Choose the right steak, handle it properly and you're half way there
Watch the training video: How to buy your steak and prepare it for the pan
The path to the perfect steak starts long before it hits the pan. You need to know what type of steak to choose, the key signs of your meat’s quality and how to ready it for cooking.
Get all this right and you’re half-way to steak perfection. Get it wrong you’re definitely in for a disappointment. It sounds complicated but don't worry. Check out Gordon’s latest guide for everything you need to know about steak but were afraid to ask.
No only will it set you up perfectly for the big night, it will change the way you think about our ultimate meat indulgence.
There are a number of different steak cuts, but for his Cookalong menu, Gordon’s going for an age-old favourite: sirloin steak. Sirloins are cut from the hip of the animal, and when cooked properly have a near-perfect combination of flavour and tenderness.
Other premium steak cuts include the rib-eye, which comes from the mid rib section of the animal and is noted for its juiciness - attributed to the fine marbling of fat running through it.
At the highest end of the market is fillet steak, which is taken from the tenderloin muscle running along either side of the spine. This steak is extremely lean and tender (not to mention expensive), but lacks some of the deep flavour of its more robust counterparts.
Put yourself on the Cookalong map
Share your experiences on Facebook and post your pictures on Flickr
Read Sam's next diary entry
Get into training with these exclusive video masterclasses from the man himself
Show off your successes and share your messes
Share the love and pain with our Cookalong guinea pig, Sam Jordison here and in the Facebook event
.jpg)
.jpg)
.jpg)