How to Cook the Perfect Steak
 
Being able to cook the perfect steak is a kitchen essential, there a few key things to think about before cooking.
 
Ingredients
 
4 8oz/225g Dry aged rib eye steaks
1 tbsp Malden sea salt
1 tbsp Freshly milled black pepper
200g Butter salted
2 Cloves garlic, lightly crushed
2 tbsp fresh thyme and rosemary
 
Here’s how:
 
Take the steaks out of the fridge and leave covered for 30 minutes to bring them up to room temperature, this is particularly important if you like your steaks rare. Pre heat a heavy based non stick frying pan.
Dry the steaks with kitchen towel to remove any moisture.
Drizzle the steaks with olive oil on both sides and season well with plenty of salt and pepper.
Place the steaks into the hot pan and cook on both sides for 3 minutes on each side for rare, 4 minutes for medium and 5 minutes for well done.
When you turn the steaks over add the butter, garlic and herbs and continue to cook.
Remove from the pan when cooked to your liking and allow to rest for 3-4 minutes before serving.
 
Top tips
 
If you cook your steaks correctly you do not need a steak knife !!! Use a digital thermometer
RARE 50°c
MEDIUM RARE 55°c
MEDIUM 60°c WELL DONE 70°c
 
To make an easy steak sauce try adding a 150ml of red wine to the pan you cooked the steaks in and reduce to half its volume.
To freeze a steak place in a zip lock bag and remove all the air before sealing, then freeze and use within 3 months.
For alternative steaks, try cooking hanger steak or feather for a fuller flavour, but remember cook these steaks medium rare.
Try serving with a good Malbec or Chianti wine
 
Recipe by Peter Sidwell