Happy New Year everyone!
The last year was really zooming past and now I am one year wiser! How great is this… Not long ago, I was afraid of being old (when I crossed over 30) and now I am going to be 32, I am no longer scared of getting old. Rather, I am more scared of feeling old, seriously. Hehe…
As I grow older, I notice that I appreciate myself and my life more. The teenage-me who were afraid of being rejected, being uncomfortable with myself; the graduate-me who were afraid of future, not confident enough to take on new challenges, unsure of what I wanted in my career….These ‘me’ are behind me. Now it is a NEW me. I am certain what I want in my life, and I am happy that I have a goal, a dream, a burning desire to achieve my goal. I must remember all these things that I want in life, I am typing it down.
Same as this Wagyu steak. As CY and I are approaching another chapter in our culinery adventure, we are not afraid of putting this huge, 2-cm (1.5 inch) thick steak on the grill. Some might say: this is too thick to be cooked! Well, it is perfectly alright and in fact, this should be the way. If you are looking for a juicy, flavourful and tender steak with some charred on the outside, you have to get at least 2cm thick steak on the grill. Don’t be afraid. It will turn out just like what the fine-dining restaurants offer.
- 2cm thick steak, any steak. Wagyu steak is tenderer, but angus steak has more flavours, depends on what you prefer.
- Salt and pepper (freshly ground preferred)
- Olive oil
- Heat the grill, medium to high heat, about 5 mins on the stove.
- Pre-heat the oven to 220 Degree Celsius.
- Rub salt and pepper all over the steak, then rub olive oil onto it to prevent it stick to the grill/pan.
- When the oil is just about smoking hot, try one side on the grill, you should hear a sizable sizzle. Grill it for 2-3 mins. You are looking for a deep, brown strips/crust. Adjust the heat down to avoid overcooking.
- Flip the steak and cook for another 1min.
- Using tongs, stand the steak on the grill, grill all sides.
- Finish it in the oven, roast it for 3-4 mins.
- Rest it for 10 mins before serving.
- When picking a steak at the market, avoid those that display brown splotches. That brown colour is a sign of oxidation, meaning the steak in question has been sitting there longer than it should.
- Do not trim the fat from your steak. You paid for that flavour, so don't waste it. Wait until the steak is on the plate to decide which parts to discard. That hunk of fat offers flavours and moistures to the steak.
- Your steak should be cooked rare or medium rare only. Anything more than medium rare will spoil the steak. It will become too dry or hard. I prefer medium rare steak.
- Do not rinse the steak, no point. If you cook it correctly, with all sides sealed/grilled, there will not be any case of food poisoning.
- Let the meat come to room temperature before cooking, i.e. 30 mins before it hits the pan.
- During cooking, never touch your steak other than to flip it.
- Finish it in the oven, roast for 3-5 mins, because of its thickness. It will be cooked inside out pinkishly/perfectly after roasting for a short while.
- Always allow your steak to rest for at least 10 mins after cooking.
- A great cut of beef is naturally flavourful, all it needs to enhance the flavour is a little salt and pepper.
- You can have it with some sauce, but I find it not necessary.