The Ultimate Guide to Cooking The Perfect Steak

perfect steakCountless restaurants in Malta have always dedicated part of their menu to?the meat aficionados. Indubitably, here at Marina Club we also love our meat ? it’s one of our prized segments on our menu. So we thought it best to pay tribute to the grill section from our gourmet selection.

As true meat lovers, we wanted to show you how we pay respect to a quality cut of meat, by sharing these simple yet essential tips. Trust us, after following this guide, we guarantee you?ll be enhancing flavour in each and every bite.

Here is our guide to cooking?the?perfect steak:

First and Foremost?

Take the steak out of the fridge 20 minutes before actually cooking it. Cooking a steak that is stone cold in the centre will mean you?ll end up overcooking it on the outside.

Oil vs. Butter

World-renowned Chef Gordon Ramsay recommends groundnut oil for cooking steaks. With its mild flavour that can withstand very high temperatures without burning, it’s the perfect steak companion. Avoid using butter, unless you want to add a knob at the very end, for a creamy finish.

Once splashed onto the pan and the oil starts separating, it?s hot enough to add the steak, the key is to get an even spread of oil. Don?t be tempted to put your steak in too early ? if the oil is too cool, your meat could turn out greasy and under-browned.

Naked or Dressed?

Granted, adding nothing but a few grains of salt and pepper is how many Beef purists like their steak. Sprinkling black pepper and sea salt onto a plate or chopping board, then pressing the meat into the seasoning moments just before placing it into the pan is a safe bet.

If you?re feeling adventurous, add a bit of garlic for that extra punch of flavour. It doesn?t even need to be peeled, simply crush a handful of cloves and chuck them into the pan. For that extra fragrant taste, why not add a little thyme?

Pass me the Butter?

To give your?perfect steak a completely elevated flavour, add a knob of butter towards the end, tilt the pan and simply baste the steak every so often. If you?ve seasoned your steak with herbs the aromas and flavours will be amplified with butter. You’ll see that both the garlic and thyme are being fried beautifully and aren?t burning.

As you like it?

? Blue: Should be a dark colour, almost purple, and just warm. It will feel spongy with no resistance.
? Rare: Dark red in colour with some juice flowing. It will feel soft and spongy with slight resistance.
? Medium-rare: A more pink colour with some pink juice flowing. It will be a bit soft and spongy and somewhat springy.
? Medium: Pale pink in the middle with barely any juice flowing. It will feel firm and springy.
? Well-done: Only a trace of pink colour but not dry. It will feel spongy and soft and a tad springy.

When Size matters?

It?s crucial to consider the size and weight of your steak before calculating the cooking time.

For a 3.5cm thick fillet steak:
? Blue: About 1? mins each side
? Rare: About 2? mins each side
? Medium-rare: About 3? mins each side
? Medium: About 4? mins each side

For a 2cm thick sirloin steak:
? Blue: About 1 min each side
? Rare: About 1? mins per side
? Medium rare: About 2 mins per side
? Medium: About 2? mins per side

Check whether your steak is cooked correctly

Use your fingers to prod and check the cooked steak ?it will feel soft, when rare; lightly bouncy for medium-rare and much firmer if well-done.

Leave it to rest

At this stage, pure science comes into play. Understand that the meat fibres will reabsorb the juices, resulting in a moist and tender finish to your steak. A perfect steak?needs to rest at room temperature for minimum of five minutes.

So for anyone who appreciates a good chunk of a?perfectly cooked steak, come and sample one of our succulent meat dishes cooked by our skilled chefs – pop by to Marina Club, situated at the stunning Valletta Waterfront.

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Vault 16, Marina Club, Valletta Waterfront, Valletta