HOW TO COOK A GREAT STEAK

from our local newspaper on tue.
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HOW TO COOK A GREAT STEAK

Have your butcher cut sirloin steaks five centimetres thick. If you trust your butcher, you might even try rump (a controversial cut, the favorite for flavor of Vlado Gregurek, Max Lake and John Newton, though it is reviled by many producers): its tenderness can vary.

Lightly grease a cast-iron grill, pan or skillet with either a bit of the selvage fat or vegetable oil - olive or peanut - depending on how hot the flame is. Animal fats have a lower smoke point (191C) than vegetable oils (around 232C). Heat the grill on the highest flame for longer than you think necessary.

If you have an exhaust fan over the cooktop, now is the time to turn it on.

Pat dry the steaks. Some season with salt and pepper, others say you should never touch the raw beef with salt; your call.

Place steaks on the heated grill. Be prepared for extensive sizzle. Two minutes either side (do not jiggle), leave one side the full two minutes, then turn. This should be enough for a delicious, outside-burnt, rare steak.

For medium rare, turn down the heat and cook for another three minutes each side.

Allow steaks to rest for five minutes before serving.

"Rare means the cut surface is all red. Medium rare is deep pink in the centre, the rest grey, but still moist. Well-done is brown and buggered and devotees are counselled not to waste money buying high-grade steak cuts." - from Max Lake's Beef, a Guide to Perfect Steaks, Roasts, Frugal Fare and other Shared Pleasures of the Table, an absolute must for carnivores. Send $10 (for one copy) to 48 Arabella Street, Longueville, NSW, 2066. Reduction for large orders.