Pepperjack #MadeForSteak masterclass

Gastrology recently joined Adam North and Pepperjack for an intimate masterclass and dinner at South Press Winehouse in South Yarra.

We learned some great tips from Adam North (read more about his tips below) and were treated to a delicious dinner of perfectly cooked steak over copious amounts of delicious Pepperjack wines.

We also went behind the scenes with Pepperjack's Richard Mattner who took us through how the Pepperjack steak graded wines were conceived.

Trips from Adam North

If you're looking to cook a good steak, there is no better person to provide you with some tips then Adam North of restaurant Entrecôte. A fresh and dynamic 31 year old chef, Adam has the amount of knowledge that most industry experts aged in their 60s have due to his extensive travelling, interest and business ventures in the meat industry.

Apart from owning the steak house Entrecôte in South Yarra, Adam also owns award-winning business, Hopkins River Beef (which is all about the paddock to plate philosophy). Here are his top 5 tips for grilling a porterhouse and cooking a low and slow cut like short ribs. 

5 tips for a grilling a porterhouse cut

• Start with a good product and you will finish with a better dish.
• Bring the steak to room temperature prior to cooking.
• Oil the steak, not the cooking surface.
• Ensure the cooking surface is as hot as possible before placing on the grill.
• Once you have cooked it to how you prefer it (rare, medium rare, medium, well done), rest your steak for several minutes.

5 Tips for cooking a low and slow cut like short ribs

• Use a type of wood that will match the flavours you are trying to achieve.
• Don’t be afraid to use different ingredients when making your rub, such as coffee.
• Temperature regulation is extremely important - moving air vents the smallest amount can really impact on temperature.
• If you are looking, it’s not cooking.
• You must rest your product - the longer the better!