Steak Fondue: Seasoning Secrets For Succulent Success

Fondue is a fun and interactive way to serve dinner, and steak fondue is no exception. To season steak for fondue, it is recommended to use tender cuts of meat such as sirloin, ribeye, or tenderloin, and cut them into bite-sized cubes. While seasoning is not necessary, you can marinate the steak cubes beforehand to add more flavour. A simple marinade can be made with ingredients like soy sauce, Worcestershire sauce, garlic, and onion. Additionally, you can season the steak with salt and pepper before cooking. When cooking, use a fondue pot with a high smoking point oil such as peanut oil, vegetable oil, or canola oil, heated to around 375°F.

Choose the right cut of steak

Choosing the right cut of steak is essential for a successful fondue. Here are some tips to help you select the best steak for this fun and interactive dining experience:

Tender Cuts

When preparing steak fondue, it is best to opt for tender cuts of meat. Since the cooking time for each piece of steak is relatively short, typically between 30 to 60 seconds, you'll want to avoid cuts that require braising or roasting. These tougher cuts of meat will become tough and sinewy if cooked for too long in the fondue pot. So, when selecting your steak, look for options like sirloin, ribeye, or tenderloin. These cuts will remain tender and juicy even after being cooked in the hot oil or broth.

Bite-Sized Pieces

To ensure even cooking and easy handling, cut your steak into bite-sized pieces. This will allow your guests to cook their steak to their desired doneness without having to worry about undercooked or overcooked edges. Aim for cubes that are around 1-inch in size. This way, they will cook quickly and evenly all the way through.

Marinating

If you want to enhance the flavour of your steak fondue, consider marinating the meat before cooking. You can use a variety of marinades, such as soy sauce, Worcestershire sauce, garlic, or even yogurt with spices like paprika. The marinating process will add a boost of flavour to your steak and can also help to tenderize the meat. Just be sure to plan ahead, as most marinades require a few hours or even overnight for the best results.

Cooking Temperature

To get the perfect doneness for your steak fondue, it is crucial to maintain the right cooking temperature. Whether you are using oil or broth, the ideal temperature for cooking steak is around 375 degrees Fahrenheit (190 degrees Celsius). Use a deep-frying thermometer to monitor the temperature and make adjustments as needed. This will ensure that your steak cooks evenly and reaches the desired level of doneness without overcooking.

Safe Handling

When preparing steak fondue, it is important to prioritise safe handling of the meat. Keep the raw steak refrigerated until you are ready to cook it. Additionally, make sure to use separate plates for serving the raw meat and the cooked steak. This will help prevent any cross-contamination and ensure that your guests have a safe and enjoyable dining experience.

By following these tips and choosing the right cut of steak, you'll be well on your way to creating a delicious and memorable steak fondue experience for you and your guests.

Marinate the steak

Marinating your steak before fondue is an excellent way to add flavour to your meat. It is not necessary, but it can be a great way to create exciting flavour combinations.

Firstly, you will need to cut your steak into bite-sized pieces, around 1-inch cubes. This is important, as it will ensure your meat cooks evenly and quickly.

Next, you will need to decide on a marinade. A simple combination of salt, pepper, and paprika powder mixed with yoghurt can be an effective way to tenderize and add flavour to your meat. Alternatively, you could try a combination of soy sauce, Worcestershire sauce, and garlic. Add a tablespoon of hot sauce to the bag if you like it spicy. You could also try a balsamic vinegar marinade, or a red wine marinade.

Once you have chosen and prepared your marinade, place your steak cubes into a large resealable plastic bag. Pour the marinade over the steak, seal the bag, and turn it to ensure all the meat is coated. Place the bag in the refrigerator and leave it to marinate for around four hours, turning the bag occasionally.

After your steak has finished marinating, remove it from the refrigerator and pat the meat dry with paper towels. You are now ready to cook your steak fondue!

Prepare the fondue pot

Select a fondue pot made from metal, enamelware, or cast iron. Ensure it has edges that curve inwards at the top to prevent splashing. Choose an electric, alcohol, or butane-powered burner to keep the pot hot enough to cook the meat.

Before your guests arrive, prepare your sauces and put them in little bowls around the fondue burner, along with the meat, bread, and salad.

When your guests are ready to eat, fill your fondue pot halfway with vegetable oil, or broth if you prefer. Heat the oil on the hob until hot but not smoking. You're aiming for around 190°C (375°F). If you don't have a thermometer, you can test the oil by throwing in a cube of bread; when it turns golden brown in about 30 seconds, the oil is ready.

