There are some things in life every one should know how to do: To cook a steak well is pretty high on the list.
It’s just one of those defining rituals done well, can do wonders for a man’s social standing – and in this case, his appetite. So cut out the guess work and head straight for culinary virility with these tips.
Choose your cut
Every cut is different, depending on the working muscle it’s cut from so decide early what your preferences are and prepare accordingly. For those who prefer flavour over texture, rump is the best cut for you due to its higher fat content. For those who prefer texture, the leaner fillet or tenderloin cut is best. Steak is often aged for a number of days, with most of the finest and most expensive cuts aged for between 20 and 30 days. They will cost you more but the difference is significant.
Season to suit
The first thing to be aware of is that over seasoning the steak will cause it to dry out. Generally take the meat out of the fridge 10-15 minutes before cooking, allowing it to warm up to room temperature to ensure that – for those who like their steak rare – it won’t be cold when they chow down. Lightly season with salt and sugar. The sugar will help with the browning of the meat known as the Maillard effect. Don’t add pepper at this stage, it will only burn and make the steak taste bitter. Add a little olive oil and put it on a hot pan or barbecue. If you like more salt add it once it’s on your plate.
On the pan or barbecue
Once the steak is added to a frying pan or a barbecue seal the juices inside by cooking the steak on each side for around three minutes on a high heat. The amount of time will vary depending on the thickness of the meat. Sealing the meat is a crucial part of the cooking process as it helps lock in the flavours. After around six minutes of cooking, any further cooking depends on your taste but medium-rare is about the most flavoursome. Just before you finish cooking, dollop a knob of butter on the steak for added succulence, then leave it to rest for two or three minutes before serving. This makes the steak more tender.
