If you’ve been on a quest to master the science of cooking steak, the key is actually quite simple. As your trusted food supplier in Bali, Puri Pangan Utama has collected years of information and experience to help you cook the perfect steak.
Let’s get grillin’.
- Buy from a butcher instead of a grocery store
The not-so-secret secret to a good steak is using the best ingredients available. Skipping the supermarket and going to a butcher for meat will have you find the highest quality meat, including grass-fed, hormone-free, and ethically-raised options.
- Prepping the meat
Fresh garlic serves as a raw, quick and delicious steak rub. Slice a clove of garlic in half and rub the entire steak including sides and edges.
- Proper seasoning
Grind a generous amount of sea salt crystals and whole peppercorns onto both sides of the steak, enough to form a light crust.
- Use the right cooking fat
Avoid using extra virgin olive oil, or anything alike, as it’s too delicate and the smoke point is too low. Instead, cook with organic butter – tasty and with a higher smoke point.
- Use a thermometer to cook the steak perfectly
Cook the steak to the preferred texture (medium rare, well done, etc.), and you’re 90% on your way to a perfect steak.
Here is a quick temperature chart for your reference:
To make sure you achieve the proper texture, remove the steak just a few degrees before the desired doneness.
- Cooking your steak using the restaurant method
While grilling is all fun and games, the Restaurant Method is a simple, easy way to get perfectly cooked steak, which is searing the outside of the steak in a pan and roasting the inside of the steak in the oven.
Here’s how to do it:
Preheat the oven to 350 °F/176.667°C.
Preheat a big pan on medium-high heat.
Add a tablespoon of organic butter to the pan.
Sear each side of the steak in the pan for 2 – 5 minutes until brown.
If you like your steak rare to medium rare, stop here. Make sure to check your internal temperature.
If you like your steak medium to well done, put it in the oven, on a small rack, over a baking sheet and roast for another 5-15 minutes.
Baste with a sprig of rosemary, let it rest for 5 minutes, and serve on a warm plate.
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