Cook Yourself a Perfect Steak

Cook Yourself a Perfect Steak

Green’s chef Philip Cripps – trained in France by the legendary Paul Bocuse – gives this simple advice on cooking the perfect steak every single time.








  1. Choose your meat First, ask Green’s to prepare your cut. Choose a 2cm thick sirloin, rump or ribeye, or for a thicker steak go for a 3cm fillet or T-bone. Keep your meat carefully wrapped in the fridge, removing ten minutes or so before you want to cook.
  2. Ensure the frying or griddle pan is hot before cooking
  3. Lightly brush the steaks with a little oil on both sides to prevent sticking rather than putting oil in the pan, then seaon with salt and pepper
  4. During cooking lightly press down the top of each steak with a fish slice to ensure even cooking
  5. Don’t pan-fry or griddle too many steaks at once as the pan’s temperature will drop rapidly and the steaks will stew in their own juices
  6. Towards the end of the cooking place a knob of butter on each steak, when it melts baste the steaks until cooked
  7. After cooking, allow the steaks to rest for a few minutes before serving to allow the natural juices to distribute evenly and retain succulence
  8. When rested plate the steaks and pour some pan juices over the steak

All steaks are ideal for cooking with a dry heat such as pan-frying, grilling and griddling. I prefer to griddle or pan-fry, but if you’d rather grill your steak, ensure the grill has been thoroughly preheated to get the best results.

Cooking times

For 2cm (¾inch) thick sirloin, rump or rib eye steak

Rare: 5 minutes (2½ minutes each side)
Medium Rare: 6-7 minutes (3-3½ minutes each side)
Medium: 8 minutes (4 minutes each side)
Well Done: 12 minutes (6 minutes each side)

For 3cm (1¼ inch) thick fillet and T-bone steak, add an extra minute on each side.



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