There are so many steak videos out there teaching everyone how to cook a steak and how to not go wrong with it using a million different methods, so here's our addition to the school of steak cooking, just remember that as with anything, the more you practise the better you get...
Ok so let's get the awkward part out of the way first- I find it VERY hard to order a steak when I go out to eat these days. There have just been too many poor experiences that have left me wondering “Who was actually cooking this piece of meat and do they know what they are doing?!”. A and me are all for kitchen tech and gadgets, but it's still SO much more important to know what your basic cooking techniques are before graduating. It's like trying to ride a motorbike without ever being taught how to ride a tricycle! Too many chefs out there are no longer training their cooks and are, rather unfortunately, actually changing (I did want to say ruining but that's far too personal) the experiences of their guests. Cooking with thermometers, as efficient and consistent as it might sound, isn't necessarily the best way either as a lot of carry-over cooking is based on how hot everything is to start off with. Anyway, rant over, enjoy this short video and have a read below of some basic steps to keep an eye out for while cooking yourself a delicious steak over these next few days!
Steps to a delicious steak:
1. Choose your cut of meat wisely – While a rib-eye is my favourite cut for a steak it's nearby cousin, the sirloin is also a very worthy cut and these are both what can be considered fattier cuts of meat (yet so much more delicious). Fillet/Tenderloin/Filet Mignon are very lean and very tender cuts (not my favourite, but less fatty), but due to high demand these are a pricier option.
2. Thicker is better – No pun here please (!) but if you are cooking a 1cm thick steak and are hoping to get a beautiful pink centre....think again. Get your butcher to cut you a thicker steak to about 2.5-3 cm for a much sexier piece of meat.
3. Bring your meat to room temperature – This applies to pretty much all proteins that you are going to pan-roast, oven-roast, fry...basically any fast-cooking method. Food will cook more evenly as the heat will transfer through the protein strands in a much more uniform manner.
4. Smoking hot Cast Iron – The most robust pan ever! Make sure you have one of these in the kitchen and whack it up to full blast until splashing a few drops of water on it's surface leads to instant evaporation. For the perfect sear you'll appreciate this.
5. BE CAREFUL – Once you have added oil you've got yourself a dangerous mix of hot oil and fire, when you add your protein be in complete control by PLACING, not dropping it into the oil otherwise you will destroy yourself.
6. Season well – Season your steak well as salt will slightly dry out the surface of the steak for you, leading to a much more even sear.
7. Rest – Once you're done cooking your steak rest it well on a rack or upturned spoon (so that air can circulate) for at least 4 minutes to allow the juices and heat to even out throughout the meat.
8. ENJOY! Now enjoy your steaks and let us know what you think. If you have any questions, get in touch! R.