Follow our easy guide to cooking the perfect steak
- Take the steak out of the fridge a minimum of 15 minutes before cooking. This allows the meat to warm slightly and the fibres to relax and expand.
- Brush both sides of the steak with olive oil to prevent it from sticking to the pan. This is better than brushing the pan, as it prevents the oil from burning. Excess oil can create smoke & cause flare-ups on the grill.
- Season the steak with sea salt & black pepper to taste, place the steak into the pan & cook as below.
- An accurate way to check how well done your steak is, is to press the steak lightly with your fingertip & compare the way it feels to your cheek, chin, & forehead. A rare steak is soft like your cheek, medium is soft with some resistance, like your chin & well done is firmer to the touch with more resistance, like your forehead.
- Halfway through cooking, when you turn the steak over, add a small knob of butter into the pan. As the steak is cooking baste it with the juices in the pan.
- Try to avoid turning the steak too much. Ideally, you should only flip it once.
- Use a set of tongs to turn the steak. Poking it with a fork will put holes in it & allow the juices to seep out.
- When your steak is cooked, take it from the pan & place on a warmed plate, allowing the steak to rest for about 4 minutes. Resting allows the fibres of the meat to relax, juices to settle & significantly improves the eating experience.
