A hearty steak that’s tender, juicy and delicious pulls at the
Cooking the perfect steak is easy when you know how, especially with a Thermapen to hand. The SuperFast Thermapen digital thermometer featuring a reduced tip probe for easy measurement simply needs to be inserted into the thickest part of your steak. In just three seconds you will have an accurate internal temperature. For example, if you like your steak rare, then its internal temperature should be 52°C. For medium rare, it’s 56°C and for well-done it’s 71°C. This means no under-cooking or over-cooking to spoil the occasion!
"With a Thermapen you’re taking the guesswork out of cooking a steak, so it’s perfect every
Choosing the perfect steak
Good beef should be a deep red
Marinating steak is a matter of preference, although most chefs would say that all a good steak needs
Take your steak out of the fridge for an hour before cooking and let it come to room temperature. This is the time to prepare a salad. A simple tomato salad with red onion, dill and feta will perfectly
1. Heat the griddle or frying pan over a high heat, until smoking hot.
2. Lightly brush the steak with olive oil and season with sea salt and freshly ground black pepper.
3. Don’t griddle more than two steaks at a time and keep them well apart in the pan. If you attempt to cook more than two steaks at once, the temperature will drop and the steak will stew rather than fry.
4. Don’t turn the steaks until sear marks are achieved. Once seared, turn the steaks over and cook the other side.
5. Take the pan off the heat. Using a Thermapen test the temperature by inserting the probe into the thickest point. If you like your steak rare, then the temperature should read 52°C, for Medium Rare, it should read 56°C and for well-done it’s 71°C.
6. Leave the steak to rest for a third of the cooking time before serving. This will allow the juices that have drawn to the surface to relax back into the meat.
For a super simple romantic meal, a steak with a crunchy salad and a stick of fresh bread served with some olive oil and balsamic vinegar couldn’t be easier. To go the extra mile, you can always try this peppercorn sauce suggestion from the Edinburgh New Town Cookery school:
This is a simple sauce to serve with steak. A mix of black, green and pink peppercorns is nice to use. If you are frying the steak, either prepare the sauce in advance and then once the steaks are ready
To complete this sauce, which serves 2, you will need:
1 tablespoon mixed peppercorns, 30g butter, ½ shallot, finely chopped, 1
Add the cream and bring back to the boil. Simmer for about 1 minute or until the sauce coats the back of a spoon. Season with salt and serve with a grilled or fried