The key to cooking a perfect steak

The key to cooking a perfect steak

person cooking steak in pan with herbs

According to expert restauranter Oscar Akgul, from The Cut and Craft, we’ve been cooking our steaks wrong!

Now, here at Unthank Farm, we take this problem *very* seriously. Our sirloin steaks are our pride and joy; tasty, succulent and reared from our herd of Dexter cows that forage in wild meadows to bring you the very best flavour of 100% grass-fed meat.

So, in this blog, we’ve put together a list of some of the ways you may be cooking your steak wrong, and how you can improve to create your very best steak ever!

The top 8 most common steak cooking mistakes: 

  • Not bringing steak to room temperature: Cooking a steak straight from the refrigerator can lead to uneven cooking. Instead, you should allow it to come to room temperature for around 30-60 minutes before cooking. For example, whilst you’re cutting up your vegetables or preparing the table, your steak could be out on the sides coming to room temperature.

  • Not seasoning adequately: Seasoning is SO important for flavour. Many people either under-season or don’t season their steak at all! We like to coat our steaks in salt and pepper when seasoning, as well as adding other seasonings like thyme, rosemary, and garlic powder, too.

  • Using the wrong cooking method: Different cuