Summary: It can be difficult to get a good steak. I’ve been to restaurants up and down the country with friends and relatives, and often, they’ll order a steak. They are frequently disappointed. It’s usually pale coloured and lacking flavour. It’s either over-cooked it or else, if you ask for it rare, they serve the steak cold – and I mean refrigerator cold. I have been served steak here that looked perfectly char grilled on the outside but was icy cold and raw inside. Raw is not the same as rare. But it shouldn’t be so. There are few things easier than cooking a steak. To cook a perfect steak needs just a little more knowledge and a good marinade. This recipe is one of my steak marinades.
Ingredients for Perfect Steak Marinade
- 500 g Beef Steak Meat
- 4 tablespoons of Worcestershire sauce
- 2 cloves of garlic, crushed
- Ground Black Pepper
- Pinch of salt.
Instructions for Perfect Steak Marinade
The longer time you have to marinade your meat the better. Pace the meat on a plate or flat-bottomed dish, cover with the sauce and spices. Turn the meat in the dish and rub with your fingers to ensure that the spices get into the meat. Place into the fridge and chill until ready to cook. The longer the better. If possible, do overnight or else do in the morning for eating in the evening. However, if you are pressed for time, half an hour will do.
There are several choices for cooking. You can shallow fry, you can grill, or you can BBQ. I have always found the BBQ gives the best flavour. It will also put on that char grilled striped pattern that looks so mouth-watering tasty. Whichever you do, make sure that you warm things up. Get your pan or grill hot before you put the steak in. You want to hear that hissing sizzling sound as soon as the meat hits the pan.
How long should you cook for? Well, that depends on whether you like your steak rare, medium or well done. A rare steak needs only a couple of minutes on each side. You’ll notice the meat contracting slightly in the pan, then turn it over. Cook for just a short time to give the other side some colour and then serve. The steak should be cooked on the outside but redraw on the inside, though not cold. When pressed with a finger, it should feel like the cheek flesh on the side of your face. Soft and springy.
A medium should be cooked slightly longer after turning. When pressed with a finger, it should feel like the flesh on your upper lip. When cutting through, a medium steak will be pink on the inside but not rare.
A well-done steak takes just a little longer cooking time. If pressed with a finger it will be firmer than a medium steak. Something akin to the flesh on the front of your chin. Firm but not hard. If it feels like the flesh on your forehead, then you have overdone it and should start again.
Serve the steak as soon as cooked along with potatoes and vegetables of your choice.
My personal favourite is to BBQ the meat quickly on both sides, leaving it rare in the centre. This will leave the steak soft and juicy. Well done steaks usually end up being tough and dry to eat.
Preparation time: 45 min
Number of servings (yield): 4
Meal type: dinner
Culinary tradition: English
Photo by FotoosVanRobin
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