How to cook a scotch fillet steak like a chef … kitchen helper
Is there anything better than going out for a delicious steak? The melt-in-your-mouth texture, the flavour, (is your mouth watering yet?) is hard to beat. What if we told you that cooking a restaurant-quality scotch fillet comes down to five simple steps, and that you can create a delicious, mouth-watering steak in the comfort of your own kitchen, for a fraction of the cost?
- Temperature – Take the steak from the fridge 15 to 20 minutes before cooking; this will ensure that your steak is cooked evenly and to your liking.
- Dry and season – A key ingredient in creating a restaurant-quality steak is salt because it helps to form a delicious crust on the steak. To achieve that restaurant-quality exterior, pat the steak with paper towel before sprinkling with salt. This will ensure that the salt doesn’t dissolve before the steak hits the pan.
- Heat – Make sure the pan is super-hot before cooking as a hot surface will ensure that the steak has that delicious caramelised crust.
- Baste – Basting steak with butter and fragrant herbs will give it that chef-like edge. Basting deepens the crust and cuts down on cook time while you can add a subtle flavour with herbs of your choice. Use butter, garlic & thyme for a tasty and simple combination.
- Let it rest – Ensure you remove the steak before it reaches the desired internal temperature as the steak will continue to cook while it rests. Resting the meat also allows the protein to relax and absorb some of those flavoursome juices back into the steak, for maximum tenderness. Most chefs recommend resting steak for 1 minute for every 100g of meat.