Rare, medium or well done?
Abundantly marbled steaks provide the perfect solution for meals when we want something both easy and celebratory. In our cabinets, an abundance of different cuts from local Gippsland producers await your next steak night with many options for flair and finesse.
Here, we share with you our method for preparing and cooking the perfect steak.
Our basic guidelines for cooking a steak:
- Heat a frying pan over medium-high heat before adding the steak (this seals the surface, trapping in juices).
- Rather than oiling the pan, brush the steak with oil to prevent it sticking.
- Cook a 2cm-thick piece of steak for 2-3 minutes each side for rare, 4 minutes each side for medium, and 5-6 minutes each side for well-done.
- Turn the steak only once, otherwise it may dry out. Always use tongs to handle steak as they won't pierce the meat, allowing the juices to escape.
- To test if your steak is done, press the centre with the back of the tongs. The steak will feel soft if it's rare, slightly firmer and springy when it's medium and very firm when it's well-done.
- Transfer steak to a plate, set aside in a warm place for 3-5 minutes to rest. This allows the juices to settle and the muscle fibres to relax, which ensures the steak is tender.