How to cook the perfect Steak

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  1. Steaks are ideal for grilling or pan frying. Grilling is a healthier method of cooking as any fat can drip away during cooking
  2. Always preheat the grill or pan for a couple of minutes before starting to cook your steak
  3. When grilling position the grill pan approximately 5cm (2”) away from the heat source and cook the steaks under a moderately high heat.
  4. When pan frying it is only necessary to use about 5ml (1tsp) oil. After preheating the pan adjust the heat to a moderately high setting.
  5. Why not try griddling your steaks if you have a griddle pan. These are like frying pans with a ridged base that create the look and taste of a barbecue leaving char-grilled stripes on the steaks. There is no need to add any oil to the griddle pan, just get the pan nice and hot and cook as you would do when pan frying.
  6. It is only necessary to turn the steaks once during cooking. Simply cook the steaks for the recommended time on one side ( see below), then turn and cook for the remaining time. The more the steaks are prodded and turned the drier they will become, leaving them to cook untouched will produce more succulent results.

 

Guideline timings are per side and can vary according to the thickness of the meat and degree of cooking preferred. Thicker steaks will require and extra 1-2 minutes each side.

BEEF STEAKS Grilling/ Griddling LAMB STEAKS Grilling/ Griddling PORK STEAKS Grilling/ Griddling
Sandwich 1-2mm (1/8“) 1-2 mins per side Chump,leg, shoulder steaks
2cm (3/4”) or more
4-6 mins per side 6-8 mins per side Escalopes 0.5 cm (1/4“) 2-4 mins per side
Thin cut sirloin 1.5cm (5/8”) 2-4 mins per side Neck fillet escalopes
1-1.5cm (1/2"+)
3-5 mins per side Fillet sliced (tenderloin), 1-1.5cm (1/2"+) 3-5 mins per side
Sirloin, rib eye, rump 2cm (3/4”)

Rare: 2 1/2mins

Med: 4 mins

Well Dn: 6 mins per side

Chops/ cutlets , 2cm (3/4”)

6-8 mins per side

Leg, loin,, shoulder, valentine, medallions
1-2cm ( 1/2 - 3/4 ”)

2cm+ (3/4 "+)

6-8 mins

 

8-10 mins per side

Fillet, frying,
medallions, T bone 2-3cm (3/4"-1 1/4”)

Rare:
3-4 mins

Med:
4-5 mins

Well Dn:
6-7 mins per side

   

Chops chump & loin,, spare-ribs
1-2cm (1/2 - 3/4")

2-3cm (3/4 - 1 1/4”)

6-8 mins

 

8-10 mins per side

Sauce suggestions to accompany steak

Creamy Garlic & Herb

Heat 15ml(1tbsp) oil in a frying pan and cook steaks as above with ½ red onion, thinly sliced. Add 50g(2oz) soft garlic and herb cream cheese and 90ml(6tbsp) semi-skimmed milk. Heat gently for approximately 1 minute. Stir through 15ml(1tbsp) chives, chopped.

Pesto

Heat 15ml(1tbsp) oil in a frying pan and cook steaks as above. Add 30ml(2tbsp) half fat crème fraiche, 30ml(2tbsp) semi-skimmed milk, 15ml(1tbsp) red or green pesto and heat gently for 1 minute. Stir through 4 olives, pitted and chopped and 15ml(1tbsp) fresh basil, roughly chopped.

Creamy Chilli

Heat 15ml(1tbsp) oil in a frying pan and cook steaks as above. Add 50g(2oz) soft cream cheese, 90ml(6tbsp) semi-skimmed milk and heat gently for 1 minute. Stir through 10 cherry tomatoes, halved and 5ml(1tsp) chilli powder or sweet chilli sauce (more if you like it hot!)

Stilton & Watercress

Heat 15ml(1tbsp) oil in a frying pan and cook steaks as above. Add 45ml(3tbsp) half fat crème fraiche, 50g(2oz) Stilton cheese, crumbled and heat gently for 1 minute. Stir through 25g(1oz) watercress, roughly chopped, until wilted.