How Do I Cook the Perfect Steak, Part 2?

Part 2, from cooking to eating

Hello again steak lovers! Welcome to part two of the article where the Pub Chef tells you how to cook a steak that is perfect for your individual taste. In the first part the Pub Chef taught you which cuts to buy and how to prepare them. If you missed out on this slap yourself on the hand and click on this link

Now it’s time to have a look at the best way to cook that juicy steak. If you are cooking at home in your kitchen (I’d be surprised if you were cooking in your bathroom) the Pub Chef insists that you fry that lovely piece of the beast. Of course, you can grill it, but a frying pan or skillet will give you the best results, trust me! So, go to the shops and buy or steal a heavy-duty, thick based frying pan, or a heavy griddle pan, or a cast-iron skillet. These utensils get really, really hot and do a good job of retaining heat. This will make sure that your steak will end up with a beautiful charred, smoky finish on the surface. There MUST be plenty of room in the frying pan, if you decide to squash in all your steaks like a meat carpet they will not cook as well. Cook them individually, or two in a pan and then leave them to rest while you see to the others. You can also cook a thicker steak and slice it up to share it.

What should you cook the steak in?

The best oils to use are flavourless ones like vegetable, sunflower and groundnut oils, these are best for cooking steaks. When your steak begins to sear you can add butter to enhance the flavour (or not if you don’t want to).

If you are cooking up a delicious thick sirloin steak that has a thick strip of fat on the side try searing that first by holding the cut with a pair of tongs and cooking the cut in the resulting rendered beef fat. Be careful when you heat the pan as you do not want it to smoke.

Searing a steak

Do you want to make sure that your steak has lots of flavour? You would be a bit weird if you didn’t. The best way to ensure that your guests’ drool runs in rivers across the dining room floor is to sear your cut of steak until it gets a caramelised brown crust. First, make sure that the fat and the pan are hot enough and then sear it on one side. Then cook it for the same amount of time on the other side (naturally). To make sure that both sides of the cut are as caramelised and crusty as each other turn the steak over every minute of its cooking time.

Cooking times

To decide on the best cooking time, consider the size and weight of your cut. The most popular decent steaks are fillet and sirloin so the Pub Chef offers the following advice.

Get yourself a 3.5mm thick fillet steak and cook it-

Blue steak, cook for 1.5 minutes on each side

Rare steak, cook for 2.2 minutes on each side

Medium-rare, cook for 3.2 minutes on each side

Medium, cook for 4.5 minutes on each side

DO NOT cook fillet steak to well-done unless you are into chewing car tyres.

Now get yourself a 2cm thick sirloin steak and-

Blue steak, cook for 1 minute on each side

Rare steak, cook for 1.5 minutes on each side

Medium-rare, cook for 2 minutes on each side

Medium, cook for 2.2 minutes on each side

Well-done, Cook for about 4-5 mins each side

Serve the steak whole or carved into slices with the resting juices poured all over it. Yum!

These steaks need to be cooked by following the steak temperature chart-

Blue steak temp: 54℃, Rare teak temp: 57℃, Medium rare steak temp: 63℃, Medium steak temp: 71℃, Well done steak temp: 75℃

As the Pub Chef told you in the last article, it doesn’t matter what cut you buy and how you like your steak cooked if it’s cooked at the wrong temperature!

It’s of utmost importance that you check the cooked temperature of these steaks as they cook if you don’t want your blue turning out black! The Pub Chef never ruins a steak because he uses the ChefsTemp products!

ChefsTemp has been perfecting digital and infrared thermometer technology for decades and provides award-winning professional-grade cooking tools to help you get the best out of your steak by checking the steak temperature or beef temperature.

Pub Chef uses the ChefsTemp Finaltouch X10 meat thermometer and gets perfect results every time. To have a look at the Finaltouch in action go to

How can I tell that it’s cooked properly?

Take your ChefsTemp meat thermometer set your timer and insert it into the center of the steak to ensure that it’s done to your preference.

Now, rest your steak for a while

After you have finished cooking this piece of beast you should let it rest at room temperature for half of its cooking time, don’t worry, it will stay warm for up to 10 minutes. This will allow the fibers of the steak to absorb the juices making it tender and moist. Also, pour the resting juices over the cut before serving. This is what it should look and feel like.

A blue steak should still be dark, maybe even purple. It will have the consistency of a sponge.

A rare steak will be red with some reddish juices flowing. It will feel spongy and soft.

A medium-cooked steak will be pale pink in the middle and contain hardly any juice. It will feel firmer than the previous steaks.

A perfectly well-done steak has only a hint of pink color but is not dry.  It will have a slightly springy consistency.

ChefsTemp Finaltouch X10

Finaltouch X10

The Finaltouch X10 thermometer from ChefsTemp gives an accurate reading not only for the inside of food but for surface temperatures as well.  The diversity of the thermometer’s usage is second to none compared to other thermometers.  By getting a reading within 1-3 seconds, the Finaltouch X10 from ChefsTemp is prepared to take on any task it is given.