Father’s Day is just around the corner and let’s be honest, your dad probably doesn’t need anymore socks. This year, why not treat him to a home-cooked meal? After all, nothing says I love you more than a mouth-watering, perfectly cooked steak!
Getting steak just right is a form of art that requires precision, technique and a deep appreciation for the quality and provenance of the meat, according to award-winning butcher and the man behind Kerrigan’s Craft Butchers, Barry Kerrigan.
As Managing Director of the business, Barry is a seasoned butcher with over 30 years’ experience. The company was founded in Dublin by his father in 1973, and Barry has been keeping his legacy alive with continued innovation including a thriving online business serving 32 counties, and investment in the instore experience to ensure the butcher shop remains an important part of the high street.
“Cooking steak doesn’t have to be complicated but there are hundreds of recipes online with tips and advice which do not necessarily lead to a good result steak. It’s really about nailing the basics and investing in a quality cut of meat.” says Barry.
Provenance is key
“Provenance is crucial when it comes to steak. Understanding where the meat came from, the breed and how it was raised, all matter. Another thing to ask your butcher is how long the meat has been dry ageing as this will improve its tenderness.”
Well-marbled cuts with good fat distribution enhance flavour, explains Barry.
He says: “Originating from Japan, the prized Wagyu beef has grown immensely popular in recent years and is known for its unique flavour, intricate marbling, and melt-in-your-mouth tenderness. If you want to take your Father’s Day steak to the next level this is the right way to go.”
Prep is pivotal
The next step is prepping your steak before it hits the pan and Barry insists that this stage is make or break.
He explains: “Allowing the meat to come to room temperature before cooking is vital. By doing so, you ensure more even cooking throughout. Remove the steak from the refrigerator about 30 minutes before you plan to cook it and this will result in a beautifully seared exterior and a tender, juicy interior. Seasoning plays an important role in enhancing the natural flavours of the steak, but again this doesn’t have to be overly complicated, especially if you’ve a quality piece of meat. Generously season the steak with salt and pepper just before cooking and this will help draw out moisture and create a flavourful crust.”
Sear for success
According to Barry, searing your steak is often overlooked but it is the secret to a perfect crust, as is the type of pan you use.
He says: “I use a cast-iron pan. It’s an investment but well worth it in the long run. The pan should be smoking hot, and you should pat your steak dry with a paper towel to remove any moisture and ensure a better sear. As a rule of thumb, I’d cook a fillet steak for about a minute and a half to two minutes for rare, three for medium.
Rest is best
He continues “After cooking, allow the steak to rest for a few minutes. This step is essential for the juices to redistribute, resulting in a more tender and juicy steak.”
For more tips and tricks, visit kerrigans.ie
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