Cooking Steak

I often find people are a bit nervous when it comes to cooking steak perfectly so I'm adding this to the blog as a reference to use when cooking.

If you like to eat your steak rare, I suggest taking it out of the fridge about a half hour before cooking so the center of the meat will not taste too cold.

For the cooking I suggest that get your frying pan really hot so the meat will sear and keep all the flavour inside.

(Getting the pan really hot is essential for cooking all meats really because if you add your cold meat to a cold pan and heat it up gradually the meat is going to stew and look gray when done).

This is a mistake alot of inexperienced/ amateur cooks will make, resulting in a steak that is not that nice to eat.

I personally don't season meat until it is cooked and resting, as salt will draw out all the flavour your trying to keep in by searing the meat .

You can use butter, sunflower oil or vegetable oil for frying the steak or a mixture.

So add your chosen fat to the pan when hot enough if the fat is sizzling and the pan is smoking slightly  your ready to add the steak.

Rare	2 minutes then turn the steak and cook for 1½ minutes
Medium	3 minutes then turn the steak and cook for 2½ minutes
Well done	4 minutes then turn the steak and cook for 3½ minutes  ( season wiht fresh black pepper and salt, leave steak to rest for a couple of minutes covered in foil before serving this will let the meat relax abd stop all the juices from escaping).