Spring is here and once you’ve gotten outside and cleaned up the barbecue, it’s time to start cooking meat with fire. Now is the season to cook the perfect steak.
But you don’t always need to flame the hell out of things outside. Learning the proper way to work with direct and indirect heat is how you get the best results.
Connie Desousa is a chef and owner at Charcut. She’s one of the best chefs in Canada and knows her way around meat. She did this clip for CosmoTV showing how to cook the perfect steak. When you want something big and thick on your plate this summer, you don’t always need a barbecue.
1. Season the meat with salt, pepper, rosemary, garlic and olive oil. Connie says to be “quite liberal” with your seasonings. Put it in a bag, leave it in the fridge to marinate.
2. Get your cast iron pan (or grill) very very hot. You want a nice crust on your meat, there’s where the flavour comes from.
3. Let it stand for 5 to 10 minutes after you’ve cooked your steak. And then always cut it against the grain.
Jamie Oliver also loves himself the perfect steak and offers up some more tips with a similar technique.
1. Ask for a thick steak. Get your butcher to cut it an inch thick and it will be easier to cook for colour and taste.
2. Hot hot hot pans. Get your fan going and the windows open because this is going to smoke, and that’s good.
3. Touch your palm to test the doneness of your steak. Jamie shows you how to get it so you make the perfect steak every time.