Ingredient and Portion
The Perfect Steak
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From Chef Adrian Richardson of the Asian Food Channel Submit
“A good piece of grilled steak is one of the simplest meals you can make, yet many people worry endlessly about how to cook it properly. Here are my top 10 tips, some of which might seem obvious, but believe me, they will all help you understand how to cook the perfect steak.”
2 x 350g Scotch fillet steaks
Extra virgin olive oil
Sea salt flakes
Freshly ground black pepper
Extra virgin olive oil
Sea salt flakes
Freshly ground black pepper
Method
1. Remove the steak from the refrigerator at least 30 minutes before you want to eat. Preheat your grill or barbecue to medium-high.
2. Rub the steaks all over lightly with oil and season them generously with salt and pepper. Cook the steaks over a medium-high heat for 2 minutes, then turn and cook for a further 2 minutes. Turn again, this time at a 180 degrees angle, and cook for another 2 minutes. Turn for a final time, and cook for 2 more minutes.
3. The steaks should be cooked medium-rare, and be neatly crosshatched with marks from the griddle. Use the thumb-to-finger test for doneness, or check the interior of the meat with a meat thermometer.
4. Transfer the steaks to a warm plate and cover them loosely with foil. Leave them to rest for 4 minutes before serving.
2. Rub the steaks all over lightly with oil and season them generously with salt and pepper. Cook the steaks over a medium-high heat for 2 minutes, then turn and cook for a further 2 minutes. Turn again, this time at a 180 degrees angle, and cook for another 2 minutes. Turn for a final time, and cook for 2 more minutes.
3. The steaks should be cooked medium-rare, and be neatly crosshatched with marks from the griddle. Use the thumb-to-finger test for doneness, or check the interior of the meat with a meat thermometer.
4. Transfer the steaks to a warm plate and cover them loosely with foil. Leave them to rest for 4 minutes before serving.
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