Cook steak perfectly
There’s nothing more delicious than a thick cut of prime, juicy steak, cooked perfectly. Here’s your quick guide to cooking steak at home.
Method
Move the steak from the fridge at least 10 minutes before cooking to allow the meat to reach room temperature. This will result in a juicier steak.
Always cut steak across the grain in order to break the meat fibres into small pieces, making each bit as tender as possible.
Pat the steaks dry before frying in order to remove excess juices, thus allowing the steaks to seal better, locking in the desired juices.
To ensure a crisply sealed skin, never cook steak in oil, rather rub them with the oil and then fry.
Try not to turn steak more than once when cooking, as every time you do so, you lose some of the juices.
If you prefer to grill your steak instead of frying it, do so at a high temperature – this will cause the surface of the meat to become pleasantly crisp while the inside remains moist and tender.
Use the "touch test" to establish whether or not your steak is done to your preference: a medium-rare steak will be soft when pressed with a finger, a medium steak will be a little springier, and a well-done steak will be firm.
Always allow your steak to rest for about 10 minutes before serving to allow the juices to settle.
Please help me settle an argument regarding “cutting / butterflying” a Fillet steak BEFORE cooking…
Which is better… to grill a Beef Fillet whole and only cut into portions after it has “rested”… or is it ok to “butterfly” the fillet into thin pieces and then grilling it? What would the difference in taste & texture, etc. be in your opinion?