The most popular question I get is "How do we grill a steak at home?" Well I can tell you it isn't easy at home, but I can give you some tips. Firstly choosing the steak is the most important part. It should be a thing of love and respect. There are three important things to consider. Ask yourself do you prefer a fillet steak or rump, sirloin or rib eye? This is very important because they each have their own pro's and con's. Fillet is tender, but has little flavor. Rump and sirloin both have fat and sinew to consider, if cut incorrectly the steak will be tough and inedible but holds a lot of flavor. Rib eye has much marbling and can be tough if not aged but can be as tender as fillet and as flavorful as rump. Make sure your steak is at least 1 inch thick if it's a rump or sirloin. Rib eye can be cut slightly thicker and fillet should be a good 5 to 7 cm thick.
Once you have chosen your steak you can begin by salt and peppering the steak. Rub your steak with a little oil. Do not use olive oil; rather use grape seed oil peanut oil or canola oil. Olive oil has a low burn point and will go bitter and blacken quickly. This will give your steak a bitter taste. Heat a pan on the stove until it is red hot put your steak in the pan. Do not shake the pan or move the steak for at least 20 seconds. Turn your steak around and leave it again without fiddling for a further 20 seconds or so. Once your steak has been sealed off remove it from the pan and let it rest on a plate for a couple of minutes.
Preheat your oven to around 220 degrees. Place your steak in the centre of the oven and cook for about 3 to 4 minutes for rare to medium rare. 5 to 7 minutes for a medium and any longer is well done. In my experience this is the best result. Let the steak rest for a minute before you start eating.
Published by: Adrian Buchanan, Freedom Hill http://www.freedomhillrestaurant.co.za/
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