HOW TO COOK THE PERFECT STEAK

With Father's Day just around the corner, we asked chef Tejas Nikam to take us through the basics of cooking a great steak.

When it comes to cooking the perfect steak suddenly everyone is either an expert giving lots of advice and tips which do not necessarily lead to the perfectly cooked steak, or cooks are completely eluded of even the basics of getting that delicious steak sitting in the fridge served to the table with just the right degree of doneness.

Even scrolling the internet can throw up contradictory tips on how to get the best out of cooking steak. One thing is for certain though - once you have invested in such a delicious cut of meat, it is worth learning the right way to create the most tasty and tender steak to enjoy at your dinner table.

Learning the basics of cooking steak is something every good cook should take the time to learn and I think your family will thank you for it. When referring to cooking the perfect steak we are implying that the cut is a prime cut of beef which lends itself to pan frying or cooking on the BBQ grill resulting in a tender, melt in your mouth piece of meat. It also means that each steak can be cooked to the exacting degree of doneness i.e. rare, medium-rare, medium or well done.

The Rules

So what are the rules? Being a Beef + Lamb Ambassador, and running Paddock to Plate Waikato, a steak house in Hamilton, has given Tejas a great steer on what works and what doesn't. Here he has covered the key steps - from frying, seasoning, oiling, resting, and testing for the correct degree of doneness in this video. He has also included two of his favourite steak sauces to add that extra touch of flavour to your meal.

With Father’s Day just around the corner, why not cook Dad up a steak! Better still if he is a fan of mushrooms or the fresh zingy flavour of a Salsa Verde, then Tejas’ sauce recipes below will go great with it.

Bon Appetit!

If you'd like to read the written version of these tips, click here.

Porcini Mushroom Sauce

Serves enough for 4 steaks

Ingredients:

5g garlic, finely chopped
30g white onion, finely chopped
30g flat mushrooms, roughly diced
50g button mushrooms, roughly diced
10g dry porcini (turn into powder) optional
Fresh thyme, 3-4 springs
100ml water
200ml cream
Salt & Pepper to taste

Method:

Sauté garlic and onion in a splash of oil and cook until translucent. Add in the chopped mushrooms and cook a further 3 – 4 minutes. Add the thyme and Porcini powder (if using) and cook for 3-4 minutes. Add water, cream and seasoning and mix together. Adjust consistency by adding extra cream if needed.

Salsa Verde