How to Cook the Perfect Steak
So you have just bought some of our fantastic steak and you want to make sure you cook it perfectly! Fortunately cooking steak is relatively simple and the quality of our meat will go along way to ensuring you get a great result but there are some simple guidelines you can follow which can make the difference between cooking a great steak and an unbelievable steak.
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- 1 x Steak (Rump, Fillet, Ribeye or Sirloin)
- Take your steak out the packaging and allow the meat to come up to room temperature about 30 minutes before cooking.
- The hotter the heat source the better when it comes to cooking steak so if the weather permits then opt for the BBQ. If cooking outdoors isn’t possible then a heavy cast iron griddle such as a Le Creuset is the next best option.
- You want the BBQ or griddle pan to be as hot as possible. For the BBQ this means white coals and for a griddle pan leave it on the hob at full heat for 5 to 10 minutes and remember to open windows and doors if you are inside as it will get smokey.
- If the steak has any moisture on it pat it dry with some kitchen roll. Then rub a small amount of veg oil over the steak and season well with salt and pepper. A combination of Maldon sea salt, smoked sea salt and fresh course ground black pepper works very well.
- Now put the steak in the pan or on the BBQ. Leave it for a couple of minutes and then flip. Carry on turning every couple of minutes until it’s the way you like it. Getting the meat the way you like I find is trial and error as everyone’s hobs and BBQs cook at different speeds. As a guide 2½ minutes either side on a 227g (8oz) steak will be rare, add another 2 minutes for medium and the same again for well done. The ultimate aim is to try and develop a delicious crust on the surface of the meat.
- When you’re happy with how the steak is cooked, put it on to a warm plate and leave to rest for at least 5 minutes (a really thick steak will be better after 10). I can’t emphasise enough how important this step is and is fundamental in getting a great result. I tend to use my small top oven to rest the steak which usually has some residual heat in it from the main oven below which is usually cooking the frites.
- After resting serve with you chosen accompaniments and crack open a bottle of good red wine. Enjoy!!
Albert Matthews - The Finest Meat Since 1935 http://www.albertmatthews.com/butchers-blog/