![]() ![]() Use a flavourless oil with a high smoke point – such as sunflower oil.Īs well as the oil, we want to season the steak generously with salt and freshly ground pepper. Our pan is going to be so hot, the oil will heat up instantly. You don’t have to worry about the oil not being hot when it goes on the steak. Oil the steak, not the pan – this is so you get a nice even covering on the steak. That means no beautiful char, and therefore a lot less flavour. If the pan is over-crowded, the heat will be reduced, meaning any liquid that comes out of the steaks won’t be able to evaporate quickly enough, and they’ll end up boiling instead of frying. Cast iron pan also evenly distribute the heat, so you’re less likely to get hot spots, leading to uneven cooking.Ĭook no more than 2 steaks at a time. The retain the heat well, so the pan won’t go too cold when you add the steak to the pan. Use a heavy-based frying pan (such as a cast iron) or a griddle pan. If you like, you can serve with a delicious steak sauce (some ideas below), or top with some garlic butter.Take out of the pan and leave to rest for at least 4-5 minutes before serving.Baste the the steak with the butter during the last minute of cooking. ![]() During the last minute of cooking, add butter to the pan, plus a few lightly crushed, peeled garlic cloves and a couple of sprigs of thyme or rosemary.Cook for 4 minutes, turning EVRY MINUTE.Add the steak to a very hot pan - preferably cast iron.After taking the steak out of the fridge to bring it too room temperature, we coat the steak in oil on both sides, then add plenty of salt and pepper on both sides of the steak too.For cooking the steak, we also need a high smoke point oil (such as sunflower oil), plenty of salt and freshly ground black pepper, a little butter, and if you want to to add some extra flavour, a few cloves of garlic and some fresh thyme or rosemary sprigs.įor a 2.5cm thick ribeye or sirloin, cooking to a MEDIUM level of doneness (more info further down the posts for different levels of doneness):.A little bit (that you can cut out when eating) is fine, but any more than that makes it a far less enjoyable steak. You sometimes find gristle as little wriggle lines of of-white in the steak. What you do need to look out for is gristle - these are streaks of chewy/rubbery cartillage, that aren't broken down during cooking.We also crisp up that fat when it's in the pan. DON'T be scared of seeing fat on your steak - some of the fat renders down to help ensure a juicy steak.We're going to concentrate on those cuts, but I've also got a note on cooking fillet steak in the notes section of the recipe card.Sirloin just tends to just have the smaller veins of fat.Ribeye tends to have a chunk of fat in the middle and some smaller veins of fat (see image above).I recommend a good quality thick (2-2.5cm cm thick) ribeye or sirloin steak with some fat running through it. Now I've got great steak cooking under my belt, I've come up a no-fail, step-by-step plan, covering each of those variables, so you can be confident in the kitchen to cook beautiful, juicy steak. I've served up many overcooked, chewy steaks in our early dating days! For something that seems so simple, there are lots of variables, which can be confusing! It took me a long time to figure out how to cook the perfect steak, consistently well, every time. □ Top with one of these amazing sauces. ![]()
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