The Perfect Steak

Servings, Time, and Ingredients

Servings: 1

Cooking Time: ~3 minutes

  • 1 x Rump Steak (250g/ 0.5lb)
  • 25g Butter
  • Salt
  • Pepper

Nutritional Information

The following only serves as a guide. Actual figures will vary depending on specific ingredients used.

Protein: 55

Fat: 30.5

Carbs: 0g

I love steak. It’s full of all the right things.

And though I’ve been cooking it for years, it’s never been quite the right way, and this recipe will share the how with you. Most surprisingly, is just how simple it is.

Step 1: Grass-fed Beef

It’s important to make sure you’re buying grass-fed beef. Most meat in supermarkets is grain-fed, and as you may be aware, that’s not the natural diet of most animal, notably cows. When cows are grass-fed, their bodies function as intended, resulting in a healthy ratio of Omega-3 and Omega-6.

grassfed beef in packaging

Step 2: Seasoning

Season the beef with salt and pepper, that’s all. After you’ve seasoned it, allow it to sit on a plate and rise to room temperature. Allowing the temperature to rise is not a necessary step, but it does aid the cooking process.

steaks seasoned with salt and pepper

Step 3: The Hottest Pan

This is a very important step. Retrieve the pan or skillet of your choice, add in butter, bacon grease, or olive oil, and bring it to smoking point. Then add the steaks in, seasoned side down. Hopefully you wont slip like I did and put the seasoned side up first go. Leave them to cook for about 90 seconds per side.

two steaks searing in a pan

Step 4: The Finished Product

Because of the high heat used to cook the steak, you should get a lovely degree of charring on the outside like so.

Cooked steak

Cross-section

Due to the short cooking time per side, we have a medium-rare steak, which is undoubtedly the best way to enjoy.

A CROSS-SECTION OF STEAKY GOODNESS

Beyond Medium-rare

If, for whatever reason, you’re not a fan of rarer steak, remove the pan from heat, turn the cooktop to low, and cook the steak slowly for as long as it takes to hit how you like it.

3 comments on “The Perfect Steak”

    • David Tomlinson

      This is very true. Best to cook with animal fats that have a very high smoke point. Vegetable oils are best avoided, and even olive oil contains elements that will burn.

  • Blue21

    If you care about your meat to the point you need to buy grass fed you should not cook it so hot as it oxodises the fats, however i know a nice charred steak is the tastiest way.

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