PUT THE POLITICIANS ON THE MINIMUM WAGE AND WATCH HOW FAST THINGS CHANGE
Civilisation has operated in two ways - To make one part of society more affluent and the other more wretched than would have been the lot of either in a natural state
There are Natural Rights and Civil Rights. Life, Liberty and the Pursuit of Happiness
Where Our Power to Execute Our Natural Rights is Perfect, Government has No Legitimate Jurisdiction
When the Forces for War are Greater than the Forces for Peace   Then the World is in Danger
Politics is not a Dirty Word. It is a Way of Life. How is Your Way of Life Today ?

A Steak Out

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How to cook the perfect steak and make it into a magnificent meal.

                

Jason Atherton has worked with some of the toughest and most innovative chefs in the business.

 

Who better than an internationally acclaimed chef such as Jason Atherton to teach us how to cook the perfect steak.

 

Five things to look for when buying a steak

 
1. When choosing a steak, sirloin is a fine choice due to its tasty, melt-in-the-mouth succulence. Good sirloin has just the right amount of fat and nice marbling.
 
Rump steak is slightly cheaper than sirloin but it’s still a great steak for griddling or frying, with more flavour than sirloin.
 
However, it does tend to be slightly chewier, especially if it has not been matured properly.
 
2. Age of the steak is important, as the hanging process develops the flavour and tenderises the meat. So ask your butcher how long the beef has been hung for.
 
As a rule, 21 days as a minimum and 35 days as a maximum is a good range to go for 3.
 
Good beef should be a deep red colour, like the meat featured below.
 
4. Check the beef has good marbling – little streaks of fat running through the meat.
 
This melts when heated, helping the steak to baste itself from within as it cooks.
 
5. A good layer of creamy-white fat around the top of sirloin steaks is essential.

 
 
Five steps to cooking the perfect steak at home
 
1. Heat your griddle or frying pan over a high heat, until smoking hot.
 
2. Lightly brush the steak with a little olive oil and season with sea salt and freshly ground black pepper.
 
3. Don’t griddle more than two steaks at a time, and keep them spaced well apart.
 
If you add more than two steaks to the pan at once, the temperature will drop and the steak will stew, rather than fry.
 
4. Don’t turn the steaks until good seared markings are achieved, then turn them over and cook on the other side (see timings, below).
 
5. You must let the steak rest for about 3 minutes before serving, to allow the juices that have been drawn to the surface to relax back into the meat.
 
 
How long to cook a steak for
 

These timings are based on cooking a sirloin steak that’s about 2cm (3/4″)thick.

 

(Cooking times will vary depending on the type and thickness of the steak, and how hot your pan is.)

 

Blue: 1 minute each side

Rare: 1½ minutes each side
Medium rare: 2 minutes each side
Medium: 2¼ minutes each side
Medium-well done: 2½ – 3 minutes each side.

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