how to cook perfect steaks While steak is an easy meal to prepare, it is not always easy to do properly. But to start with a large piece of meat, and you'll be well on your way.
Taste the Difference 21-day dry-aged steak is the most tender, best tasting beef, and is now in the vacuum-packed juicy seal. This packaging can sometimes see the meat a bit dark, but if it is out of the pack soon return to its natural color.
Sirloin steaks are best served with French fries or roasted potatoes for added sophistication - using the Vivaldi diversity. Then you simply add a branch of vine-ripened tomatoes and garlic mayonnaise, all from the new and improved Taste the Difference range.
The perfect steak
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Remove the meat from the refrigerator - along with all packages - at least 10 minutes before cooking. Choose a good thick-bottomed pan or grill pan. Try not to use a nonstick pan, as these tend to prevent the formation of a good crust.
Before you even start to cook your steak, it is essential to get the pan at the right temperature. If your pan is not hot enough, you will burn the meat, if it gets too hot it burn out before they had a chance, by good cook.
To say that the heat is right, hold your hand over the pan. If it is too hot on your hand, remove the pan from the stove for a while. If it feels warm, the heat increases.
Start by patting the steaks and pat dry with paper towels, then rub all over with a little olive oil and season with sea salt and freshly ground black pepper. There should be no need for additional oil can be added at any time.
Gently place the steak in the pan, if it sizzles then the heat is really happy.
Cook a Taste the Difference 21-day dry-aged sirloin steak for 8-9 minutes (for medium rare), turning every minute. Once cooked to your liking, remove to a warm plate and rest for 5 minutes.
Drizzle with a really good extra virgin olive oil and a squeeze of lemon juice.
Serve immediately and do not forget to pour over all the rest beautiful juices.
Is it cooked?
How do you know if your steak is cooked to perfection? Chefs use their fingers to test. Start on the outside of the steak, and press with your finger - if it feels the same texture all the way is made about it.
But the easiest way to cook a steak is to cook at times (a timer or stopwatch, as it is such a short period of time). Resist
the temptation to pierce the rind with a knife.
Perfect timing
To cook a 21-day dry years inch/3cm thick steak about 1:
Rare steaks, two per side three minutes ago.
Medium rare, three fifty-six-and-a-half minutes per side.
Medium to well done, five minutes to six minutes each side.
Note: This is just a guide to vary all cooking equipment, steaks aged for less time will not require as long to cook.
Why is rests Affairs
Once the steak has cooked, it is important to allow the meat to rest for five minutes or so, as it continues to cook, and also allow the fibers to relax and juices flow evenly through the meat.
A bit on the side
Of course you have to have chips with your steak, but of greasy french fries try oven roast them (but do not forget to cook your chips start well before cooking your steak).
Sainsbury Taste The Difference Vivaldi Potatoes give you a rich, buttery-tasting chip. Simply halve lengthwise with a saw, then cut each half into four long wedges.
Place in a roasting pan and drizzle with a little olive oil, sea salt and black pepper.
Roast in a preheated oven (220C/425F/gas mark 7) for 30 to 40 minutes until golden brown and crispy.
Just before they are finished cooking add a branch of Sainsbury's Taste the Difference vine tomatoes cherry tomatoes and 5 minutes, then they are ready to serve with your steak.
Add a few spoons of Sainsbury's Taste the Difference garlic mayonnaise and you are all enjoying a good tasting brunch.
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How to cook steaks