A Rare Steak - approx 2 minutes each side with a core temp of 57C
Medium-Rare - Approx 2.5/3 minutes each side with a core temp of 63C
Medium- Sear on one side, wait for the juices to begin to emerge on the meat, then turn over and cook the other side. Approx 3.5/4 minutes 68C
Well-done- 73C on a meat probe.
When your steak is cooked how you like it.
LET IT REST for 5-10 minutes on a warm surface before eating. This lets the meat relax and siginificantly improves the eating experience. Season after cooking, this requires less salt and allows for the natural variation of salt levels in the beef.
Remember. Once you've got to rare, the more a steak is cooked, the less blood it will have but the tougher it will become and the less flavour it will have. You're better to pad it dry (ie remove the blood) with some paper towel.
One of Alison's favourite marinades for Feather Steak
2 tablespoons of Ginger Wine for 4 steaks
Juice of one lime
1 garlic clove, crushed.
1 level teaspoon cumin seed
Pepper freshly ground.
Make the marinade and add the Hardiesmill Feather Steak or Hardiesmill Thick Rib steaks, Marinade in the fridge for at least 1/2 an hour.
Get your pan/BBQ hot, fry your steaks until your own requirements.
Leave to sit for 5 minutes before serving, to allow the steaks to rest.