Method:
- Bring your steak to room temperature before cooking. This allows heat to penetrate the meat more evenly.
- Rub the steak with olive oil, salt and pepper.
- Use a heavy-based frying pan or cast-iron skillet for best results.
- Let your pan get really hot before adding the steak. This helps seal in the juices and caramelise the outside.
- Don’t overcrowd the pan with too many steaks or else they will create too much moisture and steam.
- Cook your meat to perfection (see cooking times below).
- Let it rest. Set aside your cooked steak for 5-8 mins to allow the juices to settle back into the meat.
COOKING TIMES: 2,5CM THICK CUT OF MEAT
A popular preparation for steak is for it to be done medium or medium-rare. Remember, steaks start out juicy and tender and become dryer and tougher the longer you cook them.
RARE
4-5 MINS
Press your index finger and thumb together. This is what a rare steak feels like.
MEDIUM RARE
5-6 MINS
Press your middle finger and thumb together. This is what a medium -rare steak feels like.
MEDIUM
7-9 MINS
Press your ring finger and thumb together. This is what a medium steak feels like.
WELL DONE
10 MINS
Press your little finger and thumb together. This is what a well-done steak feels like.
Steak Secrets
- When turning your steak during cooking, rub it with garlic or brush with thyme & rosemary for added flavour.
- When your steak comes off the heat, rub it with a small block of butter for added moisture & flavour.