How to Cook the Perfect Steak:
The first thing you need to understand is that you don’t need to spend a fortune to cook a juicy, tender steak.
We always say that get the best steak you can afford, it’s a good way to gauge it. There are the obvious and much-loved fillet, rib-eye, sirloin and rump but there’s also a lot of good value, underrate steaks that pack a punch on the flavour scale.
Flank skirt, thick skirt and feather steak are excellent steaks. Check out Feather Blade in Dublin for a restaurant experience on how a feather blade should be cooked.
For any of the more affordable steaks, give it a once over to make sure it’s got some nice marbling throughout, it will help with the flavour and tenderness. Ask your butcher to remove any tough sinews.
There are a few guidelines you need to follow if you want to cook the perfect steak, whatever the cut.
Before you cook: Get your steaks out of the fridge for at least an hour, you want them at room temperature. Too cold a steak and the heat won’t get to the middle of the steak as efficiently. Also make sure your pan or BBQ is really hot before you being, it’s important for a delish crust.
A good steak shouldn’t need any marinade or sauce, we always just rub some salt and pepper into it and let it sit.
During cooking: How you cook a steak is a personal thing but we recommend you aim to cook your steak medium-rare to medium – any more and you’ll be left with a tough piece of meat. Turning it every minute or so will make sure you get a really even cook.
After cooking: Let is sit! Essential! Don’t throw it straight on the plate and start munching. Let it set for a minute then rub some olive oil – perfection leave it to rest and rub with a little extra virgin olive oil or butter for an incredible, juicy steak.
If you follow these simple tip each time,you’ll get a restaurant quality steak.
Here’s some more steps:
HOW TO COOK THE PERFECT STEAK
Rub the steak all over with some olive oil and a good pinch of sea salt and black pepper
Add the steak to a hot pan or BBQ, then cook for 6 minutes for medium-rare, or to your liking, turning every minute
For more flavour:
Halve a garlic clove and rub it over the steak every time you turn it or rub the steak with a knot of butter, it’s not too healthy but it’ll taste amazing!
Once cooked to your liking, rest the steak on a plate that can collect all the lovely juices for 2 minutes
Carve with a nice sharp carving knife, then serve with the resting juices drizzled on top
We always recommend Grass Fed Beef, it’s better meat and it’s better for the environment. Irish Beef is some of the best in the world so make the most of it and enjoy it occasionally.
Everyone has their favourite way to eat a steak, we love it with some Sweet Potato fries and stemmed Broccoli. If you’ve done the steak correctly, it’ll be juicy and tasty enough without sauce.
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