How to cook the perfect steak

The Fit Kitchen guides us through prepping, cooking and plating the perfect steak.

Ah, steak. The highlight of many meals and cut that can bring a smile to meat-lovers around the world. There’s no denying our love for a good steak isn't going anywhere anytime soon. Steakhouses and artisan butchers are still producing some of the tastiest and mouth watering steaks day in day out to hungry customers, and the juicy red meat is still being produced at a high standard in Ireland. But what makes the perfect steak? It truly pains me to see a steak ruined during the cooking process. It’s like buying a new iPhone 7 for a four-year-old to play candy crush on — so much potential just gone to waste. From the preparation, condiments and cooking time, below I will teach you exactly how to produce a perfect steak every time.

The Prep

Firstly, we have to buy the steak. May sound easy, but I beg you to pay attention at this stage. The difference between certain cuts of meat can determine the cooking style, time and taste; so choose wisely. Depending on the occasion of course, I like to go for a thick cut sirloin steak which comes from the middle section of the cow. A sirloin has a good balance of flavor & tenderness for the cost price. For a more expensive cut, always lean toward a fillet, which will be much more tender and amazing to wow a crowd! Other great options are flank steaks, t-bone or rib-eye. These can have a higher fat content, giving a beautiful marbling through the meats which melts when cooking, giving the juices and flavors that is like no other.

So now we have the steak. Before cooking, its important to bring it to a room temperature. This will ensure an even cooking throughout the meat, and will help with the speed of the cooking process.

Marinades

For a classic steak, I love to keep it simple. A good drizzle of extra virgin olive oil, and a generous seasoning on sea salt and black pepper. Rub these into the meat, and let sit for as long as possible. A lot of that salt will cook off in the pan, so don’t be afraid to really season the cut. For a salad or alternative dish, marinades like BBQ, teriyaki or a garlic & herb marinade work amazing. Allow it to sit in a bowl with the marinade, and absorb the flavors and aromas.

The Cooking

The single most important part. This is where so many quality cuts are sent to grave, and the beauty of a perfectly cooked steak is lost. Personal preference comes in to play here, but I urge you to cook your steaks from a medium to medium rare for the optimal flavor, juiciness and melt-in-mouth action.

1. Once the steak is at room temperature and seasoned well, heat a heavy skillet pan with oil to a high heat.
2. Once hot, add the steak in and let it sit. We want to get a good colour on the bottom side, which is why we use the very hot pan, caramelizing and charring the exterior and sealing the inside. After close to two minutes, flip the steak and do the same on the other side. Now is when we need to watch the steak. Using touch, we can tell how its cooked on the inside. For a medium-rare cook, only another two minutes are needed. It should be soft and spongy to touch, and cooking times will depend on the thickness of the steak also. To really go a step above the rest, add a tablespoon of butter to the pan, and a sprig of rosemary. Spoon over the melted herb butter on the steak, which will baste it in an amazing rich buttery coat, that really makes marriage material.
3. Now is a crucial part. Let it REST. We are 70% there, but the final hurdle is often the one people trip on. We have to let the meat rest off the heat for a further 2–3 minutes (usually half the cooking time). This will let the juices on the inside relax, reabsorb into the meat and prevent them from flowing out of steak when its cut. It will still continue to cook slightly off the heat, so be careful not to overdo it on the pan. Let it rest on a chopping board, and using a sharp knife, cut into the magical meat. Always cut against the grain of the meat, this shortens the fibers, making it as tender to chew as possible.

The Condiments

Right now our steak is cooked to perfection, but its lonely on the plate. It needs some companions. A thick pepper sauce always works with a steak, but a beef gravy or chimichurri (Argentinean mint dressing) which is simply a mix of parsley, cilantro/coriander, a splash of red wine vinegar, oregano, chilli and blitzed together with olive oil, work beautiful too. Too much sauce can take away for the beauty of the meat itself, so be sparing and respect the steak.

For sides, my go-to is always some oven baked roasties. Garlic and herb roasted potatoes with root vegetables is such a classic, and hard to be beaten. A creamy mash is a close second, and with some charred asparagus or caramelized onion makes for a ‘talk of the town’ meal! Using the same pan to make the gravies or fried vegetables makes for an amazing flavor, and ensures nothing goes to waste.

So there you have it. Go forth and cook until your heart is content. Respect the meat, treat it with care and reap the delicious rewards that an amazing steak dinner can offer!