Cook the Perfect Steak

Select your preferred cooking method

  • Pan-frying Steak - Click Here
  • Pan-frying Steak - Click Here
  • Low-temperature Cooking Steak - Click Here


 

 

 

 

Pan frying


Ribeye Steak Being Pan FriedCooking the perfect steak can be a challenge, even for top chefs, that's why we've put together this handy guide. View our head-chef's how to videos or scroll to the bottom for his written guide.


Cook the perfect steak video



The "press test" video



How do you like your steak?

Rare Steak Medium Rare Steak Medium Steak Well Done Steak

Rare (Blue)

Press Test: Soft
Internal Temp 45-47ºC
The meat is bloody
The juices are dark red

Medium Rare

Press Test: Soft yet springy
Internal Temp 50-52ºC
The centre of the meat is bloody
The juices are light red

Medium (à point)

Press Test: Firm yet springy
Internal Temp 55-60ºC
The centre of the meat is Pink
The juices are Pink

Well Done

Press Test: Firm
Internal Temp 64-70ºC
The meat is cooked throughout
The juices are clear

5 top tips for pan-frying steak

Pavé Rump Steaks1. Prepare the meat: About 20 minutes before you start cooking, remove the defrosted meat from its vacuum packaging and pat dry with kitchen paper. Spread out your steaks on a board in a single layer. This will allow the meat to ‘bloom’ and come to room temperature.


Pavé Rump Steaks with Oil2. Preheat your pan: Make sure your griddle or frying pan is preheated to the highest temperature before you start to cook your steaks. It should be hot enough that you hear a sizzle when you place the meat into the pan. Using a pan which is not hot enough can cause toughness. Add a little olive oil to the pan.


Pan-frying Pavé Rump Steaks3. Cook to your liking: Use the timing guides (below) to fry the steaks for the recommended time for rare, medium or well done. Cook one side first and then the other. Turn your steaks gently and only once to avoid letting out precious juices and drying out the meat. Be careful not to overcook.


Resting Pan-frying Pavé Rump Steaks4. Rest your meat: Use the press test to check if your steaks are done and then rest them. During resting the juices move evenly through the whole steak and its full flavour and tenderness develops. Place the steaks on a rack, cover loosely with foil and leave in a warm place (e.g. a 60ºC oven with the fan turned off).


Cooked Pan-frying Pavé Rump Steak5. Use a good steak knife: Finally, always use a razor-sharp, unserrated steak knife to cut your steaks. A serrated blade encourages diners to ‘saw’ at their steak which gives an impression of toughness to even the most tender meat. A sharp blade slices cleanly through the steak and enhances the whole eating experience.


Select steak type below for cooking times


Beef Steak Times

Sirloin & Ribeye Steaks (210g), Fillet & Rump Medallions, Minute Rump Steaks

  Searing time per side Minimum Resting Time Approx total cooking time
 Rare 1-2 mins 6 mins 10 mins
 Medium 3 mins 4 mins
 Well Done 4-5 mins 1 mins

 

Classic Fillet Steaks, Fillet Steaks, Pavé Rump Steaks

  Searing time per side Minimum Resting Time Approx total cooking time
 Rare 4-5 mins  6 mins 10 mins
 Medium 5½-6 mins 4 mins
 Well Done 7-7½ mins 1 mins

 

Minute Ribeye Steaks, Minute Sirloin Steaks

  Searing time per side Minimum Resting Time Approx total cooking time
 Rare  ½ - 1 min  3 mins 5 mins
 Medium  1 mins  2 mins
 Well Done 1½-2 mins 1 mins

 

Beef Mini Steaks

  Searing time per side Minimum Resting Time Approx total cooking time
 Rare 1-1½ mins 4 mins 6-8 mins
 Medium 2-3 mins 3 mins
 Well Done 3-4 mins 2 mins

Lamb Steak Times

Lamb Loin Chops

  Searing time per side Minimum Resting Time Approx total cooking time
 Medium 3½-4 mins 4 mins  12 mins
 Well Done 5-5½ mins 1 mins

 

Lamb Mini Steaks

  Searing time per side Minimum Resting Time Approx total cooking time
 Medium 1½-2 mins 4 mins  8 mins
 Well Done 2½-3 mins 1 mins

 

Lamb Valentines

  Searing time per side Minimum Resting Time Approx total cooking time
 Medium 2½-3 mins 4 mins 10 mins
 Well Done 3½-4 mins 1 mins

 

Lamb Noisettes

  Searing time per side Minimum Resting Time Approx total cooking time
 Medium 3-3½ mins 4 mins 10 mins
 Well Done 4-4½ mins 1 mins

Pork Steak Times

Pork Mini Steaks, Minute Pork Loin Steaks

  Searing time per side Minimum Resting Time Approx total cooking time
 Well Done 2-3 mins 1-2 mins  5-8 mins

