Cooking the perfect steak
Cooking a beautiful piece of meat can be intimidating, but follow these steps and success is guaranteed. The more often you do it, the better you’ll get, because you’ll develop an increasingly better feel for it. FavorFlav’s Marcus Polman wrote an entire book about the perfect steak. Here, his tips are summarised.
Choosing the meat
Get your meat from a good butcher and go for a beautiful steak about 2–3 centimetres thick. We’re fans of fatty entrecôte or rib-eye, but there’s nothing wrong with a good round steak either.
Pan
The ideal pan is made of steel plate with a thick base. These pans can withstand high temperatures and distribute heat optimally. Make sure you choose the right size: for two steaks, you need a diameter of 24 centimetres.
Cooking
Sprinkle the steaks with coarsely ground pepper and salt. Heat a frying pan over high heat. Lower the heat slightly once the pan is properly hot. Let a generous knob of butter melt, wait until the foam subsides and the butter starts to brown.
Cook the steak over medium heat for 2 minutes per side for rare (3 minutes for medium-rare or 4 minutes for medium). Reduce the heat if the butter threatens to burn.
Resting
Let the steak rest for 5 minutes, loosely wrapped in aluminium foil.
Handbook for the perfect steak
Marcus Polman
€15.95
Fontaine Publishers
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