Limited Edition / November 2008
Steak – tender, juicy, full of flavour
A little know-how (and a little practice) goes a long way in cooking a steak just perfectly. We’ve supplied the know-how, along with all the tips and hints you’ll need to cook the perfect steak every time. So go on – impress your family and friends.
For more delicious recipes, cooking tips and to contact us visit enticemagazine.com.au
k o o c o t How ect steak f r e p e h t
‘Steak’ like no other ingredient is the food of
prepare and cook them and how to tell when
dreams (well maybe daydreams). How often
‘it’s done’. The techniques, tips and hints on the
have you heard “I was just thinking about steak
following pages will answer all of these questions
for dinner” or “Remember the steak we had at that
and more. They will show you how to cook the
restaurant? It was so delicious, just perfect, I wish
best steaks ever!
I could cook a steak like that at home”.
How to cook the perfect steak
The perfect steak can be a reality, the following techniques will make the difference between an ordinary steak and a great steak.
We hope these pages inspire you to cook great
Steak too is the one thing that many home cooks
steaks…serve them with one of our quick sauces
can be intimidated about cooking. Many are
or delicious flavoured butters. Perfectly cooked
unsure about which steaks to choose, how to
steaks need very little else.
• Heat the barbecue or the pan before you add the steak. The steak should sizzle as it makes contact with the heat. Preheat the barbecue to hot. If you’re cooking a thick steak (or like your steak well done) move it to a cooler part of the barbecue or lower the heat to moderately-high as it cooks. Preheat the pan to moderately-hot. Keep the heat moderately-high as you cook. • Turn the steak once only. Let the steak cook on one side until moisture appears on the surface, then turn it (otherwise it will be tough). • Learn to test your steaks for doneness. There’s a tendency by many of us to overcook steaks. We often leave them just a little longer than needed on the heat (to ensure they’re ‘cooked enough’). Knowing when your steak is ready to be removed from the heat is the key to a perfectly cooked steak (see page 6). Remember too, resting is just as important as cooking...rest your steaks (for a couple of minutes) before serving and they will be moist and tender.
Choose the right steak cut for you Porterhouse steak (also called sirloin, New York)
An all-time favourite, they’re rich in flavour for the steak lover
Delicious on its own, with mustard or a sauce
Scotch fillet steak (also called boneless rib eye)
Juicy, tender and full of flavour
Delicious on its own, with mustard or a sauce
T-bone steak
Tender, flavoursome and ‘sweeter on the bone’
Delicious on its own, with mustard or a sauce
Fillet steak
Most tender and subtle in flavour
Delicious on its own, with mustard or a sauce
Rump steak
Great all-rounder, a full-flavoured, tasty steak
Great in salads or on its own
“You’ve got all the info you need now, so go cook the steak of your dreams… tender, juicy, full of flavour. Delicious.”
2
3
‘Steak’ like no other ingredient is the food of
prepare and cook them and how to tell when
dreams (well maybe daydreams). How often
‘it’s done’. The techniques, tips and hints on the
have you heard “I was just thinking about steak
following pages will answer all of these questions
for dinner” or “Remember the steak we had at that
and more. They will show you how to cook the
restaurant? It was so delicious, just perfect, I wish
best steaks ever!
I could cook a steak like that at home”.
How to cook the perfect steak
The perfect steak can be a reality, the following techniques will make the difference between an ordinary steak and a great steak.
We hope these pages inspire you to cook great
Steak too is the one thing that many home cooks
steaks…serve them with one of our quick sauces
can be intimidated about cooking. Many are
or delicious flavoured butters. Perfectly cooked
unsure about which steaks to choose, how to
steaks need very little else.
• Heat the barbecue or the pan before you add the steak. The steak should sizzle as it makes contact with the heat. Preheat the barbecue to hot. If you’re cooking a thick steak (or like your steak well done) move it to a cooler part of the barbecue or lower the heat to moderately-high as it cooks. Preheat the pan to moderately-hot. Keep the heat moderately-high as you cook. • Turn the steak once only. Let the steak cook on one side until moisture appears on the surface, then turn it (otherwise it will be tough). • Learn to test your steaks for doneness. There’s a tendency by many of us to overcook steaks. We often leave them just a little longer than needed on the heat (to ensure they’re ‘cooked enough’). Knowing when your steak is ready to be removed from the heat is the key to a perfectly cooked steak (see page 6). Remember too, resting is just as important as cooking...rest your steaks (for a couple of minutes) before serving and they will be moist and tender.
