Cooking your perfect steak
Remove steaks from the fridge at least 15 minutes before cooking as this will enhance their tenderness after cooking. Always preheat the grill or pan before starting to cook the steak.
Rub the steak with oil on both sides and then season it with salt and black pepper. Try using groundnut oil as an alternative to other oils as it can withstand high temperatures without burning.
Don’t over handle the steak. Try to limit the turning to only once – halfway through cooking.
Finally, allow the meat to rest after cooking.
Seared outside, 21/2 mins each side
75% red centre
Internal temp: 30–51°C
MEDIUM / RARE
Seared outside, 3-4 mins each side
50% red centre
Internal temp: 57–63°C
Seared outside, 4 mins each side
25% pink centre
Internal temp: 63–68°C
MEDIUM / WELL
5 mins each side
Slight hint of pink
Internal temp: 72–77°C
6 mins each side
100% brown throughout
Internal temp: 77°C+
Timings are approximate based on a 1” thick steak, pan fried