10 Tips for Delicious Steak
Delicious, tender and juicy. Steak and chips is a huge seller in the restaurant and here’s out tips to guarantee delicious home-cooked steak every time.
In our restaurant steak and chips is a huge seller and our weekly steak night is hugely popular. It’s such a simple concept, a hunk of beef and some potatoes. But delicious steak is so simple and so satisfying. When you cook the piece of steak just right and pair it with your favourite sauce you end up with a delicious tender piece of meat with so much flavour.
I remember cooking steak when my boys were young. As anyone who’s raised a few kids will understand, our budget wouldn’t allow the top cuts of porterhouse like we get in the restaurant these days but the simplicity of the meal was still there. I’ll admit I didn’t cook the steak anything other than well done (can you imagine the reaction of 3 boys under 10 to a piece of meat still red and juicy?) and I never stopped the boys pouring on the tomato sauce. But when you’re feeding hungry masses sometimes you have to pick your battles.
Luckily Lee has grown past that and in the restaurant cooks a delicious porterhouse. On the flame grill, cooked your way with delicious sauce selections. I wish I’d known back then what he knows now about cooking a delicious steak. Here’s his tips for home cooking the perfect steak.
1. Pick your cut.
I love a porterhouse. The thick juicy piece of along one side, together with the marbling throughout makes it easy to serve a good juicy steak. But any cut you get, if treated correctly, is going to be delicious. The wide variety of options means you can satisfy any budget any well.
2. Room temperature.
Give your steak time to reach room temperature. Putting it straight from the fridge to the hot pan can shock the meat with a huge temperature change and that’s not going to get the best results in the end.
Drying your steak for a few days is great for extra tenderness but we’re talking about home cooking here so I get if you want to keep it simple. But, if you do plan your menu far enough in advance and have enough space in the fridge then place your steak on a wire rack (on a tray for the drips) in the fridge covered with a cloth.
Oil the steak not the surface. I always coat my steak with Dodo’s Infused Olive Oil before putting it in the pan. It gives the steak a chance to absorb a bit of the oil, for extra juiciness, and the extra flavours that Dodo had infused into the oil add so much to the flavour of the steak. Of course, a good amount of salt and pepper from the grinder is essential.
5. A hot cooking surface.
No matter what surface you use make sure it’s hot before you put the steak on. If you put the steak in then heat up the pan you’ll end up with uneven cooking on each side. A hot pan to start with helps you ensure consistency when you flip.
This is a tough one. So much depends on your cut and the thickness of that cut. My standard is a 300 gram porterhouse, about 3cm thick. Refer to the chart and tweak as necessary. You might need some trial and error but that’s a good excuse to cook more delicious steak!
|Doneness||Time per side|
|Medium Rare||3 minutes|
|Medium Well||5 minutes|
|Well Done||6 minutes|
7. Salt it on the grill.
Once my steak is on the grill I like to shake some more salt over it. When placed in the pan the heat forces the steak to release some juices. These juices take on that salt so well and as they end up reabsorbed into the steak as it cooks that extra salt works wonders.
8. Render the fat.
A good piece of porterhouse is all about that strip of fat along the edge. Rendering that down before you turn the meat releases more delicious juices into the pan as well as melting that fat into the meat. Trust me. It’s worth the 30 seconds of holding your steak upright.
9. Flip it once.
That’s it! Starting with a hot pan means cook one side then cook the other. Simple!
10. Rest it.
The meat will keep cooking with residual heat after you take it out of the pan. Resting the meat according to the time in the chart above allows this process to complete and the meat to settle and rest in its own juices. It will also reduce the amount of red juiciness that leaks and spreads across the plate.
So there’s Lee’s tips for a great steak every time. His tips for homemade chips are coming soon.
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