Cooking the perfect steak...

The equipment used to cook steak, such as grill, frying pan or griddle, affects the cooking times required to achieve specific degrees of cooking. As indeed does the cut of the steak, in terms of weight, thickness and fat coverage.  It is recommended that you perfect your own timings for each degree of cooking by practising and recording the timings to ensure consistency for cooking steak.

How to cook a perfect medium steak 2cm thick (3/4” approximately)

• Remove steaks from the fridge 10 minutes before cooking
• Ensure the pan/griddle/grill is VERY HOT before starting to cook
• Brush the steaks with a little oil
• Place the oiled steak into a hot pan or onto a hot griddle /grill and listen for the sizzle as it hits the hot surface. This process seals the juices and succulence into the steak and kills and bacteria present on it’s surface
• Cook the first side for 4 minutes* without touching the meat
• Using tongs/spatula gently turn the steak over to cook the other side for the same amount of time
• Remove the steak from the pan/griddle/grill and place on a warmed plate
• Test the resistance of the steak to check if it is cooked as required
  - Medium* steak should feel slightly soft when pressed using the back of your tongs or spatula
• NB: Be careful not to break the surface of the steak when you test the resistance as this will cause the juice to run out
• If ready, leave to rest for a few minutes whilst you plate up the side dishes and serve immediately

Steak cooking times are for each side