Become a grill master with these simple but effective tips for cooking the perfect steak
Nothing quite matches the satisfaction of sinking your teeth into a perfectly cooked steak, especially when you’re the one that cooked it. While you’re not out in the mountains of Lantau with a compound bow, your face streaked with your children’s water colours as you search the wilds for game, any discerning gentleman that partakes in red meet should know these essentials to choosing and cooking the perfect steak.
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Choosing the Perfect Cut
Before we get started with the grill, we need to ensure we’re planning to cook the right cut of meet. Some beef cuts are better for the slow cooker, some for the smoker, some for the barbecue, and knowing which is which can make all the difference.
Some of the most popular cuts include:
Ribeye: Known for its rich marbling, the ribeye is exceptionally juicy and flavourful. Better suited for those who like a rich, buttery taste, the fat content of the ribeye melts during cooking, ensuring a tender and succulent texture.
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Filet Mignon: Cut from the tenderloin, the filet mignon is the most tender cut of beef, making it well suited for those who prefer a leaner melt-in-your-mouth texture. With its mild flavour, the filet mignon is incredibly tender, making it a popular choice for special occasions.
New York Strip: Offering a balance between tenderness and flavour, the New York strip is less fatty than the ribeye but still delivers a robust beefy taste. You’ll reach for this one if you’re not a massive marbling fan.
T-Bone/Porterhouse: Kings among steaks, these cuts include both a New York strip and a portion of the tenderloin, divided by a T-shaped bone and offering the best of both worlds – flavour and tenderness. The major difference is that the porterhouse has a larger tenderloin section.
Sirloin: Leaner than other cuts but still flavourful, the sirloin is the workhorse of the steak scene thanks to its affordability and versatility.
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“I think the choice of cut is more based on personal preference,” says chef Jorge Vera (above) of HENRY at Rosewood Hong Kong. “For me, I prefer medium size steak to share. But of course, most of the people favour ribeyes, tomahawks, and the porterhouse. In general, fillet mignon usually is the most lean, following striploin and then the rib eye, which is usually the most juicy but also a bit fattier. I personally love striploin bone in.”
“For a truly special meal, the fillet or tenderloin is the most prime cut,” says Alyn Williams (below), executive chef at Magistracy Dining Room. “For added glamour, you should cook a T-bone steak. The ribeye is rich in flavour, but it may have too much fat for some. If you’re cooking on a barbecue, opt for ribeye or the more affordable cuts like flank or rump steak.”
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Williams says understanding the difference in cuts, whether you’re choosing in the supermarket or reading from a menu, is important as each has its pros and cons. “A lot depends on the breed of the cattle, as well as the marbling and fat content. Cuts from muscles that work harder, such as the rump and flank, often have a greater depth of flavour. On the other hand, cuts from more protected muscles, like the fillet, tend to be more delicate in flavour. Additionally, the ribeye and sirloin cuts are known for their full and robust flavours.”
The Flavour’s in the Fat
‘Marbelling’ is a word you’ll often hear when you hang around steakhouses, especially when you’re looking at Japanese beef, the breeds from which are prized for their richness and tenderness. Marbelling is essentially the distribution of fat within the meat, the more delicate and melt-in-your-mouth the meat becomes. Pick up a piece of Kobe and you’ll see the white veins criss-crossing the steak. That there is flavour.
“The preference for marbling in beef can vary based on personal taste,” says chef Williams. “Generally, higher marbling tends to result in a more tender texture. Additionally, the flavour of beef can be influenced by the diet of the animals. Certain flavours may be absorbed into the fat marbling, adding character to the meat.” This is something that producers have cottoned on to, feeding their cattle everything from the finest pasture through beer (it’s said to increase cattle’s appetite during winter) to left over chocolate from a candy factory.
“Of course a good marbling will give you a nice texture a tender meat but, not everyone likes the same thing,” says Vera. “For example, the type of breed, age of the animal and their feed, I think these are the categories you need to be aware before choosing the right option in each cut.”
