Cooking the perfect steak

There is a method to cooking a steak to perfection.

First is choosing the cut of meat for the dish or meal.

With so much choice in meat cuts there is a option for nearly every budget, occasion and most importantly every taste.

It is key to chose the right cut of meat for the meal as each cut of meat has a unique texture and flavour.

Some cuts of meat suit certain cooking methods and recipes.

Cooking a good steak takes good method and practice.

Cooking the steak well will enhance the flavour of the steak.

Meat needs to be of good quality to achieve the best results, although if cooked correctly any steak can taste delicious.

Meat that has an even thickness is recommended. This is preferable to meat that is more of a wedge shape.

The quality and thickness of the steak you buy depends on the type of steak you buy.

Meat does require some preparation. It is not a straight from the fridge to the pan process.

Carefully prepared meat maximizes the taste.

Take steaks out of the fridge approx 10 minutes before you cook them.

Lightly salt the meat.

This will allow them to cook more evenly. Additionally, the meat will brown better too.

Cold steaks placed onto a hot surface can tighten the steaks and make them tougher.

A good tip is to lightly oil the steak before placing them onto the BBQ so that they don’t stick.

If the steak is frozen allow it to thaw in the fridge for about 12 hours. Thawing at room temp can encourage bacterial growth.

Defrosting in the microwave is an option, not recommended unless necessary, but only on the defrost setting. Then blot dry with a paper towel and cook immediately.

Heat the cooking surface before placing the steaks on to cook.

This ensures maximum flavour and tenderness.

Your steak should sizzle when it hits the surface.

Turn the meat only once.

Never turn a steak more than twice. The more you flip the tougher it gets.

If there is a little moisture on the top of the uncooked side of the steak it is ready to be turned.

When turning your meat only use tongs never a fork. If you pierce the steak you will drain the juices and reduce the tenderness of the steak.

Rest your steak for 2-4 minutes after cooking. This allows for the meat to relax. Covering while resting retains the juice and keeps it tender.

• Stacking the steaks too close together when cooking can lead to them releasing their juices as the heat is reduced.
• Don’t pour the marinade over the BBQ/hot plate/pan as it causes the steak to stew rather than cook.
• Don’t cut the steak to check if it is cooked. It will leak the flavour and loose its tenderness. To know if a steak is cooked to your liking here are some quick tips: rare is very soft when pressed; medium is springy and well done is very firm.

Ideally you would never leave meat any longer than 6 minutes to cook. Any longer tends to dry out the meat and it becomes quite tough.

Cooking in a hot pan (medium-high)

         Steak 1 ½ – 2 cm thick                   Steak 3 cm thick