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EDITOR IN CHIEF- ABDULLAH BIN SALIM AL SHUEILI

The perfect steak could be yours if you follow these cooking tips

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You went to the store, inspected the meat case and picked out the most exquisite cut of steak. After taking so much care in the selection, it’d be a shame to botch the next step: cooking it.


But with advice from German master butcher Juergen David and food blogger Astrid Paul, you too can cook a steak perfectly every time.


First, steak should be at room temperature before hitting the frying pan or grill. And David says he always sprinkles a little salt on the meat before cooking. “Then fry it at a high temperature, but for as short a time as possible, to prevent heat from reaching the meat’s core and forming an ugly, grey border at the edge,” he advises.


The next step is to then cook the meat at a lower temperature. “The best thing is to cook the meat in a fan oven at 80 degrees Celsius and then leave it to rest for 10 minutes. The meat will then have a perfect texture and proper moisture content.”


If you’re cooking for several guests and have a large piece of meat, try cooking it sous-vide style. “That means cooking the meat in a vacuum-packed bag in water,” explains Paul. Thanks to this method of cooking, it’s doesn’t matter if the meat is under- or overcooked by an hour; just remove it from the plastic bag and start cooking once everyone is ready to eat.


Paul has another tip if you’re not sure when guests will be ready to be served: “I recommend cooking the meat slowly in an oven at 60 degrees and then frying it just before serving.”


And what’s the best fat or oil to cook meat in? “It’s a matter of taste,” says David, who prefers concentrated butter or an oil suitable for frying, such as rapeseed. “But it is possible to cook with no grease at all.” Olive oil is not suitable for frying because it has a low burning temperature.


Paul is a firm believer in environmentally friendly cocoa butter. It’s perfect for cooking at high temperatures and is full of saturated fats. “The meat won’t taste like cocoa,” he promises. — dpa


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