A Succulent Steak for a Cold Winter

There’s nothing quite like a good steak in the heart of winter, well, all year really, but especially in winter! If cooked to the perfect consistency, this could be one of the best meals you will eat all day. If you follow these few easy steps, you will be well on your way to creating a heavenly meal that is sure to whet your appetite at the very sight of it.

Happy cooking!

Tips  before you get started

• A good beef steak should be at least 21mm thick and should be evenly cut.
• Remember to defrost it in the fridge a few hours before you intend on cooking, and then to take it out the fridge about 10-minutes before you cook it to take the chill out of it.
• If you plan on using a pan – use a heavy-based one.
• Season steaks lightly with salt and pepper.
• Oil the steak, and not the grill to prevent the steak from sticking.

The three steps to success

1. Heating the pan or grill to the correct temperature is important for both flavour and tenderness. A moderately hot grill or pan should create that perfect sizzle when the steak is placed on it.
2. Steaks should only be turned once as the more you turn it the tougher it gets.
3. Knowing how to tell when your steak is ready to come off the grill is key to perfectly cooking a steak. Using either a pair of tongs or your fingertip, press the centre of the steak. For a rare steak it should be soft, medium is springy and well done is very firm.

Tip: Resting the steak under foil for 2 to 3 minutes after keeps the steaks juicy and tender.

Rare – Cook for 2 to 3 minutes each side, turning it only once. Internal temperature approximately 55-60ºC

Medium Rare – Cook until moisture is visible on top. Turning only once, cook second side until moisture is visible on top and steak feels ‘soft’. Internal temperature approximately 60-65ºC

Medium – Cook until moisture is pooling on top. Turning only once, cook second side until moisture is visible and steak feels ‘springy’ but soft. Internal temperature approximately 65-70ºC

Medium Well Done – Cook until moisture is pooling on top. Turn and cook the second side until moisture is pooling. Reduce heat and continue to cook until ‘firm’. Internal temperature approximately 70ºC

Well Done – Cook one side until moisture is pooling on top. Turn to cook the other side until moisture is pooling. Reduce heat and cook until the steak feels ‘very firm’

Don’t forget to rest it…