The Perfect Steak
The Perfect steak.. It’s as elusive as a hole in one, rain at Walgett or a Wallaby win. We all know they exist but being on the receiving end of any of the above on a consistent basis is generally relegated to bar talk. The good news is that Colin Selwood has come to the rescue on how to cook the perfect steak. The bad news is we are still looking for help on Rugby and Rain… Golf is a work in progress.
INGREDIENTS
Choose a cut you like and the best meat you can afford. If you like softer, melt in your mouth steaks then choose a piece of eye fillet. If you want super flavour and don’t mind chewing then you can’t go past a T-bone, rump, sirloin on the bone, skirt or hanger (We can supply anything you are looking for!)
- Cafe De Paris Butter
- Chimmichurri
- Extra Virgin Olive Oil
- Horseradish & Chive
- Butter
- Porcini Butter
- Rib Eye Steak (Scotch Fillet)
- Rump Steak
- Sirloin Steak
- T-Bone Steak
Colin Cooks The Perfect Steak
“Colin Cooks The Perfect Steak” is a guide by chef Colin, providing expert tips and techniques to achieve steakhouse-quality results.
PREPERATION DIRECTIONS
01
Take your steaks out of the fridge up to an hour before you want to cook them. This allows them to come up to room temperature before you cook them ensuring they cook evenly.
02
Prepare steaks by seasoning on both sides with salt, pepper and olive oil. This not only makes the steaks taste great but helps seal in the juices.
03
Place the steak on a hot, clean barbecue or griddle pan remembering a thick piece of meat is going to take longer to heat in the centre than a thin piece so you may need to turn the barbecue down slightly after the initial searing so it doesn’t burn on the outside.
04
Steaks should be turned 3 – 5 times depending on the thickness. Turn the meat at right angle with each turn so you get the attractive cross hatching marks – makes it look more professional!
05
Finally after you have cooked your steak to your liking, you need to rest it before eating. Allowing the meat to rest off the heat ensures the juices settle back to the centre of the meat and fibres relax and become tender. Meat should rest for 1/2 the cooking time. You can always put it back on the heat for 30 seconds on each side to warm it again before serving.
Chef's notes
Serve with your favourite potatoes, vegetable and salad and why not try some of our 1888 Chimichurri sauce or one of our fabulous steak butters ( Porcini, Horseradish & Chive & Cafe De Paris)
Pro tip: To ensure your steaks are cooked just the way you like them use a meat thermometer. Internal core temperatures should be:
- Rare: 36 – 41 degrees
- Medium Rare: 41 – 46 degrees
- Medium: 48 – 55 degrees
SEND ME THE RECIPE.
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Get in touch
Phone Number
(02) 9328 3200
info@1888certified.com.au
Address
2028 NSW (under Dan Murphy’s)
Opening Hours
Fri & Sat: 9am – 5pm
Sun: 9AM-6PM
