Most people who eat steak, Are familiar with their favourite cut. If you are unsure about steak, ask your butcher. Follow their advice, try something new if it is recommended. Thick cuts tend to cook better. Go for 200gm-300gm per person.

Prepare any sauces (see the first chapter), side dishes and grill garnishes before you cook the steak. This might include salad, chips, onion rings, grilled tomatoes, or mushrooms. 

Remove steaks from the fridge at least 1 hour before cooking, remove any packaging and pat dry. When you are ready to cook the meat, massage 1 table spoon of light olive oil and ½ teaspoon of salt into each steak. Heat a large heavy oven proof pan on a high, for 5 minutes minimum. Pre heat the oven to 180c. Sear the steak with 3-4 unpeeled cloves of garlic for 2-3 minutes each side depending upon thickness. Turn once only. If you over crowd the pan, the steak will go tough. Add freshly ground black pepper to your taste, add 3-4 sprigs of thyme and rosemary and 50g butter. Baste the steak, Use the thermometer to check the internal temperature. This will give you an idea how long its going to need in the oven.  Here is a guide, and can be adjusted to suit your preference. A guideline for the finished internal temperatures is 

Rare 50c 

Medium rare 55c

Medium 60c

Medium well 65c-70c

Well done 75c.

Everyone has an opinion how a steak should be cooked. I recommend cooking it a little under, because you can always cook it more but you can never cook it less. Always rest the steak before serving for 3-4 minutes in a warm part of the kitchen, add any juices that it gives up to the sauce or drizzle over the steak and serve on a hot plate. Were a blue steak is called for, I use the same method, except that I preheat the oven to 120c.

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