The Mettrick's Guide to Cooking the Perfect Steak
Your chosen Steak
A little butter (optional)
Salt and black pepper
- Take your steak out of the fridge at least 20 minutes before you want to cook it, to allow it to get to room temperature.
- Pat the steak with kitchen roll to remove any excess moisture (if the meat is wet, when you put it on the heat, that water will vapourise and only form a barrier between the steak and the heat source).
- Once patted dry, rub a little oil into the steak, with your fingers (don't use olive oil - it burns at too low a temperature), and leave the steak/s to sit for a few minutes.
- Season with salt & pepper if preferred.
- Heat a frying pan preferably on the biggest ring/burner on your hob.
- In the meantime open some windows to ventilate the room as the pan will smoke.
- When the pan is as hot as you can handle (only moderately hot for fillet), gently place your steak/s onto the surface.
- After 30 seconds or so, move it slightly so it doesn't stick to the pan and burn.
- Generally 2-3 minutes each side will give a nice medium-rare on a decent sized fillet on a pan that's been on heat for a few minutes sand is piping hot.
- Allow to rest for a minimum of five minutes.
- Once you have cooked your steaks, the most important step now to achieve the most perfect steak is to allow proper resting time.
- A steak needs to rest for roughly five to seven minutes before you serve it.
- This has nothing to do with the steak being tired, rather everything to do with you wanting to have the juiciest steak possible.
- If you were to cut into a steak straight from the grill, you'd see a huge pool of juice come spilling out and onto your plate....however if you wait five minutes or so before cutting into it, you won't see that as the juices will be in the steak and not on the plate!
Once you have cooked your steaks, you could;
- Drizzle your steaks with dressing and top off with some shavings of parmesan.
- Serve with seasoned potatoes from our read meals range - see here.
- Serve with one of our micro sauces for that additional boost of flavour, you can buy them here.
- Thinly slice the steak with a sharp knife and serve on a bed of salad leaves for a healthier option.