expert tips, steak.
Steak — where do we even start? After all, it’s easy to name an occasion where a nicely cooked steak would be the perfect fit — new years, birthdays, anniversaries, Valentine’s Days, a random Tuesday night just to treat yourself, you name it.
However, preparing one that’s flavoursome, mouth-watering, the perfect 'doneness', well-seasoned and tender is a whole other business.
Fear not — our in-house chef, Tim, has given us his best tips for the perfect steak.
To begin, all your need — aside from the steak — is coarse salt, black pepper, olive oil, butter, fresh thyme (or other herbs), and some garlic. The tip top, most important steps follow:
Remove steak from the fridge and let it sit in room temperature for 30-45 minutes before cooking. This will ensure your steak cooks evenly.
- Pat your steak dry with paper towels before seasoning — removing this outer moisture helps to give your steak a beautiful and crispy surface.
- Season liberally with coarse salt and ground black pepper on both sides prior to cooking. Add more salt than you think you should, half of it is going to be lost in the cooking! Don’t add any other seasoning at this point – save your fresh herbs for the pan.
- Add a tablespoon of vegetable oil into the hot cast iron skillet (the pan should be smoking just a little) just before adding the steaks, sear them for 60 seconds per side.
- Flip your steak every minute for a thin and even crust. Use tongs to flip your steak. Keep in mind that a fork will puncture it, and spatulas are just too slippery.
- Once the steak is about half done, add some butter, thyme (or other fresh herbs), and smashed garlic to create a hot baste to spoon over your steak until it’s finished. Keep in mind that butter adds moisture and flavour.
- Once complete you must rest your steak — we can't stress this enough! The rule of thumb is to rest your steak for at least half the amount of time you cooked it for. This ensures the juices settle and the steam stays trapped inside. If you slice it too early you're at risk of a very bloody steak and moisture quickly escaping i.e. dry steak. No thanks!
- When it comes to slicing, go thin and against the grain for the tenderest bite (when you hold up a slice and pull at each end you should see the vertical lines of the grain).
For a thicker rib eye, feel free to turn the heat down a little after searing. Don’t forget to cook for a bit longer as well — a slower and lower pan will ensure all of the marbling gets properly rendered (i.e. the fat cooks out and adds extra flavour and moisture to your steak!).
If your steak has a strip of fat on one side, place that side on the pan for 30-60 seconds. This will render it and make for a crispy and delicious piece of goodness (albeit naughty and somewhat unhealthy, it's about balance right?)
Finally, for a skirt or a thin flat iron, turn up the heat a little to make sure the outside gets a nice burn before the inside gets too well-done.
For more information about cook times, do refer to the chart below!
There you have it! Don’t forget to take a picture of your steak and share with us on Instagram @eatthekiwihk, and if you have any further questions or info you think we should add to our guide of portioned steaks, give us a ping at email@example.com — we look forward to hearing from you!