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The 10 Commandments of Steak

Live by them. Swear by them.

The 10 Commandments of Steak
Danielle de Wolfe
16 October 2011

Make sure you get your steak right. Follow these rules and things will be hunky-dory.

1. Find a good, honest butcher.

2. Refrigerate the steak in its paper — not in plastic — on a plate.

3. Cook over charcoal. Failing that, invest in a griddle pan. Both should be smoking hot.

4. Cook the steak when it’s reached room temperature.

5. Season the steak with salt and pepper just before you cook it.

6. A good steak shouldn’t need oil, but if you insist, apply it to the steak, not the pan or the grill.

7. Well-done steaks should be finished in the oven.

8. Leave the steak for a few minutes for colour, but then turn regularly to prevent burning.

9. Don’t be afraid of dark meat. It’s just the ageing process.

10. Rest the steak on a warm plate once it’s cooked. The general rule is rest it at least as long as you’ve cooked it.