How to cook the perfect steak
James St recipes: How to cook the perfect steak
IT is the first official weekend of the summer holidays, and it is time to treat yourself.
That is why this weekend’s first recipe is how to cook the perfect steak.
The key to cooking a great steak starts before you even enter the kitchen. Buy the best bit of meat you can and always go for at least 1 inch thick.
The best way to cook a steak is on the barbecue but if it is not barbecue weather, a griddle pan which will give you the char marks across the meat is the next best thing.
Our Josper grill at James St cooks steaks to perfection on a charcoal grill with a constant temperature of 350–400C, giving the meat a tasty, charred crust.
If you are a meat lover, you must try our special steak, a 600g ribeye on the bone, cooked just the way you like it.
The second recipe is a zingy Tomato and Chilli Jam, which is perfect served with grilled halloumi or a cheese board. The warm weather is here, and it is time to indulge.
For more information, or to book an experience at the brand–new Waterman Cookery School, visit www.cookinbelfast.co.uk.
The Perfect Steak
300g Ribeye or 350g Fillet steak
Oil, for frying
Salt and pepper
Leave the meat out of the fridge to come to room temperature.
If frying on a griddle pan, oil the meat and season well with salt and pepper. If you are using a barbecue, do not oil the meat, just season.
Place your pan on a high heat; turn on your extraction fan in order not to smoke anyone out of the kitchen.
Place your steak in the pan or barbecue and leave on one side for a couple of minutes then turnover.
Carry on turning over until it is cooked the way you like it. Be sure not to overcrowd the pan as it will lose too much heat and the meat will not char on the outside.
For an average sized 300g ribeye cook for 6–8 minutes rare, 8–10 minutes medium and 10–12 minutes for well done or for an average sized 350g fillet steak cook for 10–12 minutes for rare, 12–14 minutes for medium and 14–16 minutes for well done.
The last step is key – always leave the meat to rest for 5–10 minutes before eating.
Tomato and chilli jam
Tomato and Chilli Jam
Ingredients – makes 500ml:
750g ripe tomatoes
2 red Thai chillies, deseeded and chopped
4 cloves garlic, peeled
2 inches root ginger, peeled and rough chopped
280g caster sugar
90ml red wine vinegar
Take half the tomatoes and leave to the side.
Take the rest of the tomatoes, chilli, garlic and ginger and blitz to a pulp.
Combine this with the sugar and vinegar in a pot. Add in the other half of the chopped tomatoes and place on a medium heat to simmer for one hour. These will break down naturally in the cooking process but retain some bite.
Stir occasionally making sure you stir from the bottom of the pan. When the ingredients are thick, place in a sterilised jar and leave to cool.
This jam should keep well in the fridge.