Thursday, 23.11.2017

How To..Cook A Steak How To…Cook a Steak

[24/05/10] 

Cooking meat is not only a survival skill you watch on the Discovery Channel, as the presenter huddles in a self-built snow cave, trying to convince you of the merits of penguin flesh. It’s about taking our place on the food chain and allowing out instinctual urges go wild (like the last time you danced at the office Christmas party).

And although we might not be able to run after antelope or bring down a water buffalo with our Blackberrys, it doesn’t mean we should lose our appreciation of how to enjoy the kill.


To find out how to cook the perfect steak, NecesCity has turned to Executive Chef Edward Yu from LKF’s new Opus Grill, which imports all its steaks and seafood from the US and Japan (where they feed cows beer!), to show us the secrets of the perfect steak.


Step 1: Be sure to season your steak. You can try olive oil, salt, pepper, shallots, garlic or any spice that you like. Mix them together in a bowl and then massage them into your steak, making sure the meat is well seasoned.


Step 2: Seal in the steak’s flavours and juices; cook the main faces of the steak, as well as the sides, for brief intervals in high heat, then lower the flame to medium for the duration of cooking, unless you have a thing for charcoal.


Step 3: Grill the flat sides of the steak. Depending on the size and thickness of your cut, and the desired texture, the cooking time may differ from 12-15 minutes. To check on your progress, prod the steak – the meat should rebound a little.


Step 4: Once cooked, let the steak rest for 3-4 minutes, in room temperature and with a loose covering. This allows the juices to settle in the meat, making your steak much more tender and juicer.


Note:
If you completely make a hash of things and give more attention to the red wine then your steak, Opus Grill opened May 14th and Chef Yu promises nothing but perfection.




Related-Articles

  • 1
  • 2
  • 3
Prev Next

Mackinlay & Shackleton Sco…

When Ernest Shackleton left three crates of Mackinlay scotch...

Restaurant Week Returns

Restaurant Week returns in July as it evolves into a bi-annu...

Renaud BBQs

Surely it’s your favourite time of the year. Cold beers, a h...

8th Estate Winery

At your next dinner party, expect your house guests to compl...

Comfort by Harlan Goldstein

Although you’ll not admit it now to anyone but your shrink, ...

Mandy's Private Kitchen

Mandy’s is a private kitchen in Sai Kung serving terrific Ca...

12,000 Francs

Being a soldier in Napoleon's army was a tough business. Not...

Motu Kiwi

New Zealanders are not exactly the most gregarious of people...

London Cut Cigars in HK

Cigars are pretty bloody manly. Bourbon too. Add in a splash...