Cooking the perfect steak
Matangi is no doubt an expert on cooking steak. Here’s how the newly crowned champion describes how best to cook a sirloin steak (for more visit www.matangi.co.nz):
- Start with removing any silver skin by sliding a small sharp knife between the skin and the muscle, but do not remove the fat cap. Two reasons for not removing the fat cap: 1/ The fat cap acts as a protective blanket for the meat and will help achieve an even cooking. 2/ Fat =Taste. Melting the fat will release juices full of meaty flavours!
- As for any big cut of meat, if possible, season with foodies sea salt flakes the day before cooking. Alternatively remove from the fridge an hour before cooking and generously salt it. Whether you choose to have a sirloin roast or sirloin steaks the cooking process is the same. Oil your sirloin on all sides with olive oil or clarified butter.
- Preheat your oven to 220°C. While your oven heats up, sear your Sirloin on all sides in a very hot pre-heated skillet for the steaks or cast iron pot for the roast, starting with the fat side down. Once seared, put the skillet / pot in the oven until it reaches an internal temperature of 45-50°C. Take it out of the oven, cover with foil and let it rest for 10minutes.”
- foodies for food lovers