How to cook the perfect steak

Cooking the perfect steak is a skill everyone should master. Donna Hay shows us how.

Donna Hay’s ultimate steak sandwich. Picture: Donna Hay.

Cooking the perfect steak is a skill everyone should have in their repertoire.

Salting the steaks helps tenderise the beef and adds flavour.

Turn the steaks to ensure they cook evenly and caramelise on the outside; slice cooked steaks thickly and serve with hand-cut chips and mustard.

PERFECTLY COOKED STEAK

2 x 4cm-thick rump steaks or

boneless sirloin steaks (700g)

1 tablespoon extra-virgin olive oil

2 cups (600g) rock salt

Cracked black pepper

Rub steaks with oil. Spread half the rock salt over a tray, top with steaks and cover with remaining salt. Set aside for 20 minutes. Wipe all the salt from the steaks using paper towel; sprinkle with pepper. Preheat char-grill pan or barbecue over high heat. Cook steaks, turning every minute, for 2-3 minutes each side, or to your liking. Cover gently with aluminium foil; allow to rest for 5 minutes before serving. Serves 4

THE ULTIMATE STEAK SANDWICH

1/4 cup (60ml) apple cider vinegar

2 tablespoons caster sugar

1/2 teaspoon sea salt flakes

1 red onion, thinly sliced

8 slices sourdough bread, lightly toasted

1/3 cup (90g) tomato relish

8 slices vintage cheddar

1 quantity Perfectly Cooked

Steak (see recipe), thinly sliced

8 cos (romaine) or butter

lettuce leaves

Place vinegar, sugar and salt in medium bowl; stir until sugar has dissolved. Add onion and toss to combine. Set aside for 15 minutes to pickle. Spread sourdough slices with relish. Top 4 slices with cheddar, steak, onion and lettuce.

Sandwich with remaining sourdough to serve. Makes 4

GRILLED BEEF SKEWERS WITH CHIMICHURRI

2 x 4cm-thick rump steaks or

boneless sirloin steaks (700g)

1 tablespoon extra-virgin olive oil

2 cups (600g) rock salt

Cracked black pepper

Chimichurri

1/2  cup coriander leaves

1/2  cup flat-leaf parsley leaves

1/4  cup oregano leaves

1 long green chilli, chopped

1 clove garlic

1/4  cup (60ml) extra-virgin olive oil

2 tablespoons red wine vinegar

Sea salt

Cracked black pepper

To make chimichurri, place coriander, parsley, oregano, chilli, garlic, oil, vinegar, salt and pepper in food processor; process until finely chopped. Oil and season meat as in Perfectly Cooked Steak recipe.

Preheat a char-grill pan or barbecue over high heat. Cut steaks into 5x5cm pieces. Thread onto metal skewers, 2-3 pieces each. Cook, turning every 1-2 minutes, for 6-8 minutes or until cooked to your liking.

Serve with chimichurri. Serves 4

Basics to Brilliance, by Donna Hay, $55, out Monday.

Photographs: William Meppem