Serving up steak this Father’s Day? Let us guide you through cuts and cooking rules, and sauces and sides before you plan the perfect meal…
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When it comes to beef steak, do you know your rump from your rib-eye or are you baffled by bavette and Côte de Boeuf? Either way, here’s a roundup of steak cuts and how to handle them:
Bavette – Also known as flank steak, it’s a rich, loose textured cut. Cook at a high temperature for minimum time and rest before serving. Try this soy and ginger marinated recipe.
Côte de Boeuf – Big, succulent and full of flavour, this pricey cut comes on the rib and should be grilled for 3-4 minutes on each side and then finished in the oven. Or cook low and slow with a flavour-filled brandy butter.
Fillet – A lean and tender cut that’s best served rare, try it with a herb and garlic butter and some tender stem broccoli.
Flat-Iron – Tender and beefy, this cut cooks quickly. Rosemary, balsamic vinegar and a host of herbs and spices make this recipe a real winner.
Sirloin – This classic, tasty cut is well marbled and very tender when cooked to perfection. Pair with a creamy Bearnaise sauce.
Rib-Eye – The nugget of natural fat known as the ‘eye’ makes this meat succulent and full of flavour. Cook to at least medium-rare to let the fat render down, 2-3 minutes each side over a medium-high heat as a rough guide. Try this mustard-infused recipe.
Tomahawk – This thick cut of beef left on the bone makes a real statement on the plate. Sear on a grill and then finish cooking in the oven; follow this recipe for perfect results.
Rump – Affordable and versatile, rump has less fat so needs to be cooked for a little longer. Serve with a tasty chimichurri sauce.
T-Bone – As the name suggests, this one’s on the bone for added flavour. Cook for 2-3 minutes on each side depending on thickness and how done you like it. Try T-bone steak topped with creamy mushrooms.
Before you buy beef, it’s likely to have been hung to mature for better flavour and tenderness. This is done by hanging the carcass in a well-ventilated chiller for anything from 21 days to 5 weeks or more. For expertly hung beef, visit a butcher.
Fresh, raw steak will keep in the fridge for 3 – 5 days depending on how it’s packaged (vacuum packed meat lasts a little longer) and cooked steak can be kept in the fridge for 3 – 4 days. Be sure to store in an airtight container.
Both raw and cooked steak can be frozen. Freeze as soon as possible and use raw steak within 3 months and cooked steak within 2 – 3 months. Defrost fully before use by leaving it in the fridge overnight.
The art of cooking a perfect steak involves 3 Ts: type, thickness and cooking temperature. It’s the internal temperature that determines the level of doneness, from rare to cooked through, and this can be measured with a meat thermometer.
Before you start, get the steak to room temperature to ensure the meat cooks evenly. This will take around 30 – 45 minutes. Cooking times will depend on the cut and how you like it done. Leaner steaks cook quicker, while fat marbled meat needs a little longer.
Steaks can be cooked in a heavy bottomed pan, griddle, barbeque or in our EasyFry 2in1 which comes with a grill plate for Perfect searing. Or take the guess work out of grilling with the Optigrill Elite. Not only does it have 12 smart cooking programmes and a sear setting to lock in flavour, it adjusts cooking times by measuring the meat’s thickness for perfect results.
Once done, allow a little resting time for the muscle fibres to relax and for the juices to redistribute throughout the meat. Pop your steak on a board for around 5 minutes before plating it up and adding your finishing touches.
Good quality steak can simply be seasoned with sea salt and ground black pepper before cooking. Or you can go all out with a delicious marinade – here are 5 fabulous ideas.
You’ve got all you need for a knockout steak supper – now enjoy!