Perfect steak

Video guide to get the perfect steak

There's nothing better than a succulent steak for supper with a bit of green salad, maybe some chips and, of course, a glass of red wine. But how do you make sure your steak is cooked to perfection every time? Well here are a few tips for you.

Choose your steak

First of all you need to choose your steak. I've got 3 steaks here. This is a fillet steak, which is usually about 3 centimetres thick. It's the most expensive steak but it’s also guaranteed tenderness. Then you've got a choice between rump, which is quite a large steak, and sirloin steak. Rump is slightly firmer but some say it has more flavour. And sirloin is a good all round steak and you want to make sure you choose one with a nice marbling of fat and this nice crust of fat around the edge, which will crisp up when we fry it.

Set the right temperature

Now the key to success when cooking a steak is to get the pan to the right heat. Black pepper, plenty of seasoning and let's try and see if we've got the pan to the right temperature. Now it's sizzling nicely. So once you've got that nice sizzle you know that the temperature's right. Now you don't need a lot of oil in the pan.

Get cooking

Place the steak in the pan and leave it undisturbed. The cooking time for a rare steak is one and a half minutes each side. So that's three minutes in total. If you like a medium steak it's two and a half to three minutes each side so 5-6 minutes in total. And if you prefer a really well done steak, three to five minutes each side depending how you like it. The other thing is don't overcrowd the pan. If you put too many steaks in the pan at one time the temperature will drop and you'll end up with a stewed steak. So in a pan this size I would only cook two steaks at a time.

Seal off the edges

Lastly, when you think it's nearly cooked, when you've got this rim of fat round the edge, it's quite nice to just hold it with your tongs and seal off that nice piece of fat. The fat is what gives it flavour even though you're probably going to cut it off when you eat it, but it does give flavour. So there we are, that looks well cooked. Proof of the pudding is in the eating of course so let's cut it and see how we've done. And there we have a medium rare steak.

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