How to Cook SteakJune 7, 2023
A tender and juicy steak is the perfect delicacy all year round. When cooked right, you can guarantee that you and your guests will be left wanting more.
There are a few recommended guidelines to stick to when it comes to cooking the perfect steak – whichever cut of meat and method of cooking steak you choose. This is where this handy, step-by-step guide to cooking steak and steak cooking chart comes in.
What types of steak are available?
The most common cuts of steak are:
- Sirloin – cut from the sirloin section, near the rear
- Ribeye – cut from the centre of the rib section
- Fillet – cut from the lower middle of the back
- Rump – cut from the hindquarters
Beyond the most common cuts of steak, there is a world of delicious steaks on offer. Some of these cuts of steak include:
- Strip / New York Strip – cut from the short loin
- Tri-tip / Santa Maria Steak – cut from the bottom sirloin, near the rear
- T-bone / Porterhouse – cut from the short loin, always sold on the bone
- Tomahawk – cut from the fore rib with the entire rib bone left
- Skirt – cut from the plate section of the belly
- Flank – cut from the belly, but further back towards the rear
- Hanger – cut from the plate or belly section
- Denver – cut from the shoulder
- Flat Iron / Feather – cut from the shoulder
What are the different doneness of steak?
Whether you prefer your steak rare, well done, or somewhere in-between, all different steak doneness can be achieved by altering the cooking time of a steak.
- Rare steak
Rare steak has spent the least time cooking. It is red, shiny and very soft to touch.
- Medium-rare steak
Medium-rare steak is deep red to pink, and soft and bouncy to touch.
- Medium steak
Medium steak is pink in the middle, and firm to touch.
- Medium-well done steak
Medium-well done steak is light pink in the middle, and firm to touch.
- Well done steak
Well done steak has spent the most time cooking. It has no pink and is firm to touch.
How to prepare a steak for cooking
Before you cook your steak, season the steak using extra virgin olive oil (around three tbsp per steak), ground black pepper and sea salt to add flavour. Before cooking, remove the steaks from your fridge to allow them to come up to room temperature. HelloFresh Recipe Development Manager, Mimi Morley, suggests that bringing meat to room temperature ensures a juicy, flavoursome steak, which would have a very different taste if cooked straight from the fridge.
A few minutes before cooking, brush each side of your steak with one teaspoon of extra virgin olive oil.
How to cook steak
There are two main ways you can cook steak at home: pan-fry and oven-bake. Your steak cooking times will vary depending on whether you want your steak to be rare, medium-rare, medium, medium-well done or well done. See our steak cooking chart below for steak cooking times.
1. How to pan-fry steak
Place the pan on high heat. When oil is just about to smoke, add your steak. Cook for the times stated below in our steak cooking chart. Don’t be afraid to add a little more salt at this stage.
2. How to oven bake a steak
Sear the sides of your steak using a very hot pan, just until it’s darkened and the bottom starts to pull away, making it easy to flip. Once you’ve seared the steak, you can finish it in the oven. For thicker cuts of steak, cook in a preheated oven at 225°C for 10 minutes per side, flipping ithe steak onto the other side halfway through cooking. Thinner cuts can handle the same heat for about six minutes per side, again flipping halfway through.
Steak cooking chart
For the perfect steak, follow the steak cooking chart below, altering timings slightly depending on thickness of chosen cut. HelloFresh Recipe Development Manager, Mimi Morley, explains that optimum internal temperature can be checked simply by using a cooking thermometer, and checked against the chart below.
|Steak Doneness||Internal Temperature||How it Will Look||Cooking Time (per side)|
|Rare||120°C||Red, shiny, very soft to touch||1½ – 2 minutes|
|Medium-Rare||130°C||Deep red/pink, soft and bouncy to touch||2 – 3 minutes|
|Medium||135°C||Pink in the middle, soft to firm to touch||4 – 6 minutes|
|Medium-Well Done||140°C||Light pink in the middle, firm to touch||6 – 8 minutes|
|Well Done||150°C||No pink, firm to touch||9 – 10 minutes|
To make the steak cooking process easier, you can invest in a meat thermometer to check the internal temperature. If the core temperature (where the steak is thickest) is 60°C for 45 minutes, 65°C for 10 minutes, 70°C for two minutes, 75°C for 30 seconds and 80°C for six seconds, then it has reached its optimum temperature and is ready to eat. The full surface area must be seared with the colour changed from red to brown.
Best steak side dishes
Once you’ve cooked your steak to perfection, you can choose how best to serve it. Here are some of our recommended steak side dishes:
- Peppercorn sauce
- Hand-cut potato wedges
- Garlic butter mushrooms
- Black garlic butter and spring onion mash
- Salsa verde pesto
- Garlic-roast baby potatoes
- Chimichurri butter
- Creamy mustard sauce
Best steak recipes
- Sirloin Steak and Creamy Mustard Sauce with Mini Roast Potatoes and Garlicky Green Beans
- Sirloin Steak with a Red Wine Jus
- Pine Nut Crusted Lamb Steaks
- Rosemary and Garlic Lamb Steaks