Let the meat experts at Donald Russell help you cook the perfect steak
A note on equipment...
We strongly recommend that you don't use electric contact grills when cooking steak, as these can make the meat dry and tough. Ideally you should use a ridged griddle pan or heavy frying pan as you can control the temperature more easily.
1. Prepare the steaks
Before cooking remove the defrosted meat from its packaging and pat dry with kitchen paper. Spread the steaks out on a board in a single layer. Allow the meat to 'bloom' and come to room temperature for about 20 minutes before cooking.
2. Preheat your pan
Make sure that your griddle or frying pan is preheated to the highest temperature before you cook your steaks. When you place the meat into the pan you should hear a sizzle. Using a pan which is not hot enough can cause toughness. Add a little olive oil to the pan, or brush the oil directly onto the steaks to avoid using too much.
3. Cook to your liking
Cook the meat for the recommended time (see table below) on one side without touching, then turn very gently and cook on the other side for the remaining time. Don't turn your steaks more than necessary - every turn lets precious juices escape and dries out the meat. Be careful not to overcook, as this will make the meat dry and tough. You can test for doneness by pressing your steak gently with the tip of your finger.
4. Rest your steaks
Once the steaks are cooked to your liking they must be rested. During resting, the temperatures within the meat fuse, the juices in the middle move to the outside and it becomes warm, moist and tender all the way through. To rest your steaks, place them on a rack so they don't lie in their own juices. Cover with foil and leave in a warm place for up to 10 minutes. Remember, it is always better to over-rest your steaks than to under-rest them.
5. Use a good steak knife
Finally, use the right knife to cut your steak. A serrated edge encourages diners to 'saw', which gives the impression of toughness on even the most tender meat. A sharp un-serrated blade slices cleanly through the steak and enhances the whole eating experience for you and your guests.
Steak cooking time guide
The times given here are a guide only and refer to a steak that is approximately 2½cm or 1in thick. Thicker steaks may require a longer cooking time, and vice versa for thinner steaks.
Rare (bleu)
Cooking time (per side): 1-2 minutes
Resting time: 6-8 minutes
Total cooking time: 10 minutes
Press-Test: Soft
The core temperature is 45°-47°C
The meat is bloody and the juices are dark red.
Medium rare (saignant)
Cooking time (per side): 2 1/2 minutes
Resting time: 5 minutes
Total cooking time: 10 minutes
Press-test: soft yet springy
The core temperature is 50°-52°C
The meat is still bloody in the centre and the meat juice is light red.
Medium (a point)
Cooking time (per side): 3 minutes
Resting time: 4 minutes
Total cooking time: 10 minutes
Press-test: Firm and springy
The core temperature is 55°-60°C
The centre of the meat is pink.
Well Done
Cooking time (per side): 4 1/2 minutes
Resting time: 1 minute
Total cooking time: 10 minutes
Press-test: Firm
The core temperature is 64-70°C
The meat is cooked throughout and the juices are clear.
A note on using meat thermometers...
If you check the temperature of your steak with a meat thermometer, please note that the internal temperature will continue to rise by a few degrees once the steak is removed from the heat source. Therefore, you should remove the meat just before it reaches the desired internal temperature.