Step by step: how to cook the perfect steak

Perfect rib eye steak

Perfect rib eye steak

This morning the postie knocked on the door and handed me a weird, squishy parcel.  Intrigued, I ferreted around, removing several layers of packaging until – finally – arriving at the rather pleasing contents: four beautiful looking (and perfectly packaged) 21 day aged rib eye steaks, courtesy of the lovely chaps at Farmers Choice.

I find that steak is a bit ‘Marmitey’.  You either absolutely adore it, or you’re not really that keen.  Sometimes I wonder if the people that aren’t that keen are the ones that have had a grey slab of chewy, leathery well done steak in their past.  How else could you explain such take-it-or-leave-it-ness about such a cracking, and frankly delicious, piece of meat?

Everyone cooks steak differently, but here’s my guide to cooking your perfect steak.

First things first: start with your steaks at room temperature.  Rub them very sparingly with oil (I use rapeseed – just enough so they don’t stick) and sprinkle  generously with lovely sea salt and black pepper.  Get your (dry) pan really hot – this is an excellent way to get the delicious caramelised crust (the best bit).

Pop the steak into your hot pan (hear that sizzle?  yeah, now we’re cooking) and press it down with your spatula for a minute to encourage that delicious crust to form.  Flip it over and do the same with the other side.

Rare, medium-rare, medium or well done?

I’m not telling you what to eat, or indeed how to eat, but honestly, a well done steak just isn’t brilliant.  If you absolutely love it and you feel your jaw’s happy with the amount of chewing a well done steak necessitates, then go you.

Generally, we aim for medium-rare: not bloody and oozing, but soft and pink in the middle.   Because I don’t pay attention in the kitchen – especially if I’m on the wine – we often end up with steaks of various different stages of doneness and then engage in a  mad plate-swapping thing at the table until we’ve all got our perfect steak.  It’s a difficult thing to judge, but it’s best to do it with your finger.  Keep pushing on it – as it cooks it will firm up.  Very squishy, like marshmallow, and your steak is rare – rock hard and your steak is well done. You need to aim for something in the middle.

Some people advocate that weird thing where you put your index finger and your thumb together and feel the fleshy bit at the bottom of your thumb – the thinking being that as you move through the fingers from index to little finger, the squishiness roughly equates to rare, medium rare, medium and well done being your little finger.  I can’t do that.  Remember, you’re not cooking in a restaurant. If you feel the need to cut into the steak and have a look, do it.  Rather that then get it wrong and waste your beautiful steak.

Resting the meat (the science bit)

Once your steak’s perfect, remove it to a warm plate and cover it with foil to rest.  *Science klaxon* this is the bit that makes it tender as it allows the fibres in the meat to relax, and redistribute all the juices that have been forced to the centre of the steak by the fibres nearest the heat contracting. At least five minutes, but ten is perfect.

A quick pepper ‘pan’ sauce

In the meantime, slosh a bit of stock (it’s really handy if you keep an ice cube tray in the freezer full of stock – you can just use one or two cubes) and a slug of cream into your pan and add a bit more pepper.  At the last minute, add the resting juices from the meat too.

Serve with the sauce and – our favourite – some oven baked sweet potato wedges – add a crisp green salad, or some green beans and it’s really all you need.

And the verdict on the Farmers Choice steaks?  Absolutely spot on.  A good marbling of fat through the meat, a lovely deep red colour and creamy coloured fat at the edges.  They cooked beautifully and were absolutely delicious.

Click here to check out the selection of steaks at Farmers Choice

EM thumbnail

 

 

0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>