Food expert Lannice Snyman

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Ask Food expert Lannice Snyman for advice

There are times in every cook's life when they need expert advice, and this is exactly where they can get it. Simply fill out the form and our resident food fundi, Lannice Snyman, will help save the cooking day. Note, if you are looking for recipes, make sure you search food24 first before using our expert forum.

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Question:

Perfect Steak

I have a particularly picky circle of friends and family, particularly when it comes to how they like their steaks. Do you perhaps have a guideline for cooking rare and medium steak?

- Cheryl

Answer:

Lannice Snyman says:

Beef can be the very best (or the very worst) meat. It tests not only the skills of the cook, but also requires knowledge of selection and maturation (the most important factor; ask your butcher whether the meat has been hung). Cuts include fillet (whole or in steaks), rump steaks, sirloin steaks, T bone, porterhouse (entrecôte) steaks, and rib eye steaks. The ideal thickness for steak and chops is 2 to 3cm which allows a crisp outer surface and tender, succulent interior. Trim the meat, and score the outer band of fat to prevent the meat buckling up over the heat. Heat a ridged pan; oil the steaks and cook over very high heat until done medium-rare. Don't season to long ahead; just before cooking or after browning is best. And allow the steak to rest for 5 to 10 minutes before serving. Carve across the grain of the meat. Grain-fed beef (meat supplied by members of the South African Feedlot Association) accounts for some 75% of all beef produced in the country. Criteria include the type of breed, age of the animals and the time they are cared for. The higher growth rate of grain-fed animals results in a much more tender meat than grass-fed animals because meat tissue known to reduce toughness is reduced in animals that grow quicker.

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