When you invest in some good quality Irish steak, you want to make sure that you cook it just right and get the most out of every bite. It’s not just about how you cook it. There are some steps you should take before you even put that meat in the oven. Here’s our expert chef Dermot Gannon’s top tips for steak preparation.
Counter Tesco Finest Irish Angus Strip Loin Steak (200g per person)
Cracked black pepper
Sea salt crystals
Preheat the oven to 220 degrees °C (gas mark 7), and set aside a clean area for food prep on your kitchen counter.
Take your steak out of the fridge and put it on a plate on the counter. Let it air for maybe 15 or 20 mins before you start cooking it. This is called tempering the meat.
Use some kitchen paper to ‘pat dry’ the steak in order to remove any unwanted moisture from the meat’s surface.
Pour some rapeseed oil onto a small saucer and then pick up the steak and coat the surface area with the oil. Massage it in into the meat with your fingertips.
Grind some black pepper and scatter some sea salt crystals over the meat. Turn it over to get both sides. It will stay loosely in place thanks to the oil.
Leave the seasoned steak to temper on a plate for about 20 mins. This will allow, the salt to penetrate the meat. The steak cooks better at room temperature. Now it's ready to cook.
Oil, black pepper and salt are three of the most available ingredients on hand for steak seasoning. Do you have a seasoning combo you'd love to share? We'd love to hear from you on our Facebook page.