Comments on: The Perfect Steak

By: Conor

Conor — Tue, 30 Jun 2009 15:35:00 +0000

Excellent, thanks for the suggestions. In this instance, I don’t think your current obsession with Burgundy is a bad thing.
I wouldn’t be concerned about the tin foil, the difference the foil will be negligible. I’ve never had any problems with it, if it’s rare going under the foil it will still be rare after resting. Might be worth comparing a couple of steaks.

By: Will

Will — Tue, 30 Jun 2009 15:13:57 +0000

My worry with tin foil is that the steak keeps cooking and I hate nothing more than an overcooked steak.

I’m probably not the best person to recommend wine for anybody at the moment given my current obsession with Burgundy but since you have asked….

Here are a few recommendations for the perfect steak:

1. With money as no object - 2006 Ben Glaetzer Amon Ra (€55), a real blockbuster
2. A little more reasonable - 2006 Denis Mortet Bourgogne Rouge Cuvee Noble Souche (~€25, E-mail Conor @ Burgundy Direct), refined/pure/delicious
3. Affordable - 2000 Boschkloof Reserve (~€15, Enowine), mature/complex

By: Conor

Conor — Tue, 30 Jun 2009 13:35:33 +0000

Cheers Will. I was going to ask you for a couple of specific wine recommendations but I couldn’t find an email address on your blog. Recommend a couple of nice, reasonably priced reds?

I normally rest the meat on a wooden board, this ensures it’s insulated and doesn’t lose too much heat. Then I cover it with a double layer of foil and tuck the edges under the meat. Probably a good idea to rest it on some foil too, to preserve the juices.

I never waste the juices; if I’ve no sauce or onions to pour the escaped juices into, I just pur over the steak itself. Check out my recipe for “Red Onion Marmalade”. I put the steak juices into the onions when I made the steak sambo in the photograph.