Cooking a great steak is an art that’s easy to perfect with practice.
Quick tips
- Only purchase steaks of even thickness, not ‘wedge shaped’
- Beef steaks should be at least 2cm thick
- Lamb cuts should be at least 1.5cm thick
- Always defrost in the fridge, if frozen
- Pat dry with kitchen paper before cooking
- Take the steaks out of the fridge 10 minutes before cooking to bring them to room temperature
- Oil the steak, not the pan
Serves: 12
Preparation Time: 5 minutes
Cooking Time: 10 minutes
INGREDIENTS
- Room temperature steak
- Stick of Butter
- Garlic
METHOD
- Rub the steak all over with a good lug of olive oil and a good pinch of sea salt and black pepper
- Add the steak to a hot pan, then cook for 6 minutes for medium-rare, or to your liking, turning every minute
- For more flavour, try one or a combination of the following. Halve a garlic clove and rub it over the steak every time you turn it OR Rub the steak with a knob of butter – the sweetness from the butter will make it taste divine!
- Once cooked to your liking, rest the steak on a plate that can collect all the lovely juices for 2 minutes
- Carve with a nice sharp carving knife, then serve with the resting juices drizzled on top
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