How to cook the Perfect steak

[minesamojito]

Cheers
Marcus

[kipper]

Marcus that steak looks dodgy.I recommend you wrap it up and send to me for rigorous testing.

I love steak and that's a great temperature guide.I didn't know you could check it that way.

thanks for tip.

[minesamojito]

You're welcome, it's more accurate than going by feel.
Cheers
Marcus

[tonyb]

Temperature measurement is the best way of ensuring food, particularly lumps of meat, are 'cooked' and I use one of the fast Thermopen models here thermapen.co.uk/thermapen-thermometers/1-thermapen-thermometers.html there are similar much cheaper models available but they take 10-15 seconds to read the proper temperature. However, measuring the internal temp of a steak is not as easy as it sounds due to the thickness (or should that be thinness?) of most steaks.

[Bandit]

I have been cooking over open wood fires for some years now, burn a pile of logs until you cook over the embers.

Steak is my favourite, thick 1.5 to 2 inch and marinated, also Onglet or Hanger steak is a really good price and eating.

I tend to cook it by feel or how it is stiffening up during the cooking process and I can generally hit medium rare quite reliably.

[cowolter]

I prefer my steaks grilled rather than pan seared. I love the char you can get from grilling vs. the crust you get from searing. Here's my method:

Get steaks to room temp, rub in olive oil, rub fresh garlic on them, kosher salt and freshly cracked black pepper. Let steaks sit for 15-30 minutes. While waiting, pre-heat grill on high for at least 10 minutes with lid closed, get it nice and hot. Throw on the steaks, grill on high direct heat, lid closed, about 3 to 4 minutes per side depending on thickness and how hot your grill can get. And, as always, let steaks rest for 5-10 minutes before eating. Lats step is very important.

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