Top chef Neven Maguire gives Independent.ie readers some his best advice when it comes to the perfect steak.
Irish chef Neven Maguire share his keys to the perfect steak
Do your homework
“We’re very lucky in Ireland to have the best beef in the world. Why? Because our cows are grass fed. Source your beef from your local butcher. I always try and support local businesses in MacNean Restaurant,” Neven said.
Pick the right cut
“My favourite cut for a steak is a beautiful rib-eye but a fillet steak is also a great choice. These will cook fast and are really flavoursome,” said Neven.
“Don’t be afraid of fat and marbling. It is what gives the steak it’s lovely flavour.”
“I always marinate my steak in Irish rapeseed oil over night with some fresh thyme,” said Neven.
“Make sure you allow your steak to drop to room temperature before you cook it, though.”
Don’t season too early
“If you season your steak the night before or a few hours before cooking you will end up with dry meat.
“Make sure to season with salt and pepper just before you put the steak on the griddle pan,” said Neven.
Turn up the heat
“Your griddle pan or BBQ should be super hot and smoking, in order to sear it. Blast up the pan before you place your oiled steak onto it.
“Flip your steak over after three minutes.”
Rare/Medium-Rare/Medium-Well/Well-Done/Very Well Done
“There’s a simple test to make sure your steak is cooked the way you like it. I think the best way to eat it is Medium-Rare.
“Place your index finger at the point where your thumb joins your hand. With your other hand press the point just below your thumb. This is what your rare steak will feel like.
“Place your middle finger on the spot where your thumb joins your hand. With your other hand press the point just below your thumb. This is what a Medium/Rare steak will feel like.
“When the third finger from your thumb is place at the point where the thumb joins the hand it will feel like a Medium/Well steak and finally when your baby finger touches this pint it will feel like a well-done steak,” said Neven.
Serve with flavoured butter
“In MacNean Restaurant we always make flavoured butter with different ingredients that are in season. This sundried tomato butter is great for your steak and keeps in the fridge for a month
Sundried tomato butter
100g (4oz) butter, softened
50g of sundried tomatoes
½ tsp smoked paprika
1/2tsp of tomato puree
Place all ingredients into a food processor and blitz. Scrape the butter out onto a square of parchment paper or cling film. Roll into a cylinder about 2.5cm (1in) thick, twisting the ends to secure. Chill for at least 2 hours to harden. This will keep in the fridge for one month.
Neven Maguire will be demonstrating some of your favourite recipes at Taste of Dublin in Ivegah Gardens which runs from June 11 until June 14. He will be taking to the Electrolux stage on Saturday June 13.
For more information and to book tickets see: dublin.tastefestivals.com