How to cook

Cooking the perfect steak…

You will find two types of advice below. One in textual format from a certified head chef, and the other
is a video from everyone’s favorite Walnut, Gordon Ramsay. Oh, and FYI curious, we at Steak and BJ Day
HQ take ours medium / rare. Enjoy.


 


 

The head chef at Donald Russell on five simple steps to the perfect steak:

Step 1 – Prepare the steaks
• Allow to come to room temperature (for about 20 minutes).
• If bought from mail order, defrost overnight in a refrigerator, in original packaging and pat dry.

Step 2 – Preheat your pan
• Heat a griddle or frying pan over a high heat until hot, but not smoking. (If the pan is too hot, the
outside will burn before the inside is done, too cold, and your steaks will be tough).
• Brush the steaks with oil (to avoid using too much), or pour a little oil into the pan, and season if
desired. (Canola or groundnut oil is best, but olive oil is fine too.)
• When you place the steaks in the pan, a “sizzle” will tell you if it’s hot enough.

Step 3 – Cook to your liking
Rare: 1-2 minutes per side – rest for 6-8 minutes
Medium rare: 2-2.5 minutes per side – rest for 5 minutes
Medium: 3 minutes per side – rest for 4 minutes
Well done: 4.5 minutes per side – rest for 1 minute

• For a medium steak: Cook on one side without touching for 3-4 minutes, then reduce to a medium
heat and cook for another 2-3 minutes.
• Gently turn the steak over with a pair of tongs (don’t pierce it, or the juices will escape), and cook
for a further 6 minutes. (You can vary the times here if you prefer a rare or well-done steak.)
• To test for doneness, press the steak gently with the tip of your finger. Rare should be soft and supple,
well done firm, and medium in between.

Step 4 – Rest your steaks
• Resting is just as important as cooking, as it allows the meat to become warm, moist and tender all
the way through.
• Remove from the pan, place on a rack and 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. Resting helps the meat to
achieve the full flavour and tenderness.

(The times given here are a guide only and refer to a steak that is approximately 2.5cm or 1″ thick)

Gordan Ramsay’s guide to cooking steak “on the big night” (March 14th):

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