How to cook the perfect steak
If you’re cooking to impress and only a tender, juicy steak will cut it. Try any great beef cut, from porterhouse to eye-fillet or scotch, you can sizzle with steak!
Before you start, get the steak out of the fridge and allow it to come up to room temperature about one hour before cooking – frying or grilling it from cold will stop the heat from penetrating to the middle as efficiently. You also need to make sure your pan, griddle or barbecue is super hot before you begin – this will help to caramelise the meat, essential for a delicious crust.
- Rub the steak all over with olive oil and a good pinch of sea salt and black pepper.
- Add the steak to a hot pan, then cook for 6 minutes for medium-rare, or to your liking, turning every minute.
- For more flavour, try one or a combination of the following: Halve a garlic clove and rub it over the steak every time you turn it. Rub the steak with a knob of butter – the sweetness from the butter will make it taste divine!
- Once cooked to your liking, rest the steak on a plate that can collect all the juices for 2 minutes.