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When it comes to the cattle feed, most chefs have pretty strong opinions. Grass-fed cattle are raised on a diet of grass and grain; they’re typically fed first with grass and in their final months with a diet of grains to fatten them before they sent to slaughter. Grass-fed beef tends to be lower in total fat and higher in omega 3 fatty acids, while grain-fed is typically higher in saturated fat and lower omega 3. “I personally prefer grass-fed, not only for the health benefits I also think the taste of the beef is much better,” says Vera.
“Grain-fed beef has less pronounced “beefy” flavor than grass-fed beef, but it can be more tender due to higher fat marbling,” says Williams “Grass-fed beef, on the other hand, offers a stronger and distinct flavour due to the sugars and enzymes from grass and other greens consumed by the cattle.”
How About Aging?
Another element you’ll often see, especially on restaurant menus, is how long the beef has been aged. There are two styles and both are subjective, with their own pros and cons.
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Dry aging is commonly done in a well-ventilated chiller, sometimes with additional fans to speed up the process (you might have seen these cabinets at your favourite steakhouse). It might even involve the use of salt blocks. During this method, the meat forms a substantial crust that requires trimming before cooking. However, the interior retains moisture and remains safe due to the protective crust, which prevents bacterial growth. The extended dehydration period enhances the flavor, resulting in a more pronounced and mature taste. Dry aging typically lasts from 10 to 60 days and is often done with the meat still on the bone to minimise shrinkage.
“For dry age, beef cuts are more concentrated and have an intense flavour profile with firmer and tender meat,” says Vera. “I prefer the dry age process as their results are more interesting than the wet age.”
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Wet aging entails vacuum-sealing a boneless joint of meat, usually lean cuts like sirloin or fillet. The sealed meat is refrigerated, allowing the proteins to break down and enhance tenderness. However, wet aging has a less significant impact on flavour compared to dry aging. It is a quicker process, typically lasting only a few days instead of weeks.
The Preperation Process
The next step is preparing the cut for the heat. You can choose to season or, if you’re looking for more depth, go with a marinade. When it comes to seasoning, simple is best. Generously season both sides with coarse sea salt and freshly ground black pepper and let the steak sit at room temperature for at least 30 minutes before cooking. This ensures even cooking and enhances the steak’s natural flavours – and who doesn’t want that?
“People in Asia tend to refrain from using a lot of salt when cooking, but meat have to be generously seasoned in salt, there a phrase in Italy that goes ‘the steak will take the salt so don’t be afraid to add it’,” says Vera.
For added depth, you might consider marinating your steak for a few hours. A classic marinade might include olive oil, garlic, rosemary, and a splash of soy sauce. You also can’t go wrong with a little red wine which tenderises the meat (you can have a splash too, for your efforts).
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“If the meat has been properly aged (if desired), marinating is not necessary,” says Williams. “When grilling on a barbecue, it’s nice to rub the meat with oil, thyme, and garlic. Another useful tip is to crumble a small stock cube onto the meat before cooking.”
Taming the Heat
At this point, there’s a couple of ways you could go. If you’re going straight for the pan, the preheat a cast-iron skillet over high heat until it’s smoking hot. Add a tablespoon of high smoke point oil (like grapeseed or canola) and sear the steak for 2-3 minutes on each side to develop a crust (don’t forget the edges).
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“To get the perfect sear, you’ll need intense heat, whether in a pan or over coals,” says Williams. “If you’re pan searing, wait for a haze to come off of the oil before putting in the meat. Also make sure the meat isn’t too moist on the outside – this is important for retaining the internal moisture and for the roast flavour.”
