STEAK COOKING GUIDE

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Choose the right steak

Considering the number of people you have to serve, the type of event, flavour profile and cuisine you are looking for are all important in picking the steak for the occasion. Whether you want the steak to take centre stage, or are looking at a more balanced meal, these four steaks are the most common go-to’s that offer an easy variety of options.

Ribeye steak

Ribeye steaks are rich, flavourful, and tender, boasting a delicate marbling. The exterior spinalis muscle (or ribeye cap) offers an ultra-tender touch.

Rump steak

A tasty and lean steak from the lower back area of the cow, this cut of meat balances tenderness and full-bodied flavour. Popular for its yield and modest cost.

Striploin steak

Tenderloin steak

A delicate distribution of fine marbling coupled with a bold flavour and soft texture; this steak is a crowd pleaser every time.

Also known as the Filet Mignon, this lean, delicate, and tender steak makes for a rich, beefy, umami experience. The tenderloin is a prized cut of beef belonging to the animal (loin) which does very little work during the animal’s life, making it particularly useful for entertaining guests, due to being able to be cut into perfectly portioned steaks.

Steak Thickness Guide

Different steak thicknesses will affect portions, cooking time, resting time, and more. The ultimate steak experience would generally call for a 1.5 inch thick, consistent, steak, most closely resembling the steak on the left of the picture.

✓ The outside of the meat is seared while the inside remains pink and juicy.

✓ Easier to cook to preferred doneness (e.g., medium rare)

✓ Juicier and more tender once seared and cooked

✓ Can be cooked on high heat (500 – 550° F, or 260 – 290° C)

Here’s why it's better to grill thicker steaks

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Marinate

Marinating your steak is important as it will have a direct impact on the end result. Firstly, a marinade will add flavour as the fluids and seasonings will integrate into the steak and stay there during the cooking process. Secondly, it keeps your steak moist throughout the cooking process, ensuring that melt-in-your-mouth experience stays untouched.

The three basic steps are:

Olive oil

Brush around 1 teaspoon of olive oil onto both sides of your steak. This will prevent them from sticking to the grill.

Herbs

For a zestier touch (particularly if you are grilling for a particular cuisine) you can choose to add some herbs. For best results, use any of:

Smoked paprika – 2 tbsp
Dried thyme – 2 tbsp
Dried rosemary – 2 tbsp
Basil – 2 tbsp
Oregano – 2 tpsp

Salt

Salt will bring moisture to the surface of the meat, so season immediately before grilling, or 1 hour or more before cooking to allow time for the moisture to be re-absorbed into the meat.

Liberally season your steaks with salt (principally) and pepper on both sides, holding your hand 12 inches (30 cm) above the steaks for an even distribution. A good rule to follow is 1 gram of seasoning per 100 grams of meat, or 2 teaspoons per kg.

Cooking

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Unless you're a professional, you will likely require a thermometer to ensure you cook your steak to your preferred doneness.

Steak Doneness Graph

How to Master Cross Grill Marks

Example: Pasture Fresh® Grass-fed Ribeye Steak

Place ribeye steak diagonally on the grill with the two ends facing 10 o'clock and 4 o'clock.

Flip the steak over to the other side, with the ends still pointing to 10 o'clock and 4 o'clock.

Flip the steak back to its original side, this time also turning 90 degrees so that the ends face 2 o'clock and 8 o'clock.

Final flip, keeping ends pointing to 2 o'clock and 8 o'clock. Another 2 minutes, and bingo! Cross-grill marks complete.

Enjoy!