Pitboss' Top Tips on Cooking the Perfect Steak

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Pitboss' Top Tips on Cooking the Perfect Steak

  • Choose the right cut: Opt for well-marbled cuts like Ribeye, New York Strip, or Bavette for rich flavor and tenderness. The intramuscular fat gives amazing colour and flavour.


  • Room Temperature: Bring the steak to room temperature before cooking to ensure even cooking throughout. If you are going to salt the steaks before cooking, try to do this at least 1hr before cooking.


  • Use high quality salt: Use sea salt for seasoning as it adheres better to the meat and contains fewer impurities that may burn. If you cook pepper or seasonings on a very hot cast iron pan, your kitchen will fill with acrid smoke! So when cooking on high heat, avoid rubs and marinades unless you like smoke and burnt.


  • Preheat the pan or grill: Ensure your cooking surface is real hot before placing the steak to achieve a good sear. You can cook a steak on cast iron or on the cast iron grill of your BBQ. High heat is the secret to a great crust.


  • Sear first: Sear the steak on high heat for a couple of minutes on each side to develop a flavourful crust.


  • Avoid overcrowding: Cook one or two steaks at a time to prevent overcrowding otherwise the moisture will stew rather than sear.


  • Use a meat thermometer: Invest in a meat thermometer to cook the steak to your preferred level of doneness (e.g., medium-rare, medium, etc.)


  • Rest the steak: Let the steak rest for a few minutes after cooking to allow juices to redistribute and ensure a juicy result.


  • Finish with Butter and Seasonings: Add a knob of butter mixed with your preferred seasoning e.g. garlic butter x butter. Or season the steak with A&O seasonings like Texas Steak or Black Gold in the last few minutes of cooking. Seasonings burn at high heat so its best too apply these at the end or even season the chopping board. Unless of course you are reverse searing! See below...


  • Cook big steaks indirect (Reverse Sear technique): For large steaks like a tomahawk or tri-tip, you should consider cooking the meat away from a direct flame. Initially sear the steak to create that vital crust and then place the steak away from the flame at the side of your smoker (adding wood chunks for more flavour) to cook all the way through. Again season the steak once it has been seared and not before to retain the beautiful flavours within the rub.

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