The perfect steak isn’t as hard as it might seem, there are a few key points to remember. Our top tips for great steak:
- Choose a good quality steak, you don't neccessarily have to go for fillet, just buy beef that has been reared and butchered to a high standard
- Bring your steak to room temperature before cooking. Cold meat will seize up and become tough when it is placed in the pan.
- Don't move the steak around in the pan too much, otherwise you won't get a nice crisp crust
- Rest. It's really important to rest your steak after cooking to allow the juices to distribute through the meat, making it tender and juicy.
Pre-heat your griddle pan or frying pan on full heat. While your pan is heating, lightly season your steak with salt and pepper and a small drizzle of oil, never oil the pan as this will cause the pan to smoke.
The pan should now be hot, if you are unsure you can test it by placing a drop of water on the hot pan, if it bounces around then the pan is hot enough to start.
Every customer is different, some people prefer a well done steak, and others prefer it rare, below is a guide for 2 centimetre thick Rump or Sirloin Steak:
For rare: About 1 1/2 minutes on each side
For medium-rare: About 2 minuntes on each side
For medium: About 2 1/2 minutes on each side
For well done: About 3 minutes on each side (though we prefer at to stop at medium rare!)
Once your steak is done place it on a plate, cover with foil and allow it to rest for 5 minutes. Serve with a great sauce (pepper is our favourite), a sharply dressed green salad and chips.