Learn how to cook steaks to perfection.
Steak of your choice – T-bone, filet, ribeye, sirloin, rump or skirt.
– Your steak should be at least 2 cm or 3/4 inch thick. It should be at room temperature – take out of fridge about an hour before you want to cook it.
A few drops of olive oil
Salt and Pepper
A heavy based skillet, griddle pan or frying pan
An open window and an extractor fan on full
A warm plate to put your steak on once it is cooked – turn your oven on to 100 deg C/Gas 1/2 and preheat the plate/s.
Put your chosen pan over a high flame, and heat for 5 minutes or so until the pan itself is smoking hot.
Rub a little oil on both sides of the steak using your fingers.
There are two schools of thought regarding seasoning – before cooking, and after. Most restaurants will cook the steak, and season with salt and pepper as the steak comes off the griddle on to your plate
Experiment yourself and see if you can tell the difference, and if you have a preference.
Once your pan is smoking hot, put your steak/s in. For a 2.5cm / 1 inch thick steak cook for
1 minute a side for Blue
2 minutes a side for Rare
2 1/2 minutes a side for Medium Rare
3 minutes a side for Medium
Add 1/2 a minute per side for every centimetre of thickness.
Once the time is up for the first side, turn the steak over and cook the second side. Do not poke or prod your steak – weigh it down with a saucepan, or lean on it with a fish slice if it seems to be curling. Once the time is up, transfer to the warmed plate and allow to rest for about 5 minutes. Season as it comes out of the pan if you have not pre-seasoned.
Add accompaniments, and enjoy your delicious beef!