Attention, steak lovers!
Wat is er beter dan een sappige, perfect gebakken steak op je bord? Om zo'n perfect stukje vlees te bereiden, moet je niet alleen weten welke kwaliteit vlees je moet kopen, hoe je het moet bakken en vooral in welke pan. Welke bakwijze kies jij?
How to Cook a Steak: Step-by-Step
- Place the frying pan over medium-high heat.
- Opt for real, full-fat butter to add extra flavor.
- Let it melt in combination with a dash of olive oil in your frying pan.
- Butter foaming? Increase the heat to high.
- Season your meat with salt and pepper.
- Place your steak in the hot pan with the seasoned side down.
- Season the other side with salt and pepper.
- Sear your steak on each side for 1.5 minutes.
Reduce the heat and let your meat continue to cook on both sides according to the desired doneness:
a. Bleu: Ready to serve.
b. Saignant: 1 minute.
c. À Point: 1.5 minutes.
d. Bien cuit: 3 minutes. Sear your steak on each side for 1.5 minutes and then reduce the heat to medium. Let your meat continue to cook on both sides according to the desired doneness.
TIP! Never poke your meat and let it rest during cooking.
Take the test
How can you be sure that you've chosen the right cooking method? You can always use a thermometer, but there's also a very simple trick that requires only your hand. Of course, it's not an exact science, as everything depends on the thickness of your meat.
Press the top of the index finger of your right hand on the area between the thumb and index finger of your left hand. This is how a piece of meat that is still "bleu" or "saignant" feels. Now make a loose fist with your left hand and press again with the index finger on the same area. This is how medium (à point) meat feels. Now make a firm fist, press again: this is how fully cooked meat feels, "bien cuit" in French.
Oh yes, some extra tips!
A few more things to know when cooking the perfect steak:
- Give your piece of meat some rest. Don't serve it immediately and place the freshly cooked meat on a plate. Cover the meat with aluminum foil and Let it rest for the same amount of time as it was in the pan.
- Cutting techniques: Against the grain, these are the fine lines that run through the meat. Perpendicular to the lines, this is how you serve it more tender.
Let your perfect steak melt in your mouth. Enjoy your meal!