Perfect Steak

Perfect Steak

Many Australians don’t know how to cook steak properly. If you follow these tips from Geoff Jansz, those burnt offerings from the barbie will be a thing of the past! Instead, you’ll always end up with tender, mouth-watering steak, cooked to perfection.

Geoff’s tips

Geoff recommended the following cuts of meat for grilling:oyster blade or barbecue steak (budget cuts not as tender as more expensive cuts but full of flavour); rump; T-bone; sirloin (also called striploin, New York cut and porterhouse); or tenderloin (also called eye fillet). Geoff selected a cut of sirloin to grill.

Use a heavy, cast iron grillpan or the barbecue to cook your steak, not stainless steel or enamel pans as the meat will stick to them.

• Before you begin to cook, heat the pan until it is really hot.
• Season the meat on both sides with salt and pepper. Do this at the last minute, otherwise the salt will draw moisture out of the steak and ruin its flavour.
• Add some oil to the pan (olive oil is fine). Geoff used herbs to apply the oil, instead of a nylon brush which will burn on the heat.
• When the pan is really hot, put in the piece of steak.
• When the bottom is crispy and brown, brush the uncooked side with a little oil, and turn the meat. At the same time turn the heat right down. (Note: It is very important to turn the meat once only. If you continually turn it, you will overcook the surface and the steak will dry out.)
• Cooking time will vary with the type of pan you are using, the thickness and cut of the steak, and how you like it done (see Geoff’s rule of thumb below, as a guide).
• When the steak is cooked, place it in a warm spot to rest before serving. Geoff recommends using an oven that has been heated on high for a few minutes, then switched off. If the meat is not rested it will lose its juices and flavour.

Geoff’s Rule of Thumb:

Take one hand and hold it up loosely. With the other hand, squeeze the thick part (the pad) of the thumb to get the feeling of rare steak.

Bring your index finger to your thumb to make a circle. With the other hand, squeeze the thumb pad again – that is the feeling of a steak that is medium done.

Bring your middle finger to your thumb to make a circle – squeeze the thumb pad again with your other hand to get the feeling of well done steak.

Using this method you can prod the steak with tongs to see if it’s done, rather than piercing the steak with a fork or knife and allowing the juices to escape.