1- A quality steak does not need to be marinated. Successive chemical reactions gradually form aromatic composites and brown pigments.  This process is optimized at 150°C . This reaction is very important as it optimizes the taste.

2- Avoid adding spices during or after cooking.  Salt will dry the surface of the meat and pepper might burn the steak.  Let your guests season their steak to their own taste.

3- Do not cook meat immediately after taking it out of the refrigerator. Keep your steak at room temperature for 30 to 60 minutes before cooking to prevent thermal shock and avoid that the steak only cooks on the exterior.

4- Cook the meat on a pre-heated surface. It has to sizzle. If you do not hear any sizzling, the temperature is too low. Remove it and wait until the temperature rises. Sear the steak and do not move it. Let the heat do its job. Turn the steak only once. Do not puncture the meat, that only allows the juices and the flavour to escape. Use claws instead. Do not cut a piece of meat to check if it is cooked. Simply press down on the steak. If meat is firm, it is well done; less firm, less done.

5- Do not use butter; it burns at 120°C and 130°C. It will give a bad taste to the meat   and is also unhealthy. Use a higher temperature cooking oil such as sunflower oil.

6- After cooking, let the meat stand for one minute under indirect heat. Remove from heat and let stand for another 3 to 5 minutes depending on thickness. This enables the redistribution of blood throughout the entire piece giving it a uniform color and a more chewy texture.

-------------------------------------------------------------------------------

Advice on cooking time

     
 
Rib Steak
Cooking time In the pan On the Grill
Cut 1 inch 1/4 6 min 4 min
Cut 1 inch 1/2 7 min 5 min
Cut 2 inchs 10 min 7 min  
     
 
T-Bone
Cooking time In the pan On the Grill
Cut 1 inch 1/4 6 min 4 min
Cut 1 inch 1/2 7 min 5 min
Cut 2 inchs 10 min 7 min  
     
 
New York steak
Cooking time In the pan On the Grill
Cut 1 inch 1/4 6 min 4 min
Cut 1 inch 1/2 7 min 5 min
Cut 2 inchs 10 min 7 min  
     
 
Tenderloin
Cooking time In the pan On the Grill
Cut 1 inch 1/4 3 min 2 min
Cut 1 inch 1/2 4 min 3 min
Cut 2 inchs 8 min 5 min  
     
 
Flank
Cooking time In the oven On the Grill  
Each 400 gr. 8 min 8 min
     
       
 

-------------------------------------------------------------------------------

 

Specific advice on cooking aged beef

The aged rib steak, unique in itself, requires a slightly different cooking method than that of the traditional beef. You must make sure that your cooking oil can withstand high temperatures. You must also make sure that the oil is very hot or that the grill is at maximum.


- Place the steak on a pre-heated surface, do not puncture or move it.

- When you reach half the cooking time (see below), turn the steak.

- Do not exceed the suggested cooking time.

- Remove the steak and place in a pre-heated oven at 325 C for 2 minutes.

- On a grill, let the steak stand on the upper grill for 1 minute.

- The steak must be rare.

 
 
Dry aged Rib Steak(40 days) cooking must be rare*
Cooking time In the pan On the Grill  
Cut 1 inch 1/4 6 min 4 min
Cut 1 inch 1/2 7 min 5 min
Cut 2 inchs 10 min 7 min  
     
 
Dry aged Rib Steak (120 to 365 days) cooking must be rare*
Cooking time In the pan On the Grill  
Cut 2 inchs 8 min 6 min
     
       
     
Conception & Copyrights: Jean-Marc Pustelnik