What would your last meal be? For me, a properly cooked steak, crunchy chips, a nice béarnaise and good glass of red wine would be a worthy contender. But what exactly is a properly cooked steak? Various methods have been suggested and the age-old arguments still go on; which cut to go for? Should you oil the pan? How long should you rest it?….and so on.
We’ve been experimenting with a few different techniques and have come up with our preferred method. We’re sure to cause a bit of controversy but here’s our guide to the perfect steak. Enjoy!
First things first, you have to start with the best possible raw ingredients i.e. The Steak! You don’t have to go for the most expensive or fashionable cuts but when it comes to steak, you can’t achieve the perfect result without the perfect starting point. As with all meat-related matter, if you’re unsure what you’re looking for the best thing to do is talk to your local butcher. Describe the dish you’re cooking and a preferred price range and they’ll do the rest!
For us, a well-aged, thick (2 inch), rump cut; griddle fried and served just a little over rare is ideal!
- 2 hours before cooking, take your steak out of the fridge and remove from its packaging. This allows the meat to relax and will produce a much more tender result.
- 30 minutes before cooking, rub freshly cracked black pepper and sea salt into both sides of the steak and brush on a little olive oil. Be careful not to swamp the steak in oil, otherwise you won’t achieve a good char.
- When you’re ready to cook your steak bring a heavy griddle or frying pan up to a high heat.
- Once the pan starts to smoke you can put your steak on. Press it down with a cooking spatula for 10-20 seconds and a couple more times throughout the frying process to sear it a dark brown colour. Allow the rump to fry for just over 2 minutes on that side but no longer than 2 ½ minutes. Do the exact same to the other side but make sure to fry the second side for no longer than 2 ¼ minutes. Press it down a couple of times again with a cooking spatula to sear it that dark brown colour.
- Once the times up, transfer your steak immediately to a large piece of tin foil and bring the sides of the tin foil up to cover it, not too tightly but tight enough for the steak to be snug.
- Leave it to rest for around 5 minutes, this will continue the cooking process and allow the meat to soak up those lovely juices.
There you have it, our interpretation of the perfect steak, let the disagreements begin!
James at SimplyCook