Place the fondue burner on the table carefully and light the flame following the manufacturer's instructions. Put the pot on top of the burner.

Keep the fondue pot hot during cooking:

The ideal temperature for cooking meat fondue is around 375°F (190.5°C). Use a deep-frying thermometer to check the temperature of the oil or broth. Alternatively, if using oil, you can test it with a cube of bread; if it turns golden in about 30 seconds, the oil is the correct temperature.

Safety tips:

• Use a trivet to protect your table's surface from the hot fondue pot.
• Be careful not to burn yourself when transferring the hot oil or broth to the fondue pot.
• If a fire starts in the fondue pot, smother it with the pot cover. Do not use water as this will spread the fire.
• Do not use fondue forks as eating utensils as they can become very hot and are unhygienic. Use regular forks to eat the cooked meat.

Heat the oil

Heating the oil is a crucial step in preparing a steak fondue, and it requires careful attention to ensure a safe and enjoyable dining experience. Here are some detailed instructions on how to heat the oil for a steak fondue:

Choose the Right Oil:

Start by selecting an oil with a high smoke point, such as canola, peanut, or vegetable oil. These oils have higher smoke points, reducing the risk of burning and creating a neutral flavour profile.

Prepare the Fondue Pot:

Use a metal, enamelware, or cast-iron fondue pot specifically designed for cooking meat. Ensure the pot has edges that curve inward to minimise splashing. Place the pot on a trivet to protect your table from heat damage.

Test the Oil Temperature:

You can test the oil's temperature without a thermometer. Throw a cube of bread into the oil; if it turns golden brown within 30 seconds, the oil is ready. Alternatively, use a small piece of steak or fondue meat as a test piece.

Transfer the Oil to the Fondue Pot:

Once the oil reaches the desired temperature, carefully transfer it to the fondue pot. Fill the pot one-third to halfway full to prevent overflow. Be extremely cautious when handling hot oil to avoid burns.

Maintain Temperature:

Place the fondue pot on a burner to maintain the ideal temperature of 375°F (190.5°C). If you notice the oil cooling, retest the temperature with a thermometer or the bread cube method before resuming cooking.

Safety Precautions:

Always exercise caution when working with hot oil. Keep a lid or splatter guard nearby to contain any potential flare-ups. Ensure proper ventilation in the cooking area, and never leave hot oil unattended.

Cooking the Steak:

Provide each guest with a fondue fork or skewer for cooking their steak. Adjust cooking times based on desired doneness: 30 seconds for rare, 45 seconds for medium-rare, and 1 minute for well-done. Remove the cooked steak from the pot with a regular fork.

Serving Suggestions:

Serve the steak fondue with a variety of dipping sauces and sides, such as bread, salad, or baked potatoes. Enjoy the interactive dining experience with your guests, but always be mindful of the hot oil.

Cook the steak

The key to cooking steak for fondue is to sear the meat first and then roast it. You can use a cast-iron skillet on the stovetop, and then transfer it to a hot oven to finish cooking. Alternatively, you can use a fondue pot with a burner.

Firstly, pat the steak dry with paper towels. Season each side with a teaspoon of coarse salt and a teaspoon of cracked pepper.

Next, heat oil in a large cast-iron skillet (or another oven-proof skillet) over medium-high heat until it begins to smoke. You want the pan to be hot before adding the meat. Place the steak in the pan and cook until a dark crust has formed—this should take around 5 to 7 minutes per side. If the meat is browning too quickly, reduce the heat.

Once the steak is browned, hold it with tongs and quickly brown all the edges, turning as necessary, and then lay the steak flat in the skillet.

Now, transfer the skillet to the oven and roast until the steak is cooked to your desired level of doneness. For a 1 1/2 to 2-pound steak, this should take around 5 to 15 minutes. An instant-read thermometer inserted into the thickest part of the steak is the best way to check for doneness.

Remove the steak from the oven and spread it with a tablespoon of flavoured butter, such as garlic-herb or horseradish-mustard. Cover loosely with aluminium foil and let the steak rest for 5 to 10 minutes. The temperature will rise another 5 to 10 degrees during this time.

Finally, slice the steak across the grain and serve with the remaining flavoured butter.

If you are using a fondue pot, heat the oil to 375°F (190°C). Use skewers or fondue forks to cook the steak in the hot oil until it reaches your desired level of doneness. Rare steak will take around 25-30 seconds, medium will take 30-35 seconds, and well-done will take 45-60 seconds.

Frequently asked questions