{"id":391,"date":"2015-12-01T17:17:10","date_gmt":"2015-12-01T15:17:10","guid":{"rendered":"http:\/\/daddyblogger.co.za\/?p=391"},"modified":"2015-12-02T22:23:44","modified_gmt":"2015-12-02T20:23:44","slug":"cooking-the-perfect-steak","status":"publish","type":"post","link":"http:\/\/daddyblogger.co.za\/index.php\/2015\/12\/01\/cooking-the-perfect-steak\/","title":{"rendered":"Cooking The Perfect Steak"},"content":{"rendered":"
\n\t
\n\t\t
\n\t\t\t

There is nothing sadder in this world than the sight of overcooked beef! Of course I am being flippant, the sight of overcooked lamb is just as bad. I am no chef and I only have a limited number of cooking skills but what I do cook, I like to cook well.<\/p>\n

So here it is… How to cook the perfect steak!<\/p>\n

It takes time and effort but in the end it is all worthwhile. For the purpose of this particular Dude Food lesson I am going to cook a T-bone steak.<\/p>\n\n\t\t<\/div> \n\t<\/div> <\/div><\/div><\/div>

\n\t
\n\t\t
\n\t\t\t\n\t\t\t
\"DaddyBlogger<\/div><\/a>\n\t\t<\/div> \n\t<\/div> <\/div><\/div>
\n\t
\n\t\t
\n\t\t\t

We are going to use a method called Cook, Sear, Sear which flips the usual script of first searing the meat to seal in the flavour and then slow cooking it<\/p>\n\n\t\t<\/div> \n\t<\/div> <\/div><\/div><\/div>

\n\t
\n\t\t
\n\t\t\t

It all starts with a great piece of meat! This particular T-bone comes from The Food Lover’s Market in Norwood but my other favourite spots are meat.etc (The butchery of The Grillhouse) in Rosebank or Benmore or you can try Meat On Grant in Norwood)<\/p>\n\n\t\t<\/div> \n\t<\/div> <\/div><\/div>

\n\t
\n\t\t
\n\t\t\t\n\t\t\t
\"DaddyBlogger<\/div><\/a>\n\t\t<\/div> \n\t<\/div> <\/div><\/div><\/div>
\n\t
\n\t\t
\n\t\t\t\n\t\t\t
\"DaddyBlogger<\/div><\/a>\n\t\t<\/div> \n\t<\/div> <\/div><\/div>
\n\t
\n\t\t
\n\t\t\t

For this particular method a thick cut piece of steak is best and we are aiming for perfectly medium rare throughout the whole steak. I use a 2 – 3 cm thick cut and with T-bone I ask for a cut where the fillet is the thickest.<\/p>\n\n\t\t<\/div> \n\t<\/div> <\/div><\/div><\/div>

\n\t
\n\t\t
\n\t\t\t

How you prefer to spice your meat is entirely up to you, I do prefer a dry rub and there are many great ones available. My favourite is the Barbecue Rub from Woolworths. Some people prefer to use course ground pepper and course ground salt.<\/p>\n\n\t\t<\/div> \n\t<\/div> <\/div><\/div>

\n\t
\n\t\t
\n\t\t\t\n\t\t\t
\"DaddyBlogger<\/div><\/a>\n\t\t<\/div> \n\t<\/div> <\/div><\/div><\/div>
\n\t
\n\t\t
\n\t\t\t\n\t\t\t
\"DaddyBlogger<\/div><\/a>\n\t\t<\/div> \n\t<\/div> <\/div><\/div>
\n\t
\n\t\t
\n\t\t\t

I like to spice the meat about 90 minutes before I start the cooking process. I have tried all day spicing but it tends to take away from the taste of the meat and not add to it. Once spiced I place it in a ziplock bag and return it to the fridge.<\/p>\n\n\t\t<\/div> \n\t<\/div> <\/div><\/div><\/div>

\n\t
\n\t\t
\n\t\t\t

Set your oven to 135 degrees Celsius (275 Fahrenheit) and allow it to pre heat. This very low temperature will ensure a slow even cook through the whole steak without overcooking it or burning the outside.<\/p>\n\n\t\t<\/div> \n\t<\/div> <\/div><\/div>

\n\t
\n\t\t
\n\t\t\t\n\t\t\t
\"DaddyBlogger<\/div><\/a>\n\t\t<\/div> \n\t<\/div> <\/div><\/div><\/div>
\n\t
\n\t\t
\n\t\t\t\n\t\t\t
\"DaddyBlogger<\/div><\/a>\n\t\t<\/div> \n\t<\/div> <\/div><\/div>
\n\t
\n\t\t
\n\t\t\t

I have an open metal basket that I like to place in the oven to hold my steak but you can simply place it on the grate with a drip tray underneath it.<\/p>\n\n\t\t<\/div> \n\t<\/div> <\/div><\/div><\/div>

