How to cook the perfect steak: Celebrity chef reveals his secrets – and says you should NEVER turn it over just once
- There’s nothing more delicious than a succulent steak, cooked to perfection
- Melbourne top chef Adrian Richardson shares his secret to the perfect steak
- The restaurateur has revealed his foolproof recipe, best cut and resting time
Everyone likes their steak cooked differently.
And there’s nothing more delicious than a succulent steak, sizzling from the hot plate, charred to perfection on the outside, bursting with juices within.
But what’s the best way to cook steak? Do you season before or after? What’s the best cut? Oil the pan or the meat? How many times do you turn the meat? Resting time?
Melbourne celebrity chef Adrian Richardson has revealed his foolproof recipe for preparing a steak that will guarantee perfect cooking every time.
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Melbourne chef Adrian Richardson (pictured) has revealed his foolproof recipe for preparing a steak that will guarantee perfect cooking every time
Appearing on his new online web series called The Chef’s Secret: Cooking with Natural Gas, the owner of La Luna Bistro said his go-to steaks to cook with are scotch fillet or rib eye.
Before cooking, The Good Chef Bad Chef host brings the steak to room temperature.
‘Pop your steak on the bench and let it come up to room temperature – that would help it cook nice and evenly,’ he explained in the first episode.
Next, the restaurateur seasons the meat with salt and pepper.
‘Salt loves meat and meat loves salt. You can’t have meat without having salt. If you’re worried about having too much salt in your diet, don’t put any salt in your veggies,’ he said.
‘And of course, we need some pepper – a good twist of black pepper on both sides will make this steak delicious.
‘Now to help transfer the heat into the steak, we’re going to add a little bit of extra virgin oil – just a couple of drops on each side and smooth it around with your fingers to make sure it’s covered evenly.’
The owner of La Luna Bistro said his go-to steaks to cook with are scotch fillet or rib eye
When he’s cooking steak, Adrian said he prefers a gas stove because it gives it perfect heating
His classic method of cooking a steak is in a hot pan over a gas stove.
‘I love using gas – it gives me the perfect heat,’ he said as he demonstrates how he sears the steak over medium to high gas.
‘For me, cooking on gas is the best way, it gives me the control and the accuracy I need to make sure every steak that I cook is perfect.’
Adrian said the next step is ‘all about the sizzle’.
‘When you hear the sizzle, that’s when you know it’s cooking properly,’ he said.
And he said it was important to turn the steak more than once.
‘Now I’m going to let you in on a little secret. Here’s the most important thing about cooking a steak – you’ve got to turn it,’ he said.
‘The juices are trying to escape through the top of the steak so by turning the steak, we make those juices turn around again.
‘We want to keep the juices in the steak so when you bite into it, you get that nice, moist, beautiful flavour from the steak.’
The restaurateur shared his delicious recipe to help you cook the perfect steak every time
From blue to bloody and medium rare to well done, Adrian said you can cook the meat to your personal preference.
‘I know for a fact 38 per cent of Australians like their steak medium so what I would recommend is if you want to get it bang on, use a digital thermometer,’ he said.
‘When it gets to 48 degrees on the centre of the steak, you know it’s cooked to perfection.’
Once the steak is cooked, Adrian said he allows the meat to rest for three to four minutes before serving it with a salsa on the side.