Feast! Fine Foods
Selection and usage tips
The perfect steak
A great steak is one of life's 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 enough to give an audible sizzle when that steak first hits the grill
Preparing the Steak:-First take it out of the fridge a while before you intend to cook it. Then brush your steak lightly with some oil - do not oil the pan -oil the pan will cause smoking giving acrid bitter notes to your steak. Once oiled season your steak with some flaky Murray River Salt flakes. No pepper here as pepper tends to become bitter once it is put on the grill
On the Grill:-Your steak should sizzle as it's placed in the pan. If it doesn't the grill is not hot enough. On the other hand if your grill is too hot you will carbonize your meat and it will be like eating a bit of burnt stick!
Once the steak is on the grill we will be only turning it once so leave it to do it's thing! (it actually doesn't ruin a steak if you turn your steak more than once but leaving it to do it's thing means a) you create a better crust on the outside of the steak and b) you can more easily keep up with how done your steak is)
The Turn:-Our perfect 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 drops of red juice form. Medium well is when the juice is beginning to run together. If you like your steak well done then we recommend that you try to cook it a little less which will assist you reach your goal of cooking the perfect steak!
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 does 3 things first is you have your steak in a position that will allow the juices to settle back in the middle of the steak secondly unlike resting methods under alfoil etc it avoids the steak "sweating" in a dish. Lastly and most unhealthily it crisps and caramelizes the fat on the outside of the steak making it just a little bit too irresistible.
Resting time should be half the amount of time that you had the steak on the grill this is how long it takes for the juices to get back to where they are supposed to be.
Bon Appetite!
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