COOKING LESSER KNOWN STEAKS

Next time you’re hankering for a tasty juicy steak, check out the less known cuts of beef – a secondary cut. They deliver big on flavour, are generally leaner and relatively inexpensive. Follow some basics rules when preparing and cook quickly over a very, very high heat to create, a caramelised crust on the outside, with a rare to medium-rare interior. As a side note, the jury is out whether to flip often when grilling a steak. The professionals say flipping is okay to achieve even cooking and the Maillard effect (that caramelised crust). For best results, flipping a thick steak several times gives an even result, but a thin steak like a Denver or minute steak, need only a minute each side on that very, very hot plate.

Follow the steps below to cook either a thin denver steak, or the thicker merlot cut.

STEPS TO COOK YOUR STEAK

1. Remove meat from the fridge 20-30 minutes before cooking.

2. Pre-heat a cast iron grill plate or pan, or a barbecue to very high. Yes, very hot.

3. Remove the meat from the packaging then pat gently with paper towel. Sprinkle with sea salt on both sides and set aside on a plate for 5 minutes. This acts as a brine and helps to season and tenderise the meat.

4. Pat the meat again with paper towel to remove the moisture formed over the surface of the steak.

5. Drizzle or brush lightly with a thin film layer of olive oil.

6. Place the meat on the very hot grill plate or pan. For a medium-rare denver steak cook for one minute each side. For a merlot steak about 15mm thick, cook for 3 minutes each side, flipping after every minute. If you have a meat thermometer, the temperature should read 51°C to 52°C. for medium-rare doneness. Transfer the steak to a board or a plate and rest for 5 minutes.

7. Slice the steak across the grain, into thin strips. The grain is identified by the lines of muscle fibres running through the cut of steak. Make sure you cut across and not in the same direction of the fibres (otherwise this will result in a stringy texture).

Other secondary cuts to choose from include flat iron steak, minute steak, hanger steak, flank and skirt steaks.

Cooking tips by Fiona Hammond, April 2025