This is the perfect steak recipe. Fact. Follow these instructions and you’ll get a thick, salty crust and tender meat full of buttery juices.
Tips for the perfect steak
- Allowing the steak to come to room temperature before frying will allow it to cook more evenly. Putting a cold steak into a hot pan means a big temperature difference – which could mean a burnt outside with a raw middle. So don’t forget!
- Oiling the steak rather than the pan means that there’s just a fine layer coating the meat, ensuring the surface area is closer to direct heat. This allows a better crust to develop.
- Salting well before cooking does two things: firstly, it draws moisture from the surface of the steak, allowing salt to enter and season it; secondly, the salt affects the protein structure, which softens and tenderises the meat.
- Always use a heavy-bottomed, flat frying pan – it ensures maximum contact between the pan and the steak (you won’t get that with a griddle pan)
- Buy a large steak that you can slice and share. A thick steak means more caramelisation and tender meat, as it cooks in the pan for longer.
- Resting the steak is key – it lets the internal juices redistribute after the extreme heat of the pan, making for a juicier steak.
- ribeye steak on the bone 500g
- vegetable oil 1 tbsp
- sea salt flakes 1 tbsp
- butter 2 tbsp
- thyme a few sprigs
- garlic a few cloves, bashed
- Kcals 625
- Fat 49.1g
- Saturates 22.2g
- Carbs 0.8g
- Sugars 0.1g
- Fibre 0.3g
- Protein 44.9g
- Salt 7.8g