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Blacker Hall FARM

How to Cook

The Perfect Steak

A good steak starts with good beef, and knowing how to cook it makes all the difference. In this guide, we share our tips for preparing and cooking the perfect steak, from getting the pan to the right temperature to allowing the meat to rest before serving. Whether you prefer yours rare or well done, a little care and a few simple techniques will help you get the most from your steak. Choose your cut, follow our advice and enjoy beef that speaks for itself.

Prep Time: 5 minutes

Cooking Time: 1-12 minutes

Serves: 1

Method

  1. 1 Allow your steak to come to room temperature before cooking.
  2. 2 Oil the steak (we use Yorkshire Rapeseed oil as a preference) and then season with sea salt flakes and freshly cracked pepper just before cooking. Then place the steak in a hot pan or on a hot grill.
  3. 3 Seal on one side until golden brown. Turn the steak over and repeat. Be sure to only turn them once during cooking.
  4. 4 Once cooked, rest them in a warm place for 5-10 minutes at least. If you want to serve the steak piping hot, you can re heat in a little foaming butter, basting the meat.
  5. 5 Blue*: Seared fully on the outside and raw in the middle. Best with: fillet, rumpette, sirloin, lamb noisette 1 minute or less per side (not for the faint-hearted!)
  6. 6 Rare*: Seared on the outside with an even redness in the centre Best with: fillet, rumpette, sirloin, lamb noisette, venison steak 1.5 - 2.5 minutes per side (juices are still red)
  7. 7 Medium*: Seared on the outside with an even pinkness in the centre Best with: fillet, rumpette, sirloin, rump, rib eye, venison steak, lamb noisette, lamb leg steaks 2.5 - 3.5 minutes per side (juices are pink)
  8. 8 Well done: Seared on the outside and fully cooked through Best with: rump, rib-eye, lamb leg steak, pork steak 4 - 6 minutes per side (juices are clear when cooked)
  9. 9 Of the meat cooking times will vary according to thickness and the temperature of the grill. Always check the colour of the juices from the centre for readiness.

Ingredients

  • Blacker Hall Farm steak

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