If you’re looking for proof of that old adage “the way to a man’s heart is through his stomach” we’ve just found it. A recent survey polling the Australian population suggests nine out of ten Aussies believe dad just wants a steak this Father’s Day. Yep, forget the hardware store because apparently dad wants a trip to the butcher. But not for any meat, the majority polled were praying for beef … and a scotch fillet at that.
If you’re thinking what I’m thinking—papa don’t preach, I’m in trouble deep—because you’ve got no clue how to cook a perfect steak, don’t panic. Executive chef and co-owner of iconic Sydney venue, The Bucket List, Tom Walton has you covered. Below, he shares his top tips for steak perfection plus, he’s thrown in a recipe to make on the day. As a father of two, he’s not being very subtle…is he?
So, if you’re going to fire up the barbie (bloody oath you are), make sure you know what you’re doing. …Dad’s a vegetarian? Mine too. Try these stuffed capsicums instead.
How To Cook The Perfect Steak, Every Time
Image: supplied
There is a range of steaks that are perfect for grilling on the BBQ. For beef, the best cuts are fillet/tenderloin, rib eye/scotch fillet, sirloin/porterhouse/New York, T-bone, rump, round, blade, oyster blade, beef spare ribs and lean mince for burgers. Should you be in doubt about which cut to choose, you can do research with apps like the MeatCuts app, designed to help when making your decisions.
Turn the steaks once only. The more you flip the steak, the tougher it gets. Let the steak cook on one side until moisture appears on top, then turn it.
Always rest the steaks after they come off the heat. This keeps the steaks juicy and tender. Just loosely cover with foil for 2 to 4 minutes before serving.
Learn to test when your steaks are done. Knowing when your steak is ready to be removed from the heat is the key to a perfectly cooked steak. Use either the back of your tongs or fingertips and press the centre of the steak. Rare is soft when pressed, medium is springy and well done is very firm.
To make it even easier, get the SteakMate app and cook the perfect steak every time.
3 x clove garlic
6 x anchovy fillet
1 sprig rosemary
1 tsp dried chili
2 tsp smokey paprika
2 tsp fennel seed
4 tbsp olive oil
2 tbsp Vincotto pinch of salt
For the salad
1 x head corn, husk removed
2 x medium zucchini
150g snap peas, trimmed
1⁄2 bunch flat parsley picked
1⁄2 bunch mint picked
2 x shallots thinly sliced
juice of 1 lemon
3 tbsp olive oil
salt and pepper to season and taste
4 x red capsicums
200g blanched almonds
6 x clove garlic
2 tsp smokey paprika
2 tbsp tomato paste
2 tbsp red wine vinegar
20ml olive oil
Saltand pepper to season and taste
Method
To make the marinade
In a pestle and mortar or small food processor, work the marinade ingredients to make a paste then rub into the scotch fillet steaks and set aside in the fridge for an hour or overnight.
To make the Romesco sauce
For the Romesco sauce, preheat a BBQ and cook the capsicums until charred and beginning to collapse. Allow to cool then peel away the burnt skin and remove seeds. Set aside in a blender.
In a pan, gently fry the almonds and garlic in a little of the oil until golden. Add this to the blender.
Add the remaining ingredients into the blender and pulse to a rough puree.
Season with salt and pepper to taste and set aside in the fridge until ready to make the dish.
To make the steaks and salad
Remove the scotch fillet steaks from the fridge approx. 30 minutes before grilling and preheat the BBQ or grill.
Chargrill the corn until they start to blacken all over then cut away the kernels from the cob and set aside in a bowl.
Thickly slice the zucchini approximately 5mm and toss with the snap peas in some olive oil salt and pepper. Chargrill the zucchini and snap peas until they start to get some colour, about 30 seconds each side then add these to the corn and allow to cool slightly.
Grill the scotch fillet for approximately three minutes each side for medium rare or continue longer to cook steak further. Allow the scotch fillet to rest for around five minutes while you finish the salad.
Add the mint and parsley to the grilled vegetables and dress with the lemon juice, olive oil and season lightly with salt and pepper.
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