Cook the Perfect Steak

Cooking 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

5 top tips for pan-frying steak

1. 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.

2. 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.

3. 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.

4. 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).

5. 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.

Low 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.

5 top tips for low temperature cooking steak

1. 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.

2. 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).

3. 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.

4. 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.

5. 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.