MeatAlison Lambert

MeatAlison Lambert

HOW TO COOK A GREAT STEAK

When selecting your meat, have a look at the colour, you don’t want bright red, it needs to be aged. Fine marbling is an indicator of flavour, and lean meat should be tender. The cut depends on yourself - thick / thin - lean/ fatty…
Varieties - Fillet
- Rib-eye (scotch fillet)
- Sirloin
- Rump/porterhouse
- T-bone
Have steaks out of fridge for at least ½ an hour before cooking. Season well with cracked black pepper and only season with salt just before you cook it as it will draw out the moisture from the meat. A little drizzle of oil and do the same to the other side.
Heat up a good heavy base fry pan or griddle pan until almost smoking. You need it super hot as you want the meat to sear instantly.
Once your pan is HOT carefully add the steak. If you are cooking for the family try not to over crowd the pan. If necessary use two pans! Try not to prod and prick the steak, leave it so is sears and caramelises - depending on how well you like your steak. You only need to cook an average steak for 3-4 minutes on both sides. The next vital step is to let the meat rest, simply remove the meat from the pan and transfer on to a warm plate and cover with foil. Quickly return the pan back to the heat and add a glug of red wine, beef stock or even water, swirl around pan so all the delicious little caramelised pieces of flavour are removed from the bottom and get incorporated into you sauce. Once the liquid has bubbled and reduced remove from heat and add a couple of knobs of cold butter, swirl round to emulsify into your sauce, you may need salt and pepper. Simply drizzle your sauce over the steak and enjoy every mouthful….!