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Burnt at the Steak
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Burnt at the steak
People are forever asking me, how to cook the perfect steak, steaks are
real easy, as you don’t touch them as the cooking, if you start messing
about, they will become tough, and chewy, just put them in the pan and
leave them.
How do you grill steaks so they are pink but not chewy? The best way to
cook a steak at home is to add some fat to it. I recommend cooking them
in butter in a sauté pan, spooning the butter over it every few minutes.
Also I suggest spending the extra money to purchase better-quality
meats.
1. Prepare the steaks
Before cooking remove the defrosted meat from its vacuum packaging and
pat dry with kitchen paper. Spread the steaks out on a board in a single
layer. Allow the meat to 'bloom' and come to room temperature for about
20 minutes before cooking.
2. Preheat your pan
Make sure that your griddle or frying pan is preheated to the highest
temperature before you cook your steaks. When you place the meat into
the pan you should hear a sizzle. Using a pan which is not hot enough
can cause toughness. Add a little olive oil to the pan, or brush the oil
directly onto the steaks to avoid using too much.
3. Cook to your liking
Cook the meat for the recommended time (see table below) on one side
without touching, then turn very gently and cook on the other side for
the remaining time. Don't turn your steaks more than necessary - every
turn lets precious juices escape and dries out the meat. Be careful not
to overcook, as this will make the meat dry and tough. You can test for
doneness by pressing your steak gently with the tip of your finger.
4. Rest your steaks
Once the steaks are cooked to your liking they must be rested. During
resting, the temperatures within the meat fuse, the juices in the middle
move to the outside and it becomes warm, moist and tender all the way
through. To rest your steaks, place them on a rack so they don't lie in
their own juices. Cover with foil and leave in a warm place for up to 10
minutes. Remember, it is always better to over-rest your steaks than to
under-rest them.
5. Use a good steak knife
Finally, use the right knife to cut your steak. A serrated edge
encourages diners to 'saw', which gives the impression of toughness on
even the tenderest meat. A sharp un-serrated blade slices cleanly
through the steak and enhances the whole eating experience for you and
your guests.
Steak Cooking Time Guide
The times given here are a guide only and refer to a steak that is
approximately 2½cm or 1" thick. Thicker steaks may require a longer
cooking time, and vice versa for thinner steaks.
Cooking Time(per side) RestingTime
Total CookingTime
Rare 1 - 2 minutes
6 - 8 minutes 10
minutes
Medium 3 minutes
4 minutes
10 minutes
Well Done 4½ minutes 1 minute
10 minutes |
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Only four ingredients, so you can show off to friends and family. |
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Kedgeree
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