How to Cook the Perfect Steak

How To Cook The Perfect Steak First, choose your steak Fillet is the most tender and expensive of steaks, but can be a little tasteless. Sirloin and Rib Eye are a little less tender, although if they’ve been dry aged they will still be tender enough, and the fat cover and marbling makes them far tastier. Rump steak is the least expensive of the frying steaks but in some opinions the tastiest and the dry aging for 21 days ensures it is still succulent. Make sure your steak is at room temperature and that your pan is red hot. Immediately before cooking, lightly oil your steak with rape seed oil (this has a higher flash point) and season well. Place your steak flat on the pan and cook on full heat for 2 minutes (for a steak that is about ¾”). Do not move the steak about. After 2 minutes, remove the steak from the pan to give the pan time to get back to full heat, and then replace the steak with the uncooked side down for another 2 minutes. Remove the steak and leave to rest on a warm plate for at least 4 minutes while you make the sauce.

Sirloin Steak

The sirloin steak is a steak cut from the back of the loin, continuing off the short loin from which T-bone, steaks are cut. The sirloin is actually divided into several types of steak. The top sirloin is the most prized of these and is specifically marked for sale under that name.

Rump Steak

Rump steak is slightly cheaper than sirloin but it’s still a great steak for griddling or frying, with more flavour than sirloin.

Rib Eye Steak

A rib steak is a beef steak sliced from the rib of the beef.

It is both flavorful and tender, coming from the lightly worked upper rib cage area. Its marbling of fat makes it very good for slow oven roasting and grilling.

Fillet Steak

The fillet sits beneath the ribs, next to the backbone. It has two ends. The smaller, pointed end — the “tail” — starts a little past the ribs, growing in thickness until it ends in the sirloin.