Choose the right steak cut for you Porterhouse steak (also called sirloin, New York)
An all-time favourite, they’re rich in flavour for the steak lover
Delicious on its own, with mustard or a sauce
Scotch fillet steak (also called boneless rib eye)
Juicy, tender and full of flavour
Delicious on its own, with mustard or a sauce
T-bone steak
Tender, flavoursome and ‘sweeter on the bone’
Delicious on its own, with mustard or a sauce
Fillet steak
Most tender and subtle in flavour
Delicious on its own, with mustard or a sauce
Rump steak
Great all-rounder, a full-flavoured, tasty steak
Great in salads or on its own
“You’ve got all the info you need now, so go cook the steak of your dreams… tender, juicy, full of flavour. Delicious.”
2
3
y r e v e s p i t k Stea w o n k d l u o h s cook u get will help yo ts in h le p im s T hese d tenderness n a r u o v la f m maximu ks. from your stea
Take the steaks from the refrigerator about 10 minutes before you cook them
Keep the seasoning simple
If your steaks have had a little of the chill
you cook it.
removed they will cook evenly and brown well.
Use freshly ground black pepper and sea salt flakes. Lightly season both sides of the steak just before
and toughen (then they tend to stew). Be sensible
Lightly oil the meat and not the barbecue plate or the pan
though and mindful of safe food practice – meat
Do this and your steak won’t stick, and you won’t
must not be kept out of the fridge for any length
have the problem of the oil burning as the steaks
of time. Ten minutes is enough.
cook, or flare-ups on the barbecue.
Cold steaks placed on a hot surface can tighten
Always use tongs to turn the steaks A fork will pierce the meat, robbing it of its juiciness
Consider the thickness of the steaks you buy
and flavour. Spring loaded, scalloped edged tongs are just what you need. Barbecue tongs (with heat resistant handles) need to be about 30cm in length.
The best way to choose a steak (and how thick it should be) is to consider how you’d like to serve it. If you’re thinking ‘big steak, centre of plate’ go for a steak about 2.5 to 3cm thick. In fact thicker steaks are often easier to cook than thinner ones, their thickness gives you a little extra breathing space as they cook. Thinner steaks, with their short cooking time need more of your attention to cook them just right. Only buy steaks of an even thickness, not wedge shaped – this way they’ll cook evenly.
Don’t crowd the steaks on the barbecue or in the pan This reduces the heat and the meat will then release juices and begin to stew, making the steaks tough.
Don’t cut the steaks with a knife to test if they’re ready Test the steaks with tongs. Rare is soft when pressed, medium is springy and well done is very firm (see page 6).
Always rest the steaks after they come off the heat The steak will be juicier and tastier. Cover the steaks loosely with foil and rest for 2 to 4 minutes (time will depend on their thickness). It’s a good idea to take Char-grilled porterhouse steaks with salsa verde (see page 9) 4
the steaks from the heat just shy of the degree of doneness goal. The resting time then allows the steak to complete cooking itself and the juices to set. 5
y r e v e s p i t k Stea w o n k d l u o h s cook u get will help yo ts in h le p im s T hese d tenderness n a r u o v la f m maximu ks. from your stea
Take the steaks from the refrigerator about 10 minutes before you cook them
Keep the seasoning simple
If your steaks have had a little of the chill
you cook it.
removed they will cook evenly and brown well.
Use freshly ground black pepper and sea salt flakes. Lightly season both sides of the steak just before
and toughen (then they tend to stew). Be sensible
Lightly oil the meat and not the barbecue plate or the pan
though and mindful of safe food practice – meat
Do this and your steak won’t stick, and you won’t
must not be kept out of the fridge for any length
have the problem of the oil burning as the steaks
of time. Ten minutes is enough.
cook, or flare-ups on the barbecue.
Cold steaks placed on a hot surface can tighten
Always use tongs to turn the steaks A fork will pierce the meat, robbing it of its juiciness
Consider the thickness of the steaks you buy
and flavour. Spring loaded, scalloped edged tongs are just what you need. Barbecue tongs (with heat resistant handles) need to be about 30cm in length.
The best way to choose a steak (and how thick it should be) is to consider how you’d like to serve it. If you’re thinking ‘big steak, centre of plate’ go for a steak about 2.5 to 3cm thick. In fact thicker steaks are often easier to cook than thinner ones, their thickness gives you a little extra breathing space as they cook. Thinner steaks, with their short cooking time need more of your attention to cook them just right. Only buy steaks of an even thickness, not wedge shaped – this way they’ll cook evenly.
Don’t crowd the steaks on the barbecue or in the pan This reduces the heat and the meat will then release juices and begin to stew, making the steaks tough.
