Sirloin: Considered to be a prime steak, like fillet, but with more flavor. Best served medium-rare.
Reading: How to cook the perfect steak
T-bone: To make certain everything fudge evenly, it ’ sulfur best finished in the oven. Great for sharing .
Bavette and flank steak: Cheap cut that ’ second best served no more than medium and is big for barbecuing .
Fillet: Prized as the most tender cut, it ’ s besides the most expensive. It has small fat, and is best served equally rare as you like .
Rib-eye and tomahawk: There are two cuts to note : rib-eye, boneless and normally serves one, and rib on the bone, besides known as côte de beef .
Flat-iron : This steak is cut from the shoulderblade, and is capital prize and neatly shaped, but it needs to be cooked no more than medium or it will be tough .
Onglet : besides called hanger steak, this rope-shaped patch of kernel has lots of spirit but will be bully if cooked beyond rare .
Rump steak : The least expensive of prime steaks, it will be baffling if cooked anything beyond culture medium .
See our authoritative recipes for sirloin, rib-eye and taenia steak or check out our full steak recipe collection .
Best pan for steak
For indoor cook we ’ d recommend frying your steak, although you can grill it if you ’ five hundred quite. A heavy-duty, thick-based frying pan will achieve the best results, arsenic would a heavy griddle pan or hurl iron frying pan. These types of pan get truly hot and retain their heating system, making them ideal for getting that charred, smoky complete on the surface of your steak .
Steaks should be cooked in a roomy pan – if a pan international relations and security network ’ metric ton big enough for all your steaks, wear ’ deoxythymidine monophosphate be tempted to squeeze them in anyhow. Cook them one or two at a time and leave them to rest as you cook the rest of your batch, or cook a much thick steak and carve it and divide the slices to serve. If you ’ re in the market for a modern man of kit, read our reviews of the best cast iron skillets, non-stick electrocute pans and griddle pans .
Seasoning steak
Beef purists may prefer to take in the arrant, rich flavor of a quality steak by adding nothing more than a sprinkle of salt and a generous wrench of pepper. Contrary to democratic impression, seasoning your steak with salt ahead of time doesn ’ deoxythymidine monophosphate draw out the moisture but actually gives the steak time to absorb the salt and become more evenly seasoned throughout. Salt your steak in advence – 2 hour for every 1cm of thickness. For a classic steak gold poivre ( pepper steak ), scattering lots of crack black pepper and sea salt on to a plate, then press the meat into the seasoning moments before putting it in the pan .
Some people like to enhance spirit and tender kernel with a marinade. Balsamic vinegar will reduce down to a dessert sugarcoat, as will a coat of honey & mustard. You can add an asian dimension to your gripe with a miso or teriyaki marinade .
Lots of chefs add solid garlic cloves and robust herbs like thyme and rosemary to the hot fat while the steak is cooking, which adds background spirit to the steak subtly, without overpowering it .
Best cooking fat
Flavourless oils like sunflower, vegetable or peanut shape best, and once the steak is searing you can add butter to the pan for spirit. A dainty equal if you ’ ra cooking a dense sirloin steak with a plunder of fatty on the slope is to sear the fat first by holding the steak with a pair of tongs, then cooking the gripe in the render beef fatty. You ’ ll need to use your sagacity when you heat the pan – you want the oil to split in the pan but not smoke .
How to sear
Searing a steak until it gets a caramelize brown crust will give it lots of relish. For this to happen, the pan and the fat need to be hot enough. The conventional way is to sear it on one side, then cook it for the lapp amount on the early side. This gives good results but the second side is never as nicely caramelised as the first. To build up an flush crust on both sides, cook the steak for the total time stated in the recipe, but turn the steak every minute .
How long to cook steak
Our cooking team have outlined what you can expect from each category of steak .
- Blue: Should still be a dark colour, almost purple, and just warm. It will feel spongy with no resistance.
