Wotcha, culinary crew, how’s it diddlin’?
You might have twigged that the deTerra diary has started to feature yummy recipes of late, such as our tasty tapas treats and nifty New York cheesecake. We do love cooking up to storm to create the scrummiest delights for fans of our wicked wooden kitchens, and this week we thought we’d pay tribute to a culinary classic: the perfect steak.
One of the greatest indulgences for meat connoisseurs, the perfect way to cook this beefy treat has eluded aspiring chefs for centuries. Cabineto and I have hunted high and we’ve hunted low, sampling mouth-watering steaks all over the nation on a quest to lay this culinary mystery to rest once and for all. With our top three drool-inducing recipes that cater for all tastes, we truly think we’ve got it pegged this time. So, without further ado we bring to you…… The Perfect Steak:
The BBQ Steak
With the sun just beginning to creep out, the thoughts of many may be turning to summer barbeques. For this reason, we feel the ultimate barbeque steak guide should be the first on our list.
- Steak: For barbequing, we always say that bigger is better. That’s why we recommend a 2kg ribeye, which stays juicy on the inside, helping you unleash your inner caveman. Ribeye steaks are a rising star of the steak world, and are relatively high in fat, giving them plenty of flavour.
- Easy on the charcoal, deTerra-inos! Piling coals too high can cause your steak to blacken, ruining it – and what a waste that would be.
- Brush your steak with olive oil on both sides and add to the barbeque. Don’t forget to keep turning it – barbeques are colder wherever the food is, so it’s important to keep it moving. If you can’t hear your steak sizzling, you know it’s not hot enough!
- Sear your steak for five minutes, then move to the edge of the grill where the temperature is slightly lower, and leave it to take on the delicious smoky barbeque flavour: three minutes for rare, five minutes for medium/rare, eight minutes for medium and longer if you like your steak well done.
- For the ultimate barbeque steak, we of course recommend barbeque sauce as the ideal complement. However, for an alternative summery dressing, why not try a mixture of oregano, lemon juice, crushed garlic and seasoning instead?
The Healthy Steak
These days, everyone is far more health-conscious than they used to be and, and whilst we think a little bit of what you fancy does you good, moderation really is key, as they say! Generally, beef has a higher fat content than many other meats, so here’s the recipe we’ve perfected for a steak that’s delicious and nutritious.
The Downright Indulgent Steak
Every once in a while, it’s nice to go all out – we believe it’s good for the soul! With this in mind, we bring you our recipe for a wonderfully lavish steak, perfect for the end of a long hard week. You’ve earned it!
- The Steak: One of the most revered cuts, fillet steak is fabulously tender and quick to cook (after a hectic week, who wants to wait around, hey?). Usually the most expensive cut of beef available, it’s important to cook with care so as to compromise none of the delicious flavour of this meaty treat.
- Brush your fillet steak with sunflower oil or vegetable oil on both sides – this meat is going to be cooked quickly on a very high heat, and olive oil burns at too low a temperature.
- Put a small, dry frying pan over the largest ring on your hob and leave for at least a couple of minutes to heat up. We should hint – faithful deTerra friends – that things are about to get a tad smoky and it’s best to open a few windows!
- Now your pan is nice and toasty, gently place your fillet steak onto it. Move every thirty seconds to ensure it doesn’t stick to the pan. For a flavoursome medium-rare steak, we tend to suggest cooking for 2-3 minutes on each side. Certainly cook no longer than five minutes, when your steak will start to become dry and bland (and that would not be ideal at all!).
- Leave your steak to stand for the same length of time as your cooked it before serving. As this is an indulgent Friday night, chips and salad will be the perfect complement to your sumptuous steak. We recommend a peppercorn sauce or red wine sauce atop this particular cut of beef, for the ultimate ‘taste explosion’.
The final secrets for serving up a succulent steak are to always cook from room temperature, and to ensure you use high quality beef. Cheaper cuts are far more likely to be tough and contain a lot of gristle. If you are on a budget, however, we suggest marinating your steak in lemon juice for at least half an hour before cooking, as the acid helps to tenderize the meat (just a couple of the tricks of the trade we picked up on our voyages!).
Well folks, that’s all from us for today. If you have any pictures of mouth-watering steaks you’ve cooked using any of the recipes in the latest instalment of our digestible diary, we’d love to see some photos on Facebook or Twitter!
Ta ta for now,
The deTerra Diarist