Don’t cut the steaks with a knife to test if they’re ready Test the steaks with tongs. Rare is soft when pressed, medium is springy and well done is very firm (see page 6).
Always rest the steaks after they come off the heat The steak will be juicier and tastier. Cover the steaks loosely with foil and rest for 2 to 4 minutes (time will depend on their thickness). It’s a good idea to take Char-grilled porterhouse steaks with salsa verde (see page 9) 4
the steaks from the heat just shy of the degree of doneness goal. The resting time then allows the steak to complete cooking itself and the juices to set. 5
How to tell when your steak is ready or “done” Is it ready yet? Not sure? Here’s how to judge if your steak is ready to serve.
Cooked to order Rare Cook for a few minutes per side, depending on thickness. Turn once only. Cook until steak feels very soft with the back of your tongs.
Medium-rare Cook on one side until moisture is just visible on the top surface. Turn once only. Cook on the other side until surface moisture is visible. Steak will be cooked to medium-rare when it feels soft with the back of your tongs.
Medium
Flavoured butters... delicious to dollop on a just cooked steak
Combine about 90g softened butter and a small, finely crushed clove of garlic in a small bowl. Season with salt and freshly ground pepper. Mix with a spatula until smooth. Enjoy it as is or fold in any of the following: • 2 tbsp black olive tapenade, some chopped black olives and a little chopped thyme • 60g soft blue cheese and a little chopped chives • 1 tbsp chopped, bottled jalapeño and some chopped coriander
Cook on one side until moisture is pooling on the top surface. Turn once only. Cook on the other side until moisture is visible. Steak will be cooked to medium when it feels springy with the back of your tongs.
Medium-well Cook on one side until moisture is pooling on the top surface. Turn and cook on the other side until moisture is pooling on top. Reduce heat slightly and continue to cook until steak feels firm with the back of your tongs.
Well done Cook on one side until moisture is pooling on the top surface. Turn and cook on the other side until moisture is pooling on top. Reduce heat slightly and continue to cook until steak feels very firm with the back of your tongs.
Judge a steak’s degree of doneness by touch Make a circle with your index finger and thumb and apply a little pressure to the centre of the ball on the palm side of your thumb, it will feel very soft. With either your fingertip or the back of your tongs, press the centre of the steak. If it has the same soft texture, it is rare. • Move your thumb to the middle finger and press the ball of your thumb again; steaks with the same soft feel will be medium-rare. • The ring finger and thumb together will indicate a medium doneness. • The little finger and thumb together will be very firm; if a steak feels the same it will be well done.
6
Barbecued porterhouse steak served sliced with black olive tapenade butter 7
How to tell when your steak is ready or “done” Is it ready yet? Not sure? Here’s how to judge if your steak is ready to serve.
Cooked to order Rare Cook for a few minutes per side, depending on thickness. Turn once only. Cook until steak feels very soft with the back of your tongs.
Medium-rare Cook on one side until moisture is just visible on the top surface. Turn once only. Cook on the other side until surface moisture is visible. Steak will be cooked to medium-rare when it feels soft with the back of your tongs.
Medium
Flavoured butters... delicious to dollop on a just cooked steak
Combine about 90g softened butter and a small, finely crushed clove of garlic in a small bowl. Season with salt and freshly ground pepper. Mix with a spatula until smooth. Enjoy it as is or fold in any of the following: • 2 tbsp black olive tapenade, some chopped black olives and a little chopped thyme • 60g soft blue cheese and a little chopped chives • 1 tbsp chopped, bottled jalapeño and some chopped coriander
Cook on one side until moisture is pooling on the top surface. Turn once only. Cook on the other side until moisture is visible. Steak will be cooked to medium when it feels springy with the back of your tongs.
Medium-well Cook on one side until moisture is pooling on the top surface. Turn and cook on the other side until moisture is pooling on top. Reduce heat slightly and continue to cook until steak feels firm with the back of your tongs.
Well done Cook on one side until moisture is pooling on the top surface. Turn and cook on the other side until moisture is pooling on top. Reduce heat slightly and continue to cook until steak feels very firm with the back of your tongs.
Judge a steak’s degree of doneness by touch Make a circle with your index finger and thumb and apply a little pressure to the centre of the ball on the palm side of your thumb, it will feel very soft. With either your fingertip or the back of your tongs, press the centre of the steak. If it has the same soft texture, it is rare. • Move your thumb to the middle finger and press the ball of your thumb again; steaks with the same soft feel will be medium-rare. • The ring finger and thumb together will indicate a medium doneness. • The little finger and thumb together will be very firm; if a steak feels the same it will be well done.
