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 Beef - The Basics
The key to cooking high quality beefsteaks of average thickness such as aged rib eye (Scotch fillet), sirloin (New York Cut), or tenderloin (fillet) steaks, is to sear the meat quickly and rest it well before serving Sear it quick and rest it long
- Brush both sides of the meat with a little vegetable oil and sear it quickly
on a preheated, hot plate (griddle) or grill on medium to high for 2-3 minutes
each side. The exact time will depend on the thickness of the meat and the
degree of doneness required. Searing caramelises the surface for added flavour.
Turn steaks when meat juices start to appear on the surface.
- For a rare steak, remove after sealing and rest. For medium rare to medium,
complete cooking by further resting the meat for a longer time (about 2 to 3
minutes) on a cooler part of the barbecue plate or grill, until it has reached
the internal degree of doneness
- Avoid turning and handling the steaks too many times when searing and
cooking. Brush with limited oil, marinade, or baste' during cooking. Sprinkle it
with a little salt and freshly ground pepper just after searing (if
desired).
- Rest meat in a warm place, loosely covered with foil. Resting prevents
excessive muscle shrinkage (tightness) and moisture loss. It allows the meat
fibres to relax, prevents dryness and results in a succulent steak with hot,
evenly distributed pink juices for maximum tenderness.
- For thicker steaks (more than 4 cm/1.5 inches), it is sometimes possible to
complete the cooking by resting them on a warm BBQ with the hood down.
Salt and pepper to taste
- Test your cooked steak by either using a meat thermometer, or by pressing gently with tongs to establish the degree of doneness.
How Well Done is Well Done?
Â
People often mean different
things when they say rare or well done. Use this guide so we all end up with
steak just the way we expect.
Very Rare: Internal colour is deep red,
very moist with warm juices. Very soft to touch when pressed. Rare: Internal
colour is very red, very moist with warmer juices. Soft to touch when
pressed..
Medium rare: Internal colour is a lighter red, moist with pink
warm juices. Soft and springy to touch when pressed. Medium: Internal colour is
pink/red, moist with clear pink juices. Firm and springy to touch when
pressed.
Medium-well: Internal colour is light grey, a little moisture,
clear or no pink juices. Firm to touch when pressed. Well done: Internal colour
is grey, dry, clear or no signs of pink juices. Very hard to touch when
pressed.
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