There’s nothing better than perfectly-cooked steak, but unless you know how to achieve that perfection, you risk wasting good meat and good money. So let’s learn how to do it right.

BEFORE YOU START

1. Remove the steak from the fridge an hour before cooking.

If you throw it straight from the fridge into the pan, the heat doesn’t penetrate the centre of the meat as efficiently.

2. Heat the pan or barbeque grill.

This is a general rule for cooking but especially important here because a super-hot cooking surface will caramelise the meat and create a delicious crust.

3. Rub the steak all over with olive oil, some sea salt and black pepper.

LET’S COOK THIS STEAK!

How you like your meat is a personal thing, but most cooks aim for medium-rare to medium; any more and you’ll often be left with a tough piece of meat. Turn your steak every minute for an even cook.
(Cook a 2cm-thick piece of steak for 2 minutes each side for medium rare, 3 minutes each side for medium and 4 minutes each side for well done)

For extra flavour brush it with herbs like rosemary or thyme whenever you turn it. Or cut a garlic clove and rub it over the steak.

LET’S EAT THIS STEAK!

Wait, not yet! Leave it to rest for 5 minutes (if using a 2cm thick steak) and rub a little extra virgin olive oil or butter on it for an even juicier steak. If you’re serving it sliced, use a sharp carving knife and drizzle the resting juices on top. Delicious!

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