The first step to the perfect steak like those found in one of the best steakhouse in Swansea is to determine ahead of cooking how exactly you want your steak done.
Black n Blue
A few individuals like theirs almost raw which is known as “blue” however most of us favour our steaks cooked, medium rare to well-done (why you would want it well done is beyond me but there is no accounting for taste hey?). If you make a decision beforehand, you are more inclined to concentrate more and stop cooking at the correct time.
Ok, so now we have decided how we want our steak cooked, the next thing to remember is to make sure to refrain from flipping the meat excessively. Preferably, you ought to have only a single flip. Also avoid the urge to touch the steak constantly.
Tools of The Trade
Always use a pair tongs to flip the meat rather than a fork. Jabbing the steak with a fork makes holes in the flesh which enables the meat juices to run out and turn your steak into a dried out leather sandal.
Workmen Blame Their Tools
Right, so we’re using the correct equipment, but it’s still important that we use them correctly. Never squash the steak with your tongs you will press out the meat juices, so you may as well stick with your fork.
Feather Like Touch
When you want to test to see if the meat is cooked to your liking, lightly press with the steak with your fingers. The firmer the steak is, the more it is cooked and the drier it’s going to be.
WARNING! The one mistake that many of us tend to make is to chomp into the steak the moment it’s off the heat – STOP! For the perfect steak like the last one you ordered in one of the top steakhouses in Swansea, pop it on a dish and allow it to rest for a couple of minutes. Trust me you’ll never forget this step again
So here goes… 5 Steps to cooking steak like a pro
- Pre-heat your oven to 220 degrees celsius and get a hefty oven-proof frying pan, like one of the cast iron types your gran used to have.
- Fire up the heat to high and warm-up that heavy pan until it’s scorching.
- Pour a teaspoon of oil into the pan and give it time to warm up.
- Using your tongs, carefully place the steak into the pan away from yourself (to ensure the oil doesn’t splash you) and sear the outsides of the succulent meat for around 90 seconds on each side. This is vital to lock in those lovely juices.
- Next, place the frying pan in the oven to complete the cooking process. Roasting time will vary between 6 to 9 minutes, dependant on the way you prefer your steak cooked.
Ta Da!! Your simple 5 steps to the perfect steak just like the one’s you’ll find in one of the best steakhouse in Swansea