We must admit to having been surprised at how popular steak on a stone has become. While we have plenty of other dishes on the menu, it is the steak on a stone that remains the most popular choice.
However, if you don’t live near to the Stone Grill, we still want you to enjoy a good steak dinner. That’s why we have put together these top tips for getting the most out of your steak. We use these tips ourselves, so has the Stone Grill seal of approval!
Befriend your butcher
There are three people you should get to know regardless of where in the country you live. Your postman, your local pub landlord and your nearest quality butcher. For many of us, meat is a central component of our diet so getting good meat is essential.
A good steak will come from meat that has hung for at least 14 days, preferably 21. This allows the meat to relax and dry out a little. Hanging makes it more tender and intensifies the flavour. Both things we want in our steak.
A cut above
Selecting the right cut of meat for the right meal is also important. A fillet steak is lean and tender, ideal for frying. Rib eye is also packed with flavour and tender with some fat that renders well under the grill. Sirloin needs to be cooked very carefully as it can quickly be overdone. Topside of beef can be dry and tough so needs to be sliced thin, cooked well and perhaps accompanied by a sauce.
Warm and tender
Never cook a steak straight from the refrigerator. Give it at least an hour so it can warm up to room temperature and relax a bit before cooking. If you don’t, you risk overcooking the outside while trying to get the middle to the level you like.
Allow the steak to rest
Once cooked, allow the steak time to rest before serving. It will be worth the wait! The larger the steak, the longer the rest. Put the steak in a tray and cover with foil to keep in some of the heat and allow to sit for 5 or 10 minutes.
Season before or after?
There is no ‘right’ time to season a steak as long as you season your steak. Some chefs will tell you to season before cooking so you can cook the flavour in. Others will tell you to season afterwards as salting a steak before cooking can dry it out. Whichever side of the fence you’re on, be generous with the seasoning.