Leading South African meat wholesalers, N1, are a favourite supplier to the restaurant and hospitality industry and for many of us, eating out at our favourite restaurant is the ultimate indulgence. But, because it’s a treat, we’ll often choose dishes that we can’t easily replicate at home, whether that’s due to intricacy or because we just can’t seem to achieve the same flavour as our favourite eatery does. Steak often falls into the latter category, while it’s a relatively simple dish to prepare, if you don’t get the basics right, you can easily miss the mark and what should be tender, juicy and delicious, quite simply isn’t.
Enter Serious Eats, a website and blog aimed at food enthusiasts. Ranked in Time magazine’s list of the 50 Best Websites and winner of a number of other Best Food Blog awards, it covers a wide variety of topics and one section in particular, The Food Lab, looks at ‘unravelling the mysteries of home cooking through science’. In its Definitive Guide to Grilled Steak it allows you to cross-reference cooking methods by cut of meat; and it provides an in-depth analysis of what makes for the perfect steak.
It all begins with finding the best quality and cut of meat of course, something that reputable South African meat wholesalers can be relied on to provide time and time again. Marbling is the next tip, there should be ample intramuscular fat which is what gives the meat its delectable taste. Whether you opt for bone-in or boneless, The Food Lab recommends a thicker steak, anywhere between 3.5 and 5 centimetres thick, so that there’s better contrast between the exterior and interior of the grilled meat – if a steak is too thin it tends to overcook. They suggest you salt in advance – a minimum of 40 minutes, but preferably a couple of days prior to cooking – and salt well. And then contrary to popular belief, they suggest cooking your meat gently at first and only searing at the end, which results in more evenly cooked meat and a better crust. They also say you can turn your meat as often as you like, and that there’s no merit to only flipping a steak once. When it comes to finishing up, they recommend using a thermometer, but if you don’t have one handy there’s no harm in cutting the meat to have a look. Once off the heat, your steak should definitely rest for a few minutes, typically around a third of the time it took to cook – this allows the juices to distribute themselves more evenly throughout the meat which ensures a deliciously succulent steak.
If you’re suddenly in the mood for a perfectly grilled, juicy and tender rump steak or sirloin, you’re not alone – for the best in high-quality meat, call N1 – leading South African meat wholesalers – today.