Cooking Steak

FOR PERFECT STEAK
· Make sure the char-grill or pan is very hot.
· Brush the meat with oil not the pan.
· Turn only once.
· Then rest the meat to allow juices to settle

Afraid of fat on meat?

Afraid of fat on meat?  No need to be.
 Leave a thin layer of fat on steaks and roasts during cooking to preserve juiciness. Trim fat after cooking. This will result in much better tasting meat.

Food hygiene

Avoid leaving meat in warm places, refrigerate meat as quickly as possible.
· Always wash your hands before and after food preparation. (Especially between handling raw and
cooked meats.)
· Do not use the same cutting board for cooked and raw meats.
· Make sure all utensils are kept clean.
· Always ensure when defrosting meat that it is fully thawed before cooking.
· Remove meat from plastic bags place on a dish or in a bowl and cover with foil.
· Always store cooked meat above raw food in your fridge.

Slow Roasting

Slow Roasting.
Certain cuts of meat benefit from Slow Roasting Such as Lamb Shoulder, Pork Belly etc because they are a little tougher than other cuts. Slow roasting at a lower temperature allows the proteins to break down making the meat more tender and helps develop the flavour!
They need very little preperation, just a simple rub or marinade.

Herbs and Spices

Herbs make a difference between a dish tasting ok... & tasting excellent!
Rubs and spices are a great way of taking meat in a whole new direction.

A rub or spice can change the flavour of the meat you cook week in week out.

Pork, Chicken, Beef, Lamb Fish & Potatoes work great with rubs or spices.
Tip: Try scoring the meat or bash it out to create a bigger serface area. This will help get the flavour in there!

Chill out

Allow meat such as Roasts or Steak to stand at room temperature 1 hour before cooking: It will cook more quickly, brown more evenly, and stick less when pan-fried. (Do not do this with highly perishable meats like mince beef, chicken strips or items like liver or kidney)

Take a rest

When cooking a roast, be it beef, pork, lamb or poultry, 
It's important to let it rest a little before carving.
That allows the juices to retreat back into the meat.
If you carve a roast too soon, much of its goodness will spill out onto the carving board.
Simply cover with silver foil and let rest for a few minutes. This also works very well with steak!