If we do not have bacon, we can use vegetable oil. Barbecue steaks – beefsteak, sirloin, meatloaf – we need to make them with high fire. The theory behind starting a steak on a very hot grill is that it seals the surface and traps the juices inside the steak. The whole steak of the bird will be much better if we put in the bird, before putting it into the oven, a mixture of apple (one piece or two halves we can add), some savory (richer) a few mint leaves, 2-3 leaves of bay, one butter cube. Start with a massive chunk of bone-in beef rib, enough to make as many 2-inch-thick steaks as you need. Unlike most of the other recipes here, this one doesn't require resting, so you can go straight from grate to plate and immediately enjoy your perfectly cooked, refreshingly hot steak. In any collection of steak recipes such as this, there is one preparation method that is all too often overlooked, probably because at first glance it doesn't appear to require any preparation at all. First, make your hand into a fist. If water baths just don't feel right and scorching your meat using an afterburner still feels too sophisticated, then why not get rid of the metal entirely and grill like an Egyptian? A cooked steak should rest at room temperature for at least five minutes and ideally around half the cooking time – it will stay warm for anything up to 10 minutes. We recommend the following cooking times for a 3.5cm thick fillet steak: We also recommend the following for a 2cm thick sirloin steak: Use your fingers to prod the cooked steak – when rare it will feel soft, medium-rare will be lightly bouncy, and well-done will be much firmer. This sauce we must eat together with the warm, hot, even hot roast. Drizzle some oil into the pan and leave for a moment. Let the liquid boil until reduced to approximately 1/3 cup. Another small secret: We can store the meat for the barbecue for 2-3 days in the refrigerator. Our handy steak infographic shows you what to expect from each cut and gives advice on how best to cook it. Butter will always squeeze the steak. For a classic steak au poivre (peppered steak), sprinkle lots of cracked black pepper and sea salt on to a plate, then press the meat into the seasoning moments before putting it in the pan. At this point, you should tip the steak on one side and cook it in its own fat for a few minutes, then flip and cook the other side for slightly less time. Broiling cooks food fast. Beer 52 exclusive offer: Get a free case of craft beer worth £24. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/8\/88\/Prepare-steak-before-cooking-Step-1.jpg\/v4-460px-Prepare-steak-before-cooking-Step-1.jpg","bigUrl":"\/images\/thumb\/8\/88\/Prepare-steak-before-cooking-Step-1.jpg\/aid1597966-v4-728px-Prepare-steak-before-cooking-Step-1.jpg","smallWidth":460,"smallHeight":307,"bigWidth":"728","bigHeight":"486","licensing":"