4 rules for the perfect steak, every time

There is nothing easier or tastier than a perfectly seared cut of steak, served with a tangy side or two. Discover the secrets to doing it perfectly, every time.

1. Room temperature
Take the steak out of the fridge an hour or two before cooking. This will ensure that it’s at room temperature; searing from cold won’t spread the heat evenly through the steak. And as any steak lover knows, an evenly seared steak with a perfectly pink centre is a great steak.
Try T-bone steak with buttermilk sauce and chakalaka

2. Blazing heat
Always start with a very hot pan. As in, blazing hot. Cook the steak for a total of 6 minutes, turning the steak over every minute.
Try: Chilli ginger and honey Asian style steaks with pickled cucumbers

3. Classic flavours
A classic way to flavour steak is to rub the steak with extra virgin olive oil before searing. Once the pan is hot (see above!) start pan-frying the steak. Add more flavour while frying by rubbing the steak with butter, half a garlic clove or brushing it with a rosemary sprig (or do all three) every time you turn the steak.
Try: Grilled white yellow red and purple brinjals with peanut tahini and fillet steaks

4. The most important step
Once the steak is cooked to your liking, take it out of the pan and leave it to rest for two minutes. This allows it to collect the “resting” juices. Slive it and serve with the juices, ground sea salt and black pepper to taste.
Try: Prime rib steaks with onion puree

Want something on the side? View our recipe guide for sides here.