Steak and Shiraz are a match made in heaven, so step one, pour yourself a glass of wine!
Step Two / Bring steak to room temperature
Take your steak out of the fridge about 30 minutes before you start cooking and allow it to come up to room temperature. Frying and or grilling with cold steak will stop the heat from penetrating the middle of your meat, resulting in an uneven cook.
Step Three / Salt, pepper, and extra virgin olive oil
Rub the steak all over with good quality extra virgin olive oil, then season with lots of salt and pepper. This will help your steak create a gorgeous golden crust and enhance your steaks natural flavor.
Step Four / Hot BBQ or Pan
Fire up your the BBQ early and make sure your BBQ or Pan is super hot before you start cooking. The heat will draw out the natural sugars in your steak and ensure a thick golden sear and crust on your steak.
Step Five / Test your steak is ready by using the Palm Method
- RARE – Touch your index finger with the tip of your thumb. That’s how a rare steak should feel.
- MEDIUM- RARE – Touch your middle finger with the tip of your thumb. That’s how a medium rare steak should feel.
- MEDIUM – Touch your ring finger with the tip of your thumb. That’s how a medium steak should feel.
- WELL DONE – Touch your pinky finger with the tip of your thumb. That’s how a well-done steak should feel.
Step Six / Rest your steak
Resting your steak gives the tightened proteins time to relax, allowing the natural juices to settle back and be re-absorbed evenly. As a result, your steak will lose less juice when cut and be far more tender and juicy.
Simply take your steak off the grill, place it on a warm plate away from the grill and let it rest, ideally for 1 minute for every 100g of meat.