Head chef Mike Ward of Chop House Leith shares five steps to the perfect steak
1. For the best taste, buy quality beef from a specialist local supplier who’ll know which farm and farmer the beef came from. The steak you choose depends on personal preference. Each cut boasts a different texture and flavour due to the part of the animal it is from. For example, at Chop House we serve everything from a ribeye which is tender with lots of marbled fat throughout giving it an intense flavour to a very tender and lean fillet or a porterhouse - part fillet, part sirloin, part rump.
2. Take the steak out of the fridge 20/30 mins before cooking and bring to room temperature. This allows the steak to cook evenly from the edge to the centre. Then season generously with Maldon’s sea salt. Scatter it loosely and liberally over the beef and avoid pressing it in.
3. Ensure charcoal grill or heavy base/cast iron pan is very hot. We use a Josper grill, a charcoal grill and oven which operates at extremely high temperatures.
4. Understand how the type of cut, fat content and thickness affects the cooking time. Dry aged beef contains less natural moisture so it will cook quicker. Generally, if you’re cooking an inch thick rib-eye steak to medium rare, we cook 3-4 minutes on each side. Use a meat thermometer and take off the heat when an internal temperature of 38 degrees is reached.
5. Once cooked, let the steak rest for half the cooking time. It lets the steak fibres relax and the natural juice to settle resulting in a better texture. Season again with rosemary salt and cracked black pepper.
Top tip: “When it comes to wine, choose a good, full bodied, Rioja or Malbec as they stand up well to the intense beef flavour.”