How To Cook A Perfect Steak

Cooking the perfect steak is an art form, but it’s not nearly as difficult as you may think. They key is to have the pan and oil hot enough to ensure the Maillard Reaction.

What is the Maillard Reaction

As our helpful FAQ mentions, the Maillard Reaction is when the meat hits a pan hot enough for the amino acids to react, and the sugars in the meat to reduce. This forms the delicious browning and sear that ensures the moisture is retained and the flavour pops.

How to cook a perfect steak

1. The first step is to ensure you have a quality piece of meat. The cut is entirely up to your preference, but popular options are sirloin, rib-eye, and t-bone.
   
2. The next step is to ensure your steaks are the right temperature before cooking. If you take them straight from the fridge, this will reduce the heat of the pan and the Maillard Reaction will not occur. You will end up with grey and sad steaks. Leave your steaks outside the fridge for at least an hour before cooking.
   
3. Cast iron pans are the best material to help get that sear, as they heat to a high temperature and hold their heat. But the main thing is to ensure the pan is heated to 140-160c.
   
4. Oil the pan with sunflower or vegetable oil – this heats cleanly to a high heat. You can then add butter into the pan after the sear has begun (for flavour).
   
5. Once the pan and oil is hot enough, place the seasoned steaks into the pan. Don’t touch or move the steaks around during this phase – you want to let the sear develop.
   
6. Turn and let the sear develop on the other side. For larger steaks such as rump or t-bone, you may need to sear the sides, and finish in the oven. The length of time for cooking depends on your preferences and the type of steak used.

We are happy to help you of the best cooking times and processes when you purchase steak from our store.