The Perfect Steak
So some of you have probably wondered, how do you get that perfect steak?I know I know, your steak doesn’t taste as good as the restaurant did, you burnt it, its too bloody, it’s too tough. Well fear not, I’m here to solve your woes.
Well done: Grayish-brown with no sign of pink, usually slightly charred on the outside. Cooking a good steak to this level of doneness is a challenge. It has to be done slowly on low heat, or else you end up with shoe leather.
Medium well: Mostly gray-brown throughout, but with a hint of pale pink inside. Good for someone who wants an ever-so-slightly juicy steak, but detests any sign of “blood” in their meat.
Medium: A more pronounced band of pink in the middle of the steak. However, there should still be slightly more gray-brown than pink coloration.
Medium rare: Warm and mostly pink to red center. Firm on the outside, soft and juicy on the inside.
Rare: Cool or warm red center. It’s nearly like raw meat, but obviously cooked on the outside.
Very rare or blue: Red, cool, and practically raw. It’s barely cooked for the true carnivores amongst us.
Raw(lol?): I think this one is self-explanatory. Die-hard carnivores can go for this.
I personally prefer my steak medium well, nothing lights up my palate than a good old juicy steak 😉
1 tablespoon of thyme
1 tablespoon of rosemary
1 teaspoon of salt ( I used sea salt)
1 tea spoon of blackpepper
1 tablespoon of oil ( I used sunflower oil ) [you can use butter, but being such a health freak, I didn’t use it]
200grams of sirloin( the cuts is up to you, I prefer sirloin to most cuts)
1. wash your hands thoroughly, food poisoning isn’t something to kid about
2. Coat the steak on both sides with the salt and pepper, then coat it with thyme and rosemary on both sides as well
3. Heat up a grill pan(preferably or frying pan ) and pour the oil in when its hot enough (after 2 minutes on large flame )
4. Here’s the tricky part, set the flame to low and gently place the steak , do this for about 2-3 minutes (take note this is for medium well , you can roughly guess how you’d like your steak done by tapering the time dimensions ).
5. Set to flame to high for about 1.5 minutes on the same side before flipping it over and repeating the process.
6. If you have a rosemary leaf , at the end, brush the steak with the rosemary, it makes a world of difference.
P.S I recommend serving with baked sweet potato fries and asparagus