Whether you're cooking up a storm with the frying pan in your kitchen, or having a traditional barbecue outside, these essential steps will keep you right! The rewards are beautifully caramelised, juicy meat, delicious for al fresco dining.
1. Prepare & preheat
Allow the meat to come to room temperature and remove from packaging 20 minutes before cooking, patting it dry with a kitchen towel. Make sure your pan is really hot but not smoking, or your barbecue is preheated or burning well, with a layer of ash covering the charcoal.
Gently place the meat in the pan or on the barbecue. Cook patiently until browned and turn just once. Use tongs rather than a fork, so you don’t pierce the meat. Use the press test to check if your meat is done, or use a meat thermometer.
Don’t be tempted to serve your burgers, steaks and other cuts straight out of the pan or from the barbecue – this will lead them to seem tough and will let their juices run out. Rest the meat on a rack, loosely covered with foil in a warm place for up to 20 minutes, just as you would for your favourite roast.
Hi, my name is Eddie. I am born and bred here in Aberdeenshire. We have some of the world's best ingredient right here at our doorstep which makes it really easy for us to eat well and healthily. As I am always busy at work, I love nothing more than cooking a meal for my family at the weekends. One of my favourite dishes is Beef Wellington. My eldest often looks my over the shoulder to pick up a trick or two. She already gives me a run for my money with her cupcakes...