Recipes
How to cook the perfect steak guide

The first thing to do is establish how big (thick) your steak is.
For steaks up to 450g (¾ inch thick) I recommend leaving your steaks on the side in the kitchen to come up to room temperature before cooking and resting.
For larger (thicker) steaks I recommend doing a “reverse sear”. Set your oven to 100 C and heat your steak for 30 minutes before searing in a hot pan (see method). This brings the internal temperature of the meat up slowly, and does a great job of rendering the fat.
I always use a temperature probe when cooking steaks (available on our website)
I have tried many different probes but find these fast acting digital ones the best!

Pre heat a pan/skillet until hot ( starting to smoke a little) put your steak into the pan and turn every 60-90 seconds. The time between turns is just a guide as in reality, you are aiming for a brown crisp outside without burning it.

Method
- Either bring the steak to room temperature or heat at 100°C for 30 minutes as above
- Pre heat your pan/ skillet with oil or butter until starting to smoke
- Place your steak in the pan, cook until brown and crisp, turn the steak and repeat on the other side
- Check the steak regularly with your probe until it hits the desired temperature (see below)
- Remove from pan and rest. For steaks up to 450g/ ¾ inch thick, wrap in tin foil and leave on a board to rest for 10 minutes. For larger steaks I recommend resting for 20 minutes.
Internal probe temperatures
Blue= 46oC
Rare= 52oC
Medium= 58oC
Well done=68oC +

Finish
Once rested, I slice the steak on a board and season well with flaky sea salt (Maldon or equivalent) and coarse black pepper.
I always slice steaks before plating them up. The main reason being I have usually done 2-3 different types… almost always a ribeye then either a sirloin, rump or a piece of bavette.
If we are cooking for other people, a piece of lamb or pork completes the trio perfectly. I then make a platter on a chopping board to create a carnivorous centrepiece for people round the table to help themselves to. Some people like to have a whole steak on a plate, so do whatever you prefer, and most importantly ENJOY!
