Feast! Fine Foods
Selection and usage tips
The perfect steak
A great steak is one of lifes simple pleasures
The Heat Source :- while grilling over charcoal takes some beating a griddle pan over gas or an electric stove will also give you a great result time after time. The most important thing is that it's hot - really hot!
Preparing the Steak:-Brush your steak lightly with some olive oil - rather than the pan this reduces smoking. Once oiled season your steak with some freshly cracked black pepper to taste and flacky Murray River Salt flakes.
On the Grill:-Your steak should sizzle as it's placed in the pan. If it doesn't the grill is not hot enough. Once on the grill we will be only turning it once so leave it to do it's thing!
The Turn:- A great steak is only turned once and when it happens is one of the most important steps of all. A rare steak is turned before you can see any small drops of red juice form on the uncooked side of the steak this should be around 3-4 minutes but will vary according to how thick the steak is. Medium Rare should be turned as the very first dropsof red juice form. Medium well is when the juice is beginning to run together.
The "Other" side :- A simple rule of thumb is 2 minutes less than you gave the first side
The Rest:-We learnt this last tip from a steak house in Northern Qld and it's a beauty. The best way to rest a steak is fat side down at 90 degrees to the pan it has been cooked in.First of all remove the pan or grill from the heat source and then prop your steaks up "toast rack" style. This avoids the steak "sweating" in a dish or under alfoil while allowing it time for the juices in the steak to settle. Resting time should be half the amount of time that you had the steak on the grill.
Bon Apetite!
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