Cooking Steak Correctly

Level of Cooking

Blue

• The steak should still have a dark colour and just warmed. It will feel soft with little to no resistance. Internal temperature will be about 54C.

Rare

• The steak will have juice flowing and the flesh be a dark red colour. It too will feel soft but will have some resistance. Internal temperature will be about 57C.

Medium Rare

• The steak will be pink in colour with a little juice. It will be slightly soft but also will bounce back (springy). Internal temperature will be about 63C.

Medium

• The steak will be pale pink in the middle with little juice. It will feel quite firm but still have bounce back. Internal temperature will be about 71C.

Well Done

• The steak will have lost the majority of the pinkness and have no juice. It will feel both soft and have bounce back. Internal temperature will be about 75C.

Cooking the Steak

• Season the steak on both sides with salt and pepper.
• Place a solid pan over a high heat. When hot, add flavourless oil and allow to heat up. Wont take long.
• Place the seasoned steak into the pan with a good knob of butter and sliced garlic(optional).
• Cook for one minute before flipping over and cooking the second side for 1 minute and repeat using any juices and melted butter to baste as you go. Flipping the steak every minute creates good even caramelisation on both sides.
• Use the “Level of Cooking” chart to check when the steak is cooked to your liking.
• Once cooked, remove from the pan and place on a warmed plate to relax and rest for 5 minutes before serving/carving. Cover loosely with foil.
• Serve the steak using the resting juices as a final baste.