The perfect steak does mean different things to different people, but the key principals are always the same. Below are some chefs tips and hints on cooking your steak.
The cut of steak is up to you and your budget. Different types of steaks are:
Fillet, Sirloin, Rib eye, Onglet, Flat iron, Rump steak, Tomahawk, T bone, Flank steak.
How to cook your steak
Pat the steak dry with kitchen towel, season with salt and pepper in advance around 10 minutes before cooking.
We would recommend to use sunflower oil, vegetable oil or ground nut oil for cooking the steak as these oils can heat to a high temperature allowing you to sear your steak nicely.
An example of cooking times for a 6 oz fillet steak:
Blue – 1 ½ mins each side 54c – internal temperatures
Rare – 2 mins each side 56c
Medium rare – 3 mins each side 62c
Medium – 4 mins each side 71c
Well done – 5 mins each side 74c
Top Chef tips for cooking a better steak
- Look for a thick cut steak around 4cm with good marbling for a moist, deep flavour steak when cooked.
- Sear on a high heat for a delicious crust and soft juicy centre.
- Flip your steak often to cook it evenly.
- To maximise the juiciness of the steak it is important to rest the steak for at least 2 minutes after cooking, ideally you should rest the steak for half of the time you cook it for.
- For extra flavour add butter in the final stages of cooking your steak, also you can add a few sprigs of thyme and a crushed garlic clove for that extra flavour.
- Once your steak is cooked keep the pan for making your sauce, this will give extra flavour to the sauce.
- Ensure the pan or grill is hot before cooking.
- If a steak is over 4cm I prefer to finish it off in the oven for a better consistency.
Other information relating to steaks
- Marbling – this is the fat found interlacing the inside of a cut of meat, the meat would be a lot dryer and less taste without it.
- Ageing – this improves the taste and tenderness of the meat.
- Grass fed beef – the cattle get to walk around and walk on pasture which means the meat is leaner with a more gamier taste. The grass fed beef tend to have good omega 3s more than the grain fed.
- Grain fed – the meat is flavourful and tender, good marbling.