Australian chef Luke Mangan's one-word tip for making the perfect steak
For most carnivore foodies, there's nothing quite like digging into a juicy steak.
But, as many of us know, it can be tricky to get it right when cooking one at home.
Australian chef Luke Mangan, who has years of experience as a restaurateur, has a one-word tip for perfecting a tasty steak – and he says it works for the most expensive steaks or even the cheapest cuts.
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Luke Mangan has a one-word tip for making the perfect steak. Supplied/ Curated Agency
"Simplicity," Mangan tells 9honey frankly.
According to the steak cooking pro, less is always more and he recommends cooking your steak – whether it's a porterhouse or a rump – with a few quality ingredients to make it sing.
First, Mangan recommends taking the steak out of the fridge about an hour before you cook it so it reaches room temperature – this will help to prevent too much smoke when cooking on the pan.
Mangan says simplicity is key when it comes to cooking a steak. Getty
When you're ready to cook the steak, Mangan recommends doing so with olive oil and salt, which will help create a "nice crust on the steak".
To add flavour, Mangan suggests serving the steak with a "beautiful herb butter".
To do so, combine some butter, crushed garlic and fresh chopped herbs or dried herbs and melt it in the same pan that you cook the steak in. Once melted, simply pour it over the steak.
Mangan says you can also add a bit of tabasco, Dijon mustard, horseradish or lemon to add some flavour.
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Mangan says a herb butter can add flavour. Getty
In fact, there are plenty of everyday pantry condiments that go well with a steak, but according to Mangan there's one unsung hero.
"I love wasabi with a steak," Mangan says.
"A splash of wasabi on a good steak is pretty fantastic."
He highly recommends giving it a try when cooking your next steak and says it has a flavour akin to a "hotter mustard'.
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Mangan recommends pairing steak with some wasabi. Getty Images/iStockphoto
These tips are simple, but Mangan says there are two common mistakes people often make when trying to cook a good steak.
"Not having a hot enough barbecue and turning it too much," Mangan says.
According to the chef, a hot pan is key for a well-cooked steak and it should only need a few minutes on the pan.
"One and a half or two minutes on each side then rested for another two to three minutes and you've got the perfect medium rare, depending on the thickness of the steak," Mangan says.
These are tips Mangan has perfected over decades in the industry.
The Aussie chef has a portfolio of successful restaurants to his name and has cooked for some of the world's biggest names including Queen Mary, King Charles and Tom Cruise.
"I was lucky enough to start a cooking apprenticeship at 15 and just where it's taken me [is amazing]. It's taken me all around the world," Mangan says.
Mangan credits his career in the hospitality industry for the amazing experiences he has been able to have and hopes to help young Aussies see the value in a hospitality career.
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Mangan credits his hospitality career for the amazing experiences he has had. Supplied/ Curated Agency
In 2015, Mangan launched The Inspired Series, a nationwide initiative, backed by TAFE NSW, designed to motivate high school and vocational students to explore careers in hospitality.
Today, Mangan was joined by industry greats Mark Best, Amelia Birch and Sam Young in Sydney for an Inspired Series event to lift the lid on the challenges and rewards of a career in hospitality.
Mangan tells 9honey that while there are some challenges to a hospitality career, he believes there are so many positives to outweigh them.
"As an industry we don't sell it well, but there's obviously unsociable hours, working on weekends when your friends aren't working and things like that … but there's so many positives that come with it, like being able to travel the world and work in different counties and get influence from different cuisines and cultures around the world which I have done," Mangan says.
Through The Inspired Series, Mangan hopes to help young people who maybe haven't chosen a career path to consider the benefits of a career in the hospitality industry.
"It's more crucial than ever to inspire and engage young job seekers in the diverse, rewarding and in-demand opportunities that the food and hospitality sector offers," Mangan says.
"These careers not only foster creativity, teamwork, and entrepreneurial spirit but also play a vital role in the future of the Australian economy and our national identity."
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