Many a visitor to the Kimberley household has raved about Blair’s steak cooking ability, and his response is always the same.
“I cook steak the way my grandmother taught me to.”
Firstly, you need to get the right piece of meat – provenance is key. Steaks from Signature Beef are characterised by a fine texture moderate marbling and intense flavour that will not disappoint.
Marked out is the location of the cube roll.
A classic steak cut is the Cube Roll, often called the rib fillet, rib eye or scotch fillet. Located between the striploin and the chuck, the cube roll lies along the top of the ribs, against the spine. Cattle have 13 ribs, numbered 1 through 13, beginning from 1 towards the neck, through to 13 at the tail end. Our cube rolls run from rib 5 to rib 12. This cut is actually made up of 2 muscles, the Eye and the Spinalis. The eye, also known as the Longissimus Dorsi, makes up the majority of the steak. The spinalis however is the hidden treasure of the cube roll. It is a muscle that begins in the chuck, where it is biggest and tapers out over the cube roll. Steaks cut from the neck end will have more spinalis on them. When seamed out of the chuck, the spinalis is a very special muscle, being the 3rd tenderest on the cow, but that is for another day. Another muscle that runs along the cube roll is the Multifidus Dorsi, or the lip, which is actually the 5th tenderest muscle on the cow. The lip is a long rope-like muscle that is normally trimmed, however our cube rolls can come lip-on or lip-off, giving you the option of retaining this extra tenderness and continuing Blair’s mission to utilise as much of the carcase as possible.
Pictured above is the lip on cube roll.
When cooking a Cube Roll, Blair cuts his steaks around 3cm thick, and seasons them at room temperature with oil, salt and pepper. Only heat the pan to moderately hot, and place the steak gently in the pan once it is hot. You want the steak to sizzle when it hits the pan, but not be offended by strong heat. Sear the steak on the first side. The heat will cause the moisture to rise, depending on the thickness of the steak and the heat of the pan this may take 1 to 2 minutes. Before any moisture appears on top of the steak it is important to turn it.
Continue to turn gently with a flat spatula or tongs, being careful not to prod the steak, as this will let the juice out. Do not let any moisture appear on the top, once it escapes it cannot be put back.
A thermometer inserted into the steak will give the most accurate doneness.
Rare – 45 C Medium Rare – 55 C Medium to Well 65 C
Resting you steak is then very important. Place the cooked steak uncovered on a wire rack and allow it to rest for at least 5 minutes. Resting your steak on a rack is better, because the less surface area of the steak that comes into contact with its resting surface, the less juice you lose, and the better your steak will be.
And there you have it! Blair’s tips for a perfect steak!