How to cook the perfect steak
EDGAR learns how to become a master of meat from the head chef at Legends Steakhouse, Dubai.July 28, 2015
When it comes to ordering steak, all men think they know their meat. But if truth be told the vast majority don’t. They just don’t.
Legends restaurant, at Dubai Creek Golf & Yacht Club, recently launched a new menu with three fantastic cuts of beef to choose from. So, we asked Chef Bosco there to give us his expert advice on how to cook each steak like a pro.
Here’s what he told us…
Rare, medium, well done
These levels, and all those in between, are a matter of personal preference. Cooking a steak to perfection cannot be measured by time, as a cut can be of differing thickness. Simply, thicker steaks will take longer to reach interior temperature than a thinner steak. Cooking time is also affected by the amount of fat and connective tissue of the chosen cut of steak. Bone-in or bone-out is also a factor.
Correct temperature is measured at the center of a steak or roast. Insert the thermometer so the tip is at the approximate center of the meat. If the center never exceeds the preferred temperature, the results will be accurate.
The tenderloin is the most tender of beef cuts. It has little fat marbling, which makes it a favorite for steak lovers who are strict on their consumption of fat. The tenderloin has an oblong shape that spans into both the ‘short loin’ and ‘sirloin’ sections of cattle. It sits beneath the ribs next to the backbone.
To grill, cook at a medium heat with the meat on a rack. Grill to desired doneness, turning once halfway through. Allow 10 to 12 minutes for medium rare (56°C) or 12 to 15 minutes for medium (60°C). Remove the steak from the grill, cover and let it stand for five minutes.
The striploin is a cut of beef taken from the short loin. It consists of a muscle that does little work, making the meat particularly tender, though not as tender as the nearby rib eye or tenderloin. Fat content of the strip is somewhere between the two cuts.
Rest the striploin at room temperature 30 minutes before cooking. Heat your frying pan over a high heat until smoking hot. Lightly brush the steak with a little olive oil and season with sea salt and freshly ground black pepper. Turn the steak on both sides until good seared markings are achieved. Then let it rest for five minutes to allow the juices that have been drawn to the surface to relax back into the meat.
Cooking times will vary depending on the type and thickness of the steak, and how hot your pan is. Based on a striploin that’s 3/4 of an inch thick, medium rare should take two minutes on each side at 56°C; for medium cook at 60°C for 2¼ minutes each side.
Chef’s recommendation for accompaniments with the striploin is homemade chips, mixed vegetables and Béarnaise sauce.
The Tomahawk Steak is a bone-in rib steak. The entire rib bone is intact and it happens to be the largest amount of intramuscular fat, making it the most flavorful steak.
The Tomahawk is cut based on the thickness of the bone and is typically two inches thick. One Tomahawk can easily feed two people
The best method for a Tomahawk Steak is to grill it on a barbecue, using an internal meat thermometer until the optimum temperature for medium-rare is achieved (56ºC). Because of its size it needs to be properly rested after cooking, for at least 10-15 minutes, to allow the heat from the bone to redistribute across the meat to give a lovely succulent juicy steak.
Another way is to oven roast the Tomahawk. If you choose this method, you’re best off searing the steak all over in a large frying pan first, before transferring to a hot oven (200ºC) for 15 minutes.
Chef’s recommendation for accompaniments with the Tomahawk is rosemary roasted potatoes and red wine sauce accompanied by carrot puree.
For more on Legends, visit dubaigolf.com.