- Rare: Dark red in colour with some red juice flowing. It will feel soft and spongy with slight resistance.
- Medium-rare: Pink in colour with some juice. It will be a bit soft and spongy and slightly springy.
- Medium: Pale pink in the middle with hardly any juice. It will feel firm and springy.
- Well-done: Only a trace of pink colour but not dry. It will feel spongy and soft and slightly springy.
It ’ second very crucial to consider the size and weight unit of your steak before calculating the cook time. If you ’ rhenium uncertain, take advantage of the technical eye of your butcher who should be able to tell you how long you need to cook your kernel.
Fillet steak cooking times
We recommend the watch fudge times for a 3.5cm thick fillet steak:
- Blue: 1½ mins each side
- Rare: 2¼ mins each side
- Medium-rare: 3¼ mins each side
- Medium: 4½ mins each side
Sirloin steak cooking times
We besides recommend the following for a 2cm thick sirloin steak:
- Blue: 1 min each side
- Rare: 1½ mins per side
- Medium rare: 2 mins per side
- Medium: About 2¼ mins per side
- Well-done steak: Cook for about 4-5 mins each side, depending on thickness.
How to cook perfect steak
- Season the steak with salt up to 2 hrs before, then with pepper just before cooking.
- Heat a heavy-based frying pan until very hot but not smoking.
- Drizzle some oil into the pan and leave for a moment.
- Add the steak, a knob of butter, some garlic and robust herbs, if you want.
- Sear evenly on each side for our recommended time, turning every minute for the best caramelised crust.
- Leave to rest on a board or warm plate for about 5 mins.
- Serve the steak whole or carved into slices with the resting juices poured over.
How to check steak is cooked
Use your fingers to prod the cook steak – when rare it will feel gentle, medium-rare will be lightly bouncy, and well-done will be much firmer. Our word picture guide to checking steak is cooked shows you how to use the ‘ finger trial ’, or a kernel thermometer inserted into the center to ensure it ’ s done to your liking .
Blue: 54C
Rare: 57C
Medium rare: 63C
Medium: 71C
Well done: 75C
How to rest a steak
A cook steak should rest at board temperature for at least five minutes and ideally around half the cook time – it will stay warm for anything up to 10 minutes. here, pure skill comes into play – the fibres of the kernel will reabsorb the free-running juices, resulting in a damp and sensitive steak. Any rest juices should be poured over the steak before serving .
What to serve with steak
You ’ ra surely to find an escort in our lead to steak side dishes. Plus, we have 10 steak sauces you can make in minutes, from darnel ’ s peppercorn to spicy chimichurri .
Steak jargon buster
You ’ ll see these terms in supermarkets, at the butcher ’ s or on restaurant menu – here ’ s what they mean .
Grass-fed beef: Grass-fed cattle get to walk around and graze on pasture, which means the meat is leaner with a rich, gamier spirit that tastes of the environment it was reared in. This is why scottish grass-fed gripe will taste different to Irish .
Marbling: Marbling is the fat found interlacing the inside of a deletion of meat. As the kernel cooks, the ‘ marbled fatten ’ melts – without this, the kernel would be dry and bland. meat with a fortune of marbling largely comes from the back of the animal where the muscles get small exercise .
Wagyu: Wagyu is a generic name for four breeds of japanese cattle. They are fed forage grass and rice straw, then supplemented with corn, barley, soy bean, wheat bran and, in some cases, evening beer or sake. Wagyu cattle produce kernel with heavy marbling but this comes at a brawny price.
Ageing: The ageing process improves the taste and tenderness of kernel. There are two methods : dry age, which is the traditional summons where carcasses are hung in a cool place for 30-60 days to intensify the season and cause the meat to shrink, while wet senesce is when the kernel is butchered and vacuum-packed, which stops the kernel from shrinking .
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Do you have any foolproof techniques when cooking your steak? You’ll find more inspiration in our recipe collection, too.
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