PEATCHEY'S GUIDE TO COOKING A GOOD STEAK

The Food Gatherer's noteWe don't take payment from our members to be included in our Gazetteer,  they are chosen because we genuinely love what they do.  Instead we ask  for an inspirational recipe or cooking tip to share with you.   Alex Hunnisett, the owner of Peatchey Butchers shared his guide for cooking steak with us, which we have laid out for you here in our own way! 

 

 

WELL HUNG 

Buying quality meat is essential and the thicker the cut, the better.  Make sure your steak is room temperature before cooking.  Alex suggests we, “Remove steaks from the fridge at least 15 minutes before cooking, as this will enhance their tenderness.”  

HOT 

Steak is best cooked on a hot charcoal barbecue.  However, if you are reading this in the winter and this seems like utter madness, then go for a griddle pan (which will give your steak those beautiful charred stripes) or a heavy cast iron fry pan.  

If you opt for the pan then turn the heat up high.  If the pan is sizzling hot, then you shouldn’t need any oil on your meat.  If you do then gently rub a small amount of neutral oil, such as vegetable or grapeseed oil on both sides . Open your windows in the kitchen as it will get smokey! 

GENTLE

If the meat is good quality then salt and pepper are all you need to season the meat  but most importantly, Alex warns when oiling or seasoning that we shouldn't over handle the meat. 

SIZZLE

If going for the barbecue then cook on the hottest part of the grill, but avoid any flames.   Whether cooking on a hot pan or bbq then only turn your steak once, halfway through cooking.  After searing both sides, hold the steak fat side down on the pan or barbecue with tongs to brown the fat. 

PERFECT TIMING

 

Resting the meat is essential before it is served.   Timing will depend upon the thickness of your steak and if you are cooking a T-bone then you will need a bit longer. You can use touch as a guide …  if the meat feels like a plump cushion that gives a bit to the touch, then it is still rare. The tighter and firmer the feel of the meat becomes to the touch, the more well done the meat is.   

If you prefer to go by the clock, as a general guideline for a 1 inch thick sirloin steak, Peatchey recommend the following cooking times: 

Blue  -  Sear the steak for 1 – 2 minutes on each side and rest for 6 minutes. 
Rare - Sear for 2 and a half minutes each side and rest for 5 minutes.
Medium Rare – Sear for 3-4 minutes each side and rest for 4 minutes.
Medium – Sear for 4 minutes each side and rest for 3 minutes.
Medium / Well – Sear for 5 minutes on each side and rest for 2 minutes.
Well Done – Sear for 6 minutes each side and rest for 1 minute

INDULGENCE

For extra indulgence, melt some butter in the pan you are cooking the meat in until brown and nutty and then spoon the butter over the steak as it finishes cooking and when resting. 

Serve on a new plate after resting.