The Perfect Steak

The golden rules for cooking your steak

Allow your steak to come to room temperature before cooking. Oil the steak (we use Yorkshire Rapeseed oil as a preference), and then season with sea salt flakes and freshly cracked pepper just before cooking. Then place the steak in a hot pan or on a hot grill. Seal on one side until golden brown. Turn the steak over and repeat. Be sure to only turn them once during cooking. Once cooked, rest them in a warm place for 5-10 minutes at least. If you want to serve the steak piping hot, you can re heat in a little foaming butter, basting the meat.

Ensure your pan or grill is very hot but not oiled!

Blue* Seared fully on the outside and raw in the middle.
Best with: fillet, rumpette, sirloin, lamb noisette
1 minute or less per side (not for the faint-hearted!)

Rare* Seared on the outside with an even redness in the centre
Best with: fillet, rumpette, sirloin, lamb noisette, venison steak
1.5 - 2.5 minutes per side (juices are still red)

Medium* Seared on the outside with an even pinkness in the centre
Best with: fillet, rumpette, sirloin, rump, rib eye, venison steak,
lamb noisette, lamb leg steaks
2.5 - 3.5 minutes per side (juices are pink)

Well done Seared on the outside and fully cooked through
Best with: rump, rib-eye, lamb leg steak, pork steak
4 - 6 minutes per side (juices are clear when cooked)

Always remember to rest your steak before serving - this helps to relax the meat and allows it to re-absorb the juices. These cooking times are a guide only and are based on an average thickness of 2cm. Of the meat cooking times will vary according to thickness and the temperature of the grill. Always check the colour of the juices from the centre for readiness.

*Pregnant women and children are not advised to eat under-done steak.