Meat Master
The Ultimate Guide to Cooking Steak Preparations
When it comes to grilling steak, preparation can make all the difference. If you’re looking for advice on how to prepare steak, then you’ve come to the right place.
In this guide, we will discuss how to prepare a steak before cooking, common mistakes to avoid and different cooking methods.
Selecting the Perfect Steak
Preparing steaks for cooking is a delicate process that begins at the supermarket. Start by familiarising yourself with the different steak cuts, learning what to look for, and how to choose the right cut.
The type of cut you choose will greatly influence the finished product. Ultimately, selecting the perfect steak boils down to budget and personal preference.
Understanding Steak Cuts
- Rump steak: The least expensive of prime steaks, this cut is marbled with fat and full of flavour. The fat dissolves when cooking, adding to the tastiness. It also helps prevent the steak from drying out.
- Rib-eye: A popular choice for steak lovers and chefs alike, ribeye is known for its rich flavour and marbling. Rib-eye steaks can be either boneless or bone-in.
- Sirloin: The sirloin cut is a prime steak packed with more flavour than a fillet. As a leaner cut, sirloins offer tenderness and a beefy flavour. They are best served medium-rare.
- Fillet: The fillet, or tenderloin, is the most expensive cut. It has very little fat, a delicate flavour, and is adored for its incredibly tender, almost creamy texture.
Importance of Marbling
Marbling is the key to a tender, flavourful steak. Marbling refers to the fat found interlacing within the muscle tissue of the steak. As the meat cooks, this marbled fat melts and infuses the meat with flavour.
Without marbling, the steak would turn out tough, dry, and flavourless. You should look for fine, evenly distributed marbling when shopping for steak.
Preparing Your Steak Before Cooking
To prepare your steak before cooking, thaw it properly, trim excess fat, and bring it to room temperature.
Thawing Steak Properly
If your steak is in the freezer, thaw it out in the refrigerator overnight. By gradually thawing your steak, you’ll prevent bacteria from growing and the steak will retain its moisture.
If you’re short on time, you can thaw your steak in a sealed plastic bag placed in cold water and turn it every 30 minutes.
Trimming Excess Fat
Too much fat can lead to greasiness and flare-ups on the grill. Use a knife to trim excess fat from the edges of the steak. Leave about a quarter-inch of fat for flavour.
Fat contributes to flavour and tenderness so be careful not to remove too much of it.
Bringing Steak to Room Temperature
Leave the steak out to sit for 30 minutes to an hour. Letting your steak come to room temperature before cooking will allow it to cook evenly.
Seasoning Your Steak
Seasoning brings out the natural flavours of your steak. Contrary to popular belief, seasoning your steak with salt ahead of time doesn’t draw the moisture out, but instead makes the steak more evenly seasoned.
Depending on the thickness of your steak, it may need salting multiple times. We recommend salting your steak every two hours per 1 cm of thickness.
For example, if you have a 3cm thick steak, you would salt it 3 times, with two hours in between, totalling 6 hours of prep work.
Basic Seasoning Techniques
For a classic Steak au Poivre, sprinkle coarse sea salt and cracked black pepper onto a plate and press the steak into it 15 minutes before grilling to let the flavours penetrate the meat.
Advanced Seasoning Methods
Chefs sometimes add fresh herbs like thyme and rosemary, and whole garlic cloves while the steak is cooking. This adds an aromatic background flavour to the steak without overpowering it. You can also try using marinades or rubs to enhance the flavour.
Cooking Methods for Steak
Grilling Steak
Grilling is one of the most popular methods for cooking steak, producing that smoky, charred flavour we all love.
To grill your steak, start by preheating the grill to medium-high heat. Grill the steak for 4-5 minutes on each side for medium-rare, or longer if you prefer it more done. Let the steak rest for 5-10 minutes before serving.
A meat thermometer can help you check the internal temperature for your desired doneness.
Pan-Searing Steak
For pan-seared steak, heat a cast-iron skillet over high heat until it’s piping hot. Add some oil and sear the steak on both sides until it’s golden brown and cooked to your preferred degree of doneness.
Sous-Vide Steak
You’ll need a sous-vide machine and vacuum sealer for this cooking method, but trust us, the results are worth it!
This method cooks steak in a sous-vide water bath. A sous-vide bath is a temperature-controlled water bath that cooks food in sealed bags.
Place the steak in a vacuum-sealed bag and cook in the sous-vide machine. After cooking, sear the steak for a nice, crispy crust.
Steak Temperature Guide
Rare to Medium-Rare
Rare: Bright red centre, tender and juicy texture (51°C)
Medium-Rare: Warm red centre, slightly firmer texture (57°C)
Medium to Well-Done
Medium: Pink centre, more firm (62°C)
Medium-Well: Slightly pink centre, firm (65°C)
Well-Done: Brown throughout, very firm (68°C+)
| Doneness | Time per Side (Minutes) | Internal Temperature (°C) |
| Rare | 2-3 | 51 |
| Medium-Rare | 3-4 | 57 |
| Medium | 4-5 | 62 |
| Medium-Well | 5-6 | 65 |
| Well-Done | 6-8 | 68 |
Resting and Serving Steak
Let the steak rest for a few minutes after cooking and allow the juices to redistribute. Resting the steak before serving will give you a more tender and flavourful steak.
Resting Time
Loosely cover the steak with aluminium foil to keep it warm and rest it for around 5-10 minutes, depending on the steak’s thickness. You should generally aim to rest your steak for half the cooking time.
Serving Suggestions
Serve your steak with roasted vegetables, mashed potatoes, a fresh salad, or any other popular side dish. Add fresh herbs, butter, or a drizzle of balsamic glaze to your steak as a finishing touch.
Common Steak Cooking Mistakes to Avoid
We’re humans. We all make mistakes, even when preparing steak. Be sure to avoid these common mistakes:
- Overcrowding the pan
- Overcooking
- Flipping too often
- Skipping the resting step
- Cooking a cold steak
Experience Perfectly Cooked Steak at The Meat & Wine Co.
Now that you have The Meat & Wine Co.’s informative guide on the best way to prepare and cook steak, it’s time to put your skills to the test!
But if all this sounds like too much work for you, leave it to us. The Meat & Wine Co. serves perfectly cooked steaks prepared by the most talented and dedicated chefs. Book a table with us today and experience the finest steak in Australia. We have the perfect steak waiting for you
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