How to cook the perfect steak

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These simple hints will help you get maximum flavour and tenderness from your steaks. Four quick tips that will make the biggest difference:

  1. Choose the best cut
    Is your steak for eating on its own? Is it part of a salad, for a special occasion or just a simple family dinner? Use the guide below to find the perfect cut for every occasion.
  2. Only place the steak in a hot pan or on a hot barbecue.
    The steak should sizzle as it makes contact with the heat.
  3. Turn once only.
    Again, this is the best way to make sure all the flavour stays where it belongs in the steak.
  4. Let the steak rest.
    Once you have turned the heat off, rest the steak in a warm place, loosely covered in foil. This is ensure it is as moist and tender as possible.
Porterhouse steak
(also called sirloin, New York)
An all-time favourite, they are rich in flavour for steak lovers Delicious on its own or with mustard or sauce
Scotch Fillet
(also called boneless rib eye)
Juicy, tender and full of flavour
T-Bone steak Tender, flavoursome and “sweeter on the bone”
Fillet steak Most tender and subtle in flavour
Rump steak Great all-rounder, a full flavoured, tasty steak Great in salads or on its own

learn to judge a steak’s “doneness” by touch

  • Make a circle with your index finger and thumb and apply a little pressure to the centre of the ball on the palm side of your thumb, it will feel very soft. With either your fingertip or the back of your tongs, press the centre of the steak. If it has the same soft texture, it is rare.
  • Move your thumb to the middle finger and press the ball of your thumb again; steaks with the same soft feel will be medium-rare.
  • The ring finger and thumb together will indicate a medium doneness.
  • The little finger and thumb together will be very firm; if a steak feels the same it will be well done.

some other tips to keep in mind:

  • Keep the seasoning simple – lightly season both sides using freshly ground black pepper and sea salt flakes
  • Lightly oil the meat and not the barbecue plate or the pan – this will make sure your steak won’t stick to the pan or barbecue
  • Always use tongs to turn the steaks – a fork will pierce the meat, robbing it of its juiciness and flavor. Spring loaded, scalloped edged tongs are just what you need.
  • Don’t crowd the steaks on the barbecue or in the pan – this reduces the heat and the meat will then release juices and begin to stew, making the steaks tough.


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