HOW TO COOK


     

Cooking the perfect steak…


You will find two types of advice below. One in textual format from a certified head chef, and the other is a video from everyone’s favorite Walnut, Gordon Ramsay. Oh, and FYI curious, we at Steak and BJ Day HQ take ours medium / rare. Enjoy.


The head chef at Donald Russell on five simple steps to the perfect steak:


Step 1 – Prepare the steaks


  • • Allow to come to room temperature (for about 20 minutes).
  • • If bought from mail order, defrost overnight in a refrigerator, in original packaging and pat dry.

    • Step 2 – Preheat your pan


      • • Heat a griddle or frying pan over a high heat until hot, but not smoking. (If the pan is too hot, the outside will burn before the inside is done, too cold, and your steaks will be tough).
      • • Brush the steaks with oil (to avoid using too much), or pour a little oil into the pan, and season if desired. (Canola or groundnut oil is best, but olive oil is fine too.)
      • • When you place the steaks in the pan, a “sizzle” will tell you if it’s hot enough.

      Step 3 – Cook to your liking


      • Rare: 1-2 minutes per side – rest for 6-8 minutes
      • Medium rare: 2-2.5 minutes per side – rest for 5 minutes
      • Medium: 3 minutes per side – rest for 4 minutes
      • Well done: 4.5 minutes per side – rest for 1 minute
      • • For a medium steak: Cook on one side without touching for 3-4 minutes, then reduce to a medium heat and cook for another 2-3 minutes.
      • • Gently turn the steak over with a pair of tongs (don’t pierce it, or the juices will escape), and cook for a further 6 minutes. (You can vary the times here if you prefer a rare or well-done steak.)
      • • To test for doneness, press the steak gently with the tip of your finger. Rare should be soft and supple, well done firm, and medium in between.

      Step 4 – Rest your steaks


      • • Resting is just as important as cooking, as it allows the meat to become warm, moist and tender all the way through.
      • • Remove from the pan, place on a rack and cover with foil and leave in a warm place for up to 10 minutes. Remember it is always better to over-rest your steaks than to under-rest them. Resting helps the meat to achieve the full flavour and tenderness.

      (The times given here are a guide only and refer to a steak that is approximately 2.5cm or 1″ thick)


      Gordan Ramsay’s guide to cooking steak “on the big night” (March 14th):