Cooking the perfect steak at home is an art anyone can master with the proper guidance. Whether new to the kitchen or a seasoned cook looking to refine your technique, this steak guide will help you achieve steakhouse-worthy results.
How to choose a steak cut
Understanding different steak cuts and knowing what to look for will help you select the best cut of steak for your meal. Here’s what you need to know.
Types of beef steak cuts
There are many types of beef cuts, each with its own distinct flavour and texture. In terms of beef steaks, the main cuts are:
- Beef eye fillet steak: Incredibly tender with a mild flavour, perfect for those who enjoy a melt-in-your-mouth experience.
- Beef porterhouse (or sirloin) steak: Also known as sirloin, it is slightly less tender than cuts like ribeye but still offers excellent taste and a pleasant chew.
- Beef T-bone steak: A large steak on the bone that includes both the tenderloin and sirloin steak, offering a combination of tenderness and rich flavour.
- Beef rib eye steak: Known for its rich marbling, this on-the-bone cut delivers a juicy and flavourful steak, ideal for grilling.
- Beef scotch fillet steak: This is the same cut as a rib eye, but it's boneless and, therefore, can be sliced thinner than rib eye steaks are usually sliced. This well-marbled cut offers a tender, flavourful bite, making it a popular choice for grilling or pan-searing.
- Beef chuck eye steak: Known as the “Poor Man’s Ribeye,” it’s a flavourful and tender cut from the chuck section of the cattle.
- Beef sizzle steak: A thin-cut porterhouse steak that cooks quickly and is economical but requires careful attention to avoid overcooking.
- Beef rump steak: Versatile with a good balance of flavour and tenderness, suitable for various cooking methods.
Tips on choosing the best quality meat
Quality indicators of steak cuts include marbling, thickness, and colour. Marbling refers to the white streaks of fat within the meat, which melts during cooking, adding flavour and tenderness. A good steak will have even marbling throughout. Wagyu beef is known for its intense marbling, offering a luxurious buttery texture. If you prefer a leaner option, grass-fed meat tends to be slightly less marbled but has a distinct, earthy flavour.
Thickness is also key—thicker steaks tend to cook more evenly, allowing for a perfect sear on the outside while keeping the inside juicy and tender. Additionally, the meat should be vibrant red, indicating freshness. Avoid meat with a greyish or brown hue, as it may be less fresh.
How to prepare the perfect steak
When it comes to preparing the perfect steak, a few key steps can make all the difference:
1. Bring the steak to room temperature
One of the most important ways to prepare steak is to bring it to room temperature before cooking. For best results, remove the steak from the refrigerator and let it sit on the counter for 30 to 60 minutes, covered loosely with plastic wrap or foil. This helps ensure even cooking, allowing the steak to cook more consistently from edge to centre.
If you’re wondering how to prepare frozen steak, the best approach is to thaw it slowly in the refrigerator for 24 to 48 hours before cooking. This ensures even thawing and helps maintain the steak's quality. Once thawed, follow standard preparation steps, including bringing it to room temperature.
2. Season the steak
Seasoning is another critical aspect of preparing the perfect steak. Simple seasoning with salt and pepper is often all you need, but adding garlic or fresh herbs like rosemary and thyme can enhance the flavour. Applying the seasoning about an hour before cooking is best to allow the flavours to penetrate the meat without drawing out too much moisture.
3. Marinate the steak
As for whether to use marinades or dry rubs, it depends on your preference. Marinades can add depth of flavour and tenderise tougher cuts, but they should be used sparingly to avoid overpowering the steak's natural taste. On the other hand, dry rubs provide a flavorful crust and are perfect for those who want a bold, seasoned exterior. If you’re short on time but don’t want to compromise on flavour, you can buy pre-marinated grass-fed steaks right here at Peter Bouchier.
Different steak cooking methods
How to pan-sear steak
- Preheat: Heat a heavy skillet or cast-iron pan over medium-high heat until it reaches about 200°C.
- Add oil: Add a small amount of oil with a high smoke point, such as vegetable oil.
- Sear: Place the steak in the hot pan and sear for 2-4 minutes per side, depending on thickness.
- Finish: For thicker cuts, transfer the pan to a preheated oven at 190°C to finish cooking.
How to BBQ steak
- Preheat: Prepare your BBQ for direct heat cooking and preheat to about 220°C. Ensure the BBQ is hot enough to sear the steak properly.
- Prepare BBQ: Clean and lightly oil the BBQ grates to prevent sticking. This can be done with a paper towel soaked in oil and held with tongs.
- Grill: Place the seasoned steak on the BBQ and cook for 4-7 minutes per side, adjusting the time based on the steak's thickness and your preferred doneness. Use the BBQ lid to control flare-ups and maintain consistent heat.
How to air fry steak
- Preheat: Preheat your air fryer to 200°C.
- Prepare basket: Lightly spray the air fryer basket with oil to prevent sticking and help achieve a nice sear on the steak.
- Add steak: Place the seasoned steak in the air fryer basket in a single layer, avoiding overcrowding for even cooking.
- Cook: Air fry the steak for 10-15 minutes, flipping halfway through.
