How to cook the perfect steak



Weekend Woman’s Hour this afternoon on BBC Radio 4 on how to cook the perfect steak with Masterchef 2011 champion Tim Anderson.


sirloin steak about an inch thick
salt and black pepper to season
rape seed oil


Season the steak with pepper and salt, rub the oil into the steak.

The oil is to stop the steak burning. There is no need to add oil to the pan, there is sufficient fat on the steak.

It is a myth that oil or fat needs to be added to the pan. It simply burns.

One very hot pan, temperature of around 350C. If hand held an inch above the pan it should feel uncomfortable.

Fat takes longer to cook than meat, therefore cook on fat side first. Actual cooking time depends on the steak, how long aged, how much fat, how moist, has been in fridge or at room temperature (best from room temperature as cooking more even). A rough guide is one minute each side, plus a minute for each centimetre of thickness. A one inch steak is two minutes for the sides plus 2-3 minutes. Only experience can tell. Flip the steak over every minute.


Tim recommends leave the steak in the warm to cool for approximately half the cooking time

Serve with mashed potates (soaks up the fat and juices), fresh green beans and/or peas or a simple salad.

Absolute no is cooking with garlic as destroys flavour of the steak.

No sauces for the same reason, you do not wish to distract from the flavour of a perfect steak.

Choose quality steak from a good butcher.

Cook The Perfect… Steak with Tim Anderson
Cooking the perfect steak

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4 Responses to “How to cook the perfect steak”

  1. Conor Bofin Says:

    You are right in everything except the nonsense about no sauce. Deglaze the pan with the red wine you are going to drink with the perfect steak. Pour this over the steak. It will harmonise the entire meal. As for the garlic, see my post

  2. Conor Bofin Says:

    Enhance. The word is enhance.

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