WHAT TO USE
Tenderloin, Porterhouse (Sirloin), Scotch Fillet (Rib Eye), and Rump are the easiest cuts to grill
At 3cm thick and 200g to 300g per person
Frying Pan – Aluminium, Iron or Steel frying pan, Not Non-Stick as they do not get hot enough for searing
Tongs – For turning the steak as they won’t pierce the surface
STEPS FOR A 3CM THICK PIECE OF STEAK COOKED MEDIUM
60 minutes prior to cooking the steak take it out of the fridge to let it reach room temperature
If cooking rump, make 2-3 nicks in the fat to avoid the steak curling
READY TO COOK
Toss the steak in vegetable oil, Sea Salt
Turn your stove top to the highest heat, wait until the pan is hot
You are now ready to cook the steak
Sealing the Surface to trap the juices in
Add the steak to the pan for 1 minute – this is searing one side
Turn the steak to sear the other side for another 1 minute
FINISHING THE STEAK
Reduce the heat to Medium – Low or 30% of full heat and Leave the steak on it’s second side for 3 minutes
Turn the steak back to its original side for a further 3 minutes
Remove the steak form the pan and set aside somewhere warm for 3 ½ Minutes
Further lubricate the steak by pouring some of the juices over it or add a teaspoon of seasoned butter
TIPS FOR TESTING THE DONENESS OF YOUR STEAK
To test if your steak is done, press the centre with the back of the tongs. The steak will feel soft if it's rare,
slightly firmer and springy when it's medium and very firm when it's well-done.
THE FINGER TEST
Each one of your fingers when touched with the tip of your thumb will reveal how the steak
should feel to a particular doneness
~ WELL DONE ~
Gently press the tip of your pinky and your thumb together. Feel the fleshy area below the thumb.
It should feel quite firm. This is what well done meat feels like when you press on it.
~ MEDIUM ~
Press the tip of your ring finger and your thumb together.
The flesh beneath the thumb should give a little more.
~ MEDIUM RARE ~
Gently press the tip of your middle finger to the tip of your thumb.
~ RARE ~
Press the tip of your index finger to the tip of your thumb.
The fleshy area below the thumb should give quite a bit.
~ BLUE ~
Or Raw to Rare, Open up the palm of your hand and feel below your thumb.
This is what meat cooked to rare feels like.