This one is certainly a post for the men out there, although plenty of women love a good steak too. I guess for some reason when you think ‘steak’ you think of it as a ‘man’s dish’ when in reality it’s probably ordered by just as many women in restaurants, and eaten by the same number at home.
Personally, I love my steak rare, which has not always been the case. From a young age it started off as ‘well-done’ then ‘medium-well’ and as I got older, the steak was cooked for less time. I think I became more comfortable with the pink in the middle and realised the less it was cooked, the less I had to chew!
Many people do make mistakes when it comes to buying and cooking their steaks. For instance, many think that the fillet is the most expensive because it has the most flavour however due to there being no fat on the steak, this is not the case. It is however the most tender and therefore needs to be cooked no more than ‘medium’ to get the most from it.
I would say a well-marbled (lots of clear lines of fat going through the meat) Sirloin or Rib-eye steak has the most flavour. They are also less-expensive than a fillet and are much more forgiving if you don’t quite get the timing right when cooking.
Whichever cut you choose to buy, follow these basic guidelines and you won’t go far wrong.
- Remove the steak from the fridge at least 30 minutes prior to cooking
- Season the steak well, on both sides, with Salt only (Pepper will burn as soon as it hits the pan)
- Place a frying pan on a very high heat
- Add an oil with a high burning point such as Groundnut
- When the pan is very hot (after 5-8 minutes of being on the hob) add the steak to the pan by placing it away from you (to avoid any splashes of oil)
- Using a pair of kitchen tongs, flip the steak every 15 seconds for the following times: rare (2 minutes), medium-rare (2 minutes 30 seconds), medium (3 minutes), medium-well (3 minutes 30 seconds), well-done (4 minutes) – the flashes of heat on each side ensure even cooking.
Note: These timings are for an average 2cm thick steak. Either adjust the temperatures for a thinner or thicker piece or, using a rolling pin and clinfilm, bash out the steak to reach the 2cm thickness
- Once your desired time has been reached, remove the steak and place onto a rack for 5 minutes. It will continue to cook but will allow the fibres of the steak to relax which will give you a very juicy steak to enjoy!