Find it difficult to replicate that sumptuous melt-in-your-mouth flavour at home? This is the perfect guide on how to cook the tastiest most succulent steak.
Rejoice, carnivorous creatures! Is steak your go-to option in a restaurant but you just can’t replicate that sumptuous melt-in-your-mouth flavour at home? This is the perfect guide on how to cook the tastiest, most succulent steak you’ve ever had in your very own kitchen.A good local butcher is a world of knowledge on which meat to buy, when to buy it, how to cook it and what it goes best with. Turn on the charm and he’ll start you on the road to steak perfection.
We asked Chef Kevin Dundon of Supervalu for his advice. He advised us that each cut of steak offers a distinctive flavour and texture so choose wisely. “A fillet steak is ideal if you want tenderness, while the T-bone is for the true meat-lovers amongst us. However, the most loved steak cut is the rib eye for its beautiful marbling and burst of flavour. Cook it on the bone for extra juiciness.”Now that you’ve settled on a lovely piece of steak, it’s time to prep your meat.
Put your pan on a high heat with no oil and wait until it just begins to smoke. Turn down to a medium flame, season your steak with salt and pepper and place on the dry pan. It’s important not to season too soon or the salt will draw the moisture out of the meat. Cook your steak for three minutes on each side . Remove from the heat and allow it to rest for at least five minutes before serving so the meat can reabsorb its juices.
If you’re more of a visual person and just can’t do the reading and the cooking part simultaneously then check out Martha Stewart’s video on serving the perfect steak. Insider stock trading or not, the woman is a boss in the kitchen.With Thanks to Kevin Dundon and Supervalu
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