Whether you're cooking to impress a special date or a mid-season baseball party, any serious barbecuer will tell you that steak is where it's at.
Not only are there plenty of options for cuts, but it's also pretty much one of the more flavorful meats we have to choose from. In fact, a really stellar steak only needs a bit of salt and pepper to bring out the beautiful juicy flavor and texture of a good-value cut.
No matter if you're cooking with a sirloin or a feather steak, you'll want to follow these three rules inspired by Jamie Oliver to ensure you get the perfectly pink cut every time.
Every steak needs these three treatments before you even think about flavoring it with any kind of spices or herbs...
There is nothing finer than to sit on a summer patio with the smell of a smoking barbecue behind you and the sunset in front of you.
After a long day of work and play, it can be so satisfying to dig into delicious meal surrounded by friends and family. While sausages and hamburgers are a classic summertime staple, nothing beats the taste of a perfectly cooked steak!
Preparation
Before you even think about grilling, remove the steak from the fridge and place it on the counter for about an hour to come up to room temperature.
The secret to a perfectly heated steak is to start with a room-temperature cut of meat. If you fry or grill it from cold, the heat will not properly penetrate the centre.
After an hour, fire up the grill, griddle or pan until it is searing hot. This will ensure that the outer crust of the meat will caramelise - yum!
Cooking
While preparing the meat, shoot for medium-rare to medium. It can cook fairly quickly, so if you try for anything more, you'll end up with leather.
Steak takes patience and your full attention. You won't be able to walk away from this, so tuck in and prepare to turn your juicy cuts every minute for about six minutes for an even cook.
The Rub-Down
Once you slide the steak off your grill, give it a rub with plenty of extra virgin olive oil, a healthy pinch of sea salt and some ground pepper.
Then let the steak rest on a plate for about two minutes to soak up the juice. Carve it into slices and serve with a drizzle of the resting juices on top.
[h/t Jamie Oliver]