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Wednesday, 2 March 2011


So rad, so easy to do but, so often killed to death.
    Rib on the bone
  • The best quality steak you can afford will give you the best result you can afford. I can't afford King Island beef and I can't afford Wagyu. The cuts I buy are rump, rib fillet, t-bone, rib on the bone and eye fillet (I can get it where I live for $18 a kg) and, I prefer meat from the butcher.
  • If you can get steak cryovaced, store the meat whole in the fridge for up to three months, it will be more tender, great for when it is on sale.
  • Only salt meat just before you cook it. To see why simply get some meat and put some salt on it and watch the blood come out, it only takes a few minutes and you'll see why.
  • If you do decide to cook a thick piece (eg rib on the bone or eye fillet), after you have seared it, finish it in a preheated oven (180C) for about 15 minutes. Check it occasionally,
  • Resting meat not only makes it more tender by allowing the fibres to relax it also stops the eater from ending up with blood all over the plate and, the resting juice is perfect for adding into sauces or spooning a little back over the top.
  • I usually finely chop fresh robust herbs (sage, rosemary, thyme) and rub them on the steak with some olive oil while the meat comes to room temperature.
  • Have the cooking surface mingin hot before you start.
  • If you are using a barbecue you can achieve the criss-crossed effect by turning the meat anywhere between 45 and 90 degrees after the first minute or so on each side.
  • The last 5 points are applicable to any meat suitable for frying.
Olive oil
Herbs finely chopped (eg rosemary)
Salt and Pepper
Butter (optional)
Porcini salt (optional)

Preheat the barbecue or frying pan to very hot. Take steaks from the fridge and coat lightly in olive oil and chopped herbs and a little fresh cracked pepper. When the meat is close to room temperature add to the cooking surface, turning after a minute or so to 90 degrees. When a few small pools of blood form flip the steak preferably to a fresh hot spot on the barbecue, turning 90 degrees again after a minute or so. When a few small pools of blood come through remove the steak from the barbecue to a plate, cover and put in a warm place to rest for 5 minutes. If you want a medium steak, allow for a few more pools of blood on either side. If you are unsure if it is cooked, poke it with your finger, if it is really soft, its not cooked, if its hard, its way way cooked.

There are three very simple methods of finishing steak without making sauce. One, as soon as it is removed, place a knob of butter on top, the residual heat will melt it. Two, once cooked add some porcini salt. Three, spoon a little of the resting juice back on top again.

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