As the end of the year draws near I thought I would mix it up this month and rather than give you a recipe as such, I would give you my fail safe steps to cooking the perfect steak. Now these steps work the same for most cuts. So weather you’re still on your student budget, buying the cheap stuff or you have pinched some eye fillet from Mum and Dad’s freezer. This will give you best results.
Ingredients: Serves 4
- 4 Sirlion Steaks
- 1 tablespoon of Sesame Oil
- 1 tablespoon of Butter
- 1 small bunch of Thyme
- S & P to season
Cook Time: 3 – 4 mins
- One of the biggest mistakes people make with steak is cooking them cold. For best results you should take your steak out an hour before cooking. This allows the steak to come up to room temperature and stops it from becoming chewy and tough.
- Using a paper towel, wipe off an excess moisture. Take the steaks and give them a generous covering with salt and pepper.
- Preheat a large frypan or BBQ grill to a medium – high heat and add the oil. Once the pan begins to smoke, place steaks in the pan.
- If you like your steak medium rare, you are going to want to cook them for around 4 mins (based on steaks being 1 inch thick). However this is where the next important trick comes in. Turn your steaks every 30 seconds. This stops your steaks from drying out. It helps keep the moisture in the steak.
- Now with a minute to go, chuck in the butter and thyme. As the butter melt, use a tablespoon to drizzle it over the steaks. Remember to still turn the steaks every 30 seconds. Once the 4 mins is up. remove them from the heat and eave to rest on a cutting board covered in tin foil for 5 minutes. This gives the steak time to relax and will make them less chewy.
- Serve up with any chosen sides of your choice.