COOK THE PERFECT STEAK
The perfect steak from the WOLL steak grill pan
• Pat steak dry before frying • Heat the WOLL steak pan and add a little highly heatable fat (such as Rice Bran Oil).
• The pan needs to be really hot, as at high temperatures the muscle cell membranes on the surface of the meat break, which enables the sugar molecules contained in the meat to combine with proteins and form a delicious brown crust.
• You can tell whether the pan is hot by putting a wooden spoon into the oil and seeing if bubbles form on it.
• Beef should be seared on both sides (but not burned!) so that it turns an attractive colour, smells good and forms a crust.
• Then fry for a further 3-4 minutes per side (depending on thickness) on a medium heat until the juice runs from the surface. Finally wrap in aluminium foil and leave to stand for a few minutes so that the meat juices can continue to disperse. For very thick pieces of meat (such as fillet of beef) allow the meat to continue cooking in the oven at a low heat (approx. 90 degrees) for a further 10 minutes.
• Never prod or turn the meat with a fork or the meat juices will escape!
• While the meat is standing or slowly finishing cooking in the oven, you can make a wonderful sauce in the frying pan using the cooking residues, stock, wine and cream.
• Always season pieces of meat which have been roasted for a short time after cooking them, as salt removes water from the meat and pepper can sometimes burn during frying.