The Butchers Blade / Cooking notes
How to cook steak
A good sear, careful seasoning and a proper rest — without relying on a one-size-fits-all timer.
From preparation to plate
- Pat the steak dry with kitchen paper. Choose a heavy pan and prepare your sides before starting.
- Season just before cooking. Heat the pan, add a little suitable cooking oil and sear the steak on all sides, including the edges.
- Adjust the heat so the surface browns rather than burns. Thickness, starting temperature and your pan all affect the cooking time; use the cut’s instructions and check regularly.
- Rest on a warm plate for a few minutes before slicing. Cut across the grain, particularly for cuts such as bavette.
Serving and pairing ideas
Try roasted mushrooms, peppery leaves and potatoes. Malbec or Cabernet Sauvignon suits richer beef; sparkling water with blackcurrant is an alcohol-free alternative.
Check before you serve
Only intact whole cuts of beef or lamb can be served pink after every outside surface is thoroughly seared. Minced, rolled, stuffed or mechanically tenderised meat needs thorough cooking.
For poultry, pork, minced meat, sausages, rolled joints and mechanically tenderised meat, cook thoroughly: the centre should reach 70°C for 2 minutes, or 75°C for 30 seconds. Clean the thermometer before and after checking.
Food Standards Agency cooking guidanceFor advice about your particular cut, call Lee on 01270 691283.