A great steak deserves a great cook, and it's easier than you think. Here's a reliable method for restaurant‑quality results at home.
Before the pan.
- Take the chill off. Rest the steak at room temperature for 20–30 minutes so it cooks evenly.
- Dry the surface. Pat thoroughly with kitchen paper — a dry steak sears; a wet one steams.
- Season just before cooking. Generous salt; pepper now or after.
The cook (a thick steak, ~3 cm).
- Get a heavy pan very hot. Add a little high‑smoke‑point oil (not olive). For Wagyu, go gentler and use little or no oil — its own fat renders (why).
- Lay the steak away from you; don't move it for ~2–3 minutes until a deep crust forms. Turn and repeat.
- Add a knob of butter, crushed garlic and thyme; tilt the pan and baste for the last minute.
- Rest 5 minutes before cutting — this is non‑negotiable; it lets the juices settle.
Doneness, by feel and temperature (internal, before resting):
| Doneness | Temp | Feel |
|---|---|---|
| Rare | ~50°C | Soft |
| Medium‑rare (chef's pick) | ~54°C | Slight spring |
| Medium | ~60°C | Firm spring |
| Well done | ~70°C+ | Firm |
A meat thermometer takes out all the guesswork.
Match the method to cut. Fillet loves a gentle finish and a sauce; rib‑eye and sirloin take high heat beautifully; rump rewards medium‑rare sliced against the grain (cut guide).
FAQs
- How do I cook Wagyu differently? Lower heat, little oil, smaller portion — see [Wagyu, full‑blood & BMS explained].
- Why rest the steak? Resting lets juices redistribute; cut too soon, and they run onto the board.
- Can I cook from frozen? Defrost in the fridge first for best results (defrosting).