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The perfect steak
The grill chefs from I'm Angus restaurant, Sydney, share the secret of the perfect steak with you.
Choosing the right cut of meat is essential:
Fillet, Rump or Sirloin, Porterhouse or T-bone are all excellent for pan cooking or char-grilling, depending on your personal preference.
Marinating:
Using a combination of the following to marinate your steaks, remembering the longer you leave it the richer the flavour.
* Cracked Pepper & Sea Salt
* Mustard Seeds
* Sugar
* Red Wine
* Garlic
* Herbs & Spices
Cooking
1. Oil the steaks not the pan, using extra virgin Olive Oil.
2. Set heat on medium. Always have the pan hot before starting.
3. Place steaks in pan, do not turn until sealed, and juices have risen (usually 1 to 1 ½ minutes.) Turn and continue to cook to desired.
Cooking Times (depending on thickness):
Rare: 2-5 minutes
Medium: 8-12 minutes
Well: 12-15 minutes
More Tips
* Become great friend with your butcher! Tell them what you intend to cook and ask for the recommended cut.
* Remove the meat from the fridge at least ½ an hour before cooking.
* Resting the meat is essential. Allow the meat to rest around 5 minutes before serving, covered with foil in a warm place. A pre-heated oven (turned off) or a warming tray is perfect.
Make A Meal Of It!
Now you've perfected the art of the cooking your favourite steak, turn it into the perfect meal. Re-create this divine three-course dinner, as supplied by the head chef at I'm Angus restaurant, Sydney
Entree:
Barbecued Baby Octopus with a Citrus and Chilli Dressing
Main:
Steak with Béarnaise Sauce
Dessert:
Chocolate Fondant Cakes
The grill chefs from I'm Angus restaurant, Sydney, share the secret of the perfect steak with you.
Choosing the right cut of meat is essential:
Fillet, Rump or Sirloin, Porterhouse or T-bone are all excellent for pan cooking or char-grilling, depending on your personal preference.
Marinating:
Using a combination of the following to marinate your steaks, remembering the longer you leave it the richer the flavour.
* Cracked Pepper & Sea Salt
* Mustard Seeds
* Sugar
* Red Wine
* Garlic
* Herbs & Spices
Cooking
1. Oil the steaks not the pan, using extra virgin Olive Oil.
2. Set heat on medium. Always have the pan hot before starting.
3. Place steaks in pan, do not turn until sealed, and juices have risen (usually 1 to 1 ½ minutes.) Turn and continue to cook to desired.
Cooking Times (depending on thickness):
Rare: 2-5 minutes
Medium: 8-12 minutes
Well: 12-15 minutes
More Tips
* Become great friend with your butcher! Tell them what you intend to cook and ask for the recommended cut.
* Remove the meat from the fridge at least ½ an hour before cooking.
* Resting the meat is essential. Allow the meat to rest around 5 minutes before serving, covered with foil in a warm place. A pre-heated oven (turned off) or a warming tray is perfect.
Make A Meal Of It!
Now you've perfected the art of the cooking your favourite steak, turn it into the perfect meal. Re-create this divine three-course dinner, as supplied by the head chef at I'm Angus restaurant, Sydney
Entree:
Barbecued Baby Octopus with a Citrus and Chilli Dressing
Main:
Steak with Béarnaise Sauce
Dessert:
Chocolate Fondant Cakes