Now this best steak cut will certainly be influenced by personal taste. Some people love a good T-Bone, others can’t go past a good bit of Rump Steak, and others really are keen on Eye Fillet or Rib Fillet.
Some can’t beat a nice easy eating steak sandwich made with minute Steak from Topside. And our daughter said please Mum tell them about Chuck Steak. Whatever cut you’ve chosen to cook, respect it. And Steak is more than just throwing it on the BBQ and then cooking for 3 minutes and plating it up. It’s so many more factors than just that.
So this is for her. The forgotten favourite – Chuck Steak. It’s really nice served with baked potato, mushroom sauce and an optional green salad.
1. Firstly bring whatever steak cut you’ve chosen to room temperature. (This is important as starting temperature does impact on tenderness).
2. Meanwhile think about how you’re going to cook it. Is it on the BBQ (that’s smokin’ hot), is it on the Fry Pan inside, is it on the Air Fryer, is it in the oven, is it on the grill plate, is it over an open fire with a makeshift hotplate???? Whatever you choose it needs to be smoking hot.
3. What are you serving with it? Is it on it’s own (with just a bit of salt & pepper) to shine like the star it is, or is it with a hearty potato bake and roast veges, or is it with salad/s on a hot day? Or is it part of a steak sandwich with onions and fried egg and lashings of mustard & mayonnaise and sauce? Whatever is going with your steak needs to be prepared fully before starting to cook the steak (except the fried egg, which you can cook while the steak rests).
4. Does your steak need a sauce or gravy? Prepare it before cooking the steak.
5. So the steak is now at room temperature 100%. Once at Room temperature, put a bit of whatever your cooking oil choice is on it, and massage it in. Treat the steak nice.
Then a fair crack of pepper is good, also massage it in.
And you’ve decided to cook it on the BBQ (as that’s less washing up).