Grilling
Grilling is ideal for lightly marbled tender cuts that need quick cooking to keep them tender and moist. Suitable cuts include veal cutlets and chops, and beef steaks such as rump or sirloin and fillet shown here. For exact cooking times, see below.
1. Preheat the grill to high. Prepare the steak, place on the grill-pan rack, and brush with olive oil, chopped garlic and ground black pepper.
2. Place the steak under the grill and sear one side. Turn the steak over, brush with more olive oil mixture and grill the second side.
CHARGRILLING FILLET STEAK
Heat a stovetop grill pan until hot but not smoking. Brush fillet steak with oil and cook according to the times in the chart below, turning once.
GRILLING TIMES FOR STEAKS
Cooking times depend on the heat of the grill, distance from the grill and thickness of the steak. These timings are for 2.5 cm thick steaks, 5 cm from a preheated very hot grill.
VERY RARE-BLEU
From 1 minute on each side for fillet to 2 minutes for rump. The meat feels very soft, the interior is blueish purple.
RARE-SAIGNANT
From 2 minutes each side for fillet to 3 minutes for rump. The meat feels soft and spongy, the interior is still red.
MEDIUM-A POINT
From 3 minutes each side for fillet to 4 minutes for rump. The meat offers resistance when pressed and is pink in the centre.
WELL-DONE-BIEN CUIT
Sear for 3 minutes on each side and cook at a lower temperature for 6-10 minutes more, turning once. The meat is firm and brown.
COATING STEAKS
Coatings not only enhance the flavour of steaks, they also provide a protective crust which helps seal in the natural juices of the meat. Crushed black peppercorns are used for the classic steak au poivre shown here, but you can use mixed peppercorns such as white, green and pink.
For 4 fillet steaks, coarsely crush 2-3 tbsp peppercorns in a pestle and mortar or put them in a bowl and crush them with the end of a rolling pin. Spread them on a plate and coat both sides of each steak, pressing them firmly so they adhere to the meat.
FLAVOURED BUTTERS
Chilled butters are a classic topping for hot grilled meats, especially steaks.
Beat unsalted butter until soft, using a wooden spoon, then beat in flavourings of your choice, such as chopped shallots softened in red wine. Roll the butter in baking parchment, twist the ends to secure. Chill or freeze until firm, then cut into rounds. Alternatively, roll the butter between two sheets of baking parchment until 5 mm thick; leave to chill. Stamp out rounds when firm.
