Before Cooking
Only buy steaks of even thickness, not
'wedge shaped'.
Always defrost steaks in fridge (if frozen).
If using a pan it should be heavy based.
Heat Pan, grill or BBQ to hot before putting steaks on.
Heat is the key to cooking a good steak. Many people underestimate
the temperatures needed to sear the surface of steak.
Wait until the oil in the pan has begun to smoke.
The aim is to seal the steak, not stew it.
Cooking very thick steaks
Brown all sides in a hot pan. Slightly reduce heat and cook as required.
Cooking
Test when to take out of the pan by using the back of the
tongs or a steak thermometer to measure the temperature. Do not
poke, prod or pierce the steak as this will dry out the steak.
Rare
Cook for a few minutes per side (depending on thickness). Turn only
once. Cook until steak feels ‘very soft’ with back of
tongs.
Medium rare
Cook
on one side until moisture is just visible on top surface. Turn
only once. Cook on other side until surface moisture is visible.
Cook until steak feels ‘soft’ with back of tongs.
Medium
Cook on
one side until moisture is pooling on top surface. Turn once only.
Cook on second side until moisture is visible. Cook until steak
feels ‘springy’ with back of tongs.
Medium well
Cook
on one side until moisture is pooling on top surface. Turn and cook
on second side until moisture is pooling on top. Reduce heat slightly
and continue to cook until steak feels ‘firm’ with back
of tongs.
Well done
Cook on one side until moisture is pooling on top surface. Turn
and cook on second side until moisture is pooling on top. Reduce heat
slightly and continue to cook until steak feels ‘very firm’
with back of tongs.
After cooking
Place steaks in a warm place, or cover with foil and rest
for 3-5 minutes.
|
