Steak Cooking Basics

The difference between a great steak and an ordinary one comes down to a handful of simple steps. Master these and you'll cook a better steak every time, whether it's on the BBQ, grill, or in a hot pan.

Cooking Time

2–4 minutes per side for most steaks, depending on thickness

Internal Temp

Rare 52°C / Medium Rare 57°C / Medium 63°C / Well Done 72°C+

Serves

Applies to individual portions

Best Cut

Rare 52°C / Medium Rare 57°C / Medium 63°C / Well Done 72°C+

The Butcher's Tip

Bring your steak closer to room temperature before cooking, cook over high heat for a good crust, and always rest it before serving. Resting keeps the juices in the meat rather than on the cutting board.

Why This Works

Allowing steak to warm slightly before cooking helps it cook more evenly. High heat develops a rich crust through caramelisation while resting afterwards keeps the juices inside the meat where they belong.

Common Mistakes To Avoid

Cooking straight from the fridge

A very cold steak cooks less evenly than one that's been allowed to sit briefly at room temperature.

Moving the steak constantly

Leave it undisturbed so a rich crust can develop.

Pressing the steak with tongs

Pressing forces flavourful juices out of the meat.

Skipping the resting period

Resting gives the juices time to redistribute throughout the steak.

Quick Guide

Prepare the steak

Remove the steak from the refrigerator 20–30 minutes before cooking and pat it dry with paper towel.

Season generously

Season both sides with salt and freshly cracked black pepper just before cooking.

Cook over high heat

Place the steak onto a hot pan or BBQ and cook to your preferred level of doneness, turning only once if possible.

Rest before serving

Transfer the steak to a warm plate and rest for 5–10 minutes to allow the juices to redistribute.

Slice and enjoy

Serve whole or slice across the grain for maximum tenderness and enjoy with your favourite sides.

Pro Tip

A great steak doesn't need complicated seasoning—quality meat, salt, pepper and proper cooking are often all you need.

Did You Know

The rich brown crust on a perfectly cooked steak is created by the Maillard reaction; a natural chemical process that develops hundreds of delicious flavour compounds when meat is cooked over high heat.