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TarJak · 03-23-12, 08:47 PM

Best steak is grass-fed rib eye or sirloin. Don't over cook it and make sure your grill or pan is as hot as it can get before putting your meet on it. It should be a minimum of 3-4cm thick otherwise it's not worth eating

I almost never season it before cooking but put a little olive oil in the pan or on the grill first.

Don't flip your steak over until you start to see some colour coming up the side. Only turn it once. Never turn more than that.

Don't be afraid of feeling your meat. Best way to test if it's done is the finger test: http://simplyrecipes.com/recipes/the...eness_of_meat/

Always rest your meat for about 5-10 mins before eating. The meat will continue to cook gently during this time.

The accompaniments are as important as the steak. A fresh salad with fetta and balsamic with some slow cooked onions or sautee'd mushrooms are a perfect way to round it off. Also the wine you drink with it makes a big difference. Depending on your tastes a well rounded Cabernet Sauvignon or Shiraz does the job.

I never microwave or oven cook steak. Always cook it properly on your BBQ grill or pan.

03-23-12, 08:47 PM	#47
TarJak Fleet Admiral Join Date: Jul 2006 Location: Sydney, Australia Posts: 17,052 Downloads: 150 Uploads: 8	Best steak is grass-fed rib eye or sirloin. Don't over cook it and make sure your grill or pan is as hot as it can get before putting your meet on it. It should be a minimum of 3-4cm thick otherwise it's not worth eating I almost never season it before cooking but put a little olive oil in the pan or on the grill first. Don't flip your steak over until you start to see some colour coming up the side. Only turn it once. Never turn more than that. Don't be afraid of feeling your meat. Best way to test if it's done is the finger test: http://simplyrecipes.com/recipes/the...eness_of_meat/ Always rest your meat for about 5-10 mins before eating. The meat will continue to cook gently during this time. The accompaniments are as important as the steak. A fresh salad with fetta and balsamic with some slow cooked onions or sautee'd mushrooms are a perfect way to round it off. Also the wine you drink with it makes a big difference. Depending on your tastes a well rounded Cabernet Sauvignon or Shiraz does the job. I never microwave or oven cook steak. Always cook it properly on your BBQ grill or pan. Last edited by TarJak; 03-25-12 at 07:13 AM.