Firstly, cooking a steak is a very simple thing, but it can easily go wrong too. When done well, I am not sure there is anything more satisfying than that first bite of a mouth-watering steak, perfectly cooked.
There is not too much to it, but here’s a few pointers:
- Make sure it’s a high-quality steak, luckily at The Three Eagles, Rich from Stanley Jones Butchers provides us with fantastic steaks every time and I’d highly recommend treating yourselves to some of their produce. The better the steak, the less you have to do to it!
- Season HIGHLY. Coat the steak with olive oil and sprinkle over plenty of salt and cracked black pepper, this will really help to enhance the flavour.
- Searing a steak until it begins to caramelise will elevate the flavour hugely. To get these results, the pan and the cooking oil will need to be hot enough.
- Obviously, every steak is different. You’ll have to take into account the thickness of the meat and learning when to take it off the heat is important, to get the cooking degree perfect. Always remember that a steak will continue to cook after removing it from the heat, so take it off slightly before it reaches your preferred cooking degree.
- Rest your steak after cooking. Once off the heat you’ll need to rest the meat. A good rule of thumb is to rest it for as long as you cooked it, this will make sure the steak is nice and juicy when you’re ready to absolutely devour it.