If you are looking to impress your guests with a delicious dish, steak is always a firm winner. Cooking the perfect steak is a culinary art which can require a few key techniques. Whether you are preparing the steak to be served rare, medium rare, or well done, achieving the ideal level of doneness whilst preserving the flavour and tenderness is the ultimate goal. Here is a step-by-step guide to help you cook the perfect steak:
- Select the right cut: Start with high-quality steak. The most popular cuts of steak include ribeye, filet mignon, New York strip, and sirloin. The cut you choose will make a difference to the steak’s flavour and tenderness.
- Prepare the steak accordingly: There are many ways to prepare your steak before cooking. If you are pre-planning, you can dry-age your steak. If this is the case, dry age your steak for your desired time scale, we suggest a minimum of 21 days to start evoking some really unique flavours from your meat. The best way to dry age a steak is through a dry ageing refrigerator. If you are looking for a high-quality dry age refrigerator, the one we use is by Steak Locker who are dry ageing experts. Their fridges use SMART technology to monitor the temperature and humidity of the fridge and the steaks to minimise any risks of spoilage that can come with the dry ageing process.
- Bring to room temperature: Take the steak out of the refrigerator at least 30 minutes prior to cooking. This allows it to come to room temperature, ensuring even cooking.
- Season liberally: Season the steak generously with sea salt and freshly ground pepper on both sides. Any seasoning that you choose will enhance the steak’s flavour, so the more generous you are, the better.
- Preheat your skillet or pan: Use a cast-iron skillet, grill, or oven-safe pan. Preheat to medium-high to high heat. The surface should be very hot before you start cooking.
- Add oil or butter: Once the skillet or pan is hot, add your oil or ghee butter. Make sure that it is spread evenly across the surface.
- Sear the steak: Place the seasoned steak into the hot pan and leave it for a few minutes. This creates a beautiful crust. Sear each side to your desired doneness, typically 2-4 minutes per side for medium-rare, but timing can vary based on thickness and heat.
- Use a meat thermometer: To ensure accuracy, use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135.
- Rest the steak: Remove the steak from the pan and let it rest on a chopping board for a few minutes. This allows the juices to be redistributed, keeping the steak juicy and flavourful.
- Slice and serve: Slice the steak against the grain, which makes it more tender. Serve the steak with your choice of sides, such as sauteed vegetables, chips, dauphinoise potatoes, or even a simple fresh salsa verde.
- Add any finishing touches: For extra flavour, you can add garlic or herb butter, or a drizzle of balsamic over the steak before serving.
Remember the cooking time and temperatures will vary depending on the thickness of the steak and personal preference. Practice and experience will help you perfect your technique over time. You can create restaurant quality results with the right cut of meat, proper seasoning, and precise cooking times. Enjoy!
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