Preparation
Ok, so how do you cook a good steak? You have to do this on your own, but we can offer you some good advice.
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Take the steaks out of the refrigerator about one hour before you want to cook them. Remove the packaging, lay the steaks next to each other on a plate and allow them to reach room temperature.
Sprinkle the steaks immediately before cooking with freshly ground pepper and (sea) salt on one side. Use a frying pan with a thick base and a diameter of about 20 centimetres for one or two steaks. If you want to cook three or four steaks, use a frying pan with a diameter of about 28 centimetres. If you want more than four steaks, it is best to use several frying pans.
Put the frying pan over a high heat and add a large knob of butter or olive oil. Allow the butter to melt or the oil to become hot and then lay the steak(s) in the pan with the salted side facing down and sear the underside.
In the meantime, sprinkle pepper and salt to taste on the unseasoned and unsalted top side. After about 1.5 minutes, turn the steak over and sear the other side.
Reduce the heat by half. After another 1.5 minutes, feel how much resistance the steak gives when you push against the top with your index finger.
To check the ‘cuisson’ (to see whether the steaks are cooked to your taste), put your thumb and middle finger together, and with a finger from the other hand, press against the fleshy part at the bottom of your thumb as shown in the drawings.
When the steaks have the desired cuisson, take them out of the frying pan and lay them on a pre-heated plate. Allow them to ‘rest’ on the plate for 3 to 5 minutes. You can cover the steaks with aluminium foil to keep them warm.
In the meantime, finish preparing the rest of the meal and serve the steaks last, preferably on pre-heated plates. If necessary, add salt and pepper to taste.
Bon appetit!
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