Steak Cooking Instructions
For a perfect steak, particularly thickly cut steak, cook either on a very hot barbeque plate or pan over gas. If using a barbeque flame grill, heat to hot first, then cook at low/medium heat to prevent 'flare up' and charring.
Remove steak from fridge 30 minutes prior to cooking. Preheat plate or pan. Pat steak dry with paper towel to remove any surface blood, this process will assist in preventing "stewing" and gives a better "char-grilled" finish. Oil both sides of steak with olive oil and season. No need to oil plate or pan. Insufficient preheating to hot temperature will 'stew' the steak, making it tough and chewy, although be careful not to burn steak.
Rest steak, covered in a warm place for half the amount of the cooking time. VERY IMPORTANT If possible rest steak standing up on it's edge, fat side down, this will prevent the juices running out of the steak while resting. Enjoy!!
Cook for 2-3 minutes each side, depending on thickness. Turn ONCE only Rest covered then serve
Cook on one side until moisture (blood) is just visible on top surface. Turn and cook for the same time on other side. Turn ONCE only Rest covered then serve.
Cook on one side until moisture (blood) is clearly visible top surface. Turn and cook for the same time on other side or until moisture is clearly visible. Turn ONCE only Rest covered then serve
MEDIUM TO WELL DONE
Cook on one side until moisture (blood) is pooling on top surface. Turn, reduce heat and cook for the same time or until moisture is pooling on surface. Turn ONCE only Rest covered then serve
RULE OF THUMB
RARE: Touch thumb to forefinger gently. Press the ball of your thumb towards palm with other hand or tonges. This will be how soft your steak should feel when pressed with tonges
MEDIUM RARE: Touch thumb to middle finger gently
MEDIUM: Touch thumb to ring finger gently
WELL DONE: Touch thumb to pinky gently