The Perfect Steak

Angus Beef with Grilled Asparagus, Kipflers and Baby Roma Salad

There is no doubt that cooking the Perfect Steak is an art. Over the years I have struggled with getting the right temperature. Now I believe cooking steak is a fairly simple exercise as long as you watch and feel. I enjoy a medium thick Scotch fillet and this is how I like to cook it.

Method:
Mix together a “glug” of olive oil and a pinch of sea salt and freshly ground black pepper.
Rub or brush your steaks with your oil and allow to sit covered on the bench for 10-15mins.
This is very important as your steak will not quick enough in the centre if the meat is cold.
Preheat your griddle pan or BBQ to high.
Flick a little water into the griddle pan to see if it is hot enough. If the water makes noise and spits, your grill is ready.
Place your steaks on the griddle pan and allow to cook for 2 minutes. Turn your steak 45 degrees to get a good cross grill line.
Cook for a further 2 minutes.
Turn your steak over and cook for 1 minute.
Rotate your steak 45 degrees to get the cross grill lines.
Check the progress on your steak by pushing your tongs down on the centre of the steak.
Use the following guide for cooking your steak to your liking:

• Rare – take the steak off the heat now.
• Medium – cook until the steak feels slightly soft to the touch (about 2 more minutes)
• Well done – cook until the steak feels firm to the touch (about 4 more minutes)

Remove from the pan and allow to rest for 5 minutes before serving.

This is a crucial step as the meat needs time to relax so juices don’t escape the steak when cutting into it.

Scotch Fillet with Chargrilled Paprika