How to cook the perfect steak: Professional chef shares his tricks and the ONE common mistake most Aussies make every time
- Ex Masterchef contestant Tim Bone has shared his best tip for cooking steak
- He always leaves the cuts out of the fridge until they’re at room temperature
- Then he adds oil, salt and pepper to each side before cooking them on high heat
- He pairs his delicious porterhouse steaks with a homemade mushroom sauce
An ex Masterchef contestant has revealed how to cook the perfect steak in minutes and all you need to do is take the produce out of the fridge well before you start the meal.
Professional chef Tim Bone shared an insightful recipe to Instagram relaying his favourite way of combining Cleaver’s Organic porterhouse steaks and a homemade mushroom sauce.
‘So what I’m going to do is let those steaks come up to room temperature, I’ve left them out on the bench, and then just give them a little pat dry,’ he said in an online video.
By leaving the steak out to heat up slightly, the end result will be more tender and moist, he promises.
Professional chef Tim Bone shared an insightful recipe to Instagram relaying his favourite recipe of Cleaver’s Organic porterhouse steaks and a homemade mushroom sauce
‘Then I’ll get my induction cooker on high heat, this needs to be hard, hot and fast.
‘I’m just going to drizzle a little bit of olive oil on each steak and a good whack of salt and some pepper as well. I know a lot of people don’t pepper their steak but I like that little peppery char you get. Then give it a little massage.
‘Flip the steaks over and do the same thing on the other side.’
After the meat is cooked it’s time to slather fresh mushroom sauce on top.
‘Steak and mushrooms go together like Forest and Jenny – a classic combo that never fails,’ he said.
Mr Bone starts by placing a pan on medium heat before adding one tablespoon of olive oil and 50 grams of butter.
After the meat is cooked it’s time to slather fresh mushroom sauce on top
Mr Bone shared his delicious recipe for steak with a mushroom sauce
When the butter has melted add 200 grams of brown cup mushrooms and cook for five minutes or until soft and caramelised.
Next add wholegrain mustard and garlic and cook for one more minute. Add 100ml of white wine and let it boil until it’s reduced by half.
Add 300ml of cream and simmer for a few minutes, stirring occasionally, until the sauce has thickened.
Remove from the heat, stir in the parsley and season before serving.
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