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Cooking the Perfect Medium Rare Steak

How to cook the perfect steak

4

Serves

2 mins

Prep Time

13 mins

Cook Time

James Smith "The Tattooed Butcher"

Recipe author

James Smith "The Tattooed Butcher"

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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Steak,

Beef,

Under 30 Minutes,

Easy,

Ingredients

Steak

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900g Quality Mark scotch fillet steaks

i

1 inch thick

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100g butter

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sea salt

to taste

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black pepper

to taste

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olive oil

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3 twigs fresh thyme

Method

For the Steak

1

Remove steak from the fridge 1 hour before you cook, you want the meat to almost reach room temperature before you cook it.

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2

Heat your oven to 220°C on fan bake.

3

Cover the steak in olive oil then apply a generous amount of salt and cracked black pepper to each side.

4

Place in the oven and cook for 10 minutes.

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5

Heat a fry pan or skillet with butter on high, wait for the butter to go golden brown then add thyme.

6

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.

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7

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!

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