How To Cook The Perfect Steak
Cooking the perfect steak doesn't need to be complicated, but a few simple techniques can make all the difference. Whether you prefer your steak rare, medium rare or well done, understanding how to prepare the meat, cook it correctly and rest it afterwards will help you achieve a juicy, flavourful result every time.
In this guide, we'll cover everything from seasoning and cooking methods to steak doneness and internal temperatures, so you can cook your favourite cut with confidence.
Start With The Right Steak
The quality of your steak has a huge impact on the finished result. Well-marbled cuts naturally stay juicier during cooking, while leaner cuts require a little more care to avoid drying out.
Popular steaks for pan frying or barbecuing include:
Thickness is just as important as the cut. Steaks around 2.5 to 4 cm thick are generally easier to cook evenly and develop a rich caramelised crust without overcooking the centre.
Before cooking, remove the steak from the fridge around 20 to 30 minutes beforehand. Allowing it to come closer to room temperature helps it cook more evenly.
Preparing Your Steak Before Cooking
Good preparation creates the foundation for a great steak.
Pat the steak dry with paper towel before seasoning. Removing excess surface moisture helps develop a better crust during cooking.
Season generously with salt just before cooking. Freshly cracked black pepper can also be added, although some people prefer adding pepper after cooking to reduce the chance of it burning over very high heat.
Rather than oiling the steak itself, lightly coat your pan or barbecue plate with a high smoke point oil before heating. Wait until the cooking surface is very hot before adding the steak, as high heat helps create the rich brown crust that gives steak much of its flavour.
Understanding Steak Doneness
Steak doneness is determined by the internal temperature rather than cooking time alone. Since every steak varies in thickness, using a meat thermometer provides the most reliable results.
Doneness | Internal Temperature | Appearance |
Rare | 50 to 52°C | Cool red centre |
Medium rare | 54 to 57°C | Warm red centre |
Medium | 60 to 63°C | Warm pink centre |
Medium well | 65 to 68°C | Slight hint of pink |
Well done | 70°C+ | Cooked through |
Medium rare is often considered the ideal doneness for many premium steaks because it retains plenty of moisture while allowing the natural flavour of the beef to shine. However, the best level of doneness ultimately comes down to personal preference.
The Best Ways To Cook Steak
Pan frying
A heavy-based frying pan or cast iron skillet is one of the easiest ways to cook steak at home.
Preheat the pan until it's very hot, add a small amount of oil, then place the steak in the pan without moving it for the first few minutes. This allows a rich crust to develop before turning.
Barbecuing
Cooking steak over the barbecue adds extra flavour through caramelisation and smoke. As with pan frying, ensure the grill is properly heated before cooking and avoid flipping the steak constantly.
Reverse searing
For thicker steaks, reverse searing is an excellent option. The steak is first cooked gently at a low temperature before being finished over very high heat to develop a crisp, caramelised exterior while maintaining an even internal doneness.
Why Resting Your Steak Matters
Resting is one of the most overlooked steps when cooking steak.
As the steak cooks, the juices move towards the centre of the meat. Allowing it to rest gives those juices time to redistribute throughout the steak, resulting in a more tender and flavourful bite.
A general guide is to rest your steak for around five to ten minutes, depending on its thickness. During this time, the internal temperature will continue to rise slightly, a process known as carryover cooking, so it's worth removing the steak from the heat just before it reaches your target temperature.
Common Steak Cooking Mistakes To Avoid
Even quality steak can disappoint if a few simple mistakes are made.
Common issues include:
- Cooking steak straight from the fridge.
- Using a pan that isn't hot enough.
- Turning the steak too frequently.
- Pressing down on the steak while it cooks.
- Cutting into the steak immediately after cooking.
- Relying only on cooking times instead of checking internal temperature.
Avoiding these mistakes will help you produce more consistent results regardless of the cooking method or cut of beef.
Buy Quality 100% Grass Fed Beef Steaks From Our Cow
The perfect steak starts with quality beef. Even the best cooking techniques can only do so much if you're not starting with a premium cut.
Our Cow offers a range of 100% grass fed and grass finished Australian beef cuts, sourced from trusted Australian farmers who prioritise animal welfare, sustainable farming practices and exceptional flavour. Whether you're firing up the barbecue or cooking dinner in the kitchen, you'll find premium steak cuts delivered straight to your door.
Add premium Australian grass fed beef to your next meat box delivery and enjoy restaurant-quality steaks from the comfort of home.