As I promised, here’s some brief advice on how to achieve the perfect steak:
- Don’t cook a cold steak. Take it out of the fridge 20 minutes before cooking to remove some of the chill. You are more likely to achieve the right degree of cooking if the steak is closer to room temperature to begin with, but always consider hygiene.
- The steak must be placed on a very hot surface (pan or grill) that begins to sizzle immediately on contact. If the heat is too low, the steak will not hold in its juices and will begin to stew.
- Before cooking, brush the steak with olive oil and season with sea salt flakes and freshly milled black pepper, this will enhance the flavour.
- Seal the steak for at least one minute on each side, the remaining cooking time will depend on how far you want the steak to be cooked. If a steak is really thick, you may have to adjust the temperature down during the cooking process.
- Allow the cooked steak, to rest for approximately half the amount of time it took to cook, before serving. This will let the muscle fibers relax and become tenderer