I know, another post today, but actually this blog is being ported over from elsewhere. So these actually took much more time to make ! But now, a simple dinner. Steak, stuffed mushrooms and garlic bread. Fast and easy. I used springbok steak here, which is amazingly flavorful. Depending on where you live, you may be able to find it too. Here in NL, we can find it at Albert Heijn now and then.
Lets talk about meat a little first. The ideal temperature when meat is done should be 51.5°C for rare, 54.5°C for medium-rare and 60°C for medium ( Note no 'well-done' ) in the center. A normal cooking surface is about 120 - 160 degrees, you need to be careful to get a steak cooked just right, which many many people I know overlook or never even think about. Luckily beef and game can be eaten fairly raw. However, i've read many pro chefs saying that a steak has to be medium-rare to be right, allowing the marbling fat to melt. Which is hard to take for a rare lover like myself. Now some tips;
1. Take the meat out of the fridge about an hour before cooking. So its room temperature. This helps it cook.
2. You don't need to fry the steak at ridiculously high heat to 'seal' it at all. This really can only work if your meat has been cooked "sous-vide" style, ( which ill talk about later )
3. Resting meat in between frying will help heat diffuse through to the center, and cool the exterior. Frying it constantly until the center is done will result in a burnt/over cooked exterior.
Recipe after the jump !!
