Australian chef Luke Mangan shares the one mistake everyone makes while cooking steak
Most carnivore foodies simply can't resist a good steak.
But, as many of us know, it's disastrously easy to get wrong – from prep to cook time to post-skillet seasoning.
Australian chef Luke Mangan has cooked his fair share of steaks during his many decades as a restaurateur.
The renowned chef, 52, spoke to 9Honey and revealed his simple tips for cooking the perfect steak. And there's one mistake he says everyone is guilty of making.
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Chef Luke Mangan says people often make this one mistake while cooking steak. P&O
"The pan not being hot enough and not resting them," Mangan – who owns and operates restaurants in Sydney and at sea on P&O cruises – explains.
"If you've got a sirloin steak, around 200 grams, cooking on a hot pan or hot barbecue, about two minutes on each side is all you really need. And you should rest it for about three-to-four minutes."
Mangan says most people forget the meat keeps cooking even once it is taken off the heat.
So it is important you don't remove your steak from the pan or grill right at the moment you think it is "done".
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It's important to remember steak continues cooking after you take it off the heat. Getty Images/iStockphoto
"You have to remember that, when a steak or fish comes out of the oven or off the barbecue, it continues to cook," Mangan reveals.
"That's why two minutes on each side doesn't sound long, but it's still cooking when it comes off."
Find more of 9Honey Kitchen's tips on cooking the perfect steak here.
The Glass Brasserie owner also offered his sage advice for cooking the ultimate barbecue sausage, a staple in most Australian households.
Mangan says it is a myth that you need to prick the sausage before putting it on the heat in order to let the fat out.
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Mangan says you need to let the steak rest for several minutes after removing it from the heat. Getty Images/iStockphoto
"You don't want to do that," he adds. "People do it all the time, but it just means you see all the juices, oil, fats and good flavour coming out."
A common mistake with cooking sausages is cooking it too quickly with too much heat.
Mangan suggests doing it "slowly", otherwise it will split open and you'll lose all of the best flavours.
