Beef Steak

add to your favouritesClick to add
Beef Steak
to your Favourites...
Add Beef Steak to Favourites

After extensive research and testing in near laboratory conditions, we have devised the ultimate recipe to help you cook a steak perfectly. We have two methods here, one for thicker steaks such as filet, and one for thinner steaks such as sirloin.

Ingredients

Method

for steaks 4cm – 6cm thick (e.g. filet steak)

Preparation Time: 5 minutes
Cooking Time: up to 15 minutes for well-done (+ 5 minutes resting time)
Serves: Depends on initial quantity

  1. Allow the steak to reach room temperature. If you are keeping the steak in the fridge, this means taking it out half an hour before cooking.
  2. Preheat the oven to 200°c.
  3. Heat the oil and butter in a frying pan over a medium heat. Season each steak all over with salt & pepper. season the meat
  4. When the butter has stopped bubbling and has gone quiet, put the steak in on its side and fry it all round and then on each end until it has turned brown. frying the meat
  5. Tranfer the steak to a roasting tin and put it into the oven for 2 minutes for rare, 3½ minutes for medium-rare, 5 minutes for medium, 8½ minutes for medium-well or 15 minutes for well-done. If you like it blue, don’t put it into the oven at all.
  6. Remove the steak from the oven, transfer it to a plate and allow it to rest for 5 minutes.
  7. Serve. We served it with french-fries, a salad and béarnaise sauce. the finished fillet steak

 

 

Method

for steaks 1½cm – 2cm thick (e.g. sirloin steak)

Preparation Time: 10 seconds
Cooking Time: up to 5 minutes for well-done (+ 3 minutes resting time)
Serves: Depends on initial quantity

  1. Allow the steak to reach room temperature. If you are keeping the steak in the fridge, this means taking it out half an hour before cooking.
  2. Heat the oil and butter in a frying pan over a medium heat. Season each steak all over with salt & pepper.
  3. When the butter has stopped bubbling and has gone quiet, put the steak in and cook it according to the following table:
    Cookedness Time for side 1 Time for side 2
    Blue 48s 32s
    Rare 1m 30s 1m 0s
    Medium-Rare 2m 05s 1m 25s
    Medium 2m 35s 1m 40s
    Medium-Well 3m 0s 2m 0s
    Well-done 3m 20s 2m 15s
    frying the steak
  4. If the steak has a large band of fat along one edge, stand the steak up on the fat side and hold it for 1 minute to crisp it. Then remove the steak from the pan and allow it to rest for 3 minutes.
  5. Serve. We served it with a baked potato and a stuffed tomato. the finished steak
Back to top

Useful Information

Can it be frozen? No.
Can it be prepared in advance? No.
Will leftovers be nice? Yes, for up to 3 days.

Options
Print this page