STEAK - HOW I COOK IT!

My personal favourite is rib eye or onglet. However, the rules are the same for rump, sirloin or fillet. Whichever type of steak you are using, take it out of the fridge one hour before you want to cook it and pat it dry with some kitchen towel.


Heat a cast iron stove top griddle pan or a heavy non stick frying pan. When the pan is searing hot rub oil on each side of the steak. Recently I have started to use an organic rapeseed oil. It has a higher burn point than olive oil, and adds a slight nutty flavour. There are a lot of questions asked as to when you should season a steak. Is it before, during or after cooking? Personally, I season after the steak has rested, using sea salt flakes and freshly ground black pepper.


Lay the steaks on the grill pan cooking for one to three minutes on each side. Depending on the thickness of the meat, the idea is to let the steak sear and brown creating delicious savoury flavours. If you want a rare steak you need to cook for one minute on each side for every one centimetre of thickness. If you want a medium steak add one minute extra for each side. 


Meat varies in thickness, temperature and density, and different cuts behave differently. Onglet has long fibres that become tough and chewy if cooked beyond medium rare. Rib Eye has lubricating fat running through the meat that needs time to soften and melt, therefore medium rare is better than rare for this steak. 

When the steaks are done, transfer to plates in a low temperature oven and leave to rest for five minutes.


As a butcher and food lover, I believe you should never have your steak well done as it is such a waste!!