The perfect steak

K2 is a bit of a meat man. He's spent some time perfecting his barbie skills and is not easily persuaded that other ways to cook a steak stack up.

So it took some fast talking and some slow talking and then a simple 'we are following the instructions' before we had agreement on how to cook the large slab of premium beef that we were given to try after a dinner at Kingsleys Steak and Crabhouse in the Riparian Plaza, 71 Eagle Street, Brisbane.

The steak once was part of a 'bos taurus' cow, bred and finished in the rich, clean, temperate climate of Southern Australia. According to the Kingsleys website - Riverine Premium Beef is Cargill Beef Australia's premier grain-fed beef product. It is recognised for its superior marbling (marble score 2+) and consistent quality produced through advanced nutrition and management programs. The cattle are fed a mix of steam-flaked wheat and other supplements for the optimal number of days to deliver the succulent tenderness, rich colour and marbling.

It looked like a fine piece of steak so I was keen to follow the cooking instructions carefully, despite K2's inner belief that it simply wouldn't work. So here they are - the eight steps that guarantee steak perfection. If you don't believe me, ask K2!

Kingsleys' 8 steps to the perfect steak
  1. Take the steak out 20 minutes before to temper (come to room temperature)
  2. Set the oven to 200c
  3. Heat a thick bottom frying pan to hot - no oil
  4. Undo the steak, season with a nice coat of olive oil and salt flakes
  5. Place the steak in the hot pan (do not add any more oil) and cook for 1 1/2 minutes on one side. Turn and repeat.  (It would be really helpful to have a timer for this procedure as there's only so many times one can yell 'how much time left' without annoying one's partner)
  6. Place in oven for 4 minutes and take out, rest for 8 minutes on a rack in a warm place
  7. Place in the oven for 1 minute to reheat
  8. Slice, serve and enjoy!

Was it good  - yes! The steak was cooked just the way I like it and amazingly tender.

Would I do it again?  Yes - but I might have to bind and gag K2 or pretend the barbecue was broken.