Cooking the perfect steak
With steak still being a popular menu choice for customers, we understand the importance of not only getting a quality steak but also cooking it exactly to our customers preference. To help with this, we’ve created a handy guide to cook the perfect steak
When steaks are cooking, the high heat can cause the meat to toughen up. This is due to the fibres in the product tightening as the moisture from the m is being cooked outwards. It’s important that when the meat has left the heat, you let it rest, so the fibres can loosen up again and relax. These fibres are what make the steak chewy, it will also help any remaining blood and moisture within the muscle to disperse evenly. Ideally, steaks need 1/3 of their cooking time to rest so use your plating time to ensure your products are the best they can be.
Method 1: Palm of your hand
- Hold your hand out, palm up. Poke the base of your hand by the base of the thumb. This replicates the feeling of raw meat
- Now make on OK sign with your hand by touching your forefinger and thumb together. Feel the same part of your hand, this is a little firmer and the feeling of meat when rare
- As you move to your other fingers to your thumb you’ll notice the pad of your hand get progressively firmer
- Middle finger to the tip of your thumb is how a medium steak feels
- Your ring finger to your thumb is what a medium- well feels
- Lastly, your pinky finger to your thumb is the equivalent of a well done steak.
Method 2: Fist test
- First, make a relaxed fist. The fleshy area of your hand between your thumb and forefinger is soft, which is how a rare steak feels
- Slightly clench your fist and it’s a little firmer now, like a medium doneness
- Clench your fist tightly and the area will feel like a well-done steak
Method 3: Touch test and digital thermometer
When checking for doneness with a thermometer, remember the temperature of cooked beef will continue to rise as it rests. Remove beef from heat when the thermometer reads around 5-10oc lower than the desired doneness.