The 4 golden rules for cooking steak to perfection
1 Let them defrost slowly
- Always leave steaks in their wrapping and thaw slowly in your refrigerator
- Allow plenty of time – we recommend defrosting overnight, or up to 24 hours
- Ensure your Connoisseur’s Steaks are thoroughly defrosted before cooking
2 Give time to breathe and ‘bloom’
- Carefully cut around 3 sides of the vacuum packaging and gently ease out the steak, re-plumping at the edges if needed
- Pat dry with kitchen paper and let the meat breathe and ‘bloom’ at room temperature for at least 20 minutes
- Your steaks will have regained their rich, buttery beef aroma, and will now cook evenly
3 Cook hot and fast…
- Make sure your pan is preheated to the highest temperature before you begin
- Brush your steaks with a little oil, so they don’t stick
- The meat should sizzle when placed in the pan
- Cook one side first, then turn carefully just once
- 3 minutes each side will give you a perfect ‘medium’
4 … And rest long
- Once cooked to your liking, place the steaks on a rack, loosely covered with tin foil
- Leave to rest in a warm place for at least 10 minutes, and up to half an hour
- This allows the meat to relax and become evenly warm, succulent and tender throughout
- Use a razor-sharp, unserrated knife, and cut your steak across the grain for the ultimate tenderness
Tips courtesy of www.donaldrussell.com
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