THE PERFECT STEAK - HOGS BREATH STYLE

Aussies love a great cookout on the grill. If cooking your steak on a grill is not possible, don’t stress; cooking a perfect steak is possible over the stove top too. Preparing a tender, juicy steak doesn’t need to be extremely hard or complicated. Knowing a few key tips and tricks from the Hog’s Grill Masters will have you making delectably tender and delicious steak from home!

Six Simple Steps for a Perfect Steak

  1. Get a Great Cut
The first step for a perfect steak is selecting a great cut of premium quality. Not all steaks are equal- some cuts have better flavour, while others are more tender or juicy. There is no getting around it- a cheap cut will never result in a fabulous steak. Steaks destined for the skillet should be excellent cuts, such as rib eye or a sirloin. Some chiefs will argue that rib eye is the best for its fat and flavour; others prefer a fillet or a New York Steak for their tenderness. Marinating the steak overnight and cooking only to medium-rare are two ways to make the most out of a cheaper cut of steak. The bottom line, though, is a fabulously tender and juicy steak can only be achieved from premium cuts- you can’t fake it. Also keep in mind that buying from a butcher will nearly always get you a better steak. For the chief steak newbies, go for boneless cuts that are fattier and one-inch thick; they are the easiest to master and produce the best results.
  1. Prepare before you Fry
We suggest pulling the steak from the fridge 45 minutes before you intend to cook it. A steak cooked at room temperature decreases cooking time and ensures a good even searing. It will prevent the centre from being cool when serving medium rare. Finally, cooking a room temperature steak will prevent the interior from turning grey, which can happen when searing a steak that is still cold. Salt both side with a large grain salt, such as sea salt or coarse kosher salt. A coarse salt pulls the moisture out, leaving a mild salty taste. If you salt it in advance; the meat has time to reabsorb some of the juices to make it more tender and juicy. For a deeper seasoning and better browning, try salting your steak the night before. How to Cook a Fabulous Steak Medium Rare on the Stove - Get a Great Cut
  1. Season Liberally
There are a number of ways to season a steak, but a classic seasoning is nothing more than salt and pepper. Some enjoy steak seasoning, cumin, cayenne, thyme, rosemary, chipotle and chilli powder for a greater complexity of flavours. Sprinkle the seasoning of your choice and press on both sides of the steak. The amount of seasoning used depends on individual preferences, but keep in mind that a thicker steak needs more seasoning and that some seasoning will be lost in the cooking process. How to Cook a Fabulous Steak Medium Rare on the Stove - Season Liberally
  1. Sear it Hot!
The trick to searing a steak properly is to make the pan as hot as possible. Why cook a steak at incredibly hot temperatures if the aim is to serve it medium-rare? High temperatures burn off the surface moisture, making the steaks edges charred brown and deliciously crusty with a centre that is still tender and juicy. To start cooking, heat up your pan for a few minutes. Check if it’s hot enough by flicking water on the pan- the water should immediately sizzle and evaporate. When the skillet is nice and hot, pour 2 tablespoons of olive oil and 1 tablespoon of spoon of butter into the pan. The oil should be smoking when you place the steak in the centre of the skillet. Sear well for 1-2 minute before flipping over. The steak will cook in the oil, butter and juices; preventing it from sticking to the pan. Flip every minute after the first 1 to 2 minutes of searing, for a great crust and a pink, juicy and soft interior. Flipping encourages the juices to move around the steak, making for a more even and faster cooking process. Feel free to add a dollop of butter or to spoon oil from the bottom of the pan to the top of the steak to baste it. Basting will brown the steak nicely, reducing the cooking time for a more tenderised steak. Keep in mind that cooking at high heat requires a high-quality caste iron pan. The pan must be thick enough to become hot evenly throughout the pan. A heavy and large cast iron pan recommended for its high heat tolerance.
  1. Timing is Everything
Knowing when a steak is done is tricky and takes experience, as the size and cut of the steak will determine how long it should cook for. A good rule of thumb is to cook it for no more than 5 minutes per inch on a red hot skillet. The more tender the steak, the rarer it is. An imperfect guide is to place your pointer finger and your thumb together and feel the firmness of the muscles that will ball up below your lower thumb knuckle. The firmness you feel there when poking your hand here is a similar firmness to a steak cooked rare. Your middle finger and thumb together is the firmness of a medium steak, and the firmness you can feel when your pinkie finger and your thumb are together is well-done. Achieving the perfect medium rare steak requires a bit of science, not guessing games. It’s well worth investing in an instant-read meat thermometer. When testing doneness, insert the thermometer on the side, not the top. A steak is cooked to medium rare when the internal temperature is 55-60 degrees Celsius. It will be warm through the middle with a hint of red, and the majority of the centre pink. The sides should be well browned, with the top and bottom dark brown and charred. The outside of a medium rare steak is firm on the exterior but still soft in the middle. Usually, if the grill is as hot as it can be, this will take 2-3 minutes per side for a 1 inch, boneless steak. Ask a steak chef or a steak connoisseur how they like their steak, and it’s a safe bet they’ll all emphatically say, “medium rare!” The best flavour, the most juice, an excellent crusty char and unbeatable tenderness is only really achievable when a steak is cooked medium rare. How to Cook a Fabulous Steak Medium Rare on the Stove - Timing is Everything
  1. Let that Baby Rest
The juices are flowing, the fat is sizzling and the aroma is irresistible. But don’t think about cutting it open just yet. When the steak is done perfectly to your liking, remove from the heat immediately. The longer it is cooked, the less juicy and tender it will be. Place on a plate and cover with aluminium. Let the steak rest like this for 5 minutes to allow the steak to reabsorb its juices. This will prevent the steak from draining out its juices when cut open. If you have followed Hog’s 6 steps, you will have made one heck of a perfect steak. Dig in and enjoy! Warnings Do not leave beef out at room temperature for more than two hours or out at temperatures above 32 C for more than an hour. Consuming raw or undercooked meats may increase the risk of foodborne illness. Of course, if cooking isn’t your thang – then head on down to Hogs Breath Surfers Paradise at Soul Boardwalk and enjoy the tender juicy deliciousness of their signature steaks! Disclaimer 

