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Steak Cooking Guidelines

Written by: EBLEX,

Grilling

A fast, dry alternative to pan-frying for cooking tender cuts, using intense radiant heat either above or below the meat. Char-grilling or barbecuing seals the meat juices by forming a crust on the surface of the meat. The meat must be basted with a prepared glaze, butter, oil or reserved marinade mixture. This gives a distinctive flavour to your beef or lamb and keeps the meat moist and succulent. Only turn your steaks once during cooking; leaving them to cook untouched will produce juicier results.

Under The Heat

Cook the food under a heated element such as a conventional electric or gas grill.

Over The Heat

Brush the meat lightly with oil and ensure that the grill rack is pre-heated. Place the grill rack over gas or charcoal grill or barbecue.

Between Heat

Place the meat between heated grill bars (such as vertical toaster or grill.) This employs radiant heat, convection heat or both.

Beef Cuts	Cooking Time
Minute Steak	For each side allow: 1-2 minutes
Fillet steak 2-3cm (¾-1¼inch) thick	For each side allow: Rare: 3-4 minutes Medium: 4-5 minutes Well-done: 6-7 minutes
Sirloin, rump, rib-eye, minute, 2cm (¾inch) thick	For each side allow: Rare: 2½ minutes Medium: 4 minutes Well-done: 6 minutes
Burgers 1-2cm (¼-1?inch) thick	For each side allow: 4-6 minutes

Pan Frying

Pan-frying, or "shallow frying" is a quick cooking method for small, tender cuts using an uncovered pan on the hob.

Use a heavy-based frying pan, sauté pan or wok.

For best results, use only a small quantity of oil or butter.

Ensure that the oil is hot before adding your preferred beef or lamb cuts.

Sear each side quickly to seal in juices and retain succulence.

Only turn your steaks once during cooking; leaving them to cook untouched will produce juicier results.

If you use a griddle pan add a little oil on both sides of your steaks, chops or cutlets and ensure the dry pan is really hot before frying.

Beef Cuts	Cooking Time
Minute Steak	For each side allow: 1-2 minutes
Fillet steak 2-3cm (¾-1¼inch) thick	For each side allow: Rare: 3-4 minutes Medium: 4-5 minutes Well-done: 6-7 minutes
Sirloin, rump, rib-eye, minute, 2cm (¾inch) thick	For each side allow: Rare: 2½ minutes Medium: 4 minutes Well-done: 6 minutes
Burgers 1-2cm (¼-¾inch) thick	For each side allow: 4-6 minutes
Mince	4-6 minutes - In a good heavy based pan fry mince, either dry or with a little oil

Stir-frying

Stir-frying is an ideal quick method of cooking meat as the thin strips cook in only a few minutes. It is only necessary to use a very small amount of oil (1tbsp) when stir-frying.

Use a vegetable based oil which can be heated to higher temperatures. Use a non-stick wok or large frying pan.

Always ensure that the pan or wok is really hot before adding the meat a little at a time - it should sizzle when the pieces are added. The meat should ideally be trimmed of excess fat and cut into approximately 1cm (½") strips, cut across the grain to help tenderise the meat and prevent shrinkage.

Method:

Heat 15ml (1tbsp) oil in a wok or large frying pan.

Add the meat and stir-fry for the recommended time.

Add the hardest vegetables first (e.g carrots, onions) and cook for 2-3 minutes before adding the rest.

Add sauce of your choice (up to 150ml (¼pt)) and cook for a further couple of minutes.

Suggested vegetables for stir-frying:

Baby sweetcorn, Green beans

Bamboo shoots, Leeks

Beansprouts, Mushrooms

Broccoli, Mange tout

Carrots, Peppers

Peppers, Spring onions