Guide to cooking the perfect steak*
One of my favourite foods is steak – I love a thick cut (preferably fillet, rump or sirloin – yum!) cooked rare (or even blue) and teamed with chunky chips or sweet potato fries and a bit of salad. It’s perfect Saturday night food and can be enjoyed throughout the seasons making it a very versatile meal. Plus, it’s really quick to cook for those days when you’re starving but can’t be bothered to cook a big meal. I find the quickest and easiest method to cook a good steak on my electric griddle. I think I have the Best Electric Griddle so I think the steak cooks really well and I can also chuck some tomatoes on there too with some oil too and they’re delicious. They’re nice and charred but still juicy.
But it can be quite difficult to cook the perfect steak. You often find it can be overdone or underdone, as seconds or minutes can make all the difference, or unseasoned and bland. It would be great to get restaurant standard steak from the comfort of your own home.
There are loads of things that can make the difference between a good and a bad steak or even a good and a great one, including quality of meat, seasoning, cooking method and accompaniments. These all need to be spot on to create a delicious meal that’s perfect for date night or a dinner party with friends.
This infographic on how to cook the perfect steak was provided by Barbecoa London which is Jamie Oliver’s barbecue steakhouse in London – just looked on the map and it looks as if it’s a stone’s throw from St Paul’s Cathedral. I’ve yet to visit but I am in London for the weekend with my brother quite soon – so maybe I could persuade him to take a trip here!
Here are Chef Director at Jamie Oliver, Steve Pooley’s tips for getting your steak spot on at home…
Now, as you’ll know if you read my blog regularly or have ever met me, I’m not exactly the cook in my house (understatement of the century) but I will be passing this information straight on to Head Chef Boyf – although his steak is pretty top notch already.