December 3, 2012 by Allanah M. Pinhorn
Steak: the grilled and tender parts of our beloved friend the moo-cow. It’s tasty and juicy and wonderful, but man, can it go wrong fast.
One of the simplest and tastiest foods is often done wrong; so very, very wrong.
So many people dry out their steaks and even if you don’t like your steak bloody there’s no excuse for it!
Use a well-oiled and hot grill.
Season how you like, then oil the steak.
Slap her on the Q!
For a deep, dark crust rub the steak with a stick of butter – it’s all about colour!
As it cooks you can also rub a bruised clove of garlic on the meat, it perfumes the steak. Reseason as you go as the seasoning will be pulled off by the grill.
As your steak cooks prep an oiled wooden board with aroma-filled ingredients like shallots, lemon zest, sea salt and chopped herbs (chop the herbs on the board for best results). Right off the grill place the steak on the board – you should hear a satisfying and delicious sizzle. Make sure you get both sides.
Let it rest.
For those who don’t have a barbeque:
Season the steak with salt and pepper, plenty on both sides.
Use a relaxed, room temperature steak allows it cook evenly and faster
Use a hot, hot pan – no heat means no colour and no colour means no flavour! The heat needs to sear the meat to seal the juices inside.
Oil the pre-heated pan.
Slap the steak on there!
Cook for 2-3 minutes per side for rare, only turning once!
For extra finish, add a slab of butter about a minute before taking it out of the pan and baste the steak; it adds a nice nutty taste.
Let the steak rest! It allows the juices to be reabsorbed into the meat instead of running out.