Foodie goes Primal: A Low Carb Cookbook by Visser Heidi

Author:Visser, Heidi [Visser, Heidi]
Language: eng
Format: azw3, epub
Published: 2015-11-28T16:00:00+00:00

DINNER / MAINS – BEEF

Charred, Flame-Grilled Steaks with Chili Butter

I love steak. There, I’ve said it! {I love meat – period.}

Now that we have that out of the way – here’s my version of The Perfect Steak:

The Perfect Steak is NOT covered in sauce.

The Perfect Steak is NOT cooked to a grey crisp.

The Perfect Steak is NOT over-seasoned {or under-seasoned for that matter…}

The Perfect Steak should be accompanied by carefully selected sides – perhaps one or two brilliant veggies or salad – it should be the hero on the plate with the best sidekicks.

The Perfect Steak is NOT cooked on a stove… {That smoky, flame-cooked flavour is the key to a Perfect Steak}

So what IS the perfect steak then?

Start off by getting a good cut of steak – whether it’s beef or venison.

Season it properly with good quality stuff {ground sea salt, extra virgin olive oil, balsamic vinegar, fresh garlic} and let it marinade / rest for a few hours before cooking.

{Steak should always be at room temp when it’s cooked, otherwise it will not cook all the way through and if you enjoy a rare / medium-to-rare steak, it will be cold in the middle.}

Cook your steak over hot coals for a short amount of time – you want it nice and seared on the outside and juicy in the middle.

How do you like your steak done?

Blue: Should still be a dark colour, almost purple, and just warm. It will feel spongy with no resistance.

Rare: Dark red in colour with some juice flowing. It will feel soft and spongy with slight resistance.

Medium-rare: A more pink colour with a little pink juice flowing. It will be a bit soft and spongy and slightly springy.

Medium: Pale pink in the middle with hardly any juice flowing. It will feel firm and springy.

Well-done: Only a trace of pink colour but not dry. It will feel spongy and soft and slightly springy.

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