The perfect steak

The essentials

First of, we need a proper piece of meat, because the better the meat, the better the result. We like ours with a good amount of fat in it, resulting in a beautiful marbling. A good marbling will flavor the meat while making the steak tender and almost cut-able with a spoon. We would recommend a rib eye which contains a lot of flavour because of the fat content – but you can choose your own favorite carving.
Now we’ve chosen the meat, we need something to cook it in. There is two proper ways to do this, on the grill or the cast iron skillet.

The needing for seasoning is depending on the quality of your meat, cheaper cuts needs more seasoning while more expensive cuts just need some salt and pepper. Here is two ways to do it.
Before cooking it, make sure it is about room temperature. This will help the fibers relax and hence it will not stick to the grill or pan.

Cooking it – grilled

When you flame grilling, you will have loads of taste from the marbling. It will both flavor the meat from inside as it melts and add that great smoked flavor from the fat dripping from it, that evaporates when touching the grill. Do not be worried if the fat dripping sparks a little flame, it will just help melting that marbling, releasing even more flavor to it. We just add some salt and cook it a couple of minutes on each side, depending on the thickness of it. Then let it rest for 5 minutes to let the juices distribute in the meat and finish cooking.

Cooking it – on the skillet

Roasting it on the pan gives us more opportunities to seasoning it. We will be using butter, loads of it, salt, pepper, rosemary and garlic. Start by rubbing the meat thoroughly with salt and some pepper and let it sit for as long as possible. Now heat your skillet, preferably a cast iron one, and add a splash of olive oil. When smoking hot add your butter, crushed garlic and two twigs of rosemary and then the meat. When cooking it, tip the skillet and pour that lovely butter on the steak with a spoon. Cook until as desired, let it rest and serve.

Recipe : Restaurant KÖD