Choice Cut, the steakhouse at the capital’s newly-opened Novotel Al Bustan hotel, shared with us this simple guide to cooking the perfect pan-fried steak.
1 Prepare the meat.
Twenty minutes before you start cooking, take the defrosted steaks from its packaging and pat dry with kitchen paper. Spread them on a board in a single layer so they come to room temperature and bloom.
Tip: If you need to defrost quickly, run the packs under cold water.
2 Preheat your pan.
Add a little olive oil to a pan preheated to the highest temperature. If the pan is hot enough, your steaks sizzle when you place them in — if not they’ll become tough.
Tip: Brush oil directly onto the steaks and you'll use less.
3 Cook to your liking.
Turn your steaks gently and only once to avoid letting out precious juices and drying out the meat. Be careful not to overcook.
Tip: Use a meat thermometer to check the steak's internal temperature.
4 Rest the steaks.
Once cooked, rest the steaks on a rack. Cover with foil and leave in a warm place for up to 10 minutes as their juices pass through and their full flavour and tenderness develop.
Tip: Use a razor-sharp unserrated knife to enhance the eating experience.
A 250g serving of rib-eye steak at Choice Cut costs Dh150.
For reservations to Novotel Al Bustan, call 02 501 6444 or visit www.novotel.com
