For some reason , we are all expected from a relatively early age to be able to cook the perfect steak without even having any tuition .
No training .
That's not really fair in my book .
So today I'm gonna show you how to get perfect results by cooking a perfect steak .
So really , the first thing we need is a decent piece of steak to start off with .
If you put a dodgy old piece of beef into the pan , no matter how perfectly you cook it , all you're gonna get back is a dodgy piece of steak , Right ?
So here we go .
I'm using a sirloin steak today .
Um , you could be using fillets .
You could be using rump steaks , but the sirloin just does it for me .
Please remember a little bit of marbling going in throughout the stick itself .
Trust your butcher .
Tell your butcher what you need and a nice bit of fat coating on the outside .
Don't be put off by the word Fat fat really does equal flavour and you've gotta have it .
You've just gotta have a nice layer of fat on the outside of your sirloin steak .
Now then , a little bit of seasoning some ground sea salt .
You'll notice I'm using a red cutting board .
Raw meat , red board , Observe the laws .
Then I'm gonna brush it with a little bit of oil on both sides .
Put it together .
She and steak is now ready to hit the pan .
But before we do that one last thing we've gotta check is the pan is good and hot .
If I was to put this so on steak into a pan that wasn't quite hot enough , all that would happen is this juices would seep out the steak into the pan and just boil and simmer away .
It become tough and pretty un this way .
Good , hot pan .
Um , if there's a little haze coming up , I got like , the heat haze coming off the pan .
Now we can know it's just about there .
OK , in it goes , Yeah , It's also important to remember now at this stage that this steak or chicken dimension of it , or pork steak , whatever you're gonna pan for or grill , is singing back to you immediately .
I was telling you Yeah , we're hot .
We're cooking .
We're cooking here .
Otherwise , you get back to that same situation where the steak just sits there and seeks in its own juices , and you don't want that .
So a good sizzling steak is a good way to start .
Give the give the steak .
Now about a minute sizzling on this one side and we'll turn it over .
OK , that's good .
That's looking nice .
Probably put it .
Put it down a little bit .
What's going to happen now ?
You see , we're sizzling on the other side as I turn the steak .
All the juices are getting more and more active inside the steak , so it's turned it over .
The juices are now falling down the other way to keep the centre of the steak nice and moist .
The juices have to be both sides of the steak , so we're gonna leave the steak now sizzling nicely for another minute on this side .
That will be a minute on both sides before we start really considering to what degree of cooking we want , whether it's gonna be rare , medium rare , medium or ever better even well done .
Uh , and by the way , if you want to earn the respect of any restaurant that you go to , don't order well , another steak because they will not respect you .
OK , now , as we've had a minute now on both sides , sizzling away happily , Uh , it's not a big smoke screen .
I think it's under control here .
Looking good .
But now we get to the quandary on what on earth is it like on the inside ?
OK , so one big tip , I guess really The best one I know of is , apart from experience , makes perfect or practise .
Makes perfect .
Is that , uh , do the old thumb test right now by applying your forefinger to your thumb and test this flashy bit .
Here , stand by your thumb .
OK , that's gonna be a nice , rare texture and analyse it , Test it .
Yeah , we're getting pretty rare here .
You know , if you move your for your your fingers across your hand onto your thumb , the nearer you get to your little finger , the tighter the more resilient the more resistance that this fleshy part of the thumb has IE .
The more cooked it becomes , the more resistance this has .
OK , so applying that into practise four finger to your thumb .
Nice , soft and flashy .
And what we have here is nice , soft and flashy .
So we're gonna stick to rare .
The next thing is now take it on to medium rare and I'm gonna take it to a medium so you can see exactly where we are now , all the way through the cooking process .
Please remember to keep doing this test because it can cut you out .
You can cook quite quickly .
So again , we've gone past that .
We're well past the rare stage now , OK , We're probably We're probably just about at medium rare now .
And this test really does work , OK ?
There's a very , very similar experience going on here with the resistance of this and the resistance of the stake we're we're doing well , we're going to go one more stage further , which is media .
So I'm gonna turn the stake one more time on the other side .
Now this flat .
I mentioned earlier with us getting this in caramel .
Now that's a natural issue of is of the fat coming up and getting caramelised .
That's a good thing .
You know , blend boring .
White looking fat isn't really tasty , but this is gonna be tasty right there Money where my mouth is .
I always say that this is now medium just by going on this test , The resistance is just about identical .
So here we go .
So I've got a little white board down here Now put it there with a nice knife and all I need to do now is lift up my steak .
My medium steak cos it probably is the most popular .
People have it cooked .
OK , OK , now the steak is out .
It's as money where your mouth is time .
I am convinced that it's a medium steak without looking inside it .
You will be too .
Um , but one last thing we must do or allow ourselves to do is allow the steak time to rest .
Resting a steak .
Yeah , because while it's cooking , it's very busy .
All the juices are busy inside , bubbling all all over the place .
Now I have to carve into the steak .
Now all those busy juices will come oozing out onto the chopping board , which is not where we want all these juices .
We want them to stay locked inside the steak so it stays nice and moist , and the way you achieve that is by allowing time only a minute for the steak to rest .
And the same applies to roasting joints .
Any joint , whatever you cook on the larger side or red meat side , allow time to rest .
And those juices will stay nice inside where it belongs .
OK , nicely grilled salon steak cooked to medium .
Let's just see to a good , sharp knife right down the middle .
Nice thick part of the steak left to the one side , and they they have it a beautiful , moist , juicy medium cock sail and steak .