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Cook the perrrrrrfect steak

04 Dec

It’s a far too common problem.

The smells coming out of the kitchen are divine. A big delicious steak makes its’ way onto your plate, the heavenly smell wafts up into your nostrils as it’s placed before you. Drooling with anticipation, you lift your knife and fork in preparation to devour the slab of meat- you can’t wait to chew that juicy well-done steak and then….ICK! It’s chewy and horrible and you feel like you have been doused with a bucket of cold water. Flop.

Don’t ever eat a crappy steak ever again. Here’s how to make the perfect steak. Read and learn. You can do it.

  • Heat a frying pan over medium-high heat before adding the steak (this seals the surface, trapping in juices).
  • Rather than oiling the pan, brush the steak with oil to prevent it sticking.
  • Cook a 2cm-thick piece of steak for 2-3 minutes each side for rare, 4 minutes each side for medium, and 5-6 minutes each side for well-done.
  • Turn the steak only once, otherwise it will dry out. Always use tongs to handle steak as they won’t pierce the meat, allowing the juices to escape.
  • To test if your steak is done, press the centre with the back of the tongs. The steak will feel soft if it’s rare, slightly firmer and springy when it’s medium and very firm when it’s well-done.
  • Transfer steak to a plate, cover with foil and set aside for 3-5 minutes to rest. This allows the juices to settle and the muscle fibres to relax, which ensures the steak is tender.

Source

Australian Good Taste – October 2005 , Page 26

Author

Michelle Southan

Now I have personally struggled over the years with trying to get my steaks just right. They usually end up still mooing on the plate (BARF) or as hard as brick, until I started using a new technique.

Instead of praying for the grace of god that my steak would cook all the way through on the grill, without drying out (IMPOSSIBLE), I started throwing the steaks onto a smoking hot cast iron grill and searing both sides to pick up some colour. Once both sides were sealed, I then completed the rest of the cooking process in a moderately hot oven until it was cooked instead.

Not only did the steaks come out tender and juicy, but they were actually cooked right through. Not a shred of pink in sight! YAY!

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Posted by on December 4, 2006 in How To

 

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