The method is simple, but with only a few minutes leeway between rare and well-done, perfect timing and constant attention are critical. Follow our advice to ensure that your steaks have all the hallmarks of a top-quality restaurant.
You want your steak to be at room temperature. So, if it has been in the fridge, remove it about twenty minutes before you’re ready to start cooking.
Season the steak with salt up to two hours before cooking, then with pepper just before putting it on the heat.
Heat a heavy-based frying pan until very hot but not smoking. To test the heat, sprinkle cold water with your fingers into the heated pan. If the droplets dance about, the temperature is about right.
Drizzle some oil into the pan and leave for a moment.
Add the steak, a knob of butter, some garlic and robust herbs, if you want.
Sear evenly on each side for our recommended cooking time, turning every minute for the best caramelised crust.
Leave to rest on a board or warm plate for about 5 mins. This will make the meat juicier.
Serve the steak whole or carved into slices with the resting juices poured over.
Recommended cooking times
Fillet steak (3.5 cm thick)
|1 ½ mins each side||2 ¼ mins each side||3 ¼ mins each side||4 ½ mins each side||6 mins each side|
Sirloin steak and ribeye steak (2 cm thick)
|1 min each side||1 ½ mins each side||2 mins each side||2 ¼ mins each side||4 mins each side|
Now that you know how to cook the perfect steak, take a look at all the other fresh meat we have available for home-delivery.