If you want a medium rare steak, it must be thick enough to caramelize on the outside while staying pink on the inside; well done can be much thinner. Always buy the best quality that you can.
YOU CAN’T COOK WHEN YOU’RE COLD.
Bring your meat back to room temperature before you cook it. This way the middle won’t be colder than the outside and it will cook evenly.
PUT THE OIL ON YOUR STEAKS.
Not all over the hotplate, so you don’t have the taste of burnt oil through the meat.
HOT MEANS HOT.
Raw meat will stick like glue to a lukewarm flat or char grill. Get it hot to start with and reduce the heat for a thick steak and you will have a nice crust on the meat.
TURN THE BLOODY STEAKS ONCE.
Not forty times, not even four. You want the inside to stay tender and the outside to caramelise.
KEEP IT CLEAN
There are all sorts of nasties in the juices from raw meat, so don’t put the cooked meat back in them.
A LITTLE REST ALWAYS HELPS.
Rest your steaks for five minutes loosely covered in foil or a clean tea towel. Resting allows the juices to settle back into the fibres of the meat.
