How to Cook the Perfect Steak.
We are pleased to introduce our new column from James Day, Head Chef at the award-winning Belle Freehouse in Bassingbourn. Over the coming months, James will share his recommendations for cooking great food at home, starting with how to pan-fry the perfect steak.
Always buy the best quality beef that you can afford from your local butcher or farm shop
Remove your steak from the fridge 10/15 minutes prior to cooking to allow it to come to room temperature
Season your steak well with salt flakes (not refined) and freshly ground black pepper
Add your steak to a hot pan with a small amount of oil
Once the steak has sealed, around 1 minute for medium-rare, turn the steak and add a knob of butter to the pan
Spoon the hot butter over the steak (which in a French kitchen would be called Napper or Arroser)
For maximum tenderness, rest your steak before serving
Rare or Well Done?
It’s all about personal preference, but here’s James’ top tip to try. Pinch the index finger and thumb of your left hand together lightly. Then, using your thumb and index finger on your right hand, feel your palm midway between your thumb joint and wrist.
This level of resistance should feel pretty close to a rare steak.
Move through your fingers one by one all the way though to your little finger and you should be able to feel the differences, each finger corresponding to a different cooking temperature (Cuisson): medium-rare, medium and well done!