow manning a charcoal grill
>> before I'd cook a good steak on the stove. The charcoal....adds SO
>> much.
>
>Lemme guess.... Kingsford?
>
If it is, what are you going to do about it?


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

sf wrote:
> On Thu, 13 Nov 2008 19:42:57 -0600, Sqwertz >
> wrote:
>
>> Lass Chance_2 > wrote:
>>
>>> Personally, I would stand in a driving snow manning a charcoal grill
>>> before I'd cook a good steak on the stove. The charcoal....adds SO
>>> much.
>>
>> Lemme guess.... Kingsford?
>>
> If it is, what are you going to do about it?

Smash your head like a watermelon dropped from 50 feet?

Grow up, Barbara. Sta\rt acting your age instead of like a 5-year old.

-sw

Sl--
Well, judging from the garish and damn-near-impossible-to-read-over WEB
TV background, it appears this swertz person has some kind of a personal
hard on for Web tv's and evidently, web tv users.

A good many computer users indulge the fantasy that web tv users are
less endowed with IQ points than they.

Since this notion has no logical foundation, it's pretty clear to us
webbers that it's just a case of that old familiar human foible---People
who don't like themselves need to have somebody upon whom to look down.
We also find it endlessly amusing that the very people who assume
webbers are IQ challenged... prove themselves to be the bottom feeders
of the intellectia of the computer world with each snide remark aimed at
us! --Sort of like the eager-to-impress guy who orders escargot, then
shrieks, " You can't fool me! Them ain't no escargot! Them are
SNAILS!"

If this swertz person might want a piece of actual art to replace this
painful-to-the eye bg, I could happily supply many---all made on my
webby.

Or, he/she could just go merrily f--k him/herself, take that ugly thing
off the bg and grow the hell up. Unlikely, tho.

Thank you.

LassChance



perfect (or best) steak

Group: rec.food.cooking Date: Thu, Nov 13, 2008, 7:41pm (EST-3) From:
(sf)
On Thu, 13 Nov 2008 19:42:57 -0600, Sqwertz >
wrote:
Lass Chance_2 > wrote:
Personally, I would stand in a driving snow manning a charcoal grill
before I'd cook a good steak on the stove. The charcoal....adds SO much.

Lemme guess.... Kingsford?

If it is, what are you going to do about it?
--
I never worry about diets. The only carrots that interest me are the
number of carats in a diamond.
Mae West

(Lass Chance_2) wrote in news:27861-491C4FEB-310
@storefull-3332.bay.webtv.net:


>
> I dont have my mm-to-inches chart handy, but a steak thick as, say the
> length of a woman's thumb (maybe I have short thumbs, but Im thinking
> two inches), would take about four to five minutes per side.
>



18mm is just about 3/4".


I'd heat the griddle till it is smoking hot, have the steak on a board
at room temp, rubbed with a bit of EVOO, throw it on and cook for
30secs, then lift and *turn* the steak (leaving the same side down) on
to the un-used really hot part of the griddle (so that it's at right
angles to it's previous position, and you get the nice square char
marks) leave for another 30secs and turn the steak over this time, and
repeat on the other side. By the time the steak has done 30secs on one
part of the griddle, the other part should have heated up again.

1min either side for a 3/4" cut should see it a nice med-rare.

Place on a warmed platter and cover loosely with foil and let it rest in
a warm place for 5 mins.

The juices that come out in resting are really nice poured over the
steak as a 'sauce'....especially if you used some dry seasonings on the
steak prior to cooking.


We're having Eye Fillet steak cooked on the griddle tonight :-)


--
Peter Lucas
Brisbane
Australia

Mi b'aill docha basaich air m' ris, sin mair air m'glun.

(I'd rather die on my feet, than live on my knees.)

LassChanc wrote:
> Personally, I would stand in a driving snow �manning a charcoal grill
> before I'd cook a good steak on the stove. �The charcoal....adds SO
> much.

A quality steak should never be smoky, not unless you don't like the
flavor of quality beef and you're afflicted with TIAD... you're
obviously a tube steak kinda gal... I can tell from your walk. hehe

bugbear wrote:
>
>I suspect I'm going to regret this, but...
>
>I have a normal, 4 burner domestic gas hob.
>
>I have a large-ish (say 14" x 8") elliptical unenamelled cast iron griddle pan.
>
>I would look to a cook a 8oz-10oz rump steak as well as possible
>
>My goal is:
>slightly charred texture/flavour on the outside
>just set (i.e. no liquid blood) at the centre
>
>My butcher normally supplies steak at around 18mm thick.
>
>so - how to proceed?

See <http://bbq.about.com/od/steaks/ss/aa071507a.htm> for some good,
clear instructions. This is how I pan-fry steaks, except I often
replace the oil (to paint the steak) with melted clarified butter.


--
Victor

Victor Sack wrote:
> bugbear wrote:
>> I suspect I'm going to regret this, but...
>>
>> I have a normal, 4 burner domestic gas hob.
>>
>> I have a large-ish (say 14" x 8") elliptical unenamelled cast iron griddle pan.
>>
>> I would look to a cook a 8oz-10oz rump steak as well as possible
>>
>> My goal is:
>> slightly charred texture/flavour on the outside
>> just set (i.e. no liquid blood) at the centre
>>
>> My butcher normally supplies steak at around 18mm thick.
>>
>> so - how to proceed?
>
> See <http://bbq.about.com/od/steaks/ss/aa071507a.htm> for some good,
> clear instructions. This is how I pan-fry steaks, except I often
> replace the oil (to paint the steak) with melted clarified butter.
>
>
That looks worth a try - I *do* have a plain skillet as well as a griddle.

Thanks for the help.

BugBear

On Tue, 11 Nov 2008 15:48:54 +0000, bugbear
> wrote:

>Victor Sack wrote:

>> See <http://bbq.about.com/od/steaks/ss/aa071507a.htm> for some good,
>> clear instructions. This is how I pan-fry steaks, except I often
>> replace the oil (to paint the steak) with melted clarified butter.
>>
>>
>That looks worth a try - I *do* have a plain skillet as well as a griddle.
>
For what it's worth, hubby never bothered to melt or clarify the
butter. He'd just put dots of it all over the steak, which turned out
nice and crusty every time. BTW: Our ventilation system is top notch
and yours should be also to handle all the generated smoke.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West