Great British Menu chef and private cook, Kate Austen, outlined the five rules you must follow when cooking steak. She revealed that many of are skipping essential steps when whipping up the classic meal, particularly regarding the resting time before serving. Kate, who has worked in Michelin star kitchens, also provided her expert opinion on cooking oils, seasoning and carving.
So in light of the Asda Culinary Concierge service launch, giving customers who purchase Exceptional meat or fish products a call from a top chef, Chef Kate has imparted her expertise so we never have to butcher our steak cooking again. Here's everything you need to know to impress your loved ones in the kitchen..
. 1. Never cook straight from the fridge – When cooking smaller cuts of meat, tempering is super important.
Before cooking, your meat needs to be room temperature so it will cook evenly all the way through and avoid that dreaded grey line. Beef is also pretty robust so make sure your pan is super hot - it can handle the heat! 2. Only use neutral oils like sunflower, rapeseed or vegetable – You need to get a nice, deep caramelisation on the outside of the meat to help intensify the flavour and keep the juices locked in.
Use a neutral oil that will reach high temperatures, like sunflower, rapeseed, or vegetable oil, and look for it to be very hot - almost smoking. 3. Always double your seasoning – Seasoning the meat correctly will bring out the flavours of the beef, so when thinking of se.
