The Subtle Art of Steak Searing; What You Need To Know This Summer
22.12.2020

The Subtle Art of Steak Searing; What You Need To Know This Summer

Forget that sweet tooth, summer is here and it’s time to feed that meat tooth.

Whether you’re someone who is well acquainted with the tongs, or just known for trying, we’re here to unveil a couple of culinary hacks in order to serve up the perfect steak at your next backyard barbeque. If you like it fresh from the field, with a touch of pink, or deader-than-dead, here’s how to achieve the preferred doneness (yep, that’s the scientific term).

RARE: a minimal sear on the exterior of the meat.

Your internal temperature should range between 49-51°C, the centre temperature cool, the grill time averaging 2.5 minutes per side, and the cut through the middle appearing predominantly red.

MEDIUM RARE: a truly seared steak. A medium-rare steak is the recommended doneness in order to taste the natural flavour of the meat. It’s usually how meat connoisseurs and chefs prefer to eat it.

Your internal temperature should range between 55-57°C, the centre temperature at room temperature, the grill time averaging 3.5 minutes per side, and the cut through the middle appearing pink with brown stripes on top and bottom.

MEDIUM: almost everyone is happy with this doneness, it’s not as bloody or as dry as the Sahara Desert.

Your internal temperature should range between 60-63°C, the centre temperature lukewarm, the grill time averaging 4.5 minutes per side, and the steak is somewhat cooked upon slicing.

WELL: it’s definitely cooked, however still showcases the flavour of the meat.

Your internal temperature should range between 65-69°C, the centre temperature is quite warm, the grill time is averaging 5.5 minutes per side, and you’re looking for a sliver of light pink when serving.

WELL DONE: it’s browned and cooked throughout. Easy.

Your internal temperature is 71°C, the centre of the steak is warm throughout, the average grilling time is 6.5 minutes per side, and this cook leaves your steak mostly brown.

WHAT HAVE YOU DONE?!: this is the hockey puck of steaks – go ahead and eat a salad if you hate steak this much.

Your internal temperature is 75°C, the centre of the steak is hot off the grill, the average grilling time is 8-10 minutes per side, and all you see is cooked, browned meat.

THE TAKEAWAY. The key to the perfect steak also comes down to purchasing high-quality meats, this determines the texture and tenderness, as well as how flavourful the finished product will be.

Now I bet you’re sitting there thinking about the best beverages to pair with your meaty meal and boy do we have a top-notch recommendation. Kraken & Dry and Kraken & Cola are proving to be the ultimate summer refreshments, with flavours that can cut through the fat and polish your palette, bite after bite.

If you consider yourself a little bit of a kook in the kitchen, The Kraken Black Spiced Rum have this summer partnered with three renowned Aussie butchers to bring you a rum-inspired dish that deserves its own platter. For any Sydney sider who wasn’t in the know you’ve unfortunately missed the mark, Josh Niland created an at-home kit of Murray Cod tacos with Kraken glaze, now sold out.

Melbournians are in for a treat with Ash McBean from Gary’s Quality Meats offering a rum aged scotch fillet for all hungry folk this side of Christmas. And lastly, Gavin Olsen from Olsen Butchers in WA has popped an array of products on display from jerk chicken skewers to brisket patties, all to be downed with Kraken premix in hand.

Steak seared. Bevs recommended. Summer sorted.

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