A guide from Genevieve taylor, on how to cook a sirloin, rib eye or skirt steak to perfection.
WHAT TO DO: IN THE KITCHEN
To go with our steak we made two really easy flavoured sauces to drizzle over once the steak is cooked and sliced – simply add ingredients to a small heatproof pan, and allow to melt gently together on the warm grill bars whilst you are resting the steak.
WHAT YOU NEED TO KNOW:
- Buying thick cut steaks that you then slice to share is a much better way to cook steak than individual steaks.
- A thin steak will overcook in the centre whilst before the outside has had any chance of developing a caramelised crust look for a generous marbling of fat – fat equals flavour, and it will baste the steak as it cooks
- Season simply – pepper, salt (plenty!) and a drizzle of oil are all you need
- HEAT – very important to cook over really hot grill bars – so allow them to heat for a good 10 minutes for gas, or 30-40 minutes for charcoal. If you have a ‘sizzle zone’ on you barbecue, this is the perfect time to use it.
- REST – the most important part of steak cooking – a 5-10 minute rest somewhere warm but not too hot. Resting on the warming rack is ideal, or simply put on a plate and cover with a double layer of foil.
Using a meat thermometer to see how they’re cooked – takes away the guesswork. Insert thermometer into the thickest part of the steak, aiming to get the tip as accurately into the middle as possible.
If you go further than the middle you are too close to the bars the other side and you’ll get an inaccurate reading.
50°C = rare
60°C = medium
70°C = well done