Hint: The ideal steak to cook on the barbecue or stove are: rib eye, porterhouse / New York, and T-bone steaks.
Remember: Use high quality steaks to get a ton of flavour compared to more economical steaks.
Cooking
Steak
- Bring the steak to room temperature this makes a huge difference to ensure cooking through evenly.
- Pat dry and season the steak generously with salt and pepper – this helps form that amazing crust we all know and love about great steaks.
- Get your skillet or BBQ really hot before putting the steak on, you want to sear the salt and pepper into the steak.
- Take the steak off the stove / BBQ before your desired internal temperature because the internal temperature will continue to rise as it rests.
- Put one tablespoon of butter onto the steak and cover it with tin foil to rest your steak for 5 to 10 minutes so it sucks its own juices back in and the fibres relax.
French Fries
- Peel and rinse the potatoes. Then cut them into sticks by cutting the potato in 4 or 5 vertical pieces, and then cutting each piece into sticks.
- Place them in a large bowl and cover with cold water. Allow them to soak, 2 to 3 hours. (You can also stick them in the fridge and let them soak overnight).
- When you’re ready to make the fries, drain off the water and lay the potatoes on 2 baking sheets lined with paper towels. Blot with paper towels to dry them.
- Heat a few inches of oil in a heavy pot to 300° F. in 3 or 4 batches, cook the potatoes until soft, 4 to 5 minutes per batch. They should not be brown at this point! You just want to start the cooking process. Remove each batch and drain on new/dry paper towels.
- Once all the potatoes have been fried at 300° F, turn up the heat until the oil reaches 400° F. When the oil’s hot, start frying the potatoes in batches again, cooking until the fries are golden and crisp. Remove the potatoes from the oil and drain on paper towels.
- Sprinkle with sea salt.
- Add your favourite ZEG Sauces to your steak and French fries for a meal full of great flavours!
