How to cook the perfect steak

4th Apr 2014

SteakEvery 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.

cow chops

If you need a little inspiration, visit St Petroc’s Bistro to try one of our well-aged steaks and celebrate Great British Beef Week with our special beef menu.



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4 Responses

  1. Alexandros Iakovakis says:

    Hi, i thought the tips were good advice but a bit more info would be more helpful!
    What about cooking a steak that is 4cm thick?

  2. Andre Beluchi says:

    What a good advice to always have your meat at room temperature. It’s something that I would probably have to try out for cooking the steak that a friend of mine gave me.

  3. derek says:

    ( Sirloin) always make a small cut at fatty edge into the sinue, this will stop it curling up when pan fried

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