\n\t
\n\t\t
\n\t\t\t

A steak this thick I cook for 45 minutes but any thinner and I just reduce the time down accordingly. You do not want to ruin this baby! No need to open the oven door or turn the steak. Go and have a beer, a glass of wine or start working on those hand cut fries (My next project)<\/p>\n\n\t\t<\/div> \n\t<\/div> <\/div><\/div>

\n\t
\n\t\t
\n\t\t\t\n\t\t\t
\"DaddyBlogger<\/div><\/a>\n\t\t<\/div> \n\t<\/div> <\/div><\/div><\/div>
\n\t
\n\t\t
\n\t\t\t\n\t\t\t
\"DaddyBlogger<\/div><\/a>\n\t\t<\/div> \n\t<\/div> <\/div><\/div>
\n\t
\n\t\t
\n\t\t\t

After the 45 minutes, remove the steak and leave it to stand for 15 minutes at room temperature. This is a great time to put the skillet on to give it time to heat up as much as possible.<\/p>\n\n\t\t<\/div> \n\t<\/div> <\/div><\/div><\/div>

\n\t
\n\t\t
\n\t\t\t

I use a very thick cast iron skillet and I prefer to heat it over a gas grill and outdoors. My reason for this is the searing generates a lot of smoke and not something you want filling your kitchen or home.<\/p>\n\n\t\t<\/div> \n\t<\/div> <\/div><\/div>

\n\t
\n\t\t
\n\t\t\t\n\t\t\t
\"DaddyBlogger<\/div><\/a>\n\t\t<\/div> \n\t<\/div> <\/div><\/div><\/div>
\n\t
\n\t\t
\n\t\t\t\n\t\t\t
\"DaddyBlogger<\/div><\/a>\n\t\t<\/div> \n\t<\/div> <\/div><\/div>
\n\t
\n\t\t
\n\t\t\t

Let the searing begin! I always start off by searing the fat first. You will usually find a thick piece of this on the sirloin side of the T-bone as well as on any sirloin, rump or rib eye steaks you cook. Just slowly rest it on the grid and listen to that sizzle!<\/p>\n\n\t\t<\/div> \n\t<\/div> <\/div><\/div><\/div>

\n\t
\n\t\t
\n\t\t\t

Personally I do like to dry sear it but you can add a little Canola oil to the skillet or pan. Now I simply place it down and leave it for about 2 minutes per side. I repeat the process once more turning the steak at a 45 degree angle just to get crossover grill lines.<\/p>\n\n\t\t<\/div> \n\t<\/div> <\/div><\/div>

\n\t
\n\t\t
\n\t\t\t\n\t\t\t
\"DaddyBlogger<\/div><\/a>\n\t\t<\/div> \n\t<\/div> <\/div><\/div><\/div>
\n\t
\n\t\t
\n\t\t\t\n\t\t\t
\"DaddyBlogger<\/div><\/a>\n\t\t<\/div> \n\t<\/div> <\/div><\/div>
\n\t
\n\t\t
\n\t\t\t

Whip it off and serve it immediately. There is no reason to let it stand again as we have already done that. Enjoy the steak and let me assure you, the leftovers (if there are any) are excellent cold on a couple of fresh rolls.<\/p>\n\n\t\t<\/div> \n\t<\/div> <\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"There is nothing sadder in this world than the sight of overcooked beef! Of course I am being flippant, the sight of overcooked lamb is just as bad. I am no chef and I only have a limited number of cooking skills but what I do cook, [...]","protected":false},"author":1,"featured_media":33,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[18,54,55,34,15],"tags":[41,57,56,5,37,17],"_links":{"self":[{"href":"http:\/\/daddyblogger.co.za\/index.php\/wp-json\/wp\/v2\/posts\/391"}],"collection":[{"href":"http:\/\/daddyblogger.co.za\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/daddyblogger.co.za\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/daddyblogger.co.za\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/daddyblogger.co.za\/index.php\/wp-json\/wp\/v2\/comments?post=391"}],"version-history":[{"count":12,"href":"http:\/\/daddyblogger.co.za\/index.php\/wp-json\/wp\/v2\/posts\/391\/revisions"}],"predecessor-version":[{"id":403,"href":"http:\/\/daddyblogger.co.za\/index.php\/wp-json\/wp\/v2\/posts\/391\/revisions\/403"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/daddyblogger.co.za\/index.php\/wp-json\/wp\/v2\/media\/33"}],"wp:attachment":[{"href":"http:\/\/daddyblogger.co.za\/index.php\/wp-json\/wp\/v2\/media?parent=391"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/daddyblogger.co.za\/index.php\/wp-json\/wp\/v2\/categories?post=391"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/daddyblogger.co.za\/index.php\/wp-json\/wp\/v2\/tags?post=391"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}