A well-prepared steak is fit for any occasion and a crowd favorite any time of the year. A beautiful lean and tender grass fed steak brings everyone to the table but cooking it perfectly can seem just out of arms’ reach – until now.
Anyone can prepare a perfect grass fed steak by following a few simple tips from Pete Evans. Take a few minutes to watch this video and you can learn how to serve a crowd-pleasing steak every time.
Steps on How to Cook a Steak at Home
So, how do you cook the perfect steak? Well, it’s a question that’s puzzled a lot of cooks and chefs for a very long time. The best way is always start with the best possible produce. And this Cleaver’s grass-fed and grass-finished organic steak, you cannot get any better.
Obviously, grass-fed, grass-finished, this is what it’s all about. This is a cow eating its natural diet, so you are putting pure health into your system when you eat food like this.
Because it is grass-fed, generally, it’s a little bit leaner because it hasn’t been fattened up with grains. So, you need to treat it with respect.
As a chef, a piece of sirloin like this or eye fillet, generally, we cook it—an eye fillet, rare to medium rare; and for a piece of sirloin like this, medium rare, maybe up to medium. That’s how we like to serve it in a restaurant, and that’s how I like to serve it at home.
Remember, Do Not Overcook
But if you like to eat it well-done, then go for it! You want to retain the moisture. You want to retain the flavour. And by overcooking it, that’s where it goes out the window, so to speak.
But if you love well-done, go for it. I’m going to teach you how to cook it medium rare.
So, the number one rule, first and foremost, is take your steak out of the fridge a good 10 to 20 minutes before you want to cook it.
All you’ve got to do is take it out of the packet, pop it on a plate and just walk away and start preparing the other ingredients that you’re going to serve with it.
The reason for this is we want to bring it up to room temperature, so that when we cook it, it doesn’t shrink and curl up and become tough. We want to ease it into the pan, okay?
That’s the number one rule (apart from having great quality produce).
The number two most important part of cooking a steak is resting up after you’ve cooked it. Usually, you rest it for about half the time that it took to cook it. So, if you’re cooking it for 5 to 10 minutes, rest it for 2 ½ to 5 minutes. It’s really simple.
Basically, we do this with all cooked proteins, whether it’s a roast or whether it’s cooked in a pan. Something like a lamb shank casserole, you don’t need to rest it because you’ve already cooked it to the point where it’s just flowing off the bone. But anything you pan-fry or anything you roast, generally, rest it for half the amount of cooking time.
How to Cook a Steak Using Cleaver’s Organic Grass-fed and Grass-finished Beef
So, we’ve got the basics. Start with a wonderful product like this Cleaver’s grass-fed and -finished beef that’s organic. Take it out of the fridge to rest. After you’ve cooked it, rest it and the rest is really simple… Don’t overcook it if you want it lovely and juicy, but if you do want it cooked well-done, then go for it!
Okay, the fat is very important of what you choose as well. We’ve got some beautiful beef tallow. Now, it makes sense that you would cook the steak with the fat that comes from the same animal. Beef tallow is just rendered down beef fat. It is absolutely delicious. And I’ll tell you what, once you start cooking your beef in tallow, you will have the best restaurant in town in your own home. I tell you that because I guarantee it.
And that good quality fat from animals that have had a natural diet (which we have here with the Cleaver’s product) is where it’s at. So, enjoy the fat.
Now, you can put this fat onto the beef or you can put it onto your barbecue or into your frying pan. I’m just going to rub some onto our grill plate here. Look at that beautiful beef tallow.
Season your meat. I like to put some good quality sea salt onto my steak like that—both sides. Awesome!
And then, basically, straight onto your pan!
You hear that sizzle? That’s what you want. You want your pan hot enough, so that it’s searing the meat. I’m going to leave that there for about a minute or two and then I’m going to turn it diagonally, give it another little criss-cross. Another minute there, and then, I’m going to flip it, and do the same thing on the other side. Learning how to cook a steak is fun and simple.
Let It Rest for Half the Amount of Cooking Time
Then I’m going to take it out of the pan and let it rest for—what was it? Half the amount of cooking time.
You can see I’m adding a little bit more tallow to the pan here.
Now, a little chef’s trick is we base the meat or the protein as we’re cooking it. So, I’ve sort of spooned that excess beef fat and juice back over the meat. And you can see how beautiful and glossy it becomes and foamy. That is just adding layers and layers of beautiful flavour.
Now, this is the ultimate fastfood, I’ll tell you. All up, that took about six to seven minutes, and we have the most delicious steak, but don’t cut into it yet. Let it sit there for three or four minutes before you do anything.
So, what do you serve with the most beautiful steak in the world? Well, not much really. I like to keep it super simple. Some people like beautiful horseradish grated over the top, maybe squeeze a lemon juice, some salted pepper, mustard on the side, tomato sauce, barbecue sauce… but my personal favourite is this little sauce here which is a chimichurri. It’s an Argentinean or South American sauce which is basically perfect for any cooked meat, especially steak.
How to Make Chimichurri – Argentinean / South American Sauce
It’s super simple to make. It’s just chopped coriander, chopped oregano, some chopped parsley. I like to put a couple of different herbs in there; maybe even some mint works a treat!
And then, you just make a dressing—extra virgin olive oil, some apple cider vinegar to give it sharpness, and then you can flavour it with salt, pepper, a little touch of cumin, and my personal favourite, chilli.
So, once all of that is in, you have the most beautiful, herbaceous, acidic and fatty sauce. Now, look at that beautiful tallow that we cooked the beef in and rendered down the beef fat as well. Don’t waste that. Actually add that into your sauce.
How to Cut the Steak
So, the best way to cut a steak is against the grain. You’ve all heard that saying before. Really, really simply, you can see the grain through here where it runs. We’re just going to slice against it. We’re going to slice down on an angle.
Look at that steak there. That is perfect! Maybe a piece for me. Hmmm… sensational!
Now that, to me, is something special. You guys want some? I like cooking!
Let us know if you want to try this recipe using Cleaver’s organic meat products.
How to Cook a Steak
by Pete Evans