February 10, 2021
Steak — where do we even start? After all, it’s easy to name an occasion where a nicely cooked steak would be the perfect fit — new years, birthdays, anniversaries, Valentine’s Days, a random Tuesday night just to treat yourself, you name it.
However, preparing one that’s flavoursome, mouth-watering, the perfect 'doneness', well-seasoned and tender is a whole other business.
Fear not — our in-house chef, Tim, has given us his best tips for the perfect steak.
To begin, all your need — aside from the steak — is coarse salt, black pepper, olive oil, butter, fresh thyme (or other herbs), and some garlic. The tip top, most important steps follow:
For a thicker rib eye, feel free to turn the heat down a little after searing. Don’t forget to cook for a bit longer as well — a slower and lower pan will ensure all of the marbling gets properly rendered (i.e. the fat cooks out and adds extra flavour and moisture to your steak!).
If your steak has a strip of fat on one side, place that side on the pan for 30-60 seconds. This will render it and make for a crispy and delicious piece of goodness (albeit naughty and somewhat unhealthy, it's about balance right?)
Finally, for a skirt or a thin flat iron, turn up the heat a little to make sure the outside gets a nice burn before the inside gets too well-done.
For more information about cook times, do refer to the chart below!
There you have it! Don’t forget to take a picture of your steak and share with us on Instagram @eatthekiwihk, and if you have any further questions or info you think we should add to our guide of portioned steaks, give us a ping at firstname.lastname@example.org — we look forward to hearing from you!
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