Friday, September 10, 2010

I cooked: Tenderloin & Sirloin Steaks

After our success with the leg of lamb and beef tenderloin joint from Cold Storage, we decided to try their steak cuts. We opted for 1 Australian tenderloin steak (RM179.90 per kg) and 2 sirloin steaks (RM52.90 per kg) from their fresh meat counter.

The next question was, how do we cook the steaks? It was a toss between putting it on the BBQ or under the electric grill of our oven. We chose the latter, since we have always produced well- cooked steaks with the grill in UK. This mimics cooking on an open-fire because when the meat is placed on a rack, the air circulates and this gives the grilled meat its unique flavour.



How to grill a steak
Preparation time: under 5 minutes
Cooking time: 6 minutes (for medium steak)


Ingredients
Olive oil
Freshly ground salt and pepper
Good quality steak cut, about 1 inch thick


1. Remove steaks from refridgerator at least 30 minutes before cooking.

2. Brush the steaks with some olive oil and season with black pepper before grilling. (Never season with salt before grilling as it draws out the precious juices from the steak that you're trying to keep in)



3. Preheat grill on highest setting 10 minutes prior to cooking.

4. Place steaks on a tray and position the tray 2-3 inches under the grill. Turn the steak halfway through for even cooking.

5. For a steak 1 inch thick, approximate cooking times for rare (1 1/2 - 2 minutes on each side), medium (3 minutes on each side) and well done (4 minutes on each side).

6. Leave to rest for 5 minutes and season with salt before serving.

7. Serve steaks with mashed potatoes, steamed vegetables and some gravy.



Was it worth paying triple the price for the tenderloin steak?
Absolutely, if you want to enjoy a really good piece of steak. The difference in quality and taste was evident and it cuts like a dream. The tenderloin is afterall the prime steak cut.



Perfectly cooked tenderloin steak


Pink in the middle, just as we like it

The sirloin steak was also good; tender and moist.



A fruity Chilean red wine to complement the steaks

10 comments:

  1. your meat is overcooked.. haha.. looks more like medium well towards the well done side... and for meat, I think you should go for a bold wine.. :D

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  2. tummy rumble: maybe my photo didn't really do the steak much justice.. should have cut a little further in and could have revealed the pink meat.

    As for the wine, I think it boils down to personal preference yeah :)

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  3. Yummy...i love both..medium please :D

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  4. Ah, nothing beats a home cooked steak.

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  5. Nice to see, but bet it was nice to eat I love steak and red wine. with steak i found a nice red in jusco wine store called Banrock station - cabernet sauvingnon and wow for RM39 it was great mellow on the throat but nice kick to it.

    always do mushrooms in butter with my steak but again thats choice thanks for great post regards John.

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  6. boo_licious: too bad good steak cuts are not so easily available in KL. (compared to UK)

    john j foster: thx for the recommendation on the red wine, will look for it the next time i'm in Jusco.

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  7. Looks good, albeit a little 'boiled'? I like it seared on the outside. Nice post.

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  8. aly: thanks! although i'm not sure what you mean by "boiled".. Sounds like you like your steaks pan fried..

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  9. i would also have preferred the steak to go thru a round of pan frying..the steak looks abit pale hehe.

    ReplyDelete

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