Fancy a nice steak for tea? We love steaks; we love talking about them, but we love cooking and eating them even more. We have rump, sirloin, fillet, t-bone, rib-eye, you name it. Come and talk to us if you want a specific cut or just want to know more about steaks in general.
Here’s some do’s and don’ts
For best results, use a heavy pan, such as a griddle. The ones with ridges are best as you get that lovely streaked barbeque looking finish.
- Don’t put a steak in the pan that’s straight from the fridge.
- Oil the steak, not the pan.
- Season the steak before putting it in the pan (if you want seasoning of course).
- Make sure the pan is nice and hot before putting the steak in. Not too hot though as it’ll burn as soon as you drop it in!
- Don’t poke it and don’t flip it more than once.
- Don’t press down on it when it’s in the pan.
- Let it rest a bit before serving.
So, basically, once it’s in the nice hot pan; leave it until it’s cooked to your liking. Simple. Some timings:
- If you like it rare, cook for 1 to 2 mins on either side
- If you like it medium-rare, cook for 2 to 3 mins on either side.
- If you like it medium, cook for 3 to 4 mins on either side
- If you like it well-done, give it 4 mins plus on either side.
These are, of course, general guidelines but work well for most people.
How do you like yours?