3 simple steps to the perfect steak
Picking your meat
First up – picking the right kind of steak!
Rib Steak – The rib includes some of the finest cuts of the cow, and is known for its juiciness, tenderness, superb marbling and flavour. The rob cut refers to ribs 6 through 12 on the cow.
The rib includes several of the finest cuts of the cow, including the prime rib, short rib, rib-eye steak and rib-eye roasts.
Loin Steak – The loin is cut towards the back of the cow, typically a portion of the hindquarter directly behind the ribs. It is one of the most tender and desirable cuts of beef. The loin is best known for producing filet mignon, porterhouse steak and the T-bone steak.
Sirloin is also cut from the back of the cow, just past the loin (a.k.a the short loin). Although, not as tender as the loin cuts, the sirloin is still a very popular tender cut of beef. The sirloin contains the top sirloin, bottom sirloin, and centre cut steaks, as well as the tri-tip steak, filet of sirloin and the ball tip roast.
A good quality, aged steak will be dark in colour (NOT bright red), well marbled and with a yellow fat trim.
Preparing your meat
Remove your meat from the fridge a good 30 minutes before cooking to get it to room temperature and soften the fat.
You want to get your steak nice and dry by rubbing it down with absorbent paper (if necessary) and seasoning well with salt and pepper.
Oil the steak, rather than the pan.
Cooking your meat
So you want a good high heat to cook your steak, to brown it off. the amount of time you cook it for really depends on how you like your steak. This is also representative of the thickness and cut of your steak.
Here is what you can expect from each category of steak.
- Blue: Should still be a dark colour, almost purple, and just warm. It will feel spongy with no resistance.
- Rare: Dark red in colour with some juice flowing. It will feel soft and spongy with slight resistance.
- Medium-rare: A more pink colour with a little pink juice flowing. It will be a bit soft and spongy and slightly springy.
- Medium: Pale pink in the middle with hardly any juice flowing. It will feel firm and springy.
- Well-done: Only a trace of pink colour but not dry. It will feel spongy and soft and slightly springy.
It’s very important to consider the size and weight of your steak before calculating the cooking time. If you’re unsure, take advantage of the expert eye of your butcher who should be able to tell you how long you need to cook your meat.
We recommend the following cooking times for a 3.5cm thick fillet steak:
- Blue: About 1½ mins each side
- Rare: About 2¼ mins each side
- Medium-rare: About 3¼ mins each side
- Medium: About 4½ mins each side
We also recommend the following for a 2cm thick sirloin steak:
- Blue: About 1 min each side
- Rare: About 1½ mins per side
- Medium rare: About 2 mins per side
- Medium: About 2¼ mins per side
For a well-done steak, cook for about 4-5 minutes each side, depending on thickness.
It is super important you only turn the steak once! And use tongs, you risk with a fork, piercing the meat which could make it tough as a result of loss of the juices.
Finally, your steak will continue to cook off the heat, so allow it to rest for 5 minutes before eating, to ensure tenderness.
For ideas on what to serve your sexy steak with – head over to our ‘Side Dishes’ recipe page here
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