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Cook that perfect steak
March 28, 2016, 10:11 am
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Before you even begin to think of cooking the perfect steak, you need to learn about the different steak cuts out there. A flank skirt, thick skirt, thin skirt or other underrated, good value cuts of steak can deliver just as delicious a steak as the more popular varieties of fillet, sirloin, rib-eye or rump.

Here, we show you how to cook up a superb feather steak, also known as flat-iron steak. Once you remove the tough sinew right in the middle of the cut, you will be able to cook up a steak with all of the rich flavor and texture, but half the price, of a sirloin.

But no matter what cut you choose, there are a few guidelines to bear in mind if you want to cook the perfect steak.

Before you begin: About one hour before start, get the steak out of the fridge and allow it to come up to room temperature.Frying or grilling it from cold will stop the heat from penetrating to the middle as efficiently. You also need to make sure your pan, griddle or barbecue is hot before you begin, as this will help caramelize the meat which is essential for a delicious crust.

During cooking: Aim to cook your steak medium-rare to medium and you will be left with a tough piece of meat. Turning it every minute or so will make sure you get a really even cook.

After cooking: Leave the steak to rest and rub with a little extra virgin olive oil or butter for an incredible, juicy steak.

Remember these tips, and you will get excellent results every time.

To make it even easier, follow these simple steps:

Rub a good lug of olive oil and a good pinch of sea salt and black pepper all over the steak.

 

Add the steak to a hot pan, then cook for six minutes for medium-rare, or to your liking, turning every minute

For more flavors, try any of the below combinations: 

Halve a garlic clove and rub it over the steak every time you turn it.

 

Rub the steak with a knob of butter – the sweetness of which will bring in a lasting delicious taste.

 

Create an herb brush by tying woody herbs like thyme or rosemary to the handle of a wooden spoon and brush it over the steak every minute or so.

 

Once cooked to your liking, rest the steak on a plate that can collect all the juices for about two minutes. This stage is vital because the fibers of the meat will have contracted with the heat of cooking. Once the muscle fibers have relaxed, the juices will have settled evenly throughout the steak. You can cut into it without all the juice running out onto your plate, and the meat will seem much more succulent and tender.

 

Carve with a nice sharp carving knife as a bluntor serrated knife will disturb the fibers of the meat and lead to the meat feeling tougher than it actually is. So, use a razor-sharp, smooth bladed knife and slice right across the grain of the meat.

Once done, serve with the resting juices drizzled on top

 

Everyone has their favorite ways to eat steak – with good old chips and a crisp, green salad, with pepper or horseradish sauces, or even a simple fresh salsa verde to cut right through it. Whatever you choose, it will be the perfect meal for you.

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