New Restaurant to open it's doors and it's breathtaking!

Soul Boardwalk would like to welcome Seascape Restaurant and Bistro & Bar to Surfers Paradise! Perched above the hustle of the Surfers Paradise Esplanade on level 1 & 2 of Soul Boardwalk, Seascape offers a multi level venue with breathtaking ocean views and dining experiences bound by a love affair of seaside dining and contemporary seafood menus. Visit their website at www.seascape.com.au to see what the fuss is about and to make a booking.

New restaurants open their doors: Oliver Brown and Gringo Loco Cantina

Soul Boardwalk is pleased to announce new retailers Oliver Brown and Gringo Loco Cantina have opened their doors at the Gold Coast’s only beachfront dining and shopping precinct.

Oliver Brown Belgian Chocolate Café is the ultimate dessert destination, opening its second Queensland store just steps away from Surfers Paradise Beach in Soul Boardwalk. A partnership with Campos Coffee has seen a superior coffee mix with the ultimate desserts. Waffles, churros, fondues and specialty cakes are on offer at Oliver Brown. From hot chocolates to iced chocolates, real, high-grade cocoa Belgian chocolate is used in all Oliver Brown drinks. Whether it’s a quick coffee stop or a decadent dessert date, find Oliver Brown on ground floor, Soul Boardwalk.

Gringo Loco Cantina is a new Mexican restaurant at Soul Boardwalk offering a fun, fresh menu of tasty, traditional Mexican food. What’s your Mexican dish of choice? Tostaditas, Jalapeno Poppers, Quesadillas, Tacos, Burritos, Ensaladas? It doesn’t matter! You can enjoy them all overlooking Surfers Paradise Beach with imported Mexican beer or a margarita in hand. Find Gringo Loco Cantina on ground floor at Soul Boardwalk near the base of the Soul tower.


Pancakes on the Rocks is now open!

Pancakes on the Rocks now open at Surfers Paradise!
Pancakes On The Rocks has opened its famous restaurant at Soul Boardwalk Surfers Paradise. With six restaurants in NSW and one in Queensland at Mermaid Beach, Surfers Paradise was the next goal for the Company. The iconic tourist location of Surfers Paradise is perfect for the Sydney icon that opened in 1975 and is famous throughout the world. Stay tuned for more exciting retailers opening their doors in 2015 at Soul Boardwalk – home to the Gold Coast’s only beachfront Shopping, Dining & Events.  Follow Soul Boardwalk on Facebook and Instagram for up-to-date news.

First hour FREE parking for Soul Boardwalk customers!

  Terms and Conditions Charges per entry. First hour free promotion is available between 12:01 AM and 3.59 PM. Enter after 4:00 PM and exit before 12:00 AM for a flat rate fee of $8. Soul Boardwalk and Soul tower car park is managed by Secure Parking. Entry and use of car park is subject to parking conditions at entrance and throughout car park. Please read parking conditions on entry. First hour free parking has been extended for a limited time only for Soul Boardwalk customers! Visit www.secureparking.com.au for car parking information.