The Perfect Steak

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How to cook the perfect steak :

We use an array local suppliers for our restaurant however, all our red meat comes from the Hewitt Meats ‘Connoisseurs Choice’ range. These hand-picked sirloins and fillets are minimum 21 days hung on the bone in a state of the art dry aging chamber where not only temperature but humidity is strictly controlled.
When choosing a steak, make sure you ask your butcher how long the meat has been hung – if possible, heifer (female) beef is preferable – these animals tend to be smaller therefore when the steak is cut, you have a smaller surface area of meat and the steaks tend to be thicker – I feel this rule is a great start to cooking the ‘perfect steak.’
Ok, let’s not muck about – if you are going to eat a sirloin steak, it needs to be 10-12oz. Also ensure the meat is a deep red colour and has a good marbling of fat throughout. This will melt during the cooking process and ‘self baste’ to ensure maximum succulence. In addition, a good layer of fat around the top of the sirloin is essential.
The cooking process : Heat your griddle over a high heat until it begins to smoke.
Brush the steak with some olive oil and season with sea salt and freshly ground black pepper.
Please don’t griddle more than 2 steaks at a time – this will only serve to drop the temperature and your steaks will boil rather than fry.
Only turn your steaks when good sear marks appear – only then turn the steaks and cook the other side.
The last point is vital – the steaks need to rest for a good 3-4 minutes to allow the juices which have been drawn to the surface during cooking to permeate back into the steak again.

How long to cook :

Blue – 1 minute each side
Rare – 1 ½ to 2 minutes per side
Medium rare – 2-2 ½ minutes per side
Medium – 2 ½ – 3 minutes per side
Medium to well done – 3-3 ½ minutes per side
(Note – for blue or rare steaks, make sure they have been removed from the fridge for at least 30 minutes prior to cooking)

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