Grilled Steak and Chips is still one of my favorite meals!

Grilled steak, if done properly, served  with crispy potato chips and a few slices of  tomato and onion, has to be one of life's simple pleasures. I don't like fancy sauces or fancy rubs, just the flavor of the beef is important to me. When grilling steak, there are a few vital rules and do's and don'ts to follow. Nothing difficult, just a few handy tips that I have worked out over the years to ensure soft and tender grilled steak every time.



For  me the following is important.



- always buy good free-range beef that has matured for a couple of weeks

- remove any visible fat and gristle from the steaks

- do not season steaks with salt before grilling - do it at the last minute

- steaks must be at room temperature before cooking

- use a very hot griddle pan or coals and NEVER oil the pan, oil the steaks instead.

- steak has to rest after cooking for at least 5-10 minutes

- NEVER over-cook a steak - you will always end up with tough meat.

- a steak will "tell" you when it wants to be turned over. If it is still stuck to the pan, LEAVE IT!!!!



For my steak, I used he following rub:



Nina's Steak rub -  for 4 sirloin steaks



1 tsp  dried peppercorns

1 tbsp dried coriander seeds - toasted

1-2 tsp smoked paprika

2 tsp fennel seeds - toasted(optional)



Grind all the above spices in a pestle and mortar and keep one side. After trimming the steaks, squeeze the juice of one lemon over the steaks. Rub with some olive oil and then rub in the dried spices. Heat the griddle pan until it is smoking hot and then only slap on the steaks.  Now cook the steak on one side until it "tells" you to turn it over.



Here is the following method I use to check the  "done-ness" of the steak. Feel the steak and then check with the following method. ......

Put your tips of your thumb and pointer finger together and feel on the inside of your hand at the base of your thumb. The "flesh" at the base of your thumb must be soft and "giving". That will resemble a RARE steak. Now do the same with your middle finger and thumb and that will resemble a "MEDIUM" steak. Ring finger and thumb will be a "WELL_DONE" steak and pinkie and thumb....well that steak is ruined!!!!!

Once the steak is cooked to your preference, season with salt and leave on a plate, covered with tin foil, to rest for at least 5-10 minutes. When your chips are crispy and golden brown, serve immediately with a chunk of goat's cheese if you wish!!! 

Looking for a steak recipe for a special occasion?

Try my Rump Steak with Cranberry Reduction or

This easy oven method if you want to cook the Softest steaks ever, but have no time to light the grill.



Have a good weekend everyone.......