Choose your steak
The cut of steak you use is down to personal preference and budget. Different cuts will deliver different levels of tenderness and flavour.
Sirloin: Considered to be a prime steak, like fillet, but has more flavour. Best served medium-rare.
T-bone: To make sure everything cooks evenly, it's best finished in the oven. Great for sharing.
Bavette: Cheap cut that is best served no more than medium and is great for barbecuing.
Fillet: Prized as the most tender cut and the most expensive. It has little fat, and is best served as rare as you like.
Rib-eye: There are two cuts to note: rib-eye, boneless and usually serves one, and rib on the bone, also known as côte de boeuf.
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 red juice flowing. It will feel soft and spongy with slight resistance.
Medium-rare: Pink in colour with some juice. It will be a bit soft and spongy and slightly springy.
Medium: Pale pink in the middle with hardly any juice. 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.
It’s very important to consider the size and weight of your steak before calculating the cooking time. If you’re unsure, take advantage of the expert eye of your butcher who should be able to tell you how long you need to cook your meat.
I recommend the following cooking times for a 3.5cm thick fillet steak:
• Blue: 1½ mins each side
• Rare: 2¼ mins each side
• Medium-rare: 3¼ mins each side
• Medium: 4½ mins each side
Sirloin steak cooking times
I also recommend the following for a 2cm thick sirloin steak:
• Blue: 1 min each side
• Rare: 1½ mins per side
• Medium rare: 2 mins per side
• Medium: About 2¼ mins per side
• Well-done steak: Cook for about 4-5 mins each side, depending on thickness.
How to Cook Great Steak - The Perfect Steak - Cooking Tips to Cook a Steak - Youtube
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#howtocooksteak #theperfectsteak #howtocookgreat
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The cut of steak you use is down to personal preference and budget. Different cuts will deliver different levels of tenderness and flavour.
Sirloin: Considered to be a prime steak, like fillet, but has more flavour. Best served medium-rare.
T-bone: To make sure everything cooks evenly, it's best finished in the oven. Great for sharing.
Bavette: Cheap cut that is best served no more than medium and is great for barbecuing.
Fillet: Prized as the most tender cut and the most expensive. It has little fat, and is best served as rare as you like.
Rib-eye: There are two cuts to note: rib-eye, boneless and usually serves one, and rib on the bone, also known as côte de boeuf.
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 red juice flowing. It will feel soft and spongy with slight resistance.
Medium-rare: Pink in colour with some juice. It will be a bit soft and spongy and slightly springy.
Medium: Pale pink in the middle with hardly any juice. 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.
It’s very important to consider the size and weight of your steak before calculating the cooking time. If you’re unsure, take advantage of the expert eye of your butcher who should be able to tell you how long you need to cook your meat.
I recommend the following cooking times for a 3.5cm thick fillet steak:
• Blue: 1½ mins each side
• Rare: 2¼ mins each side
• Medium-rare: 3¼ mins each side
• Medium: 4½ mins each side
Sirloin steak cooking times
I also recommend the following for a 2cm thick sirloin steak:
• Blue: 1 min each side
• Rare: 1½ mins per side
• Medium rare: 2 mins per side
• Medium: About 2¼ mins per side
• Well-done steak: Cook for about 4-5 mins each side, depending on thickness.
How to Cook Great Steak - The Perfect Steak - Cooking Tips to Cook a Steak - Youtube
Buy us a cup of coffee.
Thank you all so much for watching our recipe videos and supporting our channel.
If you would to further support and help us continue making our recipes for you, you can by buying us a coffee.
We do not endorse any products on our channel and are 100% self funded. A coffee goes a long way in helping us stay product placement free. Cappuccino, Latte, Espresso or a Flat White it is up to you. Many Many Thanks for all your ongoing support.
https://www.paypal.me/howtocookgreatfood/2
#howtocooksteak #theperfectsteak #howtocookgreat
✅Thank you so much for watching
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