How to Cook the Perfect Steak

Cooking a great steak at home is simple when you follow the right process. With good quality meat, proper heat, and a bit of attention, you can achieve a restaurant-quality result every time. tippier

This guide walks you through the method we recommend in-store, designed to give you a proper crust on the outside while keeping the inside cooked exactly to your preferred doneness.

Introduction

What you will need

To cook a great steak, you only need a few simple tools, but using the right ones makes the process much easier and safer.

• Heavy pan, ideally cast iron or thick-bottomed

• Tongs for handling the steak

• Metal spoon for basting

• Food thermometer for checking doneness

• Kitchen cloth or towel for handling the pan

Safety tip: Never touch the pan handle with bare hands once cooking has started, always use a cloth to avoid burns.

A good steak relies on quality and simplicity. You only need a few ingredients, but each plays an important role.

• Steak of your choice - We can help with this!

• Salt for seasoning

• Oil, such as olive oil, a neutral oil, or beef tallow

• Full-fat butter

• Two garlic cloves

• A sprig of rosemary

Note, the amount of butter can be adjusted depending on the size of your pan and how easily you are able to baste. You want enough butter to coat the base of the pan and allow for continuous basting without it drying out.

Ingredients

Preparation

Remove the steak from the fridge at least one hour before cooking, allowing it to come up to room temperature. Season it generously with salt and leave it to rest, which helps improve both flavour and texture.

Before placing it in the pan, pat the steak dry with paper towel to remove excess moisture. This step is important, as a dry surface is what allows a proper crust to form.

Safety tip: Always dry the steak carefully, moisture hitting hot oil can cause splattering.

Method

1. Place your pan on high heat and allow it to get properly hot. Add around two tablespoons of oil, just enough to coat the base of the pan without excess. Suitable options include olive oil, a neutral oil, or beef tallow. Wait until the oil is lightly smoking before adding the steak.

2. Carefully lay the steak into the pan, placing it away from yourself to avoid oil splashing. If the steak has a thick fat edge, hold it on its side with tongs first to allow the fat to render. Once in the pan, leave it to cook and check the underside occasionally. When it has developed a browned, crispy crust, turn the steak over.

3. After flipping, reduce the heat to medium-low. Add butter, along with the garlic cloves and rosemary. Tilt the pan slightly and use a spoon to baste the steak with the melted butter. Continue this process while the steak finishes cooking.

4. Use a food thermometer to check the internal temperature and ensure it reaches your desired level of doneness. If the steak is thicker than around 2 inches, transfer it to the oven after searing and cook it gently until it reaches temperature.

5. Once cooked, remove the steak from the pan and allow it to rest for at least 5 minutes before serving.

Safety tips: Take care when placing the steak in the pan, hot oil can splash. Keep your hands clear of the oil when basting. Always assume the pan and handle are hot. Avoid overcrowding the pan, as this can cause oil to spit and reduce heat control.

Final thoughts

Remove the steak from the fridge at least one hour before cooking, allowing it to come up to room temperature. Season it generously with salt and leave it to rest, which helps improve both flavour and texture.

Before placing it in the pan, pat the steak dry with paper towel to remove excess moisture. This step is important, as a dry surface is what allows a proper crust to form.

Safety tip: Always dry the steak carefully, moisture hitting hot oil can cause splattering.

Find the right cut for this method in our steak guide, or visit us in store and we will help you choose and prepare the perfect steak.

This recipe is for general information only. Browns of Harborne Limited accepts no liability for any outcomes, including injury or food safety issues. See our Terms & Conditions for full details.