Whether your preference is a buttery soft fillet, tasty sirloin, characterful rump, or a thrifty bavette steak, pay respect to these quality cuts of meat and cook it perfectly. Here's a few tips from us:
1. When shopping, pick a steak that has the characteristics you are after. What sort of eating sensation are you looking for? If you want something super tender with very little fat why not have a fillet. Like fat? Well, if you like intramuscular fat opt for a rib eye, if you are wanting to be able to crisp it up in the pan, go for something with a side of fat, like a sirloin or picanha. For something a little tougher, but that explodes with flavour at every bite, rump might be the steak for you. There are plenty of options to choose from, so try and do a little bit of research before you buy.
2. Invest in a decent pan. A thick based frying pan or skillet, ideally with a non stick coating will help you achieve good results.
3. Oil and season your steak, not the pan. That way you can rub just the right over your steak, ensuring your steak won't be greasy. You can also get your pan piping hot before any oil hits the surface, so you won't fill your kitchen with smoke.
4. Give each type of steak an appropriate amount of cooking. For example, nearly everyone here at Coombe Farm Organic likes their fillet steak blue to rare, however, if we are having a rib eye, it eats better once the internal fat has rendered a little, so a medium-rare result is best (in our opinion!).
5. If you are adding butter (for a devilishely creamy finish), add it at the very end of the cooking process. If added too early it will burn and you risk making your steak taste slightly bitter.
6. If you are cooking a steak with a side of fat, such as a sirloin or picanha, using a pair of tongs hold it on it's side and cook purely on the thin side of fat for a minute or two until it begins to soften and melt. Then continue to cook on either side as per the times in step seven.
7. Cooking times - slightly controversial as each steak will cook in slightly different times, however, a rough guide is as follows:
- Blue: 1 minute on either side
- Rare: 1.5 minutes on either side
- Medium Rare: 2 minutes on either side
- Medium: 2.5 minutes on either side
8. Not so much of a cooking tip, but more of a tip for buying a good steak. Firstly, find out how the animal has been raised, welfare is important, but so is its age and what it has been grown on. Cattle killed before they reach natural maturity have likely been fed cereals in order to force their muscles to grow at an exponential rate - the meat is therefore not likely to have a robust texture as the muscles have grown unnaturally fast. Choose grass-fed when you can. The steak will hold better nutritional value and so, is better for your body. Choose organic when you can. It is a wide spread term that you are what you eat, but we believe you are 'what you eat, eats', so if your steak has come from an animal that has been grazing chemically fertilised fields all of its life, these are toxins, which aren't good for your body or its immune system. Finally, look for a good amount fo marbling. Marbling is the laying down of intramuscular fat, it is a sign of the quality of the animal, and the more marbling, the more delicious it is likely to be.