Speciality Steaks: our chef's guide
Cook to Perfection - 5 golden rules
For a downloadable and printable version of this guide click here
1. Prepare the meat
About 20 minutes before you start cooking, remove the defrosted meat from its packaging. Pat dry with kitchen paper and 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 cooking. Brush the steak with oil all over, avoiding using too much, and place into the hot pan - it should sizzle.
3. Sear hot and fast
Cook the steak for the recommended time. Cook on one side first, turning just once. Be careful not to overcook these steaks as they will get tough if cooked further than medium-rare.
4. Rest your steaks
Once cooked rest your steak. During resting the steak will develop its full flavour and juicy texture. Place the steak onto a rack, cover loosely with foil and leave to rest for at least 5 minutes before serving.
5. Slice and serve!
Finally use a razor-sharp, unserrated knife to cut your steak into thin slices across the grain. To find the grain, identify the natural striations or lines on the surface of the meat, and then cut your slices at right angles to them. Slicing like this will shorten the grain of the meat, lessen its natural 'bite' and create as tender an eating experience as possible.
Cooking times for each Speciality Steak cut
Minimum rest time
|Picanha||1-1½ mins||2-2½ mins||10 mins|
|Flat Iron||1 min||1-1½ mins||10 mins|
|Chuck Eye||1-1½ mins||2-2½ mins||10 mins|
|Onglet||1-1½ mins||2-2½ mins||10 mins|
|Bavette||1 min||1½-2 mins||10 mins|
|Skirt||1 min||1½-2 mins||10 mins|
Rare (Blue)Press test: Soft
Internal temp 45-47ºC
The meat is bloody
The juices are dark red
Medium RarePress 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 DonePress test: Firm
Internal temp 64-70ºC
The meat is cooked throughout
The juices are clear