Cooking the perfect Steak

Cooking the perfect steak is a challenge for everyone including top chefs. The guide below is based on cooking a 2cm think steak.  Adjust cooking time to reflect the thickness of your steak.

Steaks (Sirloins, Rib Eyes, Fillets or Rump)

Leave out at room temperature for approx. 30minutes (Meat should never be cooked straight from the fridge)
Season and rub steak with *Amber Rapeseed Oil or olive oil about 5 minutes before cooking.
Heat a dry heavy based frying pan until it is smoking hot.
Add the meat. It should sizzle as soon as it hits the pan! Reduce the heat when you turn the steak over.

Rare: 1-2minutes on each side (turning only once)
Medium:  2 minutes on each side (turning only once)
Well Done: 4-5minutes on each side (turning only once)

Leave to rest for 4-5 minutes

*Rapeseed Oil is great for cooking steak as it can take high temperatures without burning. Never use Extra Virgin Olive Oil, it just can't take the heat!

Roasts (Rib Eye, Sirloin, Fillet or Rump)

Leave out at room temperature for approx. 1hour
Pre-heat oven to 180oC
Season about 5 minutes before cooking (you could rub the top with a little wholegrain mustard, garlic salt & black pepper)

Rare: 20-25minutes per 500g
Medium: 25-30minutes per 500g
Well done: 30-35minutes per 500g

Leave to rest for about 20minutes & carve