Want to know how to cook the perfect steak at home? Our guide to cooking steak covers everything you need to know, from choosing the best cut of beef to getting the perfect level of doneness. Whether you prefer a tender fillet, a flavoursome rib-eye, a classic T-bone or an impressive côte de boeuf, discover our expert tips for cooking restaurant-quality steak at home, every time.
Fillet Steak
Fillet Steak is cut from the long, thin tapered muscle of the animal that does little to no work, meaning it has a smooth, butter-like texture. This intrinsic tenderness means it can be cooked and enjoyed very rare. Aim for 2 minutes on each side for rare, 2.5 minutes each side for medium rare and 3 minutes each side for medium.
T-Bone Steak
This whooper of a steak weighs between 14-16oz and offers steak lovers the best of both worlds, as it features sirloin and fillet in one cut. Prepared on the bone, it gives the fillet a slightly beefier taste. Heat a heavy-based pan with oil, season with salt and pepper and cook for 4.5 minutes; turn and cook for another 3.5 minutes for medium rare.
Rib Eye Steak
Rib Eye Steak is a firm favourite behind the counter at our Farm Shop in Cornwall. Cut from the eye of the fore rib, these steaks carry a little more fat than other steaks, which creates the iconic marbling. Heat a heavy-based pan and cook for two and a half minutes on each side for rare, 3-4mins on each side for medium rare and 4-6mins on each side for well done.
Cote de Boeuf
A Cote de Boeuf is simply a rib-eye steak left on the bone. It makes for an impressive sharing dish or, if you’re up to the challenge a very hearty meal for one. Best seared on the hob and finished in the oven, the core temperature should be 50-52°degrees for medium- rare.
Top Tips
- Always make sure to use a heavy-bottomed pan or griddle – and make sure it’s nice and hot so you get that all-important sizzle!
- Infuse your oil with Thyme before brushing onto your steaks for added flavour!
- Always let the meat rest; this redistributes all the flavoursome juices and makes for an extra succulent steak.