Steaks come in various sizes, shapes and degrees of tenderness. Fillet steak is known for its tenderness; sirloin steak, also called entrecOte steak, is regarded for its fine flavour and rump steak for its good value and flavour if well hung. Thicker cuts are better for grilling as it’s difficult to judge the degree of doneness when meat is very thin it cooks so quickly. Steaks should be at room temperature before cooking.
Use freshly milled pepper to season steaks on both sides, but do not add salt until after cooking. For a subtle flavour, rub a crushed clove of garlic over raw steak. Brush steaks with melted butter or oil and use it for basting during grilling.
When frying steaks it’s vital to heat the pan really well before you start cooking. Add butter to the hot pan and when hot and foaming add the steaks one at a time so fat retains the heat and meat seals quickly. Lower heat to moderate for cooking and leave steaks undisturbed for half the cooking time (Don’t lift or peek). Turn just once.
For grilling, heat the grill to high for at least 5 minutes and adjust level of grill pan. Thin minute steaks should be placed close to the source of heat and thicker steaks should be at least 3 inches (7.5cm) away. Keep grill heat high; the control of cooking is obtained by the distance of the meat from the heat. The thickness of a steak determines the cooking time, not its size or weight. Steaks about 1 inch (2.5cm) thick need about 5 minutes to be rare or 6-8 minutes to be medium. The best method to check if steak is cooked to your liking is to test by the feel of the meat. Press down gently on centre of steak with your finger or the back of a spoon. If the meat gives easily, then steak is rare; if flesh resists but is still soft, it’s medium done, and if flesh feels firm then steak is cooked right through, or well done.
The advantage of frying steaks is that you can use the drippings to make a delicious gravy. The best gravy is made by deglazing the pan with water, stock or wine. Add a few tablespoons of liquid to the pan and stir over the heat to pick up coagulated pan juices, at the same time rapidly boiling to make a syrupy consistency. For a variation, add sherry, vermouth or brandy to the hot drippings and reduce by half, then stir in double cream and bring to just below boiling point to make a deliciously flavoured sauce.
Grilled steaks are best with a squeeze of lemon. Or top them with flavoured butters or a little melted butter with chopped spring onion added.