The Perfect Steak

If you are entertaining guests and want to amaze them with a delicious dish, consider steak as the winning choice. Achieving the perfect steak involves mastering some key culinary skills. Regardless of whether you prefer your steak rare, medium rare, or well done, the ultimate goal is to attain the ideal of doneness, whilst preserving its flavours and tenderness.

The dry ageing experts at Steak Locker have curated a step-by-step guide to assist you in creating the perfect dinner party steak:

Choose the right cut:

Begin with a high-quality steak. Popular options include ribeye, fillet mignon, New York strip, and sirloin, and the choice of cut will influence the steak’s flavour and tenderness.

Prepare the steak:

There are various ways to prep your steak before cooking. Dry-ageing your steak is an option if you plan ahead. For dry ageing, consider ageing the steak for your preferred duration; we recommend a minimum of 21 days to unlock unique flavours. Using a dry ageing refrigerator, such as the one from Steak Locker, is an excellent approach. Their fridges employ SMART technology to monitor temperature and humidity, minimising spoilage risks associated with the dry ageing process.

Bring to room temperature:

Remove the steak from the refrigerator at least 30 minutes before cooking to allow it to reach room temperature for even cooking.

Season generously:

Season the steak liberally with sea salt and freshly ground pepper on both sides. A generous seasoning enhances the steak’s flavour.

Preheat your skillet or pan:

Use a cast-iron skillet, grill, or oven-safe pan. Preheat it to medium-high to high heat, ensuring it’s very hot before you begin.

Add oil or butter:

Once the skillet or pan is hot, evenly spread oil or ghee butter on the surface.

Sear the steak:

Place the seasoned steak into the hot pan and let it sear for a few minutes to create a flavorful crust. Sear each side according to your desired doneness, typically 2-4 minutes per side for medium-rare, adjusting as needed based on thickness and heat.

Use a meat thermometer:

To ensure precision, use a meat thermometer to check the steak’s internal temperature. For medium-rare, aim for 130-135°F.

Rest the steak:

After removing the steak from the pan, let it rest on a cutting board for a few minutes to allow the juices to redistribute, keeping the steak juicy and flavorful.

Slice and serve:

Slice the steak against the grain for enhanced tenderness. Pair the steak with your choice of side dishes, such as sautéed vegetables, French fries, gratin potatoes, or a simple fresh salsa verde.

Add finishing touches:

Enhance the flavour further by incorporating garlic or herb butter, or drizzle a bit of balsamic over the steak before serving.

Keep in mind that cooking times and temperatures may vary based on steak thickness and personal preference. With practice and experience, you can refine your technique over time, achieving restaurant-quality results through the right cut of meat, proper seasoning, and precise cooking times. Enjoy!