How to cook the perfect steak
Jan 28, 2019
1 minute read
All of our steaks are matured and hung on the bone for at least 28 days which makes them incredibly tender with a wonderful flavour. Cooking a great steak isn't rocket science but here are a few basic rules that you should follow to make the most of your meat.
Prepare the steaks
Remove the packaging from your meat and pat it dry. It is best to keep it outside the fridge at room temperature for 20 minutes before cooking.
Preheat your pan
Make sure that your griddle or frying pan is preheated to the highest temperature before you start cooking. When the meat is placed into the pan there should be a sizzle. Brush the pan or the steak with a little oil before cooking and season with salt and pepper. A pan that is not hot enough can cause toughness in your steak.
Cook to your liking
Cook the meat for the recommended time on one side without touching, then turn very gently and cook on the other side for the remaining time. Try not to turn your steaks more than necessary as this will release precious juices.
Rest your steaks
When your steak is cooked to your liking it should be rested. During resting the juices which start to escape during the cooking process return to the meat creating a consistently moist steak for you to eat, rather than the juices running out of the meat and on to your plate. Rest your steak on a rack covered with foil for up to 10 minutes.
There is only one right way to eat a steak - with greed in your heart and a smile on your face. Soumeet Lanka
Guide times for cooking steak
|Cooking Time (Per Side)||Resting Time||Total Time||Core Temp||Press Test||Description|
|Rare||1–2 Minutes||6–8 Minutes||10 Minutes||45–47°C||Soft (med/rare soft yet springy)||The meat is bloody and the juices dark red|
|Medium||3 Minutes||4 Minutes||10 Minutes||50–52°C||Firm and springy||The centre of the meat pink|
|Well Done||4.5 Minutes||1 Minute||10 Minutes||64–70°C||Firm||Meat is cooked throughout and juices are clear|