Heres a few helpful tips on cooking a steak……………
How do you like it ?
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 juice flowing. It will feel soft and spongy with slight resistance.
Medium-rare: A more pink colour with a little pink juice flowing. It will be a bit soft and spongy and slightly springy.
Medium: Pale pink in the middle with hardly any juice flowing. 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’s very important to consider the size and weight of your steak before calculating the cooking time. If you’re unsure, take advantage of the expert eye of your butcher who should be able to tell you how long you need to cook your meat.
We recommend the following cooking times for a 3.5cm thick fillet steak:
Blue: About 1½ mins each side
Rare: About 2¼ mins each side
Medium-rare: About 3¼ mins each side
Medium: About 4½ mins each side
We also recommend the following for a 2cm thick sirloin steak:
Blue: About 1 min each side
Rare: About 1½ mins per side
Medium rare: About 2 mins per side
Medium: About 2¼ mins per side
For a well-done steak, cook for about 4-5 minutes each side, depending on thickness.
Checking your steak
Use your fingers to prod the cooked steak – when rare it will feel soft, medium-rare will be lightly bouncy, and well-done will be much firmer.
Leave it to rest
A cooked steak should rest at room temperature for at least five minutes – it will stay warm for anything up to 10 minutes. Here, pure science comes into play – the fibres of the meat will reabsorb the free-running juices resulting in a moist and tender finish to your steak