How to cook the perfect steak?
Take the steaks out of the fridge at least one hour before you’re planning to cook and allow them to come to room temperature.
Heat a heavy-based griddle pan or frying pan over a medium-high heat. Pat the steak dry with kitchen towel and then use tongs to press the fatty edge on to the hot pan until nicely browned. Meanwhile spread a thin layer of salt and a sprinkle of coarse pepper on a plate.
Put the steak on the plate, and turn to coat the steak lightly, then put it flat-side down into the pan. Cook for 90 seconds on each side, pressing down with a spatula, until both sides are well browned.
Add a small knob of butter to the pan, plus one crushed garlic clove and a small sprig of fresh thyme, and use the flavoured butter to baste the steak, turning it every minute until it’s done to your liking.
We recommend the following cooking times for a 3.5cm thick fillet steak:
- Blue: About 1½ mins each side
- Rare: About 2¼ mins each side
- Medium-rare: About 3¼ mins each side
- Medium: About 4½ mins each side
- For a well-done steak, cook for about 4-5 minutes each side, depending on thickness.
Take out of the pan and leave somewhere warm to rest for 5–10 minutes, then serve.
