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How to cook a perfect steak.

Have you ever wanted to know how to cook a great steak at home, done perfectly to your personal preferences? Follow these instructions and you will be thrilled with your culinary skills.

Go and buy a good, plump steak of about 3 cm in thickness and approximately the size of the palm of your hand.

If you prefer a lean steak, trim off the fat or buy a leaner cut of meat. For this recipe I purchased ladies sirloin portions



  • Trim any ‘stringy’ or tough skin bits and set aside.
  • Season your steak with ground salt and pepper, garlic salt or spices and seasonings of choice.
  • Heat a tsp oil and a tsp butter (the tsp butter gives the steak a perfect brown colour and subtle flavour) in a solid based frying pan until the pan is searing hot.
  • Place the steaks in the sizzling pan to brown and cook on one side, then turn the steak and cook on the other side.
  • The time that you cook the steak on each side will depend on how well you want your steak cooked.
  • There are 5 ways to eat steak varying on cooking times:
    • Blue: Cooked for about 1 minute each side.
    • Rare: Cooked for about 1.5 minutes each side.
    • Medium Rare: Cooked for about 2 minutes each side.
    • Medium: About 2.5 mins each side
    • Well Done: 4 to 5 minutes each side.
  • It is advisable to use a timer for your first few times you cook steaks, until you develop ‘a feel’ for the readiness when cooking.
  • With some practice, you will soon be able to test whether a steak is cooked rare, medium rare or well cooked just by lightly pressing on the steak. The softer it feels, the rarer it is cooked.
  • After searing on both sides for the time required, use tongs to hold the and sear the sides of the steak.
  • Remove the meat from the pan and allow it to rest for half the time you cooked it before serving. This allows the juices to settle.

I cooked two steaks to show what rare and medium rare look like.

Medium Rare

If you want an easy way to season your meat, we recommend the Asijiki Meat Seasoning:


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