How to Cook the Perfect Steak—Just the Way You Like It

A golden crust, a tender centre and your favourite sides. A great steak supper needn’t be complicated—and whether you prefer yours rare or well done, a few simple steps make all the difference.

The secret? A dry steak, a hot pan and a thermometer to take the guesswork out of cooking.

FOR TWO PEOPLE, YOU’LL NEED

• Two beef steaks, ideally around 2.5–3cm thick
• A little rapeseed or sunflower oil
• Salt and freshly ground black pepper
• A knob of butter, optional
• A crushed garlic clove and a sprig of thyme or rosemary, optional
• A heavy frying pan, tongs and a digital meat thermometer

1. DECIDE HOW YOU LIKE IT

Use these approximate centre temperatures as a guide to your preferred finish, including any temperature rise during resting:

RARE — 49–52°C
A red centre.

MEDIUM RARE — 54–57°C
A warm, rosy-red centre.

MEDIUM — 60–63°C
A pink centre.

MEDIUM WELL — 66–68°C
Just a little pink remaining.

WELL DONE — 71–74°C
Cooked through, with little or no pink.

Doneness descriptions vary, and colour alone isn’t a reliable temperature check. These are preference guides for whole-cut beef steaks, rather than universal food-safety temperatures.

2. PREPARE YOUR STEAK

If frozen, thaw your steak fully in the fridge first. Unwrap it when you’re ready to prepare your meal and pat both sides thoroughly dry with kitchen paper.

Moisture on the surface makes it harder to develop that lovely browned crust. Rub with a thin coating of oil and season with salt just before cooking.

3. GET THE PAN HOT

Heat a heavy frying pan over a medium-high heat. It should be hot enough for a strong sizzle when the steak goes in, without the oil smoking heavily.

Leave space between the steaks. If your pan is small, cook them separately rather than crowding them together.

4. BUILD THE CRUST

Lay the steaks in the pan and leave them undisturbed for roughly a minute to begin browning. Turn, brown the other side, then continue turning every 30–60 seconds.

Use tongs to hold the steaks on their edges briefly, making sure all outside surfaces are cooked. Give any fatty edge some time against the pan too.

If the crust is getting too dark before the centre is ready, reduce the heat.

5. CHECK THE CENTRE—NOT JUST THE CLOCK

Start checking early. Insert a clean thermometer from the side into the thickest part, aiming for the centre and avoiding bone or large pockets of fat. Check more than one spot.

Thickness, starting temperature and pan heat all affect cooking time, so a fixed number of minutes per side won’t give the same result every time.

Steaks continue heating after leaving the pan. For a typical pan-seared steak, begin considering removal a few degrees below your chosen finish, then check again while it rests. Thicker steaks can rise more.

6. ADD A BUTTERY FINISH

If you like, reduce the heat towards the end and add the butter, garlic and herbs. Carefully tilt the pan and spoon the melted butter over the steaks.

Keep the heat gentle enough that the butter doesn’t burn. Finish with black pepper.

7. REST, THEN SERVE

Transfer to a warm plate and rest for around five minutes; give especially thick steaks a little longer. Cover loosely if needed, rather than wrapping tightly.

Serve whole or slice across the grain. Add any resting juices, your favourite potatoes and something green—and enjoy.

COOKING A PARTICULARLY THICK STEAK?

For a thick-cut sirloin or a large bone-in steak, brown all the outside surfaces in an ovenproof pan, then finish gently in an oven at 160°C fan. Check the centre regularly and allow for the temperature rising during resting. A thick steak needs more patience, not a fiercer flame.

A QUICK NOTE ON COOKING SAFELY

This guide is for intact, whole-cut beef steaks. All outside surfaces must be thoroughly cooked if you serve the centre pink. Burgers, minced beef, rolled or reformed meat and mechanically tenderised steaks need different treatment: follow their cooking instructions and cook thoroughly.

YOUR STEAK. YOUR WAY.

Browse our steak selection, choose your favourite cut and make your next night in a proper steak night.