6
Barbecued porterhouse steak served sliced with black olive tapenade butter 7
A word on marinades
Rather than the sometimes suggested role of ‘tenderising meat’ a marinade’s job is to enhance your steak by adding an extra layer of flavour.
Here are three quick sauces that make a great steak even better!
They’re simple to make, some can even be made while the steaks rest. Each sauce is enough for 4 steaks.
How long to marinate
Dijon mustard cream
Refrigerate the marinating steaks unless
Place 2 tbsp seeded mustard, 1 small clove crushed garlic
you are going to cook the steaks within 10 minutes or so. Steaks can marinate for 12 to 24 hours covered in the fridge. Remember the marinade will not reach the centre of the steaks it will simply add flavour to the outer surface.
How to cook steaks that have been marinated Take the steaks from marinade and lightly pat them with absorbent paper before placing them in the pan or on the barbecue. If you don’t do this the steaks will not brown well. Don’t pour marinade over steaks while they’re cooking, this makes them stew and causes flare-ups. To keep the steaks moist you can brush them with a little of the
and 1 cup of cream in a small pan, bring slowly to the boil,
Pan-fried scotch fillet steaks with a quick béarnaise sauce
and reduce heat to simmering point. Simmer until the mixture is reduced by half. Stir in some chopped chives and serve immediately.
Salsa verde Soak 1 slice of bread (crusts removed) in 2 tbsp olive oil until soft. Place in a processor with half a small clove of garlic, 1 tbsp capers, 2 small anchovies, a few small gherkins and half a large bunch of flat-leaf parsley. Process for 30 seconds, add 1-2 tbsp red wine vinegar. Season to taste.
Quick béarnaise Process 1 tsp sea salt flakes, 2 tbsp white wine vinegar and 2 egg yolks until smooth. Heat 150g of butter until melted and hot. With the processor running begin to add the butter a little at a time; the first lot should be just a drizzle. Gradually add the butter in a thin stream. Season with black pepper.
marinade as they cook. Don’t brush it on the steak once it has been turned.
Easy marinade ideas The marinade does not need to cover the steaks completely. You’ll need about half a cup of marinade to flavour 500g of meat, turn the steaks while they’re in the marinade. Be mindful of the sugar content of the mixture, as marinades high in sugar will burn before the steak is cooked. Go easy on the salt too. Too much salt or salty ingredients like soy sauce will leech out the meat’s juices making the steaks dry. Use what you have in the cupboard and fridge.
Good combos include: • Soy sauce, a little honey and orange juice • Tomato sauce, a little red wine vinegar and Dijon mustard • Olive oil, a little lemon juice and dried or fresh oregano and/or rosemary/thyme • Soy sauce, oyster sauce and sesame oil For the fastest flavour boost of all, use a purchased vinaigrette dressing, one with herbs and garlic and brush it over the steak as it cooks. 8
9
A word on marinades
Rather than the sometimes suggested role of ‘tenderising meat’ a marinade’s job is to enhance your steak by adding an extra layer of flavour.
Here are three quick sauces that make a great steak even better!
They’re simple to make, some can even be made while the steaks rest. Each sauce is enough for 4 steaks.
How long to marinate
Dijon mustard cream
Refrigerate the marinating steaks unless
Place 2 tbsp seeded mustard, 1 small clove crushed garlic
you are going to cook the steaks within 10 minutes or so. Steaks can marinate for 12 to 24 hours covered in the fridge. Remember the marinade will not reach the centre of the steaks it will simply add flavour to the outer surface.
How to cook steaks that have been marinated Take the steaks from marinade and lightly pat them with absorbent paper before placing them in the pan or on the barbecue. If you don’t do this the steaks will not brown well. Don’t pour marinade over steaks while they’re cooking, this makes them stew and causes flare-ups. To keep the steaks moist you can brush them with a little of the
and 1 cup of cream in a small pan, bring slowly to the boil,
Pan-fried scotch fillet steaks with a quick béarnaise sauce
and reduce heat to simmering point. Simmer until the mixture is reduced by half. Stir in some chopped chives and serve immediately.
Salsa verde Soak 1 slice of bread (crusts removed) in 2 tbsp olive oil until soft. Place in a processor with half a small clove of garlic, 1 tbsp capers, 2 small anchovies, a few small gherkins and half a large bunch of flat-leaf parsley. Process for 30 seconds, add 1-2 tbsp red wine vinegar. Season to taste.
Quick béarnaise Process 1 tsp sea salt flakes, 2 tbsp white wine vinegar and 2 egg yolks until smooth. Heat 150g of butter until melted and hot. With the processor running begin to add the butter a little at a time; the first lot should be just a drizzle. Gradually add the butter in a thin stream. Season with black pepper.
marinade as they cook. Don’t brush it on the steak once it has been turned.
