Ask the Butcher: How to Cook Perfect Steak at Home
A simple guide on cooking the perfect steak, including cooking times. From medium rare sirloin, to rare fillet, to well done rib eye, this blog post should have everything covered.
Cooking Steaks at Home
|minute steak||Fry||1-2 minutes on each side|
|fillet steak (2-3cm thick)||Grill/Fry||
For each side allow: rare 3-4 mins; medium 4-5 mins; well done 6-7 mins
|Denver steak (2cm thick)||Grill/Fry||
For each side allow: rare 11/2-2 mins; medium 2-21/2 mins
|sirloin/rump/rib eye (2cm thick)||Grill/Fry||
For each side allow: rare 21/2 mins; medium 4 mins; well done 6 mins
|flat iron steak (2cm thick)||Grill/Fry||
For each side allow: rare 2 mins; medium rare 3-4 mins; medium 5-7 mins. For best results cover with foil and leave to rest for 5-10 minutes before serving.
|sirloin/rump/rib eye cut into strips||Stir Fry||
2-4 mins + 2 mins with vegetables
- Make sure the pan/griddle/grill is very hot before starting to cook
- Be brave, turn your steaks only once.
- Do not turn your steaks with a fork, puncturing the surface will cause your steak to loose moisture and will be less succulent.
Unpack and remove your steaks from the fridge at least 1 hour before cooking and bring up to room temperature.
- If seasoning, brush steaks lightly with oil and season. Do this before cooking.
- Test the resistance of your steak to check if it is cooked as required - A medium steak should feel slightly soft when pressed using the back of your tongs/spatula.
- Remove your steak from the pan to a warm plate. Cover and leave for a few minutes before serving.
If you have any questions, please don't hesitate to ask!