How to Cook the Perfect Steak - by Marcus Leach

How to Cook the Perfect Steak - by Marcus Leach

Juicy, tender and full of flavour, a good steak takes some beating. However, get the cooking wrong and you can be left with a piece of meat as tough as leather. It might seem like a pretty simple thing to do, and once you know how, it really is, but this handy guide is a great starting point.

For me the process starts with the buying of the meat, which is always from a butcher for me. There is simply no comparison between a great grass-fed steak from the butcher, that has been dry-aged to maximise flavour, and those on offer at most supermarkets. It’s well worth the time and effort in sourcing a good piece of meat to start off with. After that the cooking is simply a case of bringing out the best of the produce.   


  1. Remove the steak from the fridge a good few hours before you want to cook it, really important that it is at room temperature.


  1. Pat the steak dry to ensure there is no moisture, never a problem when buying a decent dry-aged steak from the butchers in my experience, but some shop bought ones (if that's the route you have gone down) can be a little wet.


  1. Get a griddle or cast iron pan up to maximum heat. I usually have mine over the hottest ring on the gas hob and let it sit for at least ten minutes until it is sizzles. 


  1. Lightly season your steak with a pinch of sea salt flakes and cracked black pepper.


  1. Place in the searing hot pan and cook. Personally I don't buy into the regular turning of the steak, opting instead to cook it on one side, turn, cook it on the other and remove to allow it to rest. 


  1. With the above in mind cook on one side for between 2-4 minutes, depending how you like your steak cooked, before turning and cooking for the same amount on the other side*.


  1. Remove from the pan and place on a warm plate or board and allow to rest for five minutes (can rest in a very low temperature oven). 


  1. Serve with your choice of sides. Personally I love a piece of bone marrow and steamed green beans with mine. Simple but it's all about the meat. 

  *It's difficult to give exact times, as it depends on a few variables, such as thickness of steak and also if it is on the bone or not. However, I am a fan of rare beef, so less is more for me. A general rule of thumb is that the firmer the steak is to the touch the more well done it is.



Marcus Leach


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