One chef says you can make the perfect steak by avoiding one common error (Image: Getty)
is just around the corner, and it’s the perfect time to show a loved one just how much they mean to you by cooking them a delicious meal to enjoy together.
Steak is a very popular dinner choice if you’re seeking a romantic vibe, but for those of us who aren’t so skilled in the , it can be tricky to know where to start.
Despite being relatively simple to , there are a few different things that can go wrong, resulting in a dry, chewy or flavourless steak.
But never fear – Chris Haslam, Head Chef at the at Bike & Boot hotels, has revealed how to cook the perfect steak in minutes, urging people to avoid one very common mistake.
According to the pro, this error can end up compromising the flavour and texture of your steak, which is never ideal when you want to impress someone.
Cooking a delicious steak is the perfect Valentine’s Day activity (Image: Getty)
You might think that flipping your steak frequently during searing is what’s going to make it cook all the way through. However, this should be avoided at all costs, according to the chef.
He’s hailed this as one of his golden rules, saying: “Don’t flip too often. Let the crust form before flipping—don’t fuss with it.”
But before it comes to that, there are a couple of key pieces of information that all budding chefs should know if they’re planning on cooking a steak this Valentine’s Day – and the first one is making sure you’ve got the right cut.
Chris said: “When looking for tender cuts for searing, look out for ribeye, sirloin, filet mignon, or New York strip. Look for even marbling of the white streaks of fat for flavour and tenderness. Also, try and choose a steak that is at least 2.5-4cm thick for even cooking and a good sear.”
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Before you even think about cooking it, you’ll need to allow it to rest too. Start by bringing the steak to room temperature and let the cut sit out for 30-60 minutes before cooking.
Then, pat the steak dry with paper towels and then season both sides generously with coarse salt and freshly cracked black pepper, as well as any other seasonings you’d like.
Take a cast iron pan or grill and place it over a high heat, adding a small amount of oil with a high smoke point such as sunflower oil.
Searing your steak is the first step. Chris said: “Place the steak in the pan and don’t touch it for 2–3 minutes to develop a crust. Then, flip and sear the other side. In the last minute of cooking, add butter, garlic, and herbs like rosemary or thyme to the pan. Make sure to spoon the melted butter over the steak for added flavour.
“To see if it’s done, use a meat thermometer for accuracy but if not, just go on colour. For rare this is 49–52°C (cool red centre), Medium-Rare, 54–57°C (warm red centre), Medium, 60–63°C (pink centre), Medium-Well, 65–68°C (slightly pink centre) and well done, 71°C+ (no pink).”
Then, when the steak is 2–3°C below your target temperature, take it off the heat and let it rest on a plate, covering it in foil for five to 10 minutes which will help the juices to redistribute.