5 steps to cook the perfect steak
If you like meat, then you’d know there’s nothing better than tucking into a juicy steak. Rain or shine, summer or winter, a beautifully cooked steak is great for all occasions.
If you’re splashing out on some tasty T-bones, scrumptious sirloins, or fancy fillets, you’ll want to cook them to perfection. With a little help from Gordon Ramsay (minus the swearing), we have some hints to make your next steak a meat masterpiece.
1. Follow the 5 Ps
Do you remember the saying, proper preparation prevents poor performance? Well, cooking is no exception.
Take the steak out of the fridge about 30 minutes before you cook, to bring it up to room temperature. If you cook the steak directly from the fridge, the cold centre will prevent heat from penetrating evenly and you’ll need to overcook it on the outside to compensate.
Next, get your pan, barbecue or griddle nice and hot – you want your steak to sear, not stew.
2. Ramp up the flavour
Your steak deserves to be full of flavour so be sure to season it well. Coat with good-quality olive oil and sprinkle generously with sea salt, rubbing it into the steak firmly to allow it to penetrate.
Now, lay the steak gently onto the cooking surface. If it’s hot enough you’ll hear that lovely spitting, sizzling sound which is what you want. After 30 seconds, turn the steak over and you’ll notice a dark, crusty, yummy exterior – we’re on our way.
3. Now you’re cooking
Crush some garlic cloves and throw them into the pan for some extra deliciousness. Gordon suggests turning the steak every minute to cook it evenly and get a consistent colour. However other chefs recommend only turning the steak once, so experiment on your preferred cooking surface to see what method you like best. Remember to hold the steak on its side to make sure you’re searing all the surfaces.
If you want some extra flavour, throw on fresh herbs like thyme or rosemary and drizzle the steak with a bit more olive oil. Next, add a couple of knobs of butter to the pan and baste the steak regularly. Keep an eye on the pan temperature – you don’t want the butter to burn but a bit of brownness will give it a nice nutty flavour. The olive oil will also help prevent the butter from burning.
4. How long do I give it?
Many restaurants refuse to cook a steak past medium, but everyone’s tastes are different, so the choice is yours. Whichever way you like your steak, though, we suggest you avoid turning it into a black cinder, like Darryl Kerrigan did on the Bonnie Doon BBQ in The Castle.
How long you cook it for your desired level depends on the thickness of the steak, so consider investing in a meat thermometer for a more accurate guide. Push the end of the thermometer into the middle of the steak and check the reading. It should be about 55-60˚C for medium rare, 60-65˚C for medium and 70-75˚C for well done.
Never cut the meat to check its pinkness or all the lovely juices will run out and your steak will be as tough as an old boot.
5. Patience is a virtue
As tempting as it is, don’t start tucking into your steak straight after you take it off the heat. Rest the steak to give it time to relax and let the juices settle. Depending on the size of the steak, rest it for 5-15 minutes and use that time for some last-minute prep on your side dishes, knowing your steak is getting yummier by the second.
Season with a sprinkle of pepper and it’s time to sit down and enjoy your perfectly prepared piece of steak. Keep this up and you’ll have the sa move team knocking down your door next time you’re cooking dinner.
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