From flame-grilled fillets to super-sized sirloins – this is FOODLOVER’s ultimate steak guide…
THERMAPEN’S GUIDE TO COOKING THE PERFECT STEAK
Using a food thermometer is a great way to accurately cook your meat. As long as you know how your guests like their steaks and you remember the all-important internal cooking temperatures, your thermometer will do the rest…
RARE: 52C
MEDIUM–RARE: 57C
MEDIUM: 64C
WELL DONE: 72C
Remember, steak continues to cook while resting, so temperature accuracy is really important…
First, choose the perfect steak…
Rump, sirloin and rib eye are the three most popular cuts of steak, and each one is delicious in its own way. Sirloin is an excellent choice due to its tasty, melt-in-the-mouth succulence. Good sirloin has the perfect amount of fat and marbling. Rump steak is slightly cheaper but remains a great steak for frying or griddling. Rib eye is a favourite for those looking for an especially large, fatty and tender cut.
Good beef should be a deep red colour with some marbling. The marbling melts when heated, helping the steak to baste itself from within as it cooks. The age of the steak is important as the hanging process develops the flavour and tenderises the meat, so it’s worth asking how long the beef has been hung for if you’re buying from a butcher. As a rule, 21 days as a minimum and 35 days as a maximum is a good range to go for.
Preparing your steak…
Marinating steak is a matter of preference, although most chefs would say that all a good steak needs is a little oil, salt and pepper. If you prefer a more Mediterranean vibe, then you can marinade your steak for a few hours in olive oil, garlic, oregano and a splash of red wine. This works especially well with rump steak, as it tenderises this chewier cut.
Take your steak out of the fridge 1 hour before cooking and let it come to room temperature. This is the opportune time to prepare your side. A simple tomato salad with red onion, dill and feta will perfectly compliment your steak.
Ready to grill…
-
- Heat the griddle or frying pan over a high heat, until smoking hot.
-
- Lightly brush the steak with olive oil and season with sea salt and freshly ground black pepper.
-
- Don’t griddle more than two steaks at a time and keep them well apart in the pan. If you attempt to cook more than two steaks at once, the temperature will drop and the steak will stew rather than fry.
-
- Don’t turn the steaks until sear marks are achieved. Once seared, turn the steaks over and cook the other side.
-
- Take the pan off the heat. Using a thermometer, test the temperature by inserting the probe into the thickest point.
- Leave the steak to rest for one-third of the cooking time before serving. This will allow the juices that have drawn to the surface to relax back into the meat.