How to cook the perfect steak
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How to cook the perfect steak

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The perfect steak is a matter of personal taste. But whether you like yours rare or well done, there’s more to it than just the level of ’doneness’. We’ve crafted the perfect sauce to take this dish to the next level!

Introducing our Peppered Steak Sauce, a slow-cooked fusion of wholegrain mustard, premium cracked black peppercorns and a unique blend of spices, resulting in a sauce that delivers a kick and the perfect accompaniment for your chosen piece of steak.

Meat quality is obviously an important factor that depends on the cut, meaning the part of the animal your steak comes from. Different cuts have their own distinctive appearance, texture and flavour, varying from tender cuts such as Porterhouse, T-bone and Ribeye, then cuts with a medium level of tenderness like Flank and Skirt Steak, to the traditionally lean and tough cuts such as Round Steak.

Types of steak

Filet Mignon

One of the most popular – and expensive – steak cuts, filet mignon is known for being exceptionally tender, though lacks in flavour due to its lower fat content.

Hanger

Known as onglet in France, this simple flat cut of steak known for its tenderness and great flavour and comes from the area between the rib and loin.

Rib-Eye

Full of flavour from the cow’s rib section, a firm favourite with steak lovers for being extremely tender and full of flavour. If this is your go to cut of meat, you’ll love our Steak House Pizza Recipe.

Rump

A rump steak comes from the rear part of a cow’s hip. Well marbled with a thick strip of fat, but lots of beefy flavour.

Sirloin

A premium cut from the bottom and side parts of a cow, sirloin is very tender and juicy, with a layer of fat on top. Sound like your kind of steak? Check out our delicious Steak Sandwich recipe.

T-bone

So called because of its T-shaped bone separating two types of steak, named the strip and the tenderloin. Popular with loads of flavour.

Skirt

A long, flat cut of steak with lots of beef taste but not that tender. Being so thin it cooks very quickly and is easily overcooked.

Flank

Flank steak comes from the lower belly of a cow, is lean and flavoursome but has little fat, so can be a bit tough and chewy.

Tips for preparing the steak

  • Go for thicker steaks if you want more tenderness. Never cook your steaks from cold – they should be at room temperature to cook evenly, especially the thicker cuts.
  • Pat your steak dry with a paper towel before cooking to help get a good sear, and rub both sides with oil. Go easy on the seasoning – just salt, black pepper and perhaps a modicum of garlic.
  • Marinating tougher cuts before you cook them helps to tenderise the meat.
  • Use the right oil. The best oils for cooking steak are avocado oil, soybean oil, and canola oil. All have a high smoke point between 400 and 520 degrees.
  • If possible, use a cast iron skillet and make sure it’s very hot but not smoking when adding your steak.  

How to cook steak

To cook rare steak

For a rare steak 22mm thick, cook 2 minutes on each side, turning only once. It will be very red inside and very moist with red juices.

To cook medium rare steak

For a medium rare steak, cook 3-4 mins each side. Turn once only. Inside it should be a lighter red colour, moist with pink juices.

To cook medium steak

For a medium steak, cook 4-6 mins each side, turning once. The internal colour will be pink-red with clear to pink juices.

To cook well done steak

For a well done steak, cook for 2-4 minutes on each side, then turn the heat down and cook for another 4-6 minutes. Inside it should be a grey colour, dry and clear with no pink juices.

Extra tip: Cooking your steak forms a lovely crust that locks in moisture, so allow the steak to rest for 5-10 minutes before serving on a warm plate. Cutting into your steak before you’re ready to eat it risks losing its juices.

Serving your steak

Whether your idea of the perfect accompaniment to a mouthwatering steak is simply a bowl of chunky golden chips or an exotic salad with warm home baked bread, the extra touch that could truly transform your steak is one of our magical sauce varieties.

Don’t forget to try our Peppered Steak Sauce or why not check out our full range of delicious sauces to find the perfect match for your chosen steak!

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