Meat Master
The Ultimate Guide to Cooking Steak Preparations
A great steak isn’t just about how it’s cooked. Properly preparing steaks for cooking lays the foundation for perfecting flavour and tenderness. If you’re looking for the best way to prepare and cook steak, then this guide is for you!
We’ll break down the essential steps on how to prepare steak, list some common mistakes to avoid, and share our favourite cooking methods for mouthwatering steaks.
Selecting the Perfect Steak
Preparing steaks for cooking is an important process that starts in the meat aisle or at your local butchers. To ensure you’re selecting the perfect steak choice, you need to first understand the different cuts of steak available, as well as what to look out for.
The type of cut you choose can have a big impact on the flavour and texture of the finished product. Ultimately, selecting your perfect steak cut comes down to budget and personal taste preference.
Understanding Steak Cuts
Learn the characteristics of different steak cuts:
- Rump steak: Typically the least expensive of prime steaks, the rump enjoys rich marbling and is full of flavour. As the fat marbling melts while cooking, the rump steak is prized for its succulent texture and beefy flavour.
- Rib-eye: A popular choice for steak fans and chefs alike! The popular rib-eye is renowned for its rich flavour and impressive marbling. Rib-eye steaks can come with the bone-in or boneless.
- Sirloin: The sirloin cut is a prime steak with a great beefy flavour. Sirloins are typically on the leaner side, with a lovely tenderness. Due to this, they’re best served medium-rare.
- Fillet: Also known as the tenderloin, a fillet can often be the most expensive cut. It contains very little fat, boosts a subtle flavour, and is celebrated for its buttery, creamy texture.
Importance of Marbling
Marbling refers to the thin streaks of fat that is woven throughout a cut of beef. It gains its name due to its resemblance to the intricate patterns of marble tile, and it’s the key to a perfectly tender steak that’s bursting with flavour.
During the cooking process, the fat actually melts without the meat—infusing it with juice and extra flavour. It adds succulence and gives steak its buttery and silky texture.
Preparing Your Steak Before Cooking
To prepare your steak before cooking, thaw it properly, trim excess fat, and bring it to room temperature.
Thawing Steak Properly
If you’re keeping your steak in the freezer, it’s essential that you allow it to thaw properly. We recommend placing it in your fridge overnight for more gradual thawing. This helps prevent bacteria from growing and allows the steak to maintain its moisture.
If you don’t have much time, try thawing your steak in a sealed plastic bag. Place it in cold water and turn it every 30 minutes so it thaws evenly.
Trimming Excess Fat
Excessive amounts of fat on your steak cut can lead to unwanted greasiness and dangerous flare-ups while cooking on the grill. Trim the excess fat from around the edges, leaving around 6mm (or a quarter inch) of fat for flavour.
Bringing Steak to Room Temperature
It’s important to let your steak reach room temperature so that it cooks evenly. Allow it to sit out for a minimum of 30 minutes, up to an hour before cooking.
Seasoning Your Steak
Seasoning is essential for enhancing the natural flavours of your steak. Despite common misconception, seasoning your steak with salt ahead of time doesn’t dry it out. Instead, it actually helps the steak soak up more of the seasoning evenly.
If your steak is on the thicker side, it may require multiple rounds of salting. As a general rule, we recommend salting your steak every two hours per 1 cm of thickness. For example, if you have a steak that’s 3cm thick, you should salt it 3 times, spacing each salting by about two hours, totalling 6 hours of prep work.
Basic Seasoning Techniques
For a traditional Steak au Poivre, sprinkle coarse sea salt and black pepper onto a plate, then gently press the steak into the seasoning about 15 minutes before you plan to start grilling.
Advanced Seasoning Methods
To add some extra flavour infusion, our chefs enjoy adding fresh herbs like thyme and rosemary with whole garlic cloves while the steak is cooking. This creates a beautiful aromatic flavour that complements the steak without overshadowing its natural flavour.
Additionally, you can use your favourite marinades or rubs to deepen the flavour.
Cooking Methods for Steak
Grilling Steak
Grilling is a classic way to cook steak and contributes to the smoky, charred flavour that we all know and love:
- Start by preheating the grill to medium-high heat.
- Grill the steak for 4 to 5 minutes per side for a medium-rare finish.
- Let the steak rest for 5 to 10 minutes before slicing and serving.
Pan-Searing Steak
The pan-searing method of cooking steak is popular for creating a beautiful brown crust while preserving a juicy core:
- Heat a cast-iron skillet or heavy frying pan over high heat until smoking.
- Add oil with a high smoke point.
- Carefully sear the steak on both sides until golden brown.
- Continue cooking until you’ve reached your preferred doneness.
Sous-Vide Steak
If you own a sous-vide machine, this is a brilliant cooking method that produces reliable results every time!
- Preheat your sous-vide to 60°C for medium.
- Seal your steak in the vacuum bag.
- Leave to cook for around 1 to 2 hours.
- Optional: Sear after cooking for a browned crust.
Resting and Serving Steak
Just like preparing steak for cooking is important, it’s equally crucial to let steak rest properly to allow the juices to redistribute. With the juices reabsorbing back into the meat, you can enjoy a more succulent steak.
Resting Time
To retain heat while resting, gently cover the steak with some foil. Leave it to rest for at least 5 to 10 minutes, or slightly longer for thicker steaks. A good rule of thumb is to let your steak rest for half of its cooking time!
Serving Suggestions
Turn your steak into a restaurant quality meal with our side dish recommendations! For a healthier, lighter meal, opt for lightly roasted vegetables or fresh, crispy salads. For a more hearty delight, enjoy roasted or mashed potatoes, thickly cut chips, and a delicious selection of root vegetables. Top with herb-infused butter as a final touch.
Common Steak Cooking Mistakes to Avoid
Steak requires careful preparation and incredible precision – even small mistakes are enough to disturb the integrity of meat! Be careful of these common mistakes:
- Overcrowding the pan
- Overcooking or undercooking
- Flipping too much
- Not leaving your steak to rest
Experience Perfectly Cooked Steak at The Meat & Wine Co.
Now that you know the best way to prepare and cook steak, why not taste the real thing? At The Meat & Wine Co. in Mayfair, our incredible chefs have perfected their culinary craft through years of dedication. Come indulge in expertly cooked, succulent steaks, prepared by some of the most talented chefs in London. Book a table today!