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How to cook steak perfectly every time

Master the art of choosing, cooking and serving the perfect steak with our ultimate guide

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How to cook steak perfectly every time

Fillet, ribeye, sirloin or rump... a glorious, juicy British steak will put some sizzle into your Valentine’s Day celebrations or date nights at any time of the year.

It’s a sensational star of treat-yourself dining – and any of our dishes are sure to impress that special someone...

Sourced from 100% Aberdeen Angus cattle, our Extra Special steaks are dry-aged and matured for 30 days to make them even more succulent and flavoursome. The distinctive marbling gives the meat a delicious rich flavour and that melt-in-the-mouth taste when cooked.

Check out our steak tips below, from which cut to pick, to frying times and serving suggestions. This Valentine's Day, staying in is the new going out.

TAKE YOUR CUT

Our range of delicious Extra Special Aberdeen Angus beef steak is 100% British, produced from cattle that are fed on grass for much of the year – key to creating the breed’s famous marbling and that melt-in-the-mouth taste when cooked. The beef for our Aberdeen Angus steaks also undergoes a traditional 30-day maturing process, giving it a great texture and tenderness. And each steak is thick-cut for even more succulence.

Ribeye

Cut from the rib, ribeye has a thick layer of fat running through it, which gives the meat intense flavour. Serve medium to allow the fat time to melt.

Ribeye really comes into its own when paired with peppercorn sauce, punchy rocket salad and some chunky hand-cut chips. What more could you possibly want?

Fillet

Taken from the tenderloin, a strip of meat below the sirloin, fillet is a highly prized cut of steak. It suits more refined dishes and can stand up to big and bold sauces. To boost the flavour, this lean cut is best served rare.

Try serving with a creamy béarnaise sauce and some chargrilled asparagus or green leafy salad.  

Rump

A delicious, great-value steak, rump is taken from the muscular hindquarters. Serve it medium rare to make the most of its deep, hearty flavour.

They're slightly less tender than steaks from the front of the animal so need a couple more minutes in the pan when cooking. Pat with kitchen paper before cooking for maximum caramelisation on the outside, helping you achieve those extra yummy crispy bits.

Sirloin

This cut is taken from the back, with a stripe of fat on top and gentle marbling throughout, which ensures it’s very tender as well as super flavoursome.

Sirloin tastes best when cooked quickly on a high heat to maintain tenderness and give it maximum flavour and charring. 

your step-by-step cooking guide

1. Pat dry

Bring the steak to room temperature amd pat dry with a sheet of kitchen roll. 

2. Preheat

Heat a frying pan – with no oil added – over a high setting until it starts to smoke.

3. Add oil

Rub both sides of the steak with oil and carefully put it into the hot pan.

4. Cook it

Fry your steak according to your preference (see below), turning it only once.

5. Let is rest 

Take the steak out of the pan and put it on a plate to rest, covered, for 5 mins before slicing or serving. This helps prevent all the juices from running out once you cut it.
 

Perfect timing

For many people, one of the biggest worries when cooking steak is getting the timing right. But it doesn’t have to be complicated - it’s as easy as 1 2 3.

1. Decide how you want your steak to be cooked

If you’re pan-frying your steak, each side takes 1 minute for blue, 2 minutes for rare, 3 minutes for medium rare, 4 minutes for medium and 5 minutes for well done.

If you’re grilling it, each side takes 4 minutes for rare, 5 minutes for medium-rare and 7 minutes for well done.

Make sure your grill or pan is heated to high before you attempt to put the steak in. You want it scorchingly hot!

2. Check if your steak is done

You don't have to cut into your steak to check that it's done, you can tell just by touch - use each of your fingers in turn to press into the fleshy bit on the same hand where your thumb meets your palm. Pressing with your index finger produces the springiness of a rare steak, your middle finger recreates the firmness of a medium steak, and use your ring finger to see what a well-done steak feels like.

3. Don’t forget to let your steak rest for a couple of minutes after cooking

By doing this, you won't lose any of the delicious juices from the steak before you tuck in. Remember that your steak will probably keep cooking as it rests, so if you’re worried about it becoming overdone before it hits the plate, take 30 seconds to 1 minute off the cooking time.
 

Now you've got all the know-how, here are a few of our favourite steak recipes to try out this Valentine's Day, or whenever you're in the mood for a splurge...
 

Ribeye steak with crispy potatoes and runner beans

Crispy potatoes and tender ribeye steak make a pretty perfect dish for two – as a starter, mind. A squeeze of fresh lemon juice and a handful of chopped parsley add zing to those tasty pan juices. Yum.

sirloin steak with peppercorn sauce and matchstick parsnips

Parsnips replace classic fries with juicy sirloin steak and rich peppercorn sauce. This indulgent supper is best served simply, with plain or dressed green salad.

fillet steak with chunky chips, roast tomatoes and pesto

The fillet is one of the priciest cuts of steak, and it's easy to see why. Tender and easy to cut, it pairs well with chunky chips and a bold sauce like pesto, plus pan-roasted vine tomatoes. We think this is an irresitible dish.

rosemary & garlic rump steak with root mash

Flavoured with garlic, butter and rosemary, this rump steak is packed with flavour. Serve with creamy root vegetable mash, flavoured with lots of black pepper and a sprinkling of salt.

Getting saucy

Want to amp up the wow-factor of your perfectly cooked steak with a delicious homemade sauce? You can.

Peppercorn sauce is creamy and luscious, and will help to season your steak. We've perfected our recipe here, which you can have on the table in just 15 minutes.

Loaded with sweet shallot, aniseedy tarragon and plenty of butter, béarnaise sauce is an absolute classic - and it doesn't have to be complicated either. If your sauce starts to split as it's thickening, just add a splash of hot water, keep whisking and it will return to its former glossy self.

Or, if you prefer something a bit punchier, this luscious red wine reduction is silky, savoury and sumptuous. 

Suddenly fancying steak for dinner tonight? (Hmm, wonder why...) Make sure to stock up on everything you need at Asda or pop into your local store.