This means the juices won’t run out on to the plate when you cut the steak – and results in more tender steak. Resting will allow the meat to relax, and the juices will return to the meat fibres. Place the steaks onto a wooden board or plate, cover loosely with foil and rest for about 6-7 minutes before slicing across the grain or serving. Any firmer than that and it’s on its way to well done. If it’s soft but a bit springy, that’s medium-rare. If the steak is soft and squishy, it’s rare. To test for doneness, use the tip of your clean index finger (or tongs) to gently prod the steak.For well done, cook for 2-4 minutes each side, then turn the heat down and cook for another 4-6 minutes. As a rule of thumb (for a steak 22mm thick) – cook 2 minutes each side for rare, 3-4 mins each side for medium-rare and 4-6 mins each side for medium. This lower, indirect heat will help raise the internal temperature so when you transfer it to the hot side of the grill you can sear it quickly and not end up with charred meat that is still raw inside. The side without burners or coals underneath it is where the steaks will begin. This can be done by turning on half of your burners or putting the coals just on one side of your grill. Set up your grill to have one hot zone and one cool zone. The key to grilling thick-cut steaks is a two-zone fire. You should hear a big sizzle when the steak hits the pan – no sizzle means the pan isn’t hot enough.
Cook the steak in batches or use two pans if need be. It’s important not to overcrowd the pan or BBQ, or the meat will stew rather than sear. If using a frying pan, the heavier the base, the better – heavy-based pans hold heat longer and cook the meat evenly. It's all about the sizzle. Preheat a large frying pan (or BBQ) to a high heat.Instead, brush the steaks with oil and season all over with a little salt and pepper. If you want to cut the fat off the steak, do it once it’s cooked as fat adds flavour and moisture to the meat while it’s cooking. Pat the steaks dry with paper towels for that perfect outer crust. This takes a little planning, but “dry brining” your steaks, will not only season the beef, but help them to retain moisture for a juicy, tender bite. For the most flavorful and tender results, salt your steaks at least 40 minutes before or even the night before you plan to cook them. Put the steak on a baking rack about six inches. We recommend using kosher salt since its larger, flaky crystals make it easy to pinch and control how much you use. While you can sear a well-done steak for seven to eight minutes each side, it may be better to broil it instead. This allows it to come to room temperature and ensures even cooking. Take the meat out of the fridge 30-40 minutes before cooking.But we think it's pretty simple - just follow these important steps below, for the perfect steak no matter the occasion or the dish. People will tell you there's a bit of an art to cooking the perfect steak.
0 kommentar(er)
