Picking the Perfect Steak
Different people have different ideas about what the perfect steak should be like. However, there are a few basic principles, which if adhered to, should ensure that you pick a steak of genuine excellence.
Here are a few basic principles to ensure a way for picking the perfect steak.
Picking the Perfect Steak
Cut of Beef
The first thing to think about is which cut of beef you’d like for your steak. There are many different cuts that different retailers will sell as a steak of one sort or another, but if you want a satisfyingly meaty experience then you want a cut from the short loin, tenderloin or rib. These are muscles that don’t get a lot of exercise and are therefore very tender.
The tender nature of these cuts makes them perfect for grilling or broiling, unlike the more muscular cuts of beef that need to be cooked using moist heat (for example, boiling) to release their flavor. If you were to grill a piece of brisket for your steak then it would end up chewy and tough.
Marbling of Meat
The next thing to think about is the marbling of the piece of meat that you are looking at. Marbling is caused by the small pockets of fat that occur between the muscles of the beef. It gives the meat flavor, so a cut with more marbling will generally be more expensive than one with less.
Dry-aged Beef
Ideally, you want a steak from a piece of dry-aged beef. Most supermarkets won’t stock this, so you’ll need to look for a quality butcher like Donald Russell. Wet-aged beef is hung in vacuum bags with keeps the moisture in. Dry-aged beef is hung in a controlled freezer and the moisture is allowed to evaporate which improves the quality of the meat.
Thickness of the Cut
Finally, you need to specify the thickness of the cut. Less than 1″ is too thin, more than 2″ is too thick. An inch and a half is about right.
If you keep the above mentioned things in mind while shopping for your beef, you can make your choice in picking the perfect steak a lot easier.
Beef Steak Recipes
Here are some beef steak recipes for your next meal consisting of beef after you are done with picking the perfect steak (courtesy of Donald Russell and Stefan Kolsch):
| Cooking Time (per side) | Resting Time | Total Cooking Time | |
|---|---|---|---|
| Rare | 1-2 Minutes | 6-8 Minutes | 10 Minutes |
| Medium | 3 Minutes | 4 Minutes | 10 Minutes |
| Well Done | 4.5 Minutes | 1 Minute | 10 Minutes |
Sirloin Steaks with Green Beans and Parsley Butter
SERVINGS: 2, COOKING TIME: 15 MIN
You Will Need:
Salt
150g French Green Beans
4 rashers Streaky Bacon
2 Sirloin Steaks
2 tbsp Olive Oil
Pepper
Butter
10g Fresh Parsley (chopped)
Directions:
Bring a pan of salted water to the boil on the hob and blanch the beans for 5-6 minutes, or until they are slightly softened. Remove from the pan and refresh in a bowl of iced water. Drain and divide into four equal bundles then wrap a rasher of bacon around each bundle so that they are held together, set aside.
Allow the meat to come to room temperature and pat dry with kitchen paper. Heat a large frying pan over a high heat. Brush the steaks all over with olive oil and cook to your liking. Remove from the pan and season to taste with salt and pepper. Place on a rack, cover with foil and leave to rest in a warm place for the recommended time.
Return the pan to the hob over a medium heat and add half the butter. Sear the bundles of beans for 2-3 minutes, turning regularly. Season to taste with pepper and arrange with the steaks on preheated plates. Add the parsley to the pan with the remaining butter and heat through, drizzle over the steaks.
Serve with chunky, home-made chips.
Sesame and Pepper Seared Fillet Medallions
SERVINGS: 4, COOKING TIME: 25 MINS
You Will Need:
4 Fillet Medallions
20g Sesame Seeds
5g Black Pepper (crushed)
2 tbsp Olive Oil
10g Butter
For the Leek and Cream Sauce;
400g Leek (white part only- cut into thin slices)
100ml Double Cream
100ml Chicken Stock
50mls White Wine
10g Parmesan (grated)
Salt
Directions:
Begin by making the leek and cream sauce. Place the leek, cream, stock and wine into a pan and bring to the boil. Reduce the heat and simmer for 10-12 minutes, then add the Parmesan and season to taste with salt. Set aside and keep warm.
Allow the meat to come to room temperature and pat dry with kitchen paper. Heat the oil and butter together in a large frying pan, over a high heat. Combine the sesame seeds and pepper and press the mixture onto each side of the medallions, covering to your liking. Using the table below as a guide, cook the medallions to your liking. Remove from the pan, cover with foil and leave to rest in a warm place for the recommended time.
Arrange the rested medallions on preheated plates with the leek and cream sauce.
Ribeye Steaks With Seared Cherry Tomatoes and Rosemary
SERVINGS: 2, COOKING TIME: 15 MINS
You Will Need:
2 Ribeye Steaks
3 tbsp Olive Oil
Salt & Pepper
300-400g Cherry Tomatoes
4 sprigs Rosemary
Directions:
Allow the meat to come to room temperature and pat dry with kitchen paper. Heat a large frying pan over a high heat, brush the steaks all over with olive oil and cook to your liking. Remove from the pan and season to taste with salt and pepper. Place on a rack, cover with foil and leave to rest in a warm place for the recommended time.
Return the pan to the hob over a medium heat and add the remaining oil. Add the tomatoes to the pan and sear for 2 minutes. Break the rosemary into pieces and add to the pan, sear for a further minute, then season to taste with pepper and arrange with the steaks on preheated plates.
Serve with hot baked potatoes and soured cream.
Rump Medallions with Apple, Asparagus and Mint Salad
SERVINGS: 2, COOKING TIME: 10 MIN
You Will Need:
4 Rump Medallions
2 tbsp Olive Oil
Salt & Pepper
For the Apple, Asparagus and Mint Salad:
2tbsp Walnut Oil
1 tbsp Sherry Vinegar
1 tsp Mustard e.g. Dijon
1 pinch Sugar
2 firm Apples e.g. Granny Smith /Gala (cored and cut into thin slices)
100g Asparagus (blanched and cut into bite sized pieces)
10-16 Fresh Mint leaves
Directions:
Allow the meat to come to room temperature and pat dry with kitchen paper. Heat the olive oil in a large frying pan, over a high heat. Cook the medallions to your liking, remove from the pan, season with salt and pepper, cover with foil and leave to rest in a warm place on a rack for the recommended time.
For the salad, combine the walnut oil, vinegar and mustard in a large bowl. Add all the remaining ingredients and mix carefully; season to taste with salt and pepper. To serve, divide the salad between two plates and place the medallions on top.
Serve with sweet potatoes, or some fresh crusty bread.
We hope that the above recipes will help you in your cooking after you are done with picking the perfect steak.
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