How to cook the perfect steak: Your Foolproof Guide

Cooking the perfect steak took some trial and error, but once I cracked the code, I realised it’s all about the details. For something so simple, steak can be surprisingly tricky to get just right, especially with so many variables that influence the final outcome. That’s why I’ve put together this no-fail, step-by-step guide so you can consistently cook a juicy, flavourful steak every time!

Choosing Your Steak

For best results, pick a ribeye or sirloin steak that’s about 2-2.5 cm thick, with some fat marbling. Ribeye has a chunk of fat in the centre, while sirloin has smaller veins of fat running through it. Don’t shy away from a little fat—it adds great flavour and juiciness. Just keep an eye out for gristle (those chewy, tough strands), as it won’t soften during cooking.

What You’ll Need

To cook the perfect steak, you’ll need:

  • A heavy-based frying pan, preferably cast iron (for even heat retention)

  • Sunflower oil or another high-smoke-point oil

  • Salt and freshly ground black pepper

  • Butter

  • Optional: garlic cloves and fresh thyme or rosemary

Step-by-Step Cooking Instructions

  1. Prep the Steak: Take your steak out of the fridge about an hour before cooking, so it reaches room temperature. Drizzle both sides with oil, and generously season with salt and black pepper.

  2. Get the Pan Hot: Heat your pan on high—cast iron is ideal because it keeps the temperature steady, essential for that perfect sear.

  3. Cook the Steak: Place the steak in the hot pan, cooking it for about 4 minutes for medium-rare, flipping every minute. Turning the steak frequently promotes even cooking, giving you that juicy, golden crust on both sides.

  4. Add the Extras: In the last minute of cooking, add a tablespoon of butter, a few lightly squashed garlic cloves, and sprigs of thyme or rosemary to the pan. Baste the steak with the melted butter for a deliciously rich flavour.

  5. Let It Rest: Once cooked, let your steak rest on a warm plate or board for 4-5 minutes to allow the juices to settle. This step is key for a tender, juicy bite!

Tips for a Flawless Steak

Season Generously: Use coarse, freshly ground black pepper for a great flavour that won’t burn.

  • Don’t Crowd the Pan: Cook no more than two steaks at a time to prevent steaming.

  • Turn Frequently: Flip every minute for an even cook and consistent crust.

  • Resting Time: Resting is crucial; for even more flavour, drizzle any pan juices over the steak before serving.

Recommended Cooking Times (for a 2-2.5cm Steak)

  • Rare: 3 minutes total

  • Medium Rare: 4 minutes total

  • Medium Well: 5-6 minutes total

  • Well Done: 8 minutes total

Ingredients:

  • 2 sirloin or ribeye steaks (2-2.5 cm thick)

  • 1 ½ tbsp sunflower oil

  • ½ tsp salt

  • ½ tsp freshly ground black pepper

  • 1 tbsp unsalted butter

  • 4 garlic cloves, peeled and lightly smashed

  • 2 sprigs fresh thyme or rosemary (optional)

Instructions:

  1. Bring the steaks to room temperature for 1 hour. Drizzle with oil, and season with salt and pepper.

  2. Heat a pan over high heat until smoking hot.

  3. Add the steaks, cooking for 4 minutes for medium-rare, flipping every minute.

  4. Reduce the heat, add butter, garlic, and herbs (if using), and baste for the final minute.

  5. Remove steaks, let rest for 5 minutes, then serve. Drizzle any remaining pan juices over for extra flavour.

With this guide, you’ll be a pro in no time, impressing family and friends with perfectly cooked steak every time. Whether it’s a cosy dinner for two or a weekend get-together, this steak is sure to please!

Cooper Thomas