The flipping method by Heston

A simple and effective method to remember when cooking steaks is:

1.  Remove the steaks from the fridge and the packaging approximately 30 minutes prior to cooking. Allow to stand at room temperature.
2.  Salt the meat generously. Don’t add any pepper at this point as it will burn.
3.  Rub a little groundnut oil or grapeseed oil on the both sides of the steak.
4.  Cook the steak, flipping it every 15 seconds. A 2cm steak will take about 2 minutes to reach medium-rare.
5.  Towards the end of cooking, use a digital probe to monitor how close the meat is to readiness. Insert the probe from the side of the steak and ensure it reaches the centre of the thickest part of the flesh. Because of carryover cooking during resting time, the meat should be removed from the bbq, approximately 5 degrees before it reaches your desire temperature.
6.  Cut the steak into slices if you want, and season with salt and freshly ground black pepper.

Resting the meat is very important after the cooking process. The time will depend on the size of the meat. For a steak, rest the meat for approximately 5 minutes before serving. It should be rested on a cooling rack on top of a tray. During this time, the fibres will relax was the residual heat continues to cook the steak. 

Meat can also be cooked at low temperatures. It some cases, it helps the meat hold on to its juices. It’s also particularly efficient at breaking down the connective tissue that makes meat tough and chewy. So the low-temperature approach lets you take all sorts of neglected and underestimated cuts like brisket, skirt, tongue and cheeks and turn them into something very tender and delicious.