Perfect conditions for a perfect steak

We are firmly convinced that a great steak is one of life’s true pleasures. A good steak contributes significantly to that real taste explosion, is a pleasure not only for the palate but also delivers a sense of total satisfaction. Sometimes we are often disappointed when we order it in a restaurant or cook it at home. This is normally due to the quality of the meat. Everybody is more likely to end up with a delicious steak when they start with grass-fed beef that´s been dry-aged and handled properly at every step along the way. But the cooking method requires some knowledge, to have the best results on the plate in the end and maximising flavour too.

Some cuts of meat are just naturally more tender than others regardless of the quality. Meat from areas where there is a lot of muscle use, will be tougher than less used muscles along the back, such as the Rib Eye, Striploin and Fillet.

As mentioned above dry-aged beef plays a huge roll in the quality of a steak. Beef should be hung after slaughter for a minimum of two weeks, we hang our beef for three weeks. Hanging beef (Dry-Ageing) gives the enzymes and bacteria in the meat time to start breaking down the fibres, which in time, the meat loses moisture, allowing it to develop a richer, more complex flavor and a tender, melt-in-your-mouth texture. Dry-aged beef is prized by chefs and food enthusiasts for its unique flavor and texture. It's important to note, however, that the process of dry-aging can be expensive and time-consuming, and requires special equipment and expertise.

For the classic cuts Fillet, Striploin, T-Bone, Cote de Boeuf and Rib-Eye buy steaks that are at least two to three centimetres thick.

Should you start out with a frozen Steak this must be totally defrosted before starting. The best method is to take your steak out of the freezer and place it in the fridge minimum 24hrs before you wish to use it.

Take your steak out of the fridge an hour before you plan to cook it so that it reaches room temperature before you start. The thicker the steak the longer it takes to reach room temperature.

Here are some steak preparation tips to help you get the most out of your meat:

• Choose the right cut: Different cuts of steak have different characteristics and require different cooking methods. For example, a tenderloin steak is very tender and requires less cooking time, while a ribeye has more marbling and can benefit from longer cooking times.
• Season well: Season your steak generously with salt and pepper before cooking. You can also use other spices or herbs to add flavour. The salt promotes what´s known as the Maillard effect – the browning and caramelising on the surface is what makes the steak taste so good!
• Preheat your pan or grill: A hot pan or grill will give your steak a nice sear and help lock in flavour and juices.
• Let it rest: After cooking, let your steak rest for a few minutes before cutting into it. This will allow the juices to redistribute and ensure that the meat stays juicy and tender.
• Use a meat thermometer: For best results, use a meat thermometer to check the internal temperature of your steak. For a medium-rare steak, aim for an internal temperature of 57°C, and for a medium steak, aim for 62°C.
• Don't overcook: Overcooked steak can become tough and dry. Aim to cook your steak to your desired doneness, but be careful not to overcook it.
• Add a finishing touch: For an extra flavour boost, you can add a finishing touch to your steak, such as a pat of butter, a drizzle of balsamic vinegar, or a sprinkle of fresh herbs.

Below you will find some timings for a few cuts of steak to get a general idea. It is always better to under cook your steak rather than over cook it – you can always put the steak back on the pan if it´s too rare, if it´s overdone you can´t uncook it!

Leave your steak to rest, for at least 5-10 minutes – we say you should leave your steak to rest for the same amount of time it took you to sear it. This improves texture and juiciness.