Asador's secret to cooking the perfect steak
Josef Cervenka, Head Chef at Asador, offers his top tips when it comes to nailing the perfect steak.
- Try to purchase dry-aged meat as it will add more flavour to the dish.
- The aim is to get a good char on the outside while keeping the meat juicy and tender on the inside; this is difficult with a thin piece of meat so ensure each steak is at least 8-10 oz and 4 cm thick.
- The success of your meal is in its preparation: always cook your steak last minute.
- You want the steak to be at room temperature beforehand so take it out of the fridge at least half an hour prior to cooking.
- Always season before grilling with good quality salt and pepper.
- Oil your steak using high burning-temperature vegetable oil like rapeseed oil.
- Make sure your grill is very hot before placing the meat on it.
- Leave it for a couple of minutes before turning.
- Carry on turning every couple of minutes until it's cooked to your preference.
- When you are happy with how it's cooked, put the steak on a rack to rest for at least five minutes.
Asador is a barbecue restaurant where the food is cooked over fires of oak, apple and lump wood charcoal ensuring an authentic barbecue experience. 1 Victoria House, Haddington Road, Dublin 4. Tel: 01 254 5353, www.asador.ie