A good steak cooked correctly is one of the most satisfying meals you can enjoy at home. Cooking it right sends shivers into the hearts of some home cooks though. Cook it too long and you end up with dry meat that's hard to chew (assuming you're NOT a person who likes their steak well done verging on carbon dated.) Medium is just about the perfect and most popular way to enjoy a tender flavoursome piece of well hung striploin, fillet or ribeye. Just at the point where the meat is cooked, but still pink and juicy. Juice is good. It comes from the natural juices still in the meat, but it shouldn't be 'bloody' in appearance. A pink hue is just right, adding succulence to the meat. How do the chefs always get it right?
There is an old Rule of Thumb quite literally, to guaging when your steak is rare, medium or well done. A little professional trick which involves the use of your hand!
For a rare steak, hold out your hand with thumb flat, palm upward and fingers closed together but relaxed, not squeezed. Press the soft cushion of flesh at the base of the thumb should be quite soft and springy. This is the same texture as you want for a rare steak, where your finger will indent into the meat when it is cooked.
For a medium steak, bring the thumb toward the palm, so there is a little overlap. Now press again. You will feel it is slightly firmer, but still with give. This is how a medium steak should feel.
For a well done steak, bring the thumb further over to the centre of the palm, squeezing lightly. The flesh at the base will feel firm and resistant to the touch. The same as a well done steak. And if it's cooked correctly, there should still be moistness in the meat, even if you dont want juice.
The chefs at The Chop House in Ballsbridge know everything there is to know about cooking steak to perfetion. They specialise in superb well hung steak cuts. You can be guaranteed your cooking preference will be spot on.