Cook steak perfecty
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.
- Move 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 .
- 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 cut steak across the grain in order to break the meat fibres into small pieces, making each bit as tender as possible.
- To ensure a crisply sealed skin, never cook steak in oil - rather rub them with the oil then fry.
- Pat the steaks dry before frying in order to remove excess juices, thus allowing the steaks to seal better, locking in the desired juices.
- Try not to turn steak more than once when cooking, as everytime 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.
- Always allow your steak to rest for about 10 minutes before serving to allow the juices to settle.
STEAK RECIPES TO TRY
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