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How to cook the perfect steak |
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Pan frying Perfect for small to medium sized cuts. Cooking the perfect steak can be a challenge, even for top chefs. That's because smaller cuts of meat can dry out easily or cook too quickly so they become dry, tough or leathery. We recommend using a heavy frying pan or griddle (ridged pan) rather than an electric grill as you can control the temperature more easily. 1. Prepare the steaks About twenty minutes before you start cooking, remove the defrosted meat from its vacuum packaging and pat dry with kitchen paper. Spread out your steaks on a board in a single layer. This will allow the meat to bloom and come to room temperature. Tip: If you need to defrost in a hurry, place the packs under cold running water 2. Preheat your pan Make sure your griddle or frying pan is preheated to the highest temperature before you start to cook your steaks. It should be hot enough that you hear a sizzle when you place the meat into the pan. Using a pan which is not hot enough can cause toughness. Add a little olive oil to the pan. Tip: For a healthier option, brush oil directly onto the steaks - you will use less. 3. Cook to your liking Use the table (opposite) to fry the steaks for the recommended time, for rare, medium or well done. Cook one side first and then the other. Turn your steaks gently and only once to avoid letting out precious juices and drying out the meat. Be careful not to overcook, as this can make your meat dry and tough. Tip: Use a meat thermometer to check the internal temperature of your steaks 4. Rest your steaks Use the press-test (see page 6) to check if your steaks are done and then rest them. During resting the juices move evenly through the whole steak and the full flavour and tenderness develops. Place the steaks on a rack so they dont lie in their own juice, cover with foil and leave in a warm place. Tip: You can rest a steak for up to ten minutes. Its always better to over-rest than under-rest them. 5. Use a good steak knife Finally, always use a razor sharp, un-serrated knife to cut your steaks. A serrated blade encourages diners to saw at their steak which gives the impression of toughness on even the most tender meat. A sharp blade slices cleanly through the steak and enhances the whole eating experience. Tip: Donald Russell offers a range of knives, crafted from finest steel and a joy to use. How do you like your meat? All beef products, with the exception of minced beef and burgers, can be cooked rare, medium or well done. Lamb and Veal can be cooked medium and well done. Pork, with the exception of fillets, should always be cooked well done. You can see the differences in: " Internal temperature " Firmness " Outer colour " Moistness " Inner colour " Shape Rare (bleu) " Press-test: Soft " The internal temperature is 45-47ºC " The meat is bloody and the juices are dark red. Medium rare (saignant) " Press-test: Soft yet springy " The internal temperature is 50-52ºC " The meat is still bloody in the centre and the meat juice is light red. Medium (a point) " Press-test: Firm and springy " The internal temperature is 55-60ºC " The centre of the meat is pink. Well done (bien cuit) " Press-test: Firm " The internal temperature is 64-70ºC " The meat is cooked throughout and the juices are clear. |
