The perfect steak, miso butter & crispy sweet potato chips
Want to have restaurant quality steak at home? Well you can it's quite easy. Bite after bite of tender melt in your mouth goodness. Follow these simple steps and you can have steak night at home all the time. Miso butter to enhance the flavours and give the dish that umami goodness. To accompany crispy sweet potato chips.
- Important that the pan/bbq is very hot to create a good seal. Otherwise if not hot enough it will start to stew and end up tough. Big no no.
- For rare cook 1-2mins each side, medium rare 2-3mins each side, medium 3-4 each side, medium well 4-5mins each side, well done 5-6mins (if still not well done put in oven for 5mins then rest for at least 5-6mins). These times will vary depending on the thickness of your steak.
- For ways to tell how well its cooked you can push the middle of your steak with your finger and if its very soft it'll be rare, springy it'll closer to medium or firm it'll be closer to well done.
- If you have a temperature probe check the internal temperature in the middle or thickest part of steak for well doneness. Rare 52-55 dc, medium rare 55-60 dc, medium 60-65 dc, medium well 65-69 dc, well done 70-charcoal!
- Scotch fillet is my personal favourite (so is flank!). You can use any steak cut you want. Just stick to these simple steps. All steaks will come in different sizes and thicknesses so just adjust your cooking time to suit your steak. Always always rest the steak after cooking!
- Miso. Use any miso paste you want. Genmai miso (which is used here) is made from fermenting soy beans and brown rice.