The Butcher's Guide to Cooking the Perfect Steak at Home

We get asked about steak more than anything else. And while cooking a great steak is genuinely simple, there are a handful of things that separate a good result from a great one. Here's everything we know.

Choose the Right Cut

Different cuts suit different situations. The ribeye is richly marbled and deeply flavoursome — ideal for a big occasion. The sirloin has great flavour with a leaner profile and a satisfying chew. The eye fillet is the most tender cut, with a milder flavour. The rump has excellent flavour at a great price point; it just needs a little longer rest to relax.

For most people, most of the time, we recommend the ribeye. The marbling is what makes a steak extraordinary.

Preparation

Take your steak out of the fridge 30 to 45 minutes before cooking. Season generously with salt just before cooking — not earlier, as salt draws moisture out if left too long. Pat the surface dry with paper towel for maximum crust development.

Cooking

Get your pan, ideally cast iron — screaming hot before the steak goes in. Add a neutral oil with a high smoke point. Place the steak in and don't move it. Let it develop a crust for two to three minutes, then turn once. In the last minute, add a generous knob of butter, a crushed garlic clove, and a sprig of thyme, and baste continuously.

For a 2.5cm ribeye: two to three minutes each side for medium rare. Use a thermometer if unsure — 52 to 55°C for medium rare, 60°C for medium.

The Rest

Rest your steak for at least half the time it cooked. A three-minute steak needs at least 90 seconds of rest, loosely tented with foil in a warm spot. This step is non-negotiable. A rested steak is a fundamentally different experience from one cut immediately.

Come and see us. Tell us what occasion you're cooking for and we'll put the perfect steak in your hands.