- Working meat is tough. The neck, the tail, the legs. They get used. They're naturally tough. They should be slow cooked.
- Non working meat is more tender. The meat from the back, the belly, the rump. All good steak meats.
- Cast iron is a godsend, if it has been cured and stored right. Look after it, and it will look after you.
- You don't need much seasoning on good meats. You also don't need much oil. You're sealing it, not deep or shallow frying.
- Your oven is your friend.
Monday, June 21, 2010
I like my steak more rare than medium, but I understand that some people (Mum included) like their steak to be well and truly cooked. She doesn't quite eat leather, but it isn't far from it.
I'm going to start with a few obvious pieces of advice on meat.
Pre-heat your oven to 180C (350F)
Start with heating up a good oven proof frying pan. I have 3 cast iron frying pans. They are my friends.
While the pan is heating up, brush the meat with oil, or spray some on. Season lightly on both sides. If you're brushing with oil, make it garlic or chili oil, for a nice bit of extra flavour. Still sprinkle a little salt on it.
When the pan is hot, gently place your steak in it. Ignore it for a minute or two. Turn it once only.
Place the steak (still in the oven proof pan) in the oven.
Cook until perfect for you - 5 minutes for rare, 10 for medium, 15-20 for well done.
Serve with whichever sides you want. I suggest mash and season vegies.
I've also cooked chicken breast this way. Much more tender, not as dry, and super yummy.