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How to Cook the Perfect Steak
By Warren Bailey of Family Cookbooks
There are many different ways to cook a steak and the way below is just what I consider the perfect steak to be. If you get a steak that is too thin then it can often become a bit tough when cooking. I like to cook scotch fillet, porterhouse, and T-bone on the BBQ steaks but any cut can be very nice if cooked correctly. The younger the steak the more tender it is likely to be however older steak will have a bit more flavor. You will need 2 Pieces of Steak 3-4 CM thick The thicker the steak the longer you need to cook it. Never defrost your steak in the microwave as it will ruin the meat, instead let it defrost in the fridge for about 24 hours before you wish to cook it up. Take it out of the fridge about 40 minutes before cooking, the steak should be at room temperature before you put it onto the hot plate. Make sure the BBQ is very hot before you put the steak on, make sure there is plenty of sizzle when you add it. For leaner cuts of meat rub a little olive oil into the meat before putting it on, you shouldn't need to oil the base of the pan. If you like a bit of seasoning on your steak you could add some salt and pepper and maybe a few twigs of thyme. Apply this by rubbing it into the meat with your fingers. Put your meat on the BBQ plate, the meat should stick to the plate tightly but over the next few minutes it will start to release off. The juices will start to release above the cut and this is when you know its time to flip (approx 5 minutes). When you flip if you have the room flip onto a clean part of the plate rather than back where it was to get the perfect cook through. Again wait for the juices to appear on top and that's when you know its ready to come off the plate. Put it on a tray and cover with tin foil for about 3-5 minutes before serving. This will allow the meat to rest and it should now be the perfect time to serve. You can add some more salt and pepper and perhaps some lemon juice with serving and is ideal to eat with a nice glass of Shiraz or cab sav.
This intel first appeared on: http://www.familycookbooks.net/index.php?option=com_garyscookbook&I...
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perfect steak
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This intel was contributed by bailz66
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May, 2012
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