The Perfect Steak
Our experienced chefs know better than anyone how to cook our steaks perfectly achieving flavourful and succulent results every time. Here is their sought after method: • First, ensure you have a very hot pan or griddle with enough oil to cover the bottom of the pan. • The idea is to seal both sides of the steak first so as to retain its juices and flavours. Do this by leaving it for a minute on each side. • Turn the heat down, so the meat does not burn but the steak continues to sizzle. Turn occasionally to achieve an evenly cooked steak. • Cooking times will depend on the thickness of the steak but judging when it is rare, medium or well-done is a skill that needn’t be daunting. Press the steak with a fork or your finger and take notice of how ‘springy’ the steak is. • If the steak is soft and springs back very slowly it is blue or very rare. • As it continues to cook it will spring back quite quickly which indicates it is cooked medium. • To achieve a well-done steak continue to cook and turn the steak until there only a slight give in the steak. Be careful not to overcook a well-done steak as they will become dry, tough and tasteless due to loss of juices and elasticity of the meat.