Steak Done Well
I have always struggled with finding a good steak until my Client, Simon, shared with me his method to cooking that steak to perfection. I tried this a couple of times then applied a similar method to chicken to experiment and it just simply works so well. If you’re like me then you love your meat to be packed full of flavour throughout and a lot of the steaks out there never quite cuts it.
So I did say to Simon I’ll share his blog post someday and here I am doing it simply because, its the tastiest and most tender steak I’ve ever cooked.
What You Need For Your Steak
- A good butcher
May as well use good quality meat if you’re going to put the effort in!
- A digital meat thermometer
- An oven which can hold a low temperature well
This is surprisingly tricky – a lot of ovens don’t have good temperature control. An oven thermometer can be useful here
- A grill pan with wire rack
Need to get all of the steak surrounded by the hot air in the oven – if you just put it on the base of a tray the side in contact with the tray would cook more, which we want to avoid here
- A skilet / pan which can get very hot
I use a cast iron skilet which is designed to be put into an oven – means you can get a good heat on it
- High temperature oil
But to get the awesome blog on Cooking: Reverse Seared Steak, click here.