Cook a tender, juicy steak every time with these easy-to-follow tips. And for extra flavour, try our simple marinade or spicy rub.
The best steaks to grill or pan-fry are sirloin, rump, scotch or fillet. The most tender, and expensive, cuts are tenderloin and fillet.
Sirloin or rump are economical options. For a lean, affordable option, try kangaroo steaks.
Choose steaks with a good red colour.
For a healthy sized serving, allow 125–150 grams per person as steak will shrink slightly when cooked.
Trim any visible fat as there’s plenty within the meat for flavour.
Buy steaks no more than two days before cooking. Store in the coldest part of the fridge in a sealed, airtight container or covered on a plate.
For maximum tenderness, bring steak to room temperature before cooking.
Sprinkle steak with pepper, marinade or rub before cooking. The heat will seal in the seasoning.
To cook steak, choose a heavy-based, non-stick pan.
Use tongs to turn steak during cooking – never pierce it with a fork or knife as the juices will escape and it will be less tender.
Rest steaks for five minutes before serving so juices evenly distribute through the meat.
Cooking pan-fried steak
Rare: 3 minutes (the meat feels spongy when pressed).
Medium: 4 1/2 minutes (the meat resists when pressed).
Well-done: 5–7 minutes (the meat feels firm when pressed).
Oil a heavy non-stick pan or griddle.
Heat pan over a high heat until very hot.
Sprinkle steaks with black pepper.
Add steaks to pan, press down lightly and brown each side for 1–1 1/2 minutes, turning using tongs.
Cook for the required time to get your desired result (see Cooking pan-fried steak above).
Preheat the grill for 10 minutes until very hot.
Season the steaks with black pepper to help seal in the juices.
Place on a grill rack and cook under grill. To grill a rare steak takes 3 1/2 minutes; medium steak, 5 1/2 minutes; well-done steak, 6-8 minutes.
Turn steaks halfway through using tongs.
Rest the steaks for five minutes before serving.
To create cross-hatched lines on your steak, you will need to use a grill pan or griddle with a ribbed base. Choose one with handles, as it is easier to use, and select a size that is as close as possible to the size of the heat source. This helps prevent heat-loss or overheating of the handle.