Here are a few guidelines to bear in mind if you want to cook a really great steak, whichever cut you choose (sirloin, rump, fillet).
Before you start, get the steak out of the fridge and allow it to come up to room temperature about one hour before cooking – frying or grilling it from cold will stop the heat from penetrating to the middle as efficiently. You also need to make sure your pan, griddle or barbecue is super hot before you begin – this will help to caramelise the meat, essential for a delicious crust.
Cooking Temperature Guide –
Rare 45° – 50°
Medium rare 55° – 60°
Medium 60° – 65°
Medium – Well 65° – 70°
Well 70° +
During cooking, aim to cook your steak medium-rare to medium – any more and you’ll be left with a tough piece of meat. Turning it every minute or so will make sure you get a really even cook.
After cooking, leave it to rest and rub with a little extra virgin olive oil or butter for an incredible, juicy steak.
Remember these tips, and you’ll get great results every time.
Want to know more about our different cuts of steak? Why not pop in and speak to one of our in-house butchers? Our team are always more than happy to help answer any questions you have!