Celebrity chef Manu Feildel shares his secret to the perfect steak

Celebrity chef Manu Feildel has revealed the secret to cooking the perfect steak.

The Sydney-based French chef said the trick was flipping the meat four times – cooking each side for two minutes over a ‘medium to high heat’.

‘If you want medium rare steak, you cook four minutes on each side. So what you do is, don’t touch it for two minutes then you flip it again for another two minutes. Turn it four times – two [minutes], two, two, two,’ Manu told The Morning Show.

The My Kitchen Rules judge said one of the common mistakes people make was cooking steak over a very high temperature.

‘Everyone goes full blast on the heat,’ Manu said, explaining that cooking on high heat could ‘stress’ the meat, which causes it to go tough.

Celebrity chef Manu Feildel (pictured) has revealed the secret to cooking the perfect steak

Celebrity chef Manu Feildel (pictured) has revealed the secret to cooking the perfect steak

The My Kitchen Rules judge said the trick was flipping the meat four times - cooking each side for two minutes over a 'medium to high heat'. Once you get that caramelisation on both sides on the grill, rest your steak for five minutes

The My Kitchen Rules judge said the trick was flipping the meat four times – cooking each side for two minutes over a ‘medium to high heat’. Once you get that caramelisation on both sides on the grill, rest your steak for five minutes

Manu Feildel’s tips to cook the perfect steak

Season the steaks well with salt and pepper on both sides, along with a drizzle of olive oil

Cook on a medium to high heat 

Flip the meat four times over the grill – cook each side for two minutes

Rest the meat for five minutes

The resting time will allow the meat to ‘relax’ so you get all the flavours and the juiciness of the steak when served

Before cooking, Manu said he seasons the steaks well with salt and pepper on both sides, along with a drizzle of olive oil. 

‘The salt and pepper creates a seasoning and a beautiful crust outside and it makes it nice and delicious,’ Manu said.

Manu said if you prefer your steak ‘rare’ like he does, cook the meat just two minutes on each side. 

Once you get that caramelisation on both sides on the grill, rest your steak on a wire rack placed over a baking tray for five minutes.

‘The most important step that nobody seems to understand is resting your steak,’ Manu said.

Before cooking, Manu said he seasons the steaks with a drizzle of olive oil, and salt and pepper on both sides so it creates a caramelisation on the grill

Before cooking, Manu said he seasons the steaks with a drizzle of olive oil, and salt and pepper on both sides so it creates a caramelisation on the grill

Manu said the resting time will allow the meat to 'relax' so you get the flavour and the juiciness of the steak when served. Serve the steak with the vegetables and sauce of your choice

Manu said the resting time will allow the meat to ‘relax’ so you get the flavour and the juiciness of the steak when served. Serve the steak with the vegetables and sauce of your choice

‘Resting your steak is important because you’ve been stressing your meat on a high heat, and all the juices want to come out of it.

Manu said the resting time will allow the meat to ‘relax’ so you get all the flavours and the juiciness of the steak when served.

‘So if you’re going to cut the beef in slices, the juices and flavours will come out and it becomes a bit tough. So if you relax it, the juices don’t run,’ he said.

Serve the steak with the vegetables and sauce of your choice.

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