Choosing the Right Cut of Steak

Choosing the right cut is the first step to cooking an absolutely perfect steak. Popular cuts to consider at the store are Ribeye, Sirloin, Filet mignon and New York strip. Everyone has their own preferences, and selecting the right cut for the occasion can make all the difference. Each one has a distinctive flavour, texture and thickness (important for cooking times!).

Ribeye

Due to its intense marbling and flavour, ribeye is a preferred choice among steak lovers. It is known for its juicy, tender texture and is taken cut from the rib section.

Sirloin

Sirloin is a popular cut of steak that is cut from the back of the cow. It is a leaner cut of meat, with less marbling than ribeye, but still has a good beefy flavor. Sirloin can be tender if cooked properly, but may become tough if overcooked. 

Filet Mignon

Filet mignon is a leaner cut of steak that's cut from the tenderloin section of the cow. It has a mild flavour and is a more delicate cut of meat that goes well with sauces and seasonings.

New York Strip

New York strip is a classic cut of steak that's known for its bold, beefy flavour.  It's cut from the short loin section of the cow and has a firmer texture than some other cuts.

Preparing Your Steak

It's important to let your steak to sit at room temperature before you start cooking it. By letting it sit for 30-45mins your steak will cook more consistently and even.

Seasoning Your Steak

Seasoning your steak is an important step to ensure you get the most flavour out of your meat. We advise using freshly ground black pepper and coarse salt. Depending on your taste preferences, you can also add additional seasonings like paprika or garlic powder.

Preheating Your Pan or Grill

It's extremely important to preheat your pan or grill before cooking if you want your steak to have a delicious sear. This guarantees that the steak cooks uniformly and forms a beautiful crust.

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Cooking Your Steak

Now that your steak is prepared, it's time to start cooking. Depending on the thickness of your steak and the degree of doneness you prefer, the cooking time will change.

Rare

To cook meat to rare, preheat a skillet or grill to high heat. For a steak that is 22 mm thick, season the meat with salt and pepper and cook it for 2 minutes on each side. After it has finished cooking, take the meat off the grill or skillet and let it rest for five minutes before slicing.

Medium-rare

For medium-rare, preheat a skillet or grill to high heat. For a steak 22mm thick, season the meat with salt and pepper and cook it for 4 minutes on each side to achieve an internal temperature of 54–57°C (130–135°F). After it has finished cooking, take the meat off the grill or skillet and let it rest for 5 to 10 minutes before slicing.

Medium

To cook meat to medium, preheat a skillet or grill to medium-high heat. For a steak 22 mm thick, season the meat with salt and pepper and cook for 5 to 6 minutes on each side to achieve an internal temperature of 57 to 63 °C (135 to 145 °F). After it has finished cooking, take the meat off the grill or skillet and let it rest for 10 to 15 minutes before slicing.

Medium-well

To cook meat to medium-well, preheat a skillet or grill to medium heat. For a steak 22mm thick, season the meat with salt and pepper and cook it for 6-7 minutes on each side to achieve an internal temperature of 63-68°C (145-155°F). After it has finished cooking, take the meat off the grill or skillet and let it rest for 10 to 15 minutes before slicing.

Well-done

For well-done, preheat a skillet or grill to medium-low heat. For a steak 22 mm thick, season the meat with salt and pepper and cook it for 7–8 minutes on each side to reach an internal temperature of 71–77 °C (160–170 °F). After it has finished cooking, take the meat off the grill or skillet and let it rest for 10 to 15 minutes before slicing.

Using a Meat Thermometer

We advise using a meat thermometer if you're unsure whether your steak is cooked to the desired level of doneness. You can reference the internal temperatures above.

Resting Your Steak

It's crucial to let your steak rest for a few minutes after cooking it before slicing it. This allows the juices to redistribute and results in a more tender, juicy steak.

Cooking the perfect medium-rare steak is a skill that takes practise, but it's well worth the effort. By choosing the right cut, preparing your steak correctly, and cooking it for the right amount of time, you can enjoy a mouth-watering meal that will leave you wanting more.

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