Simple steak preparation — level 1: medium
Straight from the boss: step by step to a perfect medium steak — a heavy pan, butter and a little patience. No magic, just craft.
You will need: a heavy metal pan that can go in the oven. Kitchen paper. Aluminium foil. Butter. Tongs for turning. A knife and a board. Salt, pepper — and, if you like, rosemary, garlic, chilli or honey.
First things first: until its best-before date, the steak does not need the freezer. It keeps perfectly well in the fridge for the next 15 days. If you did freeze it, move it to the fridge a day ahead and let it thaw slowly.
One hour before cooking, take the steak out of the fridge and let it come to room temperature.
Then unwrap it and pat the surface dry with kitchen paper. Any remaining juices can add a slightly bitter note later.
Put the pan on the stove with 2–3 drops of oil (no more!) and turn the heat to maximum — gas, induction, whatever you have. At the same time, preheat the oven to 110 °C, top and bottom heat.
Watch the pan: when a shimmer appears above it, like a mirage, it is ready. Best to cook with a window open — there may be smoke and aroma.
Lay the steak in the pan. Sear for 3 to 3.5 minutes on one side. If black smoke appears, the heat is too high — turn it down a little. The pan should be around 200 °C.
Pick the steak up with the tongs and sear the edge for about 1 minute, if you like. (You can skip this step.)
Turn it. Sear for another 3 to 3.5 minutes on the second side.
Turn it once more and add butter on top, as much as you like — more is better.
Switch off the burner and put the steak, pan and all, into the oven for 3 to 3.5 minutes. If you prefer it more done, extend this step — but 5 minutes at most.
Take the pan out of the oven and move the steak straight onto a plate lined with aluminium foil. Wrap it up with extra butter — and garlic and rosemary if you wish.
Let it rest for about 10 minutes at room temperature on the plate. Then take it off the bone and slice.
Pour the melted butter from the foil over the slices. Salt and pepper at the table — everyone seasons their own meat to taste. Coarse salt adds something special.
Good to know: longer cooking gives a greyer colour and a firmer bite. The pinkish liquid that runs out when slicing is not blood but a protein solution — blood would be dark brown to purple. No fear of it being "raw". Truly raw would be about 30 seconds per side.
It probably won't be perfect the first time — not until you get to know your heat and your stove. Relax: learn, and enjoy the process!
Lagerfeuer Feinkost — handmade meat and delicatessen products from Wagna in southern Styria. Our products