How to achieve perfectly cooked steak
Not everyone likes steak cooked the same. To achieve your desired steak “doneness”, monitoring cooking time and temperature is essential. Here’s a guide to steak cooking times and temperatures based on the five primary steak cooking levels:
- Rare: 55-60°C internal temperature. The steak will be cool and red in the centre. For thinner cuts, cook for 2-3 minutes per side or adjust based on thickness.
- Medium-rare: 65°C internal temperature. The steak will be warm and red in the centre. Cook for 3-4 minutes per side.
- Medium: 70°C internal temperature. The centre will be pink, with a warm pink centre. Cook for 4-5 minutes per side.
- Medium-well: 71-74°C internal temperature. The steak will have a slightly pink centre. Cook for 5-6 minutes per side.
- Well done: 75°C internal temperature and above. The steak will be fully cooked through with no pink. Depending on thickness, cook for 6-7 minutes per side or longer.
A meat thermometer is the most reliable way to ensure you achieve the perfect steak cooking temperature for your preferred level of doneness. The second most reliable way is practice!
Here’s a handy guide to help you in the kitchen.
|
Steak Cut |
Best Cooking Level |
|
Eye Fillet Steak |
Rare to Medium-Rare |
|
Porterhouse Steak |
Medium-Rare to Medium |
|
T-Bone Steak |
Medium-Rare to Medium |
|
Rib Eye Steak |
Medium-Rare to Medium |
|
Scotch Fillet Steak |
Medium-Rare to Medium |
|
Chuck Eye Steak |
Medium-Rare to Medium |
|
Sirloin Steaks |
Medium-Rare to Medium |
|
Sizzle Steak |
Medium-Rare |
|
Skirt Steak |
Medium-Rare |
|
Rump Steak |
Medium-Rare to Medium |
How to rest a steak
Resting a steak is crucial for retaining its juices and ensuring a flavourful, tender result. When you cook a steak, the juices are pushed toward the centre because of the heat. Here are the steps to resting steak:
- Transfer to a plate: Place the cooked steak on a cutting board or a plate. Avoid placing it on a cold surface, as this can affect the steak’s temperature and texture.
- Cover loosely: Tent the steak loosely with aluminium foil. This helps retain heat while allowing some airflow to prevent the steak from steaming and becoming soggy. Avoid covering it tightly to let the steak continue to breathe.
- Resting time: Allow the steak to rest for about 5 minutes for thinner cuts and 7-10 minutes for thicker cuts. For a roast, rest for 15 minutes. This period lets the juices redistribute evenly throughout the meat.
- Serve: After resting, slice the steak against the grain to ensure a tender bite.
What to serve with steak
While a perfectly cooked steak is the star, complimentary side dishes enhance the overall dining experience, balancing flavours and adding variety to the plate. Here are some side dishes that pair well with steak:
- Vegetables: Roasted or grilled vegetables, such as asparagus, bell peppers, and carrots, complement steak beautifully. For a lighter option, a simple mixed greens salad with a tangy vinaigrette works well.
- Potatoes: Classic choices include crispy roasted potatoes, creamy mashed potatoes or even loaded potato skins.
- Sauces: Enhance the steak with various sauces such as chimichurri, béarnaise, Diane or a classic peppercorn sauce. These add layers of flavour and can be drizzled over the steak or served on the side.
- Grains: Consider serving the steak with quinoa, couscous or a wild rice blend. These grains add texture and a wholesome element to the meal.
For more steak recipe inspiration, browse Peter Bouchier's beef recipes.
Common mistakes when cooking steak
Cooking steak perfectly requires attention to detail. Here are some common mistakes to avoid:
- Not bringing steak to room temperature: Cooking a cold steak leads to uneven cooking. Let the steak sit at room temperature for 30-60 minutes before cooking.
- Over-seasoning or using too much oil: Too much seasoning can overpower the steak’s natural flavour, while excessive oil can make it greasy. Season generously but thoughtfully; use just enough oil to coat the steak.
- Overcrowding the pan or grill: Overcrowding lowers the cooking temperature, causing the steak to steam rather than sear. Cook steaks in batches if necessary for a proper crust.
- Using the wrong cooking temperature: Cooking steak at too high or too low can result in overcooked edges or an undercooked centre. Preheat your pan, grill or oven to the appropriate temperature and monitor it closely.
- Flipping too often: Flipping the steak prevents it from developing a nice crust. Depending on your desired doneness, allow each side to cook undisturbed for a few minutes before flipping.
- Skipping the thermometer: Guessing the steak’s doneness can lead to overcooking or undercooking. Use a meat thermometer to check the internal temperature and ensure the steak reaches your desired doneness level.
- Not letting the steak rest: Cutting into the steak immediately after cooking causes the juices to run out, leaving the meat dry. To lock in the juices, let the steak rest for 5-10 minutes before serving.
Visit the best steak butcher in Melbourne
Mastering how to cook the perfect steak is all about attention to detail, from choosing the right cut to achieving the ideal level of doneness. Remember, buying quality meat is the foundation of a great steak, which is one of the reasons to buy meat from your local butcher. If you're looking for the best meat Melbourne has to offer, explore Peter Bouchier’s range of premium steak online or visit us in-store in Toorak or Malvern.