 

Pork Loin Steaks, Pork Loin Chops

  Searing time per side Minimum Resting Time Approx total cooking time
 Well Done 4-5 mins 5 mins  15 mins

 

Pork Fillet Medallions

  Searing time per side Minimum Resting Time Approx total cooking time
 Medium 1½-2 mins 6-8 mins  10 mins
 Well Done 2½-3 mins 4 mins

Veal Steak Times

Veal Loin Steaks, Veal Ribeye Steaks

  Searing time per side Minimum Resting Time Approx total cooking time
 Medium 4½-5 mins 4 mins  14 mins
 Well Done 6-6½ mins 1 mins

 

Veal Rib Steaks, Veal Club Steaks, Veal T-bone Steaks

  Searing time per side Minimum Resting Time Approx total cooking time
 Medium 3 mins 4 mins  10 mins
 Well Done 4½ mins 1 mins

 

Veal Escalopes

  Searing time per side Minimum Resting Time Approx total cooking time
 Medium 2-2½ mins 4 mins  10 mins
 Well Done 3-3½ mins 1 mins

Low temperature cooking


Low Temperature Cooking SteakLow Temperature Cooking is a fantastic method that can be used for just about every naturally tender cut of beef, lamb, pork and veal. It involves searing the outside of the meat at a high temperature, and then roasting in a very low oven for a lengthy period. Any size of meat can be cooked using this method, even something as small as a steak.



Low temperature cooking video

Watch this video to see how you can low temperature cook with ease.

This method can be used for many cuts of varying sizes but remember a meat thermometer is essential for good results!

How do you like your steak?

Rare Steak Medium Rare Steak Medium Steak Well Done Steak

Rare (Blue)

Press Test: Soft
Internal Temp 45-47ºC
The meat is bloody
The juices are dark red

Medium Rare

Press Test: Soft yet springy
Internal Temp 50-52ºC
The centre of the meat is bloody
The juices are light red

Medium (à point)

Press Test: Firm yet springy
Internal Temp 55-60ºC
The centre of the meat is Pink
The juices are Pink

Well Done

Press Test: Firm
Internal Temp 64-70ºC
The meat is cooked throughout
The juices are clear

5 top tips for low temperature cooking steak

Carnivores Rib Steak1. Prepare the meat: About 30 minutes before you start cooking, remove the defrosted meat from its vacuum packaging and pat dry with kitchen paper. Spread out your steaks on a board in a single layer. This will allow the meat to ‘bloom’ and come to room temperature.



Oven & meat thermometer2. Preheat your pan & oven: Preheat the oven (with the fan turned off) to 80ºC and place a roasting tray in the oven to heat up. Heat a griddle or frying pan on high (you should hear a sizzle when you place the steaks in the pan).



Carnivores Rib Steak Searing3. Sear the meat: Add a little olive oil to the pan, or brush the oil directly onto the steaks to avoid using too much. Sear the meat on all sides for the recommended time (see table below) to brown it all over. This will vastly improve both the flavour and appearance of your steaks.



Carnivores Rib Steak with Thermometer4. Using the meat thermometer: Season the meat with salt and pepper. Place the meat on the preheated roasting tray. Set the meat thermometer to the desired internal temperature (see table below), and insert the probe horizontally into the centre of the meat. Place the meat in the preheated oven with the thermometer cord through the door (the main unit remains outside). Unusually, there’s no need to rest your meat when it’s ready – the low temperature keeps all the juices circulating as it cooks.

Tip: Do not be tempted to transfer the meat to the oven in the same pan used for searing, as this will make the meat cook too quickly.



Ribeye Steak Being Cut5. Use a good steak knife: Finally, always use a razor-sharp, unserrated steak knife to cut your steaks. A serrated blade encourages diners to ‘saw’ at their steak which gives an impression of toughness to even the most tender meat. A sharp blade slices cleanly through the steak and enhances the whole eating experience.

Select steak type below for cooking times


Beef Steak Times

 Meat Searing time  per side Recommended Internal  Temperature  Approx total cooking  time at 80ºC
 Beef Steaks,  150g - 250g 1-1½ mins 60-65ºC 45-60 mins
 Carnivores' Steaks
 
 2-2½ mins 60-65ºC 60-90 mins

Pork Steak Times

 Meat Searing time  per side Recommended Internal  Temperature  Approx total cooking  time at 80ºC
 Pork Loin  Steaks ½-1 mins 70-72ºC  45-60 mins
 Pork Chops
 
 ½-1 mins 70-72ºC 60-75 mins

Veal Steak Times

 Meat Searing time  per side Recommended Internal  Temperature  Approx total cooking  time at 80ºC
 Veal Loin  Steaks 1-1½ mins 65-70ºC  45-60 mins
 Veal Ribeye  Steaks 1-1½ mins 65-70ºC 60-75 mins