Endless collection of steak recipes.
A steak is a meat generally sliced across the muscle fibers, potentially including a bone. Exceptions, in which the meat is sliced parallel to the fibers, include the skirt steak cut from the plate, the flank steak cut from the abdominal muscles, and the silverfinger steak cut from the loin and includes three rib bones. In a larger sense, fish steaks, ground meat steaks, pork steak, and many more varieties of steak are known.
Steak is usually grilled, but can be pan-fried. It is often grilled in an attempt to replicate the flavor of steak cooked over the glowing coals of an open fire. Steak can also be cooked in sauce, such as in steak and kidney pie, or minced and formed into patties, such as hamburgers.
Beef steaks are commonly grilled or occasionally fried. Grilled beef steaks can be cooked at different temperatures, or for different lengths of time; the resulting cooked steak ranges from blue (very rare) to overdone. The most common characteristics of a rare steak is a soft, cold, red center. The outside is seared for flavor, while the inside is cooked to suit the diner’s preference. Steaks cooked well done are usually cooked throughout the entire cut of meat. For example, a beefsteak cooked well done will not have any pinkness in the middle when sliced. Uncooked beef steak can be served raw, such as in steak tartare.
Fish steaks are generally cooked for a short time, as the flesh cooks quickly, especially when grilled. Fish steaks, such as tuna, can also be cooked to various temperatures, such as rare and medium rare. The different cuts of steak are – rib eye, sirloin, tenderloin, rump, porterhouse, and t-bone.
Cuts of steak are quite dissimilar between countries owing to different methods of cutting up the carcass. The result is that a steak found in one country is not the same as in another, although the recipes may be the same, differing “only in their sauces, butters, or garnitures”.
Most important is trying to achieve Maillard reaction on meat to ensure that restaurant-quality steak results each time.
How to cook the perfect steak?
Whether your preference is a butter-soft fillet steak, flavour-packed sirloin or thriftier cut like bavette, rump or onglet, quick-cooking and constant attention should be paid when cooking your beef. With only a few minutes leeway between rare and well-done, timing is key. We’ve put together some tips to help you from start to finish.
Choose your steak
The cut of steak you use is down to personal preference and budget. Different cuts will deliver different levels of tenderness and flavour. Our handy steak infographic shows you what to expect from each cut and gives advice on how best to cook it.
- Sirloin: Considered to be a prime steak, like fillet, but has more flavour. Best served medium-rare.
- T-bone: To make sure everything cooks evenly, it’s best finished in the oven. Great for sharing.
- Bavette: Cheap cut that is best served no more than medium and is great for barbecuing.
- Fillet: Prized as the most tender cut and the most expensive. It has little fat, and is best served as rare as you like.
- Rib-eye: There are two cuts to note: rib-eye, boneless and usually serves one, and rib on the bone, also known as côte de boeuf.
Beef purists may prefer to take in the unadulterated rich flavour of a quality steak by adding nothing other than a sprinkling of salt and a generous twist of pepper. Contrary to popular belief, seasoning your steak with salt ahead of time doesn’t draw out the moisture but actually gives the steak time to absorb the salt and become more evenly seasoned throughout. Feel free to salt your steak for 2 hrs before for every 1cm of thickness. For a classic steak au poivre (peppered steak), sprinkle lots of cracked black pepper and sea salt on to a plate, then press the meat into the seasoning moments before placing it into the pan.
Others like to enhance flavour and tenderise the meat with a marinade. Balsamic vinegar will reduce down to a sweet glaze, as will a coating of honey & mustard. You can add an Asian dimension to your beef with a miso or teriyaki marinade.
Lots of chefs add whole garlic cloves and robust herbs like thyme and rosemary to the hot fat while the steak is cooking, which subtly adds background flavour to the steak without overpowering it.
How to sear?
Searing a steak until it gets a caramelised brown crust will give it lots of flavour. For this to happen, the pan and the fat need to be hot enough. The conventional way is to sear it on one side, then cook it for the same amount on the other side. This gives good results but the second side is never as nicely caramelised as the first. To build up an even crust on both sides, cook the steak for the total time stated in the recipe, but turn the steak every minute.
How to cook perfect steak?
- Season the steak with salt up to 2 hrs before, then with pepper just before cooking.
- Heat a heavy-based frying pan until very hot but not smoking.
- Drizzle some oil into the pan and leave for a moment.
- Add the steak, a knob of butter, some garlic and robust herbs, if you want.
- Sear evenly on each side for our recommended time, turning every minute for the best caramelised crust.
- Leave to rest on a board or warm plate for about 5 mins.
- Serve the steak whole or carved into slices with the resting juices poured over.
How to rest a steak?
A cooked steak should rest at room temperature for at least five minutes and ideally around half the cooking time – it will stay warm for anything up to 10 minutes. Here, pure science comes into play – the fibres of the meat will reabsorb the free-running juices, resulting in a moist and tender steak. Any resting juices should be poured over the steak before serving.
Best Ever Steak Recipes
Steaks are the most popular cut of meat to cook on the grill. We’ve collected the best-ever ways to cook every kind of steak, in this round-up of delicious steak recipes. You’ll find plenty of family-friendly dishes here, including budget-conscious recipes to help you stretch your food budget further. We’ve also included our favorite fancy steak recipes for romantic dinners at home, or to impress guests at dinner parties.
These delicious recipes include grilled skirt steak with salsa verde and classic steak au poivre.
These easy (and crazy delicious) steak recipes will satisfy even the hungriest carnivore. From classics like Chicken Fried Steak and Philly Cheesesteaks to decadent dishes like Cajun Butter Steak, we’ve got it all. Still can’t get enough? Try our healthy steak options and best-ever grilled steak dinners, or use up your leftovers in an amazing steak sandwich. As for the basics, here’s everything you need to know about cooking steak.