Everyone loves a good cut of organic beef steak, but the key to making those flavours really sing on the plate is to treat the meat with love and care.
Part of this comes down to finesse with your cooking times. Everyone has their own preferences for steak, whether it’s blue and bloody or well done. Getting everyone’s steak done to the level they want it takes practise, time and a bit of culinary knowledge.
Even if you’re not a Michelin-starred chef, you can still serve up a great steak. Here are a few tips to help you cook your meat to order.
For the steak aficionados of the world, blue steak is one of the most prized dishes. As the name might suggest, this dish features meat that has barely been touched by the flame, coming out red and almost raw.
It’s not one for everyone to try, but it can be a great way to showcase a perfect cut of meat. Blue steak should still be red on the inside, so cooking time is around 1-2 minutes on each side and nine minutes resting time (depending on the size and weight of your steak).
Rare and medium rare
Rare meat should appear dark red inside and still feel soft and ‘sponge-like’ to the touch, with little resistance when you press it. For a 2cm thick sirloin steak, cooking times will be about one and a half minutes per side with at least five minutes of resting time.
Medium rare is the preference of most diners and is a little more cooked than meat served rare. Here, the steak should have fewer free-flowing juices and the outside should be a grey-brown colour.
It will still have a pink colour inside and should have a ‘springy’ resistance. For a 3.5cm thick fillet steak, cooking times will average just more than three minutes on each side.
Medium and well done
Steak cooked to a medium level will feel more firm to the touch and will have the palest hint of pink in the middle. For a 3.5cm fillet steak, cook about four and a half minutes on each side.
Meanwhile, well-done steaks should have only a trace of pink inside. Depending on the size of your beef, it will need up to five minutes of cooking on each side.