My Step by Step Guide for the Perfect Steak
Everybody knows how to cook a steak, but not everyone knows how to cook a steak well. There is a fine line between perfection and mediocrity when it comes to a steak so here, in a fairly short post I will talk you through my routine. Which I'll put out there; pretty much guarantees perfection.
First we need to talk about the cut, I pretty much exclusively use Rib-eye, I find it has the best balance between the flavour enhancing marbling and the amount of actual meat. Fillet and Sirloin cuts tend to be a little bit flavourless and you can mimic the tenderness of these cuts in the Rib-eye by taking due care in the prep state.
When it comes to size of the steak I would not usually go for anything smaller than an 8oz (226 grams) as you don't really have the size to really experience the flavour and juiciness.
- Take your steak out of the fridge, pat down with a paper towel to remove any moisture on the outside and season with salt and pepper - to taste of course.
- Cover and leave to stand at room temperature for around 1 hour. I know this sounds a little extreme but this is where the tenderness comes from, if you've got a good cut by the time it goes on to the griddle it will be practically falling apart.
Cooking the Steak
- Put your griddle on the flame and leave for a good 5-10 minutes to get as hot as physically possible. We want the outside of the steak to burn and char on contact to lock in the flavours.
- Place a healthy nob of butter in rather than using oils - this is just a preference of mine and makes the steak feel less oily when you come to serving.
- Once the butter has melted place the steak face down an press on it while the surface sears shut
- Timing; probably the most important aspect of cooking a steak. The steak in the photo's was rather large, coming in at 12oz so I left the steak on high heat for 4 minutes each side. This is the stage which requires most trial and error. As a rule of thumb I would use the standard 8oz = 3 minutes per side as a guide. Some people prefer to do frequent turns while the steak is cooking but I much prefer just to turn it over once.
- Once you are happy with the cooking just take it off the griddle and leave to stand on whatever you are serving it on. This is to let the juices settle again before you cut in to it. Ideally I would leave it for no less and 2 minutes before cutting in.
Hopefully you get the same excellent results I always do!
Cheers for reading and happy cooking,