The Perfect Steak

How to make the perfect steak…

1. Take your meat out of fridge, covered and bring to room temperature. Then dab both sides dry with kitchen towels.

2. Brush with oil on both sides, then sprinkle evenly with sea salt and freshly ground black pepper.

3. Heat pan until hot. And I mean hot. The fire should be on high for the entire campaign.

4. Place steak on pan. You should hear a screeching sizzle and smell the aroma of the beef in seconds.

5. Don’t touch it for 3 mins. Don’t even press it or poke it or turn to look under. Just leave it for 3 mins.

6. After 3 mins, turn over swiftly for another 3 mins on the other side.

7. After another 3 mins, remove it from the pan and let it rest. DO NOT CUT OR ATTEMPT TO EAT IT YET. Leave it to rest for 5 mins before serving.

Some tips….

– Room temperature steak cooks better because frozen or chilled steak takes longer to get to cooking point. And condensation might form on the surface, and might cause painful spatters especially if you’re cooking topless at home (which I tend to when no guests are coming).

– The hot pan will immediately sear and the seal in the juices of the meat.

– Oiling the meat rather than the pan will result in a less smoky cooking experience.

– 3 mins is for medium rare and if you ask me, no one should eat steak any more cooked than that.

– Don’t cut it to see the cookedness of the meat as you will run the lovely juices out.

– Resting the meat for 5 mins allows the juices to redistribute within the steak, this of course makes for a better eat.

You can eat this as it is, or serve it with some nice sauce. I made simple red wine sauce to go with it.

Red wine sauce:

1. After removing meat, lower the flame then splash about 2-3 tablespoons of red wine into pan, then scrape furiously to free up the bits of juices and meat stuck to the pan. The French call this deglazing.

2. Add 1 tablespoon of red wine vinegar and keep stirring.

3. Add a whole bunch of freshly ground black pepper.

4. Add about half to 3/4 cup of beef stock and reduced until thickened. Remove and keep warm, drizzle over meat to serve.

There, simple as pie. We spent about $12 for 2 NZ striploin, so that’s a darn good and cheap eat. Sure beats eating outside where it costs $20-30 bucks per piece. So the next time you’re thinking of having steak, try this at home rather than paying double the price of what it costs for something to simple to make, yet yummy like hell.

So, if you ever step into a restaurant that serves steak in those cow-shaped-hot-plate thingeys, think again about how juicy the steak is when the chef stabs it to death while cooking and not rest the meat before serving it to you.

Try this, and I guarantee that you’ll think twice about eating steak out again.

Oh, I made this grilled aubergine and baby spinach salad to go along with it…


Perfect Steak


Grilled aubergines and baby spinach salad

Make sure to eat your greens!!

The Perfect Steak

9 thoughts on “The Perfect Steak

  1. fly on the wall says:

    Ooo, quite the little chef, I see. 🙂
    I will try your steak step-by-step.
    (the “cookedness” of the meat?!)

  2. leodor0801 says:

    Oh my gosh! just by seeing the pic and reading the step by step. I can already smell the aroma of the steak. Yummy!

  3. ci'en says:

    Just made some ribeyes last night in the same fashion and they were pretty darn tasty! That grilled aubergine looks damn good, I love eggplant 🙂

    1. Ahh good, a fellow meat lover. Eggplant is such an odd vege – little nutritional value but handled right, its too yummy to resist.

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