Meat & Fish
How to cook steak
Learn how to cook steak with simple guidance on pan-frying, resting, doneness, medium rare steak and common mistakes.
At a glance
Quick answer
Pat the steak dry, season it and cook in a very hot heavy pan with a little oil. For a 2 cm steak, begin with about 2 minutes per side for medium rare, then check and rest for 5–10 minutes.
Choose the right cut
Sirloin balances tenderness and flavour. Ribeye has more fat and stays juicy; rump is leaner and benefits from careful slicing. Choose steaks of even thickness so they cook predictably.
Bring steak closer to room temperature
Take it from the fridge 20–30 minutes before cooking, but do not leave raw meat out for extended periods. Pat it dry just before seasoning.
Pan method
Heat a heavy frying pan until properly hot. Rub the steak, not the pan, with a little high-heat oil. Lay it away from you and leave it to develop a crust before turning.
Use tongs rather than piercing it. Brown the fat edge briefly, then transfer to a clean plate.
Medium rare guide
For medium rare, aim for a warm red centre and about 54–57°C after resting. Thickness matters more than weight, so a thermometer is the clearest guide.
Resting steak
Rest for 5–10 minutes. The temperature continues to rise slightly and the juices redistribute. Slice rump and sirloin across the grain.
Sirloin, rump and ribeye notes
Render sirloin's fat edge against the pan. Give ribeye time for its internal fat to soften. Keep rump no more than medium if you want it tender, and slice thinly.
What to serve with steak
Serve with air-fryer potatoes, broccoli or a sharp green salad. One steak can also be sliced across two noodle bowls for a smaller portion.
Common mistakes
A damp steak steams. A cool pan prevents a crust. Moving it constantly and skipping the rest both reduce the final result.
Recipes and guides to try next
Frequently asked questions
How long should steak cook?
For a 2 cm steak, start around 2 minutes per side for medium rare, but use temperature and thickness rather than time alone.
Which oil is best?
Use a small amount of neutral oil suitable for high heat rather than butter alone, which can burn.