Cooking the perfect medium rare steak
How to cook the perfect steak
Serves
4
Prep Time
2 mins
Cook Time
13 mins
James Smith, "The Tattooed Butcher", takes you through the simple steps to cooking the perfect medium rare steak in this easy-to-follow recipe.
We've used scotch fillet, but these instructions are also perfect for 1 inch thick sirloin steak, Tomahawk steak, or fillet steak.
James Smith, "The Tattooed Butcher", takes you through the simple steps to cooking the perfect medium rare steak in this easy-to-follow recipe.
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ShareIngredients
900g Quality Mark scotch fillet steaksi
1 inch thick100g butter
sea salt
to tasteblack pepper
to tasteolive oil
3 twigs fresh thyme
Method
Remove steak from the fridge 1 hour before you cook, you want the meat to almost reach room temperature before you cook it.
Heat your oven to 220°C on fan bake.
Cover the steak in olive oil then apply a generous amount of salt and cracked black pepper to each side.
Place in the oven and cook for 10 minutes.
Heat a fry pan or skillet with butter on high, wait for the butter to go golden brown then add thyme.
Remove the steak from the oven and cook each side on the pan or skillet for 90 seconds. The aim is to get the steak to an internal temperature of roughly 130-135°F (or 55-57°C), if you like your steak slightly more done or a bit rarer then add or reduce your internal temp by 5-10°F.
Remove your steak and rest for 5 minutes before slicing across the grain to serve, drizzling the pan juices on top. The resting process is very important, it lets the steak muscle relax from all that extreme heat you just put it through so don't rush this process just because you have hungry guests!
