Tim's Tips - Cooking the perfect steak


Are you hit and miss when it comes to cooking a steak?  Do you know how to ensure that each steak is cooked exactly the way each person prefers?  From blue to well done, Chef Tim provides you with tips to cook the perfect steak and some great toppers as well.

For great steak every time - here's Tim's tips:

Take steak out of the fridge for at least 3 hours before cooking to allow the meat to get to room temperature.  Refridgerated steaks take longer to cook and are easy to overcook.

To season, pepper before cooking and salt after - to your own taste. Salt draws out the moisture and tends to dry out the meat during cooking.

For Blue steak - ensure that the meat is room temperature and sear in the pan or BBQ until caramelised on both sides.

The best way to cook the perfect steak to your liking is to use a meat thermometer and cooking to the following temperatures:

Rare 60˚C

Medium Rare 60-65˚C

Medium 65-70˚C

Medium to Well Done 70˚C

Well Done 75˚C

For ultimate tenderness, rest meat for 1/3 of the cooking time.

Tim recommends Anchovy Butter as the perfect topper - try these recipes below.


Anchovy

Anchovy butter might sound odd, but it really is delicious.

150g unsalted butter chopped, at room temperature

8 anchovies drained and chopped finely

2 tbspn flat leaf parsley coarsely chopped

2 tspn lemon rind finely grated

1 tbspn lemon juice

Place all ingredients in to a medium bowl and mix together well.

Serve at room temperature with steak

Leftover butter can be covered and refrigerated for up to two weeks or frozen for up to one month.


Blue Cheese

Blue cheese can really add flavour to a steak. The combination of the beef flavour with the salty tartness of blue cheese really stands out.

¼ cup green onion, thinly sliced

¼ cup blue cheese, crumbled

 2 tablespoons soft goat cheese

 2 cloves garlic, minced

Combine all ingredients and gently mix together until even, but not blended smooth. It should be coarse in texture.


Garlic-Sage

While this recipe is intended for steak, it can also be used on pork chops and chicken breasts.

1 cup unsalted butter

¼ cup

sage leaves, finely chopped

4 cloves garlic, minced

½ teaspoon sea salt

½ teaspoon ground black pepper

Combine all ingredients in a bowl. Cover with plastic wrap and place bowl in refrigerator for 1-2 hours, or until butter has firmed up.


Lemon-Herb

This refreshing lemon-herb steak topper is ideal for rib eye steaks but can be served with most cuts of grilled beef, chicken, or pork.

½ cup unsalted butter, softened

2 tablespoons thyme, finely chopped

2 tablespoons

fresh basil, finely chopped

2 tablespoons flat-leaf parsley, finely chopped

2 tablespoons fresh oregano, finely chopped

2 tablespoons lemon juice

2 teaspoons lemon zest

Combine all ingredients in a medium bowl. Cover with plastic wrap and place in refrigerator until mixture has firmed up.


Jalapeno-Lime

This spicy topper can be used on more than just steak. It's great on grilled chicken or even pork chops and tenderloins.

1 cup unsalted butter, softened

2 jalapenos, seeded, deveined, and finely chopped

¼ cup finely chopped fresh cilantro

1 tablespoon lime juice

½ teaspoon salt

½ teaspoon ground black pepper

Combine all ingredients in a bowl. Cover bowl and place in the refrigerator for 2 to 4 hours, or until completely firm.


Knights Meats