5 Steps to Cooking the Perfect Steak

If you’re cooking to impress and only a tender, juicy steak will cut it, don’t be fooled into spending a fortune. Paying careful attention to the process will elevate a good steak to perfect.

1. Pick the Right Steak

Beyond the much-loved fillet, sirloin, rib-eye and rump, there’s a world of underrated, good-value steaks that will seriously deliver on the flavour front.

Flank skirt, thick skirt and thin skirt are all delicious and definitely worth a try, but here we’re focusing on flat iron steak.

Flat Iron steaks are full of beautiful flavour, texture and fat marbling, and a good size to leave you satisfied. Ask your butcher to remove the tough sinew right in the middle of it, and you’ll be ready to go.

2. Don't Rush the Prep

Get the steak out of the fridge and allow it to come up to room temperature about one hour before cooking – 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 super hot before you begin – this will help to caramelise the meat, essential for a delicious crust.

Rub the steak all over with a good lug of olive oil and a good pinch of sea salt and black pepper. You don't need to oil the pan as your steak should be drenched in oil.

3. Cooking - Don't Walk Away

During cooking, aim to cook your steak medium-rare to medium – any more and you’ll be left with a tough piece of meat.

Turning it every minute or so will make sure you get a really even cook. In a frying pan with an average cut it will take roughly six minutes.

4. Step Up the Flavor

Rub the steak with a knob of butter – the sweetness from the butter will make it taste divine! Or create a 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.

5. Don't Skip Any Steps After Cooking

Once cooked to your liking, you're mouth will watering. But wait! Rest the steak wrapped in foil to collect all the lovely juices for 5 to 10 minutes. Rub with a little extra virgin olive oil or butter for an incredible, juicy steak.

Carve with a nice sharp carving knife, then serve with the resting juices drizzled on top. If you cut it too soon all too much juice will run out and you can dry out a perfectly cooked steak.

Serve with the juices collected in the tin foil.

Dog Tax + Sources

Everyone has their favourite 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, I'm sure your lucky guest will love you for it.

Sources:

www.jamieoliver.com/news-and-features/features/how-to-cook-the-perfect-steak
https://www.youtube.com/watch?v=QyUDstHoAw4
https://www.youtube.com/watch?v=5jDEfyXtEyQ
https://www.youtube.com/watch?v=JB1x0O-bhrw