How to Cook the Perfect Steak — Temperature Guide

What's the Secret to a Perfect Steak?

The secret to a perfect steak is a meat thermometer. Guessing leads to overcooked or undercooked meat. Use these internal temperatures: 52°C for rare, 57°C for medium-rare, 63°C for medium, 71°C for well-done. Rest the steak for 5 minutes after cooking — this lets the juices redistribute.

Ingredients

• 2 sirloin or ribeye steaks (250-300g each, 2-3cm thick)
• 2 tbsp vegetable oil (for searing)
• 50g butter
• 2 cloves garlic, crushed
• 2 sprigs fresh rosemary or thyme
• Sea salt and freshly ground black pepper

Step-by-Step Method

1. Prepare the steak

Take the steak out of the fridge 30 minutes before cooking to bring it to room temperature. Pat dry with kitchen paper — moisture prevents a good crust. Season generously with salt and pepper just before cooking.

2. Heat the pan

Heat a cast iron or heavy-bottomed pan until smoking hot. Add the vegetable oil — it should shimmer but not smoke excessively.

3. Sear the steak

Place the steak in the pan and don't move it. Cook for 2-3 minutes until a dark crust forms. Flip and cook the other side for another 2-3 minutes.

4. Baste with butter

Add butter, garlic, and rosemary to the pan. Tilt the pan and spoon the foaming butter over the steak for 1 minute. This adds flavour and helps even cooking.

5. Check the temperature

Insert a meat thermometer into the thickest part of the steak:

• Rare — 52°C (remove from pan at 50°C, it'll rise as it rests)
• Medium-rare — 57°C (remove at 55°C)
• Medium — 63°C (remove at 61°C)
• Well-done — 71°C (remove at 69°C)

6. Rest and serve

Transfer the steak to a warm plate and rest for 5 minutes. This is non-negotiable — cutting into a steak immediately loses all the juices. Slice against the grain and serve.

Common Steak Mistakes to Avoid

• Not letting it come to room temperature — uneven cooking
• Overcrowding the pan — steaks steam instead of sear
• Flipping too often — let the crust form before flipping
• Skipping the rest — juices run out, steak goes dry
• Cutting to check doneness — use a thermometer, not a knife

Which Cut Should I Use?

• Sirloin — great all-rounder, good flavour, moderate fat
• Ribeye — most flavourful, well-marbled, forgiving to cook
• Fillet — most tender, leanest, cook rare to medium-rare only
• Flat iron — affordable, flavourful, great for everyday

Order steak cuts from The Butcher's Table for fresh, butcher-selected quality.