The Boisdale Guide To Cooking A Perfect Steak
Lord knows you don’t have a charcoal grill or Josper at home - fear not - with these essential rules of thumb everyone can cook a terrific steak.
What’s the beef - it is incredibly important to buy the best meat you can afford - as you’re here we’re off to a good start.
Buy big - we like our steaks charred on the outside whilst juicy and succulent on the inside - this can only be achieved with our thick cut steaks.
Store correctly - your meat will arrive vacuum packed - 24 hours before cooking take the beef out of the packaging and keep on a plate loosely covered by parchment paper at the bottom of your fridge. All meat is best stored like it is displayed at the butcher’s counter.
Acclimatise - take your steak out of the fridge at least an hour before you start cooking to bring it up to room temperature.
Fire it up - light some lumpwood charcoal for the barbecue or heat up a heavy duty cast iron pan.
Hot hot hot - you’re looking for white hot coals on the barbecue (takes one hour) or a very hot pan (takes at least five minutes). You should not be able to leave your hand close to the grill or pan. Open the window if you’re inside as it’s about to get lively.
Prep your steak - to ensure a decent crust, pat the beef dry with kitchen towel and season liberally with Maldon sea salt or similar. Do not be shy at this point - apply more salt than you think is strictly necessary to ensure that every surface is covered. We don’t use any oil when cooking our steaks - if the barbecue or pan is hot enough the steak won’t stick.
Get cooking - stick on the steaks and leave for two minutes before turning. Sear the other side for a minute or so and then keep on turning until the steak is cooked to your liking, making sure you sear all the edges especially the fatty bits. Keep it moving - be careful not to burn your steak. If cooking more than one steak do not overcrowd the grill or pan.
How’s it looking - with over 30 years of experience we can tell how a steak is cooked by touch (moderately springy for medium rare) - but this takes practice so a digital thermometer is your best friend here: 55°c to 60°c for medium rare, 60°c to 65°c for medium and 65°c to 70°c for medium well (the internal temperature should be at the bottom end of each range at the end of cooking and towards the top end once rested).
Rest - put the steak on a warm plate and depending on size leave to rest for five to ten minutes before serving on hot plates.