How to make the perfect steak

Quick tips

• Only even steaks will do. Make sure your steak is even-shaped throughout.
• For beef steaks, a minimum of 21 mm thickness is required.
• For lamb steaks, a minimum of 15 mm thickness is required.
• For frozen meat, complete the defrosting in the fridge. Take it out a good 10 minutes before the cooking starts.
• Remember to pat-dry the meat before cooking begins.
• Use heavy-based pans if using one.
• Lightly season your steaks with salt and pepper.
• The barbeque does not require to be oiled if the steaks are.

The essential to-dos

• Add the steaks only after the barbeque or grill is moderately hot. If you see the steak sizzle when it gets comes in contact with the heat, you will know that the pan/barbeque is sufficiently heated. This maximizes the retention of flavour and tenderness integral to a good steak. Additionally, make sure you do not over-crowd the barbeque resulting in reduction of heat enabling the release of juices in which the meat will then start stewing.
• Contrary to popular belief, do not flip you steaks more than once. Once flipped, let it cook on one side for a while till moisture starts appearing on top.
• Use your chef gut and know when your steak is ready to be removed from heat; therein often lies how perfect it turns out to be. Prod with the tong gently in the centre to understand its chewiness. Once off the heat, let your steaks rest for a bit making it tender and juicy.

Getting every kind of steak beautifully done

When it comes to making the perfect steak, it all boils to the tiny detailing.

• Give each side a couple of minutes.
• Each side should feel ‘very soft’ to the touch of the tongs once done.
• Keep internal temperature in between 55-60 degrees Celsius.

• Give each side enough time for moisture to show.
• Each side should feel ‘soft’ to the touch of the tongs once done.
• Keep internal temperature in between 60-65 degrees Celsius.

• Give each side enough time for moisture to adequately gather on top.
• Each side should feel ‘springy’ to the touch of the tongs once done.
• Keep internal temperature in between 65-70 degrees Celsius.

• Give each side enough time for moisture to adequately gather on top.
• Reduce the temperature and cook until each side feels ‘firm’ to the touch of the tongs once done.
• Keep internal temperature at approximately 70 degrees Celsius.

• Give each side enough time for moisture to adequately gather on top.
• Reduce the temperature and cook until each side feels ‘very firm’ to the touch of the tongs once done.

That’s it folks! Treat your steak well and it shall be the delicious goodness you deserve to eat every time.