How to ........ Cook our steaks
As our
Little Black Angus cattle are naturally smaller than some of the continental
bred cattle used by other suppliers, we cut the steaks a bit thicker in order to
give a satisfactory size.
The
steaks can be grilled, griddled or pan fried, depending on your preference.
REMOVE
THE STEAK FROM THE FRIDGE TWO HOURS BEFORE COOKING TO ALLOW THE MEAT TO COME UP
TO ROOM TEMPERATURE.
To pan
fry; the pan should be as hot as you dare, and the steak should only be turned
once. To grill pre-heat the grill and only turn the steak once.
BLUE
Seared
outside, 1 minute each side, ensure all edges are sealed 100% red centre.
Internal temperature 10-29 °C should feel spongy with no resistance.
RARE
Seared
outside, 2 1/2 minutes on each side, 75% red centre, Internal temperature
30-50°C. Should feel soft and spongy with slight resistance.
MEDIUM RARE
Seared outside 3-4 minutes on each side 50%
red centre, internal temperature 57-63 °C. Should feel fairly soft, fairly
spongy and slightly springy.
MEDIUM
Seared outside, 4 minutes each side 25% pink
centre, Internal temp 63-68 °C. Should feel fairly firm and springy.
MEDIUM WELL
Seared 5 minutes each side. Slight hint of
pink. Internal temp 72-77°C. Should feel firm with a slight spring.
WELL DONE
6 minutes each side. Internal temperature
77°C. 100% brown throughout. Should feel very firm and will spring back
quickly.