Price:108 $/ Kg
Old price: 120 $
_ Use for: Steak, Grill,..
Bavette steak in a griddle pan with herbs
For indoor cooking we recommend frying your steak, although you can grill it if you prefer. A heavy-duty, thick-based frying pan will achieve the best results, as will a heavy griddle pan or skillet. These types of pans get really hot and retain their heat – ideal for getting that charred smoky finish to the outside of your meat.
Steaks need to be cooked in a roomy pan and if the pan isn’t big enough for all your steaks, don’t be tempted to squeeze them in anyway. Cook them one or two at a time then leave them to rest as you cook the remainder of your batch or cook a much thicker steak and carve it and divide the slices to serve. If you're in the market for a new piece of kit, read our non-stick frying pan review and griddle pan review.
Marinated Brazilian steak served sliced on a platter
Beef purists may prefer to take in the unadulterated rich flavour of a quality steak by adding nothing other than a sprinkling of salt and a generous twist of pepper. Contrary to popular belief, seasoning your steak with salt ahead of time doesn't draw out the moisture but actually gives the steak time to absorb the salt and become more evenly seasoned throughout. Feel free to salt your steak for 2 hrs before for every 1cm of thickness. For a classic steak au poivre (peppered steak), sprinkle lots of cracked black pepper and sea salt on to a plate, then press the meat into the seasoning moments before placing it into the pan.
Others like to enhance flavour and tenderise the meat with a marinade. Balsamic vinegar will reduce down to a sweet glaze, as will a coating of honey & mustard. You can add an Asian dimension to your beef with a miso or teriyaki marinade.
Lots of chefs add whole garlic cloves and robust herbs like thyme and rosemary to the hot fat while the steak is cooking, which subtly adds background flavour to the steak without overpowering it.
Flavourless oils like sunflower, vegetable or groundnut work best, and once the steak is searing you can add butter to the pan for flavour. A nice touch if you’re cooking a thick sirloin steak with a strip of fat on the side is to sear the fat first by holding the steak with a pair of tongs, then cooking the beef in the rendered beef fat. You’ll need to use your judgement when you heat the pan – you want the oil to split in the pan but not smoke.
Searing a steak until it gets a caramelised brown crust will give it lots of flavour. For this to happen, the pan and the fat need to be hot enough. The conventional way is to sear it on one side, then cook it for the same amount on the other side. This gives good results but the second side is never as nicely caramelised as the first. To build up an even crust on both sides, cook the steak for the total time stated in the recipe, but turn the steak every minute.
Blue: Should still be a dark colour, almost purple, and just warm. It will feel spongy with no resistance.
Rare: Dark red in colour with some red juice flowing. It will feel soft and spongy with slight resistance.
Medium-rare: Pink in colour with some juice. It will be a bit soft and spongy and slightly springy.
Medium: Pale pink in the middle with hardly any juice. It will feel firm and springy.
Well-done: Only a trace of pink colour but not dry. It will feel spongy and soft and slightly springy.
It’s very important to consider the size and weight of your steak before calculating the cooking time. If you’re unsure, take advantage of the expert eye of your butcher who should be able to tell you how long you need to cook your meat.
We recommend the following cooking times for a 3.5cm thick fillet steak:
Blue: 1½ mins each side
Rare: 2¼ mins each side
Medium-rare: 3¼ mins each side
Medium: 4½ mins each side
We also recommend the following for a 2cm thick sirloin steak:
Blue: 1 min each side
Rare: 1½ mins per side
Medium rare: 2 mins per side
Medium: About 2¼ mins per side
Well-done steak: Cook for about 4-5 mins each side, depending on thickness.
Season the steak with salt up to 2 hrs before, then with pepper just before cooking.
Heat a heavy-based frying pan until very hot but not smoking.
Drizzle some oil into the pan and leave for a moment.
Add the steak, a knob of butter, some garlic and robust herbs, if you want.
Sear evenly on each side for our recommended time, turning every minute for the best caramelised crust.
Leave to rest on a board or warm plate for about 5 mins.
Serve the steak whole or carved into slices with the resting juices poured over.
Use your fingers to prod the cooked steak – when rare it will feel soft, medium-rare will be lightly bouncy, and well-done will be much firmer.