Cooking a steak is no easy task, whatever the cut of meat. But it's not unlearnt, you just need to know what to look out for
these cuts of meat make a delicious steak
- Steak steak i.e. filet mignon, tenderloin
- Hátszín steak ie shirloin steak, strip steak, new york strip
- T-bone steak, porterhouse steak (if the sirloin part is larger)
- Rib-eye steak
- Rusty steak i.e. chuck steak
- Beef farmers steak
How to prepare it?
Here are some practical tips and tricks to achieve the desired effect:
- only start cooking meat at room temperature
- strictly no marinating, salt and pepper should be added just before baking, if the raw material is excellent, no further seasoning is necessary
- brush the meat with oil, do not put the oil in the pan
- 1-1 minute frying on each side and you've got the super fat that will give your meat its soul
- preheated oven on low heat for about 15 minutes to medium rare
- rest
- in foaming butter, even with herbs and garlic, you are at the top when the butter takes on a nutty aroma and flavour
- a few minutes rest on the board and voila, we're ready
In the lines above, did you say medium rare? In the title, well done? Steak friendships and marriages have been ruined by consumer habits.
What do these terms mean?
These baking parameters grill or for pan cooking without the use of an oven:
To make a rare steak, cook the 4 cm thick meat for 4-6 minutes, then flip it over and cook for 3-4 minutes more
For a medium rare steak, cook the 4 cm thick meat for 4-6 minutes, then flip and cook for a further 4-5 minutes.
For a medium (medium rare, pink centre) steak, cook the 4 cm thick meat for 6-8 minutes, then flip and cook for a further 5-6 minutes.
For a medium well (small pink part, cooked through) steak, cook the 4 cm thick meat for 6-8 minutes, then flip and cook for a further 6-7 minutes.
For a well done steak, cook the 4 cm thick meat for 8-9 minutes, then flip and cook for a further 7-8 minutes.
A secret trick...
If you can't tell exactly when you've reached the state you want, there's a trick that even the most skilled chefs like to use, called the finger test.
You can test the tenderness of the meat with your finger and then compare it with the firmness of the fingertip of your thumb, always touching your thumb to another finger:
- rare=thumb + index finger
- medium rare=thumb + middle finger
- medium=thumb + ring finger
- well done=hüvelykujjj + kisujujj
I bid you farewell today with a quote and wish you all bon appétit, meat on the grill! You see, if a few statutes you can avoid disappointment and the price of a ruined steak.
“My philosophy is that it is always the ingredients that decide, not us, not the chef, and certainly not the guest. If you want cooked meat, don't go for the steak ask, there's more on the menu.” Tamás Széll, Michelin-starred Chef
