It doesn’t have to be an ordeal to get that perfect medium-rare steak on to the plate in record time. You don’t need the latest in grill, smoker, barbecue or induction cooktop technology, or some special mix of herbs, spices, butter from a sacred cow or anything else to get a delicious, perfectly cooked steak on to the table.
A good piece of steak speaks for itself in terms of flavour and texture, so the key to cooking a great cut of beef really starts there. Try a sirloin, ribeye or a piece of rump steak for an even cook, and of course differing thicknesses will make the cooking time vary.
But we don’t want to turn it into a dried up mess so check out our super simple method for pan-frying a great medium-rare steak in the video below.
Instructions (for those who prefer to read)
Remove the steak from its packet and let it sit for a few minutes. If it’s vacuum sealed it may be a bit of an odd, darker colour. Letting it hit oxygen for a few minutes restores its full red colour and brings it closer to room temperature, which delivers a more even cooking result.
Pre-heat your pan to a medium-high heat.
Season one side of the steak with salt and pepper, and splash a bit of olive on if desired. No need to season both sides (but you can if you want).
Bang it in the pan and don’t touch. No need to poke or prod.
When moisture starts to appear on top of the steak (2-3 minutes) flip it over and, again, don’t touch.
Give it another 2-3 minutes before removing from the pan.
Let it rest for a few minutes before serving.
Eat and repeat!