How to cook the perfect steak

Tips for the perfect Eye Fillet Steak

Prep

• 1)

  Must have meat at room temperature before cooking.

• 2)

  Cut your steaks into 1 inch thick pieces (to standardise cooking time, can do the same with other cuts of steak too).

• 3)

  Use your wok burner and get the pan CRANKING hot.

• 4)

  Generously salt both sides (with good quality salt flakes.

• 5)

  Do not put oil onto the steaks. Instead, add a generous amount of olive oil (or ghee) to the pan once it has come up to a high heat.

Cooking times

• 1)

  Medium rare: 4 mins on first side, then 3 mins on second side.

• 2)

  Medium: 5 mins, then 4 mins.

• 3)

  Well done: 6 mins, then 5 mins.

• 4)

  Rare: 3 mins, then 2 mins.

• 5)

  Always rest for 4 mins afterwards.

For a boujee steak

• 1)

  After resting, put pan on a low heat.

• 2)

  Place a tablespoon of butter and a small bunch of thyme or rosemary in.

• 3)

  Spoon the browning melted butter over the steak (also in the pan) for approx 30 seconds.

• 4)

  Serve with a little squeeze of lemon over the top.