Thursday, 23 October 2014

How to cook the perfect steak


The one thing I seem to get asked more than any other food related question is........

'How do I cook the perfect steak?'

So when we had steak earlier this week I took some quick photo's so I could show you all how we like to cook them in our house.

First off - the cut

Sirloin is a great choice due to is flavour, it's melt-in-the-mouth consistency and a good cut should have the right amount of marbling and fat. Rump is also an excellent choice it is slightly cheaper, sometimes has a bit more fat but is a little tougher in texture - however, the flavour is excellent - I actually perfer the flavour of a rump steak especially for a good old steak & chips meal only pushing the boat out on a sirloin if I want to do something a bit more fancy.

So how to cook it.......

Take your steaks out of the fridge two hours before cooking. This helps to warm the steak and not to 'shock it' when you throw it on the griddle - or lower the griddle temperature either ......


These are the steaks from my local butchers - they are a rump cut and have a nice open grain along with a little fat marbling which will help with the flavour and melt into the meat when cooking to baste from the inside. They also have a good dark colouring which shows that the meat has been hung for a good time which again, will allow the flavours to develop and helps to tenderise the meat.

Now there are two schools of thought on preparing the steak before cooking. I just take the steak and place it on a hot grill. Others like to oil it slightly & season with salt & pepper. I like to season afterwards. The choice is yours really....

To cook the steak we use a long cast iron griddle heated to the highest temperature.


We have had this griddle for about fifteen years so it's well seasoned - which is why I don't need to oil the meat  - I like to leave the griddle to heat for about 10 minutes before cooking so I know it's really hot.

To test I hold my hand about an inch from the surface and if I can't hold it for a count of five then it's hot enough!


When hot enough place your steaks on the griddle - only adding a maximum of 2 at a time any more will lower the temperature and you will end up stewing your steaks rather than frying!

Don't turn your steaks until a good sear is achieved.......

Now it depends on the size and thickness of your steak, and also your tastebuds, how long you should cook it - here's my general guide.....

This is based on a steak thats about 2cm thick

Blue - 1 minute each side

Rare - 1-2 miutes each side

Medium Rare - 2 minutes each side

Medium - 2-3 minutes each side

Medium to well done - 3-4 minutes each side........

Once you've happy with the searing flip it over and cook the otherside...


Now the next step is one of the most important....... You need to let it rest so that all those lovely juices that have been drawn to the surface can relax back into the meat....


So to that end - lift the steak of the griddle and place on a warm plate to rest for about 3 minutes - giving you time to cook your french fries and get everyone to the table!


I like my rump steak rare to medium rare ( but sirloin I have rare) as you can see its seared on the outside but still very rare in the middle...

This steak we served with a stilton & prune salad - the flavours of  blue cheese go really well with steak......


I hope that's been a help.....

I'm off now for an exciting weekend which I will tell you about next week

Have a great weeked what ever your doing
Liz x