Cooking the perfect steak
Let’s be honest – the vast majority of men can struggle to get their food just right. No matter what you are eating, getting the taste right can take a lot of work. Add in the texture, toughness and everything else and even the simplest of meals can feel like a headache.
What about steak? It's not JUST a piece of meat. It’s so hard to get right. Add in the fact that it’s nearly impossible to say what is “perfect” because so many ways of cooking steak exist, and knowing how to answer that one can be pretty tough.
However, to help you out, we’ve got some good tips for you on how to make, what we consider, a high-quality steak. Here are some useful tips for you to make sure your steak can be about as good as most people would consider:
The Cut and The Meat
The first and most important part to deal with, of course, is the cut of the meat and the quality.
The cut matters first and foremost. The thicker the meat, the better.
You always want something thick and plentiful with red meat; the thinner it is, the worse it is likely going to taste.
You want something that is a little touch seared on the outside, with a relative rareness in the middle.
It’s easier to mess up a thin steak as it can be greyed out before you know it; a thick steak is much easier to keep an eye on as you cook.
And then there's the question on quality - a naturally raised and dry-aged piece of meat is your starting point.
Never go for cheap quality steak or it will just be mediocre.
Getting The Cooking Down
You should always go for a very high heat when it comes to cooking a steak.
Before cooking your steak, make sure it is at room temperature, or at least close to it.
A cast iron pan can deliver a nicer finish, so use an iron one if you have it hanging around the place, otherwise use an oven-safe pan.
Pat the surface of the steak dry, lubricate it with oil, then season with salt & pepper.
Let the pan heat up for 5 minutes before putting the meat on, and then cook it at full for around 3-4 minutes, before flipping it and doing the same.
Move it onto a 200-degree (Celcius) oven and cook until the internal temperature reaches the desired level:
Blue: 54 Celcius
Rare: 57 Celcius
Medium rare: 63 Celcius
Medium: 71 Celcius
Well done: 75 Celcius
Remember - each steak's cooking time is different, so you can't rely on time alone.
It’s hard to do, but a bit of practice will get you there (or you can use a meat thermometer, or if you love tech stuff, get a Meater)
As ever, consult with any culinary types in your social circle, and you might get some useful tips on how to refine this.
It’s all personal choice, so experiment – and if you aren’t happy with what you do now, change it up!
Lastly, let it sit for a simple 5-10 minutes before serving. This allows the steak to be as juicy as possible.
Pour a glass of red, and enjoy.