We often get customers ask us how do I cook my steak? Well here is a brief guide.
- Blue: Should still be a dark colour, almost purple, and just warm. It will feel spongy with no resistance.
- Rare: Dark red in colour with some juice flowing. It will feel soft and spongy with slight resistance.
- Medium-rare: A more pink colour with a little pink juice flowing. It will be a bit soft and spongy and slightly springy.
- Medium: Pale pink in the middle with hardly any juice flowing. It will feel firm and springy.
- Well-done: Only a trace of pink colour but not dry. It will feel spongy and soft and slightly springy.
As butchers we would always recommend cooking you steak medium-rare!
Five steps to cooking the perfect steak at home
- Heat your griddle or frying pan over a high heat, until smoking hot.
- Lightly brush the steak with a little olive oil and season with sea salt and freshly ground black pepper.
- Don’t griddle more than two steaks at a time, and keep them spaced well apart. If you add more than two steaks to the pan at once, the temperature will drop and the steak will stew, rather than fry.
- Don’t turn the steaks until good seared markings are achieved, then turn them over and cook on the other side.
- You must let the steak rest for about 3 minutes before serving, to allow the juices that have been drawn to the surface to relax back into the meat.