It not hard to learn how to cook steak. Cooking steak is quite easy to do yourself and it doesn’t have to be time consuming affair. Follow our delicious steak recipe and your family will ask you to cook steak more often.

Not a lot of fancy ingredients are required to cook steak either. Below are the ingredients you need for this steak recipe:

1. 25mm thick cuts of steak
2. Salt, pepper and garlic salt
3. Cooking oil
4. Lemon juice and water

Once you have gathered all the ingredients together, follow these steps to make your steak.

1. Take care to wash each piece of steak properly before cooking. Dry the steak and then puncture it on all sides with a fork. Then apply some salt and pepper and rub it completely into the steak.

2. Heat up your frying pan and pour in your cooking oil. Wait until the pan is medium hot, and then place your steak into the pan. Make sure that it is covered with a lid. Cook the steak for about a minute, and then remove it from the heat. Once the sizzling stops, remove the lid and flip the steak over. Recover the pan with the lid and cook for a few more minutes.

3. Remove the lid and add in some garlic, salt, lemon juice and water. Cover the pan, and cook the steak for another ten minutes. Turn it occasionally to make sure the steak is properly cooked on all sides. When the meat is done, remove the lid and allow the steak to cool.

4. A cooked steak needs to rest for a few minutes after cooking. If you cut into the steak too early, the meat will lose a lot of moisture.

5. Make sure to cut the steak across the grain. Cutting with the grain makes the steak harder to chew.

As you can see, cooking steak is not very difficult at all. The ingredients are easy to find, and everyone loves a well cooked steak. Try this steak recipe today, and see if you like it.

Steak Sarnie Ingredients

• 1 x 285g/10oz rump steaks
• 2 sprigs fresh rosemary, leaves picked
• sea salt & freshly ground black pepper
• 1 loaf ciabatta or baguette
• 1-2 tbsp Dijon mustard
• 1 handful of rocket or watercress
• juice of 1 lemon
• extra virgin olive oil

Steak Sarnie Method

1. Place the ciabatta just to warm in the oven for a
   few minutes at 100C/225F/Gas ¼.
2. Season your steak and then sprinkle it with
   rosemary. Slice it across in half, place the slices
   one at a time between two pieces of clingfilm.
3. Bash with a heavy object such as a frying pan or
   a bottom of a bottle or even your fist until 1cm/½”
   thick.
4. Rub with a little extra virgin olive oil and lemon
   juice.
5. Place the steak onto the fiercely hot griddle pan
   & sear on each side for just under a minute.
6. Let it rest on a late while you cut your ciabatta
   in half lengthways and drizzle with olive oil on one
   side and spread mustard on the other
7. Fill with rocket, place the steak on top then
   drizzle over any juice from the meat.

Recipe by Jamie Oliver

Cooking steak is pretty hard to mess up. However, here are some steak tips for how to cook that great piece of steak for your friends and family.

1) What steak cuts are you planning to cook? Knowing what cuts of steak you have is extremely important. Cooking that half pound Top sirloin you have will be a lot different that cooking a half pound Filet Mignon. Each different steak cut has different traits that you’ll need to be aware of to cook that perfect steak. The one consistent attribute to look for in your cut of steak is the marbling. The marbling of the steak should be evenly distributed throughout the piece of steak. Different cuts of steak will have more marbling then other cuts.

2) What method of cooking are you going to use? Knowing how to grill a steak is quite different from knowing how to broil a steak. A good steak can be prepared in a variety of ways, but there is usually an optimal method for each steak cut. For example, a delicious filet mignon first requires you to pan sear the meat and then cook it in the oven. Pan searing the filet mignon gives it that tasty crust on the outside of the meat and the even heat of the oven will cook it through without burning it.

3) Before cooking the steak, allow your piece of meat to reach room temperature before cooking. If you try to cook your steak while it’s cold, it will take quite a bit longer to reach its optimal internal temperature. Therefore, you should take out your steak from the fridge about a half and hour to and hour before you plan to cook it.

4) Use steak seasoning to complement your steak cut’s natural flavor. Sometimes, the best steak seasoning is just some salt and pepper. There’s nothing bad about using other ingredients as well, but make sure it enhances instead of masks the flavor of your steak. If you add salt to your steak, make sure to salt it after your first turn as the salt will suck up some of the moisture from the steak.

5) When cooking steaks, never needlessly touch the steak unless you are planning on turning it. If you a lot of the cooking time prodding and poking your steak, you’ll ruin its texture and even its flavor. An optimally cooked steak needs to be browned and that cannot happen if you keep touching the meat. You need to let the steak sit still for a good amount of time for the browning to happen. When you need to turn your steak, use a pair of tongs or a spatula. People often wonder how long it takes to cook a steak. Of course, the answer depends on your cut of steak. One handy tip is to touch the middle of the steak with your finger. If there is no bounce back, then the steak is still not cooked. If there’s a tiny bounce back, then your steak is medium raw. The more give in the steak, the more well cooked the steak is.

6) Before serving, always let your steak sit for at least 10 minutes. If you cut your steak while it’s still hot, it will lose some of its internal moisture and juice. If you let it rest, then it gives the juices a chance to redistribute themselves throughout the meat.

Want to learn how to cook the perfect steak? Well before you can cook steak, you gotta know your beef. Here’s a quick primer to teach you everything you want to know about your favorite meat.

Beef Appearance

The outside appearance of a piece of meat is crucial to a great tasting steak. The best steaks will have a bright red color with thin streaks of white fat which are evenly distributed throughout the meat. This is what’s known as marbling. The more marbling the meat has, the less tender but more flavorful the meat is.

Steak Cuts

The cuts of steak can be divided into three sections, The rib, short loin, and the sirloin. The rib section is made up of the roast, rib-eye steak, and back rib cuts. These cuts are the least tender. In the short loin we get the tenderloin t-bone, porterhouse and top loin steak cuts. Lastly, the sirloin produces the top sirloin and sirloin steak cuts. Normally, the most tender cut is the tenderloin. This is where your delicious filet mignon comes from. The most flavorful cuts are the rib-eye or rib steak cuts.

How Beef is Aged

Beef is made up of fibrous connective tissue which holds the muscle together. When you age the your beef, you allow its natural enzymes to break down this tissue which helps it self-tenderize. There are two different methods of aging.

Dry Aging Beef

Dry aging neef is an expensive and time consuming process. The meat is stored in a temperture and humidity controlled cooler for up to six weeks. The temperature must be between 34-36 degrees with 75% humidity. Dry aging requires very good ventilization which causes moisture to evaporate from the beef and improves the meat’s texture and flavor. During the dry aging process, the meat will lose up to 20% of its weight.

Wet Aging

In this method, the beef is stored in a vaccuum sealed plastic container and is tenderized using its own juices. With wet aging, there is no evaporation and thus no moisture is lost.

Grades of Meat

Only the top three grades of meat are sold in the United States. Grades are based on many factors, but the primary one is the amount of marbling. The more marbling, the higher the grade. Prime is the best grade of meat and makes up about 2% of the beef produced in the US. You usually find it at the high scale butcher shops and fine restaurants. It has the most tenderness, juiciness, and flavor. Most meat you find in the local butcher shop is rated Choice. While they might have less marbling than Prime, the quality of Choice is still quite good, plus it is more affordable. Select is the last grade and it is primarily found in your local supermarket.