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How To: Perfect Steak

October 7, 2011

Tonight we ate steak. Unfortunately our steaks weren’t cooked quite right. My medium-rare sirloin steak was medium-well done and Mario’s medium rump steak was blue-to-rare. We swapped so all was well and obviously any steak is better than no steak, but it is nice when they grill it to perfection.

So tonight I’ve looked up Jason Atherton, former executive chef of Gordon Ramsay’s Maze Grill on delicious and found his tips to the perfect steak.

Five steps to cooking the perfect steak at home

1. Heat your griddle or frying pan over a high heat, until smoking hot.

2. Lightly brush the steak with a little olive oil and season with sea salt and freshly ground black pepper.

3. Don’t griddle more than two steaks at a time, and keep them spaced well apart. If you add more than two steaks to the pan at once, the temperature will drop and the steak will stew, rather than fry.

4. Don’t turn the steaks until good seared markings are achieved, then turn them over and cook on the other side (see timings, below).

5. You must let the steak rest for about 3 minutes before serving, to allow the juices that have been drawn to the surface to relax back into the meat.

To find out how long to cook it and to make it anything but rare (1.5 minutes each side) head on over to delicious.

Eaten Today

06.35 Toast
10.35 Toast
12.05 Blueberry Muffin
14.05 Innocent Veg Pot
17.15 Penguin
20.10 Salad (tomato, cucumber, lettuce, peppers, sweetcorn, peas, onion,coleslaw, bacon bits, croutons), Steak, Fries

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