Anolon Academy

Cooking the perfect steak

By Chef Justin North

I often get asked how to cook the perfect steak. There are so many different theories out there I find following the few simple steps below is the most effective and consistent method. With a few very simple points to consider you can achieve the perfect steak every time.

I love using the Anolon grill pan for this as you can achieve the sexy grill marks to your meat.

Purchase a good quality piece of pasture fed local beef from a good Artisan butcher.

For this recipe I am using a 250g piece of grass fed scotch fillet.
Sirloin, rump or flank are also great cuts to grill.

It is important to bring the steak to room temperature first to ensure even cooking and even penetration of heat – leave out for at least 30-45 minutes.

Heat the grill pan on a medium high heat.

Season the steak well – use good quality local salt flakes and if you prefer add a little spice by adding ground black peppercorns.

Add a little non-scented oil such as grape seed oil.

Once the grill pan is hot, lay the steak on a angle and cook for 2 minutes until good marking appears, turn 180°C but leave on the same side to create a criss-cross bar mark.  Cook for a further 2 minutes.

Flip the steak over and repeat step 5, remove from the heat, turn the steak over and allow to rest for at least 90 seconds on each side.

Resting will allow the juices to settle within the steak and prevent running out when you cut into the steak, this will help retain the moisture, juiciness & mouthfeel of the meat.

This will give you a nice rare to medium rare steak. If you require more doneness – pop into a pre-heated oven for a few minutes.

TIP:  You can also add a knob of butter and chilli to the grill pan, swirl around to capture all the caramelised pan juices and pour over the steak.

Slice the steak across the grain to improve tenderness.

Enjoy with a simple salad, sautéed mushrooms and green beans.