There must me millions of recipes "How to cook the perfect steak". so I am not going to bore you with another one. I have a no-fail recipe for getting our steak just perfect and I will rather share a few hints with you.
1.Start off with a good piece of meat- organic if possible, but I have had good steaks that was not certified organic, so make our own choice here.
2.Steak has to be eaten rare or if you must medium-rare. No one can guarantee a well-done steak.
For a fantastic way to tell how well cooked your steak is, click here.
3.Do not add salt in your marinade - only add salt at the end.
4.I believe in a hot grill.
5 The steak has to rest for 5-10 minutes after cooking.
I marinade my steak for a few hours before grilling in the following marinade.
Marinade for Steak
For 4 rump steaks
-olive oil(125ml)
-balsamic vinegar (1 Tbs)
-lemon juice(1 TBS)
-chopped oregano and mint
-zest of a lemon
For the bearnaise sauce I went to Nola Cuisine,and you can just click here for her recipe. I used the herbs to infuse the vinegar and did not add fresh herbs to the finished sauce.
13 comments:
Nina, rare meat in perfection...very nice colour. A rump cut would need maranading but the good cuts are tender enough, sea salt & pepper just before grilling is suffice.
Peter - AAahhhh!!!Approval from the "master". I am indeed grateful.
Ohhh, nice steak Nina. That sounds perfect for a warm summer evening. Thanks for the tips too!
hmm..I thought I left a comment here yesterday. (Thanks blogger!)
I love your sauce and will try it next time I do steak.Rib eye is my favorite cut :)
Lol! I guess great minds think alike! Your steak looks excellent! Truly mouthwatering! I agree - it must be rare. I think the Bearnaise looks great too.
My how your pictures make my mouth water!
I agree, a steak must be medium rare to have it at perfection! Brave work on the sauce.
A lovely looking dish Nina.
I think steak has to be my most bestest food in the world!!
Am I bad to not like rare?? I just can't do it,but I sure can do that sauce on my med steak! Again such a gorgeous photo Nina!
For the Bearnaise you need less heat (i supposed you beat the yolks over a bain-marie?). The water should be below boiling point otherwise the eggs will cook too quickly and create lumps. Fernand Point was right, it takes practice! haha
noble pig - it was quite a cold night around here, but to have this outside with a view, would be just perfect.
maryann - Blogger can sometimes test ones patience.
stickygooeycreamychewy - I have my eye on Peter's Blue Cheese sauce next time.
pam - I aim to please!!!
roseþ - there is no other way.
jan - pappa bear's too!!!
proud italian cook - it is an aquired taste, but medium is not too bad....
zen chef - although my water was barely boiling and my bowl not touching the water, I think the heat was still to intense, you're right.
Mmm, that's a perfectly cooked steak - a thing of rare beauty! And steak with bearnaise is one of those combos that just WORKS, like tomato and basil.
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