The Perfect Steak w/ Tarragon Butter


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Ingredients

1 tblsp fresh tarragon or 1 ½ teaspoons dried
100 grams butter, softened
Salt and pepper to season
Now that summer has arrived, here is a step by step guide on how to prepare and grill the perfect steak. This is delicious served with a Tarragon Butter.


Method

1.  Season the steaks with salt and pepper.

2.  Swirl a little oil around the pan and heat until very hot. Place the steaks into the hot pan

3.  All times are given for a 2cm thick steak, that was removed from the refrigerator 30 minutes before cooking. Rare

Cook each side for 2 minutes only. Turn only once. Very soft to the touch.

Medium Rare

Cook each side for about 3-4 minutes. Turn only once, just before the pink beads of moisture appear on top of the surface each side. Soft and springy to the touch.

Medium

Cook for 4-6 minutes each side. Turn only once. Firm and springy to the touch.

Well Done

Cook for 2-4 minutes each side, then reduce the heat and cook for a further 4-6 minutes. Very firm to the touch.

4.  Do not overcrowd the pan as the temperature will lower and the steaks will stew. Cook for the preferred time and then turn over. Cook the steaks for the preferred length of time, turning only this one, unless cooking a well-done steak.

5.  Transfer the cooked steak to a warm plate, cover and rest for 3-5 minutes before serving . The steak will not go cold. This resting time ensures the steak will be tender and moist when eaten.

TARRAGON BUTTER

1.  Beat together the butter and tarragon with a good seasoning of ground black pepper. Serve atop your favourite grilled steak.


Cooks Tips


  • Use the right cut of meat – look for eye fillet, sirloin (porterhouse), scotch fillet (rib eye) and rump.


  • Buy steaks of an even thickness and not wedge shaped.


  • Steaks should always be 2cm thick.


  • Steaks should be dry and trimmed of excess fat. If the steaks have been frozen, defrost in the refrigerator and then pat dry on paper towels.


  • Season with salt and pepper just before cooking.


  • Have the pan very hot, there should be plenty of sizzle.


  • Use a flavourless oil and when barbecuing, brush the steaks lightly with oil before popping on the hot grills.


  • When barbecuing, times will vary depending on the type of fire, the heat level and the thickness of the steak