Australian beef is known for its rich flavor, tenderness, and high quality. Whether you’re using ribeye, sirloin, or filet mignon, cooking an Australian beef steak to perfection involves a few key steps. Here’s how you can prepare a delicious and juicy steak house Pattaya
Ingredients
Australian Beef Steak 2 steaks, such as ribeye, sirloin, or filet mignon (about 1 to 1.5 inches thick)
Olive Oil 2 tablespoons
Salt Coarse sea salt or kosher salt
Pepper Freshly ground black pepper
Garlic 2-3 cloves, smashed
Butter 2 tablespoons
Fresh Herbs Such as rosemary or thyme
Optional Worcestershire sauce or balsamic vinegar for added flavor
Instructions
Prepare the Steak
Remove the steaks from the refrigerator and let them come to room temperature for about 30 minutes. This ensures even cooking.
Pat the steaks dry with paper towels to remove excess moisture. This helps in achieving a good sear.
Rub the steaks with olive oil on both sides, then generously season with coarse sea salt and freshly ground black pepper.
Heat the Pan or Grill
For Pan-Seared Steak Heat a heavy skillet or cast-iron pan over high heat until very hot. You can test the heat by flicking a few drops of water onto the pan; they should sizzle and evaporate immediately. Grill Pattaya
For Grilled Steak Preheat your grill to high heat (around 450-500°F or 230-260°C). Brush the grill grates with oil to prevent sticking.
Sear the Steak
Pan-Seared Method Place the steaks in the hot pan without crowding them. Sear each side for 2-3 minutes, or until a golden-brown crust forms.
Grilled Method Place the steaks on the preheated grill and sear each side for 2-3 minutes, creating grill marks.
Add Flavor (Optional)
If cooking on the stovetop, add the smashed garlic, butter, and fresh herbs (like rosemary or thyme) to the pan after the first flip. Tilt the pan and spoon the melted butter over the steaks to baste them for added flavor.
Finish Cooking:
For Pan-Seared Steak Reduce the heat to medium and continue cooking to your desired doneness:
Rare 120-130°F (49-54°C) for 4-5 minutes total.
Medium Rare 130-135°F (54-57°C) for 5-6 minutes total.
Medium 135-145°F (57-63°C) for 6-8 minutes total.
Medium Well 145-155°F (63-68°C) for 8-10 minutes total.
Well Done 155-165°F (68-74°C) for 10-12 minutes total.
For Grilled Steak After searing, move the steaks to a cooler part of the grill (indirect heat) and cook until the desired doneness is reached, using the same internal temperature guidelines.
Rest the Steak
Remove the steaks from the heat and let them rest on a cutting board for 5-10 minutes. This allows the juices to redistribute throughout the meat, resulting in a juicier steak.
Serve
Slice the steak against the grain for maximum tenderness. Serve it with your favorite sides, such as mashed potatoes, roasted vegetables, or a fresh salad.Optionally, drizzle a bit of Worcestershire sauce or balsamic vinegar over the steak for extra flavor.
Tips for the Perfect Steak
Quality of Meat Australian beef is renowned for its quality, so choose cuts with good marbling for the best flavor and tenderness.
Cooking Tools Use a meat thermometer to ensure the steak is cooked to your desired level of doneness.
Don’t Overcrowd Whether in a pan or on a grill, avoid overcrowding the steaks to ensure even cooking and a proper sear.
Enjoy your perfectly cooked Australian Beef Steak, a true delight for any meat lover!
Longhorn has been a popular dining destination since 2012, known for its high-quality imported steak house Pattaya, signature dishes, and a diverse selection of fine wines from around the world.
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