Your 7 Step Guide To The Perfect Steak

Steak: it’s a treat for a special occasion or the perfect dish to elevate a weeknight dinner. But let’s face it, it’s also easy to mess up. Don’t fret, though, because this guide is your one-way ticket to steak perfection.



  • 1 prime cut steak (sirloin, ribeye, or filet)
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 2-3 cloves of garlic
  • 5-10 sprigs of fresh thyme
  • 1 tablespoon olive oil
  • 1 knob of butter


Step 1: Take the Steak Out of the Fridge

Start by getting your steak out of the fridge and let it sit at room temperature for about 30 to 50 minutes. Cold steak equals uneven cooking. You'll get an overcooked outside and an underdone middle if you skip this step.


Step 2: Season the Meat

Before cooking, give your steak a good sprinkle of salt. This does double duty: it amps up the flavour and helps create a better sear. As for pepper, hold off for now. It can burn quickly in a hot pan and ruin the taste. We’ll come back to it later.


Step 3: Get Your Pan Searing Hot

Turn up the heat - way up. You want a sizzling pan to get a nice, crusty sear. A lukewarm pan will boil your steak rather than sear it, and nobody wants that. So get that pan smoking hot and don't forget to turn on the extractor fan.


Step 4: Time to Add Your Steak

Once the pan is smoking, add a bit of olive oil and swirl it around to coat the bottom. Now, carefully lay your steak in the pan, making sure to place it away from you to avoid splatter. Flip it after 30 seconds and you'll see how quickly it starts to change colour.

Got a sirloin? There’s a nice layer of fat that you'll want to render. Tilt your pan and let the steak sit, fat-side-down, in the hot oil for about 30 seconds. Don't forget to flip your steak every minute for even cooking.


Step 5: Now for the Flavour

Crush 2-3 garlic cloves (no need to peel) and toss them into the pan along with about 5 sprigs of fresh thyme. Add a bit more oil to keep them from burning. Now comes the butter - a generous scoop per steak is about right.


Step 6: Baste Away

Time to make your steak even more delicious. Tilt your pan and use a spoon to pour that garlicky, herby, buttery goodness over your steak. Keep the thyme and garlic on top of the steak as you baste. Want even more garlic flavour? Rub a clove over the steak’s surface.


Step 7: Give it a Rest

Once off the heat, let your steak relax for 5 to 7 minutes. This lets the juices redistribute, ensuring every bite is juicy. A good resting method is to place it on a chopping board and loosely cover it with foil.


How Do I Know When the Steak is Cooked?

  • Medium-Rare: It'll feel like your cheek - soft but still a bit fleshy.
  • Medium: More like your chin - soft but with some firmness.
  • Medium-Well: It'll feel like your forehead - quite firm but not rock hard.


So there you have it! This fool proof guide should help you cook the perfect steak, whether it's your first time or you're looking to improve your technique.