Once you have a nice sear in place, reduce the heat to medium, add a knob of good quality butter, some roughly chopped garlic, and your favourite herbs (not that one, we’re taking thyme or rosemary). With a spoon, baste the steak with the melted butter for another 1-2 minutes per side to ensure it stays juicy and packed with flavour. It’s important that the butter is cold when you add it to the hot oil, so that it foams without burning. This process acts like an oven, providing gentle and all-around heat that helps the steak cook evenly while imparting a delightful buttery flavour.
Chef Williams suggests adding a healthy splash of brandy, whisky or wine to the pan just before removing the steak. This will allow the alcohol to evaporate fully, leaving plenty of flavour. Once you do remove the steak from the pan, let it rest for 5-10 minutes to allow the juices to redistribute.
“A recommended technique for cooking a steak is to first sear it on one side until it forms a nice crust, then flip it and caramelize the other side for a couple of minutes,” continues Williams. “After that, you can quickly flip it twice more to further caramelise any juices that have accumulated. This method helps enhance the flavour and texture of the steak.”
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If you’re working with a grill, ensure it’s as hot as the sun in July and place the steak down on the grill, cook for 4-5 minutes on each side for medium-rare. Adjust the time for your desired doneness although you might as well just throw it in the bin if you want it any more cooked than that, you heathen. Let the steak rest off the grill for 5-10 minutes before serving.
If you’ve recently lost your job or made millions on the stock exchange and have all the time in the world, you might want to try your hand at sous vide. For this you’ll need to season the steak before placing it in a vacuum-sealed bag, cooking it in a water bath set to your desired temperature (55 degree Celsius for medium-rare) for 1-2 hours. Once you’ve nurtured your cut into submission, you can sear it on a hot skillet for a further 1-2 minutes per side to develop a crust before letting it rest (although this isn’t quite as crucial with sous-vide).
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“I believe grilling is undeniably the best option for the steak, but I understand not everyone can have bbq or charcoal at home, so pan searing can be the most suitable for people at home and the results are similar,” says Vera. “I think sous vide is a great technique but definitely not for a steak, but that’s just my opinion.”
“Resting the meat is indeed a crucial step in cooking,” says Williams. “It allows the blood and juices, which have been pushed to the centre of the protein due to the intense heat, to redistribute evenly throughout the meat, resulting in a more even finish. Ideally, the meat should be rested in a warm place for approximately 15-20 minutes. Cutting the steak too soon can cause all the blood and juice to flow out onto the cutting board, leaving you with a dry and overcooked steak.” He suggests resting the meat on a wire rack placed over a tray, which allows air to circulate around the steak.
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“I personally like to respect the flavour of the meat; the only thing that we add during the cooking process apart from the salt is that we brush a little bit of dry aged beef tallow on both sides before we rest the meat,” says Vera. “This will give you an extra flavour to your steak, but respecting the same characteristics of the meat.”
Serving Your Steak
Now that you’ve gone through the process, cooked your steak and patiently waited for it to rest, slice it against the grain in thin slices to ensure maximum tenderness. Then serve your perfectly cooked steak with classic sides like garlic mashed potatoes, grilled vegetables, or a fresh salad. A rich red wine, such as Cabernet Sauvignon or Malbec, pairs perfectly with a well-cooked steak.
“For me a powerful Grenache is the way to go!” says hospitality veteran Elliott Fairbairn. “Either a GSM blend from Châteauneuf du Pap – you’ll want a good 10 to 16 years at least on age -, an old vine Grenache from Australia like a Cirillo, or something from Spain’s Navara region, aged six to eight years old. It’s a better grape to work with, with softer tannins, more juice mid pallet, and earthy components that shine through as well. It’s a great pairing with all these wagyu cross cuts of steak that are more fatty, charred and caramelised.”
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Mastering the art of choosing and cooking the perfect steak is a rewarding pursuit. By understanding the nuances of different cuts and following precise cooking techniques, you can elevate your steak game to gourmet levels. So, fire up that grill or heat up that skillet, and savour the satisfaction of a perfectly cooked steak.
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