how to cook the perfect steak

), and 2 crushed garlic cloves. Again, be patient and let the steak continue to cook (burner still on high). You won't notice it much on the patio, but your smoke alarm will probably notice if you choose to cook indoors. With our cookbook, it's always BBQ season. A nice touch if you’re cooking a thick sirloin steak with a strip of fat on the side is to sear the fat first by holding the steak with a pair of tongs, then cooking the beef in the rendered beef fat.

Add the steak, a knob of butter, some garlic and robust herbs, if you want. If using a thermometer, you should be able to closely gauge the doneness of the steak. https://www.thekitchn.com/how-to-cook-perfect-steak-in-the-oven-108490 If you are doing this in the kitchen, you might want to turn off the alarm for the duration and open a window or two. All the oil you need is already on the surface of the steak. To test if the pan is hot enough, place a single drop of water on the pan. , 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. The oil is going to hold the seasonings in place and if you choose to make a sauce in the pan later, this will provide the extra flavor. While the steak won't stick to the pan, you need the oil to conduct the heat from the pan to the meat as fast as possible. Here, pure science comes into play – the fibres of the meat will reabsorb the free-running juices, resulting in a moist and tender steak. To get a precise temperature reading on this steak, use an oven-safe thermometer or digital thermometer (the kind with the remote unit so you can read the temperature without opening the lid or door). Ageing: The ageing process improves the taste and tenderness of meat. Whether your preference is a butter-soft fillet steak, flavour-packed sirloin or thriftier cut like bavette, rump or onglet, quick-cooking and constant attention should be paid when cooking your beef. Some people like to enhance flavour and tenderise meat with a marinade. Oils like avocado oil can take a much higher temperature than most. 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. Our cookery team have outlined what you can expect from each category of steak. Add the steak, a knob of butter, some garlic and robust herbs, if you want. Grass-fed beef: Grass-fed cattle get to walk around and graze on pasture, which means the meat is leaner with a richer, gamier flavour that tastes of the environment it was reared in. This is why Scottish grass-fed beef will taste different to Irish. Derrick Riches is a grilling and barbecue expert. Beef purists may prefer to take in the unadulterated, rich flavour of a quality steak by adding nothing more than a sprinkling of salt and a generous twist of pepper. However, once a dairy cow stops milking the meat is rarely eaten. The Spruce Eats uses cookies to provide you with a great user experience and for our, Top Steak With Butter and Move to the Grill (or Oven), AUS-ION Satin Wrought Iron Skillet Review, Made In Blue Carbon Steel Frying Pan Review, The 4 Best Methods to Cook a Steak Indoors, How to Get the Best Results With Indoor Grilling, Lodge Seasoned Carbon Steel Skillet Review. You don't want to cut into the meat until you're ready to eat, so having this tool is the best way to determine doneness. We recommend the following cooking times for a 3.5cm thick fillet steak: We also recommend the following for a 2cm thick sirloin steak: Use your fingers to prod the cooked steak – when rare it will feel soft, medium-rare will be lightly bouncy, and well-done will be much firmer. Marbling: Marbling is the fat found interlacing the inside of a cut of meat. To make this whole process work, you need a smoking hot cast iron (or heavy-duty) skillet. You’ll see these terms in supermarkets, at the butcher’s or on restaurant menus – here’s what they mean.

Place the cast iron skillet on the burner set to high heat and allow to heat up. Sirloin: Considered to be a prime steak, like fillet, but with more flavour. This cooking method is all about speed so stay close by. Rub the steak all over with a good lug of olive oil and a good pinch of sea salt and black pepper, Add the steak to a hot pan, then cook for 6 minutes for medium-rare, or to your liking, turning every minute, For more flavour, try one or a combination of the following…, Halve a garlic clove and rub it over the steak every time you turn it. Plus, we have 10 steak sauces you can make in minutes, from cheat’s peppercorn to spicy chimichurri. Be careful not to burn the butter! This gives good results but the second side is never as nicely caramelised as the first. Beer 52 exclusive offer: Get a free case of craft beer worth £24. You can add an Asian dimension to your beef with a miso or teriyaki marinade. Our handy steak infographic shows you what to expect from each cut and gives advice on how best to cook it. Also, keep in mind—this cooking method uses extreme temperatures that can melt through oven mitts so be very careful! There are three grades of beef steak … Rub the steak all over with a good lug of olive oil and a good pinch of sea salt and black pepper; Add the steak to a hot pan, then cook for 6 minutes for medium-rare, or to your liking, turning every minute; For more … If you want a medium rare steak (about 130 F or 55 C), then you need to remove the steak from the grill and out of the skillet when the center of the meat reaches 125 F/52 C. When the steak is ready to be removed from the skillet, place it on a plate and gently cover with a piece of aluminum foil. Now it's time to season the steak. Flank skirt, thick skirt and thin skirt are all delicious and definitely worth a try, but here we’re focussing on Jamie’s favourite – feather steak (also known as flat iron steak). Gently add the steaks and fry on a high heat for 3 minutes until a nice brown crust forms; Flip the steaks and turn down the heat; Add 2 good sized knobs of butter, 3 sprigs of fresh thyme and 3 cloves of garlic; Baste the steaks with the butter using a spoon, continue to baste for around 3 minutes. Top the steak with this sauce or use it on baked potatoes, vegetables, or any other side dish you have to go with this delicious restaurant-quality steak. During cooking, aim to cook your steak medium-rare to medium – any more and you’ll be left with a tough piece of meat. Illustration: Michela Buttignol. It is very important that both sides of the steak are well coated with oil, but there is no need to worry about the edges. If it dances for a second before disappearing, the pan is hot enough. Ask your butcher to remove the tough sinew right in the middle of it, and you’ll be ready to go. Whatever you choose, we’re sure your lucky guest will love you for it. If you want it more cooked than this, transfer the skillet to the preheated grill (or oven). Testing for doneness is both an art and a science.

Place the steak in the center of the hot skillet. Again, be patient and let the steak continue to cook … You’ll find more inspiration in our recipe collection, too. Drizzle some oil into the pan and leave for a moment.

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