Steaks are a costly food item therefore it is important that they are cooked correctly to the customer's liking to avoid wastage or complaints. Follow our step by step guidelines to cook great steaks:
Tip 1 – Preparing the meat
- If frozen, defrost steak overnight in a refrigerator; pat dry before use
- Allow the steak to come to room temperature (approx 20 minutes)
Tip 2 – Preheating the pan
- Heat a griddle or frying pan over a high heat until hot, but not smoking.
- If the pan is too hot, the outside of the meat will burn before the inside is done; too cold and the meat will be tough.
- Brush the steaks lightly with olive oil, or pour a little oil into the pan; season with salt and pepper (optional)
- The meat should “sizzle” when placed in the pan.
Tip 3 – Cooking the steak
- Use the following timings as a rough guide for steaks around 2cms thick:
- SIRLOIN- blue 1 min per side/ rare 1.5 min per side/ medium rare 2 mins per side/ medium 2.25 mins per side
- FILLET- blue 1.5 min per side/ rare 2.25 mins per side/ medium rare 3.25 mins per side/ medium 4.5 mins per side
- Turn steaks over gently with a pair of tongs; piercing the meat will allow the juices to escape
- Check the steak is cooked as required: press the steak gently with the tip of your finger. Rare should be soft and supple, well done firm, and medium in between.
- Or use the “thumb pinch” method: pinch your thumb and index finger together and prod the fleshy pad below the thumb with your other hand – the same amount of give in the meat indicates a rare steak. Thumb to your middle finger – this is the equivalent of medium rare. Thumb and ring finger is the equivalent of medium. Thumb and little finger is the equivalent well done.
Tip 4 – Resting the meat
- It is important to rest the steak after cooking to allow the meat to achieve full flavour and tenderness all the way through.
- Remove the steak from the pan, place on a rack and cover with foil and leave in a warm place for at least 10 minutes.
- It is always better to over-rest your steaks than to under-rest them.
- Mop up any juices from the cooked meat prior to serving.
Tip 5 – Serving the steak
- Have razor-sharp, un-serrated steak knives to cut cleanly through the meat.
- Always serve on a warm plate.
