How To Cook The Perfect Steak...
Just bought a steak? Here's what to do next!
One must assume that the art of cooking a steak has been debated upon for as long as man (and women) can remember. Everyone has their own way — the perfect temperature, the type of fat or oil used, the pan, the cooking appliances, the thermometer. But today, what we are going to share right here, right now is your GO-TO-GUIDE on how to cook any steak under any circumstance. Read on and you'll have the tools required to cook that bad-ass steak to perfection in the comfort of your own home 💪🏻.
Number 1 — get that steak out of the fridge and warming up to room temp. Will probably take around 30 mins in summer and an hour in the colder months. This allows the steak to relax and soften, making the cook not as contrasting or harsh and of course, a bit quicker!
Number 2 — fire up the grill or get your pan silly hot! There are two ways to cook a steak, on your grill (we use the awesome BIG GREEN EGG) or on a super hot iron skillet/grill. Either way is good but don't be fooled into using a non-stick pan — at these temperatures it can burn off!
Number 3 — good quality saturated fat is vital. Grass-fed butter or coconut oil is perfect. Once your pan is smoking hot, in with the butter 💥
Number 4 — season with salt only, and give it a good rub. Pepper burns in the cooking process at such high temperatures, so leave the grinding til after you've finished your cook! Salt both sides and give them a good rub, and once done, get it on top of that melting butter!
Number 5 — Hit the pan, give it approx 1 min on each side until done, turning as you go. For "normal" size steaks, use the below guide:
- 4 mins total for medium rare
- 4–6 mins for medium
- over 6 mins for well done (sacrilege!)
For bigger steaks, use the thermometer:
- 50°C for medium rare
- 57°C for medium
- 62°C for well done
Number 6 — Let that baby rest! Without question the most underrated part of the deal. Resting allows the juices to flow and sit within the muscle belly. A minimum of 5 mins for "normal" steaks and for larger ones, at least 10 mins and up to 20.
Number 7 — EAT! Season again with salt and cracked black pepper. You should always let the steak do the talking with its own flavour. Sauces are lovely, on the side, but no steak worth its own weight deserves being pounded with a concoction of contradictory flavours — the whole point of buying the best produce is so that the flavour shines through.
