You read that correctly. I know this might be an unpopular move, but I almost never order steak when I’m dining out.
Why? Yes, restaurant steak is good. Amazing, even! But if you can buy a really great cut of steak and master cooking it at home, you’re not just saving money, you’re also basking in the glory too.
There’s nothing quite so gratifying as that feeling of cooking, serving, then eating a steak you’ve personally seared to juicy perfection; it’s a pinnacle of cooking that impresses everyone. And it’s not even that difficult. There are just a few bits of essential kit, and a few rules to know, and you’re set – I outline them below.
And look, you bet I’m ordering that chocolate soufflé when I’m out at a restaurant. Because, mastering those at home? Who has time for that?!
Make friends with a butcher
Not all steak is equal and you want the best quality. A good butcher, who might even source meat directly from producers, can advise you on the various cuts, if the animal was grass fed, types of aging, etc.
Get the kitchen equipment
Have the right tools for the job. Sturdy tongs are a must. Obviously a good pan is crucial; I prefer black carbon steel and so do most professional chefs. That’s because carbon steel reaches high temperatures, cools down quickly when taken off the heat, and has a seasoned patina-finish that gives the pan non-stick qualities. Use a high smoke-point oil (like canola, peanut or rice bran), and if you’re not confident judging the stages of cooking by ‘feel’, buy a digital thermometer so you can accurately measure internal temperatures.
Perfect the crust
To my mind, the perfect steak is all about the crusty, umami-rich sear. Not every cooking surface will give you this (carbon steel will), and you also need to use the right technique. I made an entire video about this as it’s such a vital topic, but is also one that’s easy to grasp and execute.
Marion x
What I’m loving this week
- This Crying Tiger butter! Wow. I’ve been freezing it so there’s always some around.
- Being back from holiday means being back with my MAKO Black Steel Steak Pan – obviously, I have steak on my mind at the moment! So this pan is in high rotation again.
- MAC Dangerous Retro Matte Lipstick. Pro tip: Matte lipsticks tend to have more staying power and won’t budge when you eat. Even when I’m devouring that steak.
