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Industry
News from Rawburn
Barbecuing
the Perfect Steak - Art or Science?
Think
you can cook the perfect steak? Here's how!
After
cooking 1400 steaks, researchers at South Dakota State University
claim that cooking the perfect steak is no longer an art. It is
a science. Twelve experienced tasters evaluated seven different
kinds of steak. Three steaks were the traditional rump, sirloin
and fillet and four, the new flat iron, round tip centre, short
rib and ranch cut steaks, taken from cuts normally used for burgers.
The steaks were of different degrees of marbling and were cooked
either medium rare or well done. This is what the researchers found:-
- Steaks
that were turned over every two or three minutes were juicier
than steaks turned only once during cooking.
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-
Steaks that were cooked on high heat first, and finished
on low heat, cooked in less time than steaks, cooked on
medium heat, but there were no differences in tenderness,
succulence or flavour between the two.
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-
There were no differences between steaks grilled with the
lid open or closed, however grilling with the lid closed
was much quicker.
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- Steaks
were more tender and tasty if thawed completely before cooking
compared to steaks that were grilled from frozen.
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- Salt
can be added either before or after grilling, however pepper
and seasoning should be applied after grilling because some
flavour is burned off during cooking. Marinating improves
palatability.
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- As
cooking time increases, so flavour declines.
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Here’s
how to cook your steak |
| 1. |
Thaw
steak completely if frozen. |
| 2. |
Set
barbecue to medium and close lid. |
| 3.
|
Allow
barbecue or grill to warm for five to ten minutes. |
| 4.
|
Pat
steak with paper to remove excess water. |
| 5. |
Grill
steak on medium heat with lid closed, turning every two to three
minutes until cooked. |
| 6. |
Add
seasoning if desired. |
| 7. |
Let
steaks stand for five to fifteen minutes before serving to redistribute
juices. |
| 8. |
Ensure
steak is ABERDEEN-ANGUS |
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