With summer here many of us are dusting off the patio furniture and getting outdoors for some entertaining. And whether it’s a casual lunch or an elegant dinner, a good cut of meat is a common feature.
Often a topic of contention, with many and divided opinions, is how to cook the perfect steak. At the end of the day, only a tender and juicy steak is going to impress. We met with Bryan Jimenez, Head Chef of Mosmans Restaurant to find out what he recommends.
- Marinate the steak in herb oil overnight.
- Before cooking, leave the steak out at room temperature for 20 minutes.
- Season with salt and pepper.
- Cook on a grill or pan on medium heat – either way it’s always best with natural gas.
- Rest the steaks for 3-4 minutes before plating.
Blue = 1 min each side
Rare = 2 min each side
Medium Rare = 3 min each side
Medium = 4 min each side
Medium Well = 6-7 min each side
Well Done = 7-8 min each side
What are your favourite accompaniments?
“Chive and truffle mash potato and seasonal greens. Plus a delicious glass of red.”
Chef Bryan’s Texan Dry Rub Marinade
1/4 cup Salt
2 tbsp black pepper
3 tsp onion powder
3 tsp garlic powder
1 1/2 tsp paprika
3/4 tsp smoked paprika
1/2 tsp mustard powder
Mix together dry ingredients.
Rub the mixture direct onto 4 sirloin steaks.
Marinade over night in the fridge.
Remove from fridge 20 minutes before grilling to your liking.
Chef Bryan’s Peppercorn Sauce
3 tbsp tri peppercorns
1 shallot finely diced
100ml beef stock (homemade is best!)
Crush (not grind) the peppercorns
Melt butter over a medium heat, add peppercorns and shallots. Fry until soft.
Increase heat to high and add brandy. Bring to boil to remove alcohol.
Add the beef stock and reduce for about 5 minutes.
Reduce heat add cream and simmer until desired consistency is reached.
Serve with your favourite steak and a beer.