Recipe: The perfect grilled steak
Theoretically steak should be a simple dish to prepare at home. And it can be. However, it’s often much more enjoyable to book a table and enjoy the succulent cut of Black Angus at El Chiringuito by the Mediterranean Sea!
El Chiringuito head chef Jèrome Palayer understands his clientele need to get their meat fix in the winter months when the restaurant is closed, and for those times of need, he shares his top tips and tricks to produce the best home-cooked steak.
- 600g entrecote (for 2 people)
- Pinch of salt and pepper
- Take the steak out of the fridge and allow to cool to room temperature.
- Light your barbecue. You want around 2cm of coals on a low heat, without flames, evenly distributed.
- Place the steak onto the grill. When it starts to colour turn it. It will take about 20 minutes to do both sides.
- Take it off the heat and allow to rest for 15 to 20 minutes before seasoning to taste and serving.
- Make sure the steak is at room temperature before cooking. Do not skip this step; if you try to cook it cold from the fridge it will not heat at an even temperature.
- Do not salt or pepper the steak before cooking it. The salt will cause the blood to rise to the surface leaving it very dry in the centre.
- Do not try to cook the steak quickly; to get a tender, juicy medium steak it’s best to cook Argentinean style, slowly over a low heat.
- Make sure you always allow it to rest before seasoning and serving, no matter how tempted you are to tuck in. This helps retain the juices.