How to cook the perfect Steak

Whether your preference is our matured and tender fillet steak, our flavour-packed matured sirloin or a cheaper cut like rump, quick-cooking and constant attention are essential when cooking your beef – With only minutes between rare and well-done, timing is key.

Take a heavy bottomed frying pan, add a little rapeseed oil (due to it’s high temperature tolerance) and get the pan suitably hot but not smoking. Next season the steak with a little salt (not pepper as this will just burn with the heat) and place away from you into the preheated and hot pan. The next step is essential and a great tip is to use a digital timer.

– Tip: Use a digital timer

Cook the first side of the steak for 20-30 seconds, then flip the meat every 20-30 seconds for 3-4 minutes depending on how you like your steak done. This timing is for medium-rare.

A quick guide to total cooking times for a 4cm thick fillet steak :
Blue: 3 mins
Rare: 4 mins
Medium-rare: 4-5 mins
Medium: 6 mins

We also recommend the following total cooking times for a 2cm thick sirloin steak :
Blue: 2 mins
Rare: 3 mins
Medium-rare: 3-4 mins
Medium: About 5 mins
Well-done: Cook for approx 8-10 mins, depending on how well-done you require the beef.

(Please note: The above are recommended times only and you should use your own judgement.)

Frequently flipping and well rested are essential techniques for the perfect steak.

Turning the meat frequently at 20-30 second intervals is the best way of ensuring it cooks evenly. The next essential technique is letting the meat rest at room temperature, which allows residual heat to finish the cooking, and helps the fibres in the meat to relax and reabsorb some of the juices, resulting in a moist and tender steak.
Once cooked to your liking, remove the steak from the pan and place on a cooling rack over a tray or plate, and allow to stand/rest at room temperature for 5 minutes.

 – Tip: Use a digital timer

When ready to serve, season the steak with a little more salt and freshly ground black pepper and serve with your favourite accompaniments. Any resting juices can be poured over the steak before serving.

An incredibly simple sauce – meat juices reduced enough to intensify their flavour then mixed with mustard and vinegar for tang and acidity. Add some freshly chopped herbs at the last minute to add freshness – these flavours compliment the steak but won’t steal its glory.

You can use this method to cook steak on the barbeque in summer, just remember to – keep on flipping it!

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