How to Cook the Best Eye Fillet Steak Every Time🥩 | Chef Simon Gault!👨🍳
Learn how to cook steak perfectly every single time with my easy-to-follow instructions.
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Simon Says:
When cooking steak, it's essential to let it sit at room temperature (tempering) long enough for the steak to reach room temperature before cooking it. If the steak is straight from the fridge, the inside will cook slower than the outside, resulting in an unevenly cooked steak. By letting it sit at room temperature, the steak will cook evenly and have a better texture.
Drying your steak before cooking is an essential step. Use paper towels to pat the steak dry on all sides. Moisture on the surface of the steak creates steam when it hits the hot pan or grill, preventing the Maillard reaction – the chemical reaction that gives steak its delicious, browned crust. Drying the steak helps ensure a beautiful, even sear.
Always allow your steak to reach room temperature before cooking. Use paper towels to pat the steak dry on all sides.
Brush both sides of your steak with extra virgin olive oil before cooking.
After oiling, season with salt and pepper just before cooking.
After cooking, rest your meat in a warm place for at least five minutes before serving.
Steak Doneness Guide:
BLUE: 38°C (100°F) - Feels soft and squishy
RARE: 49-52°C (120-125°F) - Soft to touch
MEDIUM RARE: 52-57°C (125-135°F) - Yields only slightly to the touch, beginning to firm up
MEDIUM: 57-63°C (135-145°F) - Yields only slightly to the touch, beginning to firm up
MEDIUM WELL DONE: 63-68°C (145-155°F) - Firm to touch
WELL DONE: 68-74°C (155-165°F) - Firm to hard to touch
What is Carry-Over Cooking?
When you remove your steak from the oven or grill, it doesn't stop cooking immediately. The residual heat continues to cook the steak, raising its internal temperature by about 3-5°C (5-10°F). This phenomenon is known as carry-over cooking.
Why is Resting Important?
Allowing your steak to rest after cooking is crucial. Resting gives the juices time to redistribute throughout the meat, ensuring a juicy and flavourful steak. It also allows the temperature to stabilise, achieving the perfect doneness.
How to Get It Right:
Remove from Heat: Take your steak off the heat source when it reaches the lower end of your desired temperature range.
Resting Time: Let the steak rest for about 5-10 minutes. During this time, carry-over cooking will bring the steak to its final temperature.
By understanding and applying these principles, you'll be able to cook steaks to perfection every time. Enjoy your delicious, perfectly cooked steak!
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