Easy marinade ideas The marinade does not need to cover the steaks completely. You’ll need about half a cup of marinade to flavour 500g of meat, turn the steaks while they’re in the marinade. Be mindful of the sugar content of the mixture, as marinades high in sugar will burn before the steak is cooked. Go easy on the salt too. Too much salt or salty ingredients like soy sauce will leech out the meat’s juices making the steaks dry. Use what you have in the cupboard and fridge.
Good combos include: • Soy sauce, a little honey and orange juice • Tomato sauce, a little red wine vinegar and Dijon mustard • Olive oil, a little lemon juice and dried or fresh oregano and/or rosemary/thyme • Soy sauce, oyster sauce and sesame oil For the fastest flavour boost of all, use a purchased vinaigrette dressing, one with herbs and garlic and brush it over the steak as it cooks. 8
9
Great steak salads are as easy as 1,2,3
Mediterranean style steak salad
Steak, potato, mayo and olive salad
Place baby cos leaves, fine shreds of red onion,
Combine about half a cup of mayonnaise with the
tomato wedges (small truss), black and green olives
grated rind and juice of one lemon. Toss cooked,
and thinly sliced radishes on a plate. Toss sliced
sliced baby potatoes with green olives (pitted).
The starting point of course is a perfectly cooked steak (see page 3, 4 & 5).
steak with a little grated lemon rind, oregano leaves
Gently fold the mayonnaise and some chopped
Thick-cut steaks work well, to serve 4, you’ll need 2 steaks (about 250g each).
and bottled Italian dressing. Pile steak on salad.
parsley with the potatoes. Serve the sliced steak
Step 1.
Barbecue or pan-fry the steaks.
beside or on top of the salad.
Step 2. Rest the steaks for a few minutes. While the steaks rest toss the ingredients together. Step 3. To serve, slice the steaks thinly, and pile on top of the salad or toss with the salad ingredients.
Steak, peach and roasted hazelnut salad Gently toss slices of fresh peach or nectarine with chopped roasted hazelnuts and watercress sprigs (or baby rocket). Add the sliced steak. Dress with a red wine vinegar and olive oil salad dressing.
Steak salad with tomato, bocconcini and char-grilled vegies Place thickly sliced tomatoes on a plate, add sliced bocconcini and slices of char-grilled vegetables like capsicum and zucchini (available in jars at most supermarkets). Top with sliced steak, sprinkle with a few basil leaves. 10
Mediterranean style steak salad 11
Great steak salads are as easy as 1,2,3
Mediterranean style steak salad
Steak, potato, mayo and olive salad
Place baby cos leaves, fine shreds of red onion,
Combine about half a cup of mayonnaise with the
tomato wedges (small truss), black and green olives
grated rind and juice of one lemon. Toss cooked,
and thinly sliced radishes on a plate. Toss sliced
sliced baby potatoes with green olives (pitted).
The starting point of course is a perfectly cooked steak (see page 3, 4 & 5).
steak with a little grated lemon rind, oregano leaves
Gently fold the mayonnaise and some chopped
Thick-cut steaks work well, to serve 4, you’ll need 2 steaks (about 250g each).
and bottled Italian dressing. Pile steak on salad.
parsley with the potatoes. Serve the sliced steak
Step 1.
Barbecue or pan-fry the steaks.
beside or on top of the salad.
Step 2. Rest the steaks for a few minutes. While the steaks rest toss the ingredients together. Step 3. To serve, slice the steaks thinly, and pile on top of the salad or toss with the salad ingredients.
Steak, peach and roasted hazelnut salad Gently toss slices of fresh peach or nectarine with chopped roasted hazelnuts and watercress sprigs (or baby rocket). Add the sliced steak. Dress with a red wine vinegar and olive oil salad dressing.
Steak salad with tomato, bocconcini and char-grilled vegies Place thickly sliced tomatoes on a plate, add sliced bocconcini and slices of char-grilled vegetables like capsicum and zucchini (available in jars at most supermarkets). Top with sliced steak, sprinkle with a few basil leaves. 10
Mediterranean style steak salad 11
Limited Edition / November 2008
Steak – tender, juicy, full of flavour
A little know-how (and a little practice) goes a long way in cooking a steak just perfectly. We’ve supplied the know-how, along with all the tips and hints you’ll need to cook the perfect steak every time. So go on – impress your family and friends.
For more delicious recipes, cooking tips and to contact us visit enticemagazine.com.au
k o o c o t How ect steak f r e p e h t