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.
- 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.
- Ensure the frying or griddle pan is hot before cooking
- 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
- During cooking lightly press down the top of each steak with a fish slice to ensure even cooking
- 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
- Towards the end of the cooking place a knob of butter on each steak, when it melts baste the steaks until cooked
- After cooking, allow the steaks to rest for a few minutes before serving to allow the natural juices to distribute evenly and retain succulence
- 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.
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.