1 February, 2016
Cooking a Perfect Steak
We love steak, and once you learn to cook it properly it is a quick, easy and tasty meal. I buy eye fillet, and ask the butcher to cut it extra thick for us!
Then the hard part – just leave it! Let it sizzle and cook, you’ll see a ‘crust’ starting to form.
When this crust is about 4-5mm thick, turn the steaks over. Then you should have some lovely grill marks on the seared side.
While the steak is searing, prepare an oven dish with olive oil, salt and pepper (I use flavoured smoked salt).
Put the steak into an oven preheated at about 150-160 degrees. The cooking time will depend on how you like your steak cooked: press with your forefinger on your face to feel how the steak should feel when it is cooked to your liking.
- Rare: like your cheek
- Medium: like your chin
- Well done: like your forehead
We like medium rare, so somewhere between how my check and chin feel – practice, you’ll get the feel!
Once the steak is cooked, you’ll need to rest, for at least half as long as it was in the oven, but keep it warm. Serve with your choice – we love oven chips, and the vegetables vary depending on the time of year.