Daddy's Girls - the perfect steak

It's Father’s Day today and if you haven’t got a snazzy restaurant booked in yet, we're saying go back to basics and keep it simple. 

Courtesy of the best steak restaurant in London - Hawksmoor

As daughters (and wives and sisters) of meat-loving men, we have spent many years witnessing the pursuit of perfection, when it comes to cooking steak.

It is essential to get your cooking technique just right and there are lots of theories on how you should do it. We have a Sous Vide water bath, well-used Weber BBQ, a thick bottomed pan, blow torch, ergonomic tongs, razor sharp Japanese knives, about 14 different types of mustard, and books by everyone from Delia to Heston to Jamie, to prove our dedication to this very cause!

So, if happiness to your Dad is a beautifully cooked piece of meat, accompanied by a bold bottle of rouge, here are a few tips that we highly recommend, courtesy of the excellent ‘Hawksmoor at Home’ cookbook that we think will guarantee you the perfect steak.

If our Dad’s were close by (hope you’re listening Dad’s) this is what we would be doing to celebrate Father’s Day:

TEN TIPS FOR THE PERFECT STEAK

1. Quality not quantity – It’s important to buy the best cut of meat – personally, we are fillet girls, but most men like a good rib-eye or sirloin on the bone. If you want a bit more on this, here is a quick guide on the best cuts from ‘The Ginger Pig’ in London.

Any good butcher will be able to advise you on the best cuts, but if you want to know all the right questions to ask, here is a buyer's guide.

2. Go BIG or go home – if you want the meat to be charred on the outside, but juicy and pink in the middle – 300g and 4cm thick is the ideal size.

3. Make sure your steak is dry - pat with a paper towel to remove any moisture - otherwise the meat will steam in the pan and you will struggle to form a decent crust.

4. Season the meat WELL before you cook it – probably more than you might think. Use a mix of 40% sea salt and 60% smoked sea salt – trust us, this makes all the difference.

5. The only way is HOT and we’re talking HOT HOT HOT - Make sure your pan is as hot as you can get it – put the heat on high and give it about 5 minutes to get up to temperature (you shouldn’t be able to hold your hand near the heat without it burning!). If you’re cooking inside, open the window so you don’t get totally smoked out.

6. Don’t use any oil on the meat or in the pan - if the grill is hot enough, the meat won’t stick.

7. Don’t be afraid to flip the steak every 10 – 15 seconds. Each time you turn the meat over it cooks slightly on one side, allowing you to get the perfect crust, without overcooking the centre.

8. If you’re cooking a sirloin or rib-eye and there is a thick layer of fat, remember to brown it first – the easiest way to do this is by holding the meat, fat-side down, with a pair of tongs.

9. When your steak is cooked how you like it, (if you want it rare it should be similar in feel to the fleshy part of your palm under your thumb) put it on a warm plate and leave to rest for at least 5 minutes (a really thick steak will be better after 10).

10. Serve with frites, mustard and a simple green salad. Voila!

Pair your perfect steak with a fine bottle of red wine – there really is no better alternative. We had a fantastic bottle of (South African) Cederburg Shiraz 2008 recently, which we would highly recommend.

A saucy tip

The sauce you serve with your steak will affect your wine pairing. When researching this blog, we stumbled across an incredible website by Fiona Beckett, whose son is the man behind Hawksmoor (can you tell we’re fans?!). She outlines the changes a sauce will make to how you should choose your wine.

If this is not your idea of fun, you could always buy your Dad the book and he could do it himself! ;) 

Have a happy Father’s Day!