Steak Cooking Tips

When cooking steak, it’s essential to let it sit at room temperature long enough for the steak to reach room temperature before cooking it. If the steak is straight from the fridge, the inside will cook slower than the outside, resulting in an unevenly cooked steak. By letting it sit at room temperature, the steak will cook evenly and have a better texture.If you season your steaks with salt too early before cooking, they will begin to cure and leech out their natural, tasty juices. So season with salt and pepper just before cooking.

When cooking steak, it’s essential to remove it from the oven or pan 5-8 degrees Celsius lower than your desired final temperature. Why; because of a process called “carryover cooking.” Carryover cooking refers to the fact that the steak will continue to cook even after it has been removed from the oven or pan. The heat generated within the steak will continue to raise the internal temperature until it reaches a state of thermal equilibrium. Removing the steak 5-8 degrees Celsius lower than your desired final temperature allows carryover cooking to occur, resulting in a perfectly cooked steak.

For example, if you want a medium-rare steak, which has an internal temperature of about 63°C (145°F), you would remove the steak from the heat source when it reaches about 59°C (138°F) and allow it to rest for a few minutes. The internal temperature will continue to rise and achieve the desired 63°C (145°F) during the resting time.

This resting time is also important, as it allows the juices to redistribute throughout the steak, making it juicier and more flavourful.

When cooking meat, you sear all sides of the flesh. I suggest searing your eye fillet steaks on a medium-high hot pan or grill before transferring them to your pre-heated oven at 195°C (385°F). Make sure it is pre-heated. Of course, when we have a summer, use a charcoal grill or BBQ grill.

You can test the doneness of meat with your fingertip or a temperature thermometer.

Takeaway tips

1. Always allow your steak to reach room temperature before cooking

2. Brush both sides of your steak with Extra Virgin Olive Oil before cooking

3. After oiling, season with salt and pepper just before cooking

4. After cooking, rest your meat in a warm place for at least five minutes before serving.

Degrees of Doneness

BLUE 38°C (100°F) Feels soft and squishy

RARE 60°C (140°F) Soft to touch

MEDIUM RARE 63°C (145°F) Yields only slightly to the touch, beginning to firm up

MEDIUM 65°-70°C (150°F-158°F) Yields only slightly to the touch, beginning to firm up

MEDIUM WELL DONE 70°C (158°F) Firm to touch

WELL DONE 75°C (167°F) firm – hard to touch

Remember that the steak will continue to cook after it’s removed from the oven. The internal temperature will rise about 5 to 8 degrees Celsius in the first few minutes it’s out of the oven or pan.

Happy Steak Cooking

Simon

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