How to cook the perfect steak
4th Apr 2014
Every April we celebrate British Beef Week (Monday 21st – Friday 25th April 2014) by showcasing our fantastic farmers that supply all our lovely steak and beef cuts for St Petroc’s Bistro.
With such a great produce you can’t really go wrong, but just to be sure, here’s a guide to cooking the perfect steak, from our head chef at St Petroc’s Bistro Nick Evans.
- Always try to source good quality meat from your local butcher or deli.
- Begin with the steak at room temperature.
- Always have your meat at room temperature before you cook.
- Heat your griddle or frying pan until smoking hot.
- Don’t turn the meat until you can see good seared markings.
- Avoid overcrowding the pan with too many steaks as the temperature will drop and the meat will stew rather than fry.
- Season the steak with salt, but I’d suggest to avoid seasoning with pepper as it can burn and create a bitter taste.
- Coat the steak in a very small amount of olive oil (flavoured with thyme if you wish), using too much oil with create flames when you cook on the hot griddle.
- For a steak that is 2cm thick, cook to your liking with the timings below
- Blue: 1 minute each side
- Rare: 1 ½ minutes each side
- Medium rare: 2 minutes each side
- Medium: 2 ¼ minutes each side
- Medium-well done: 2 ½ – 3 minutes each side
- Once cooked, season with freshly cracked black pepper and leave the meat to rest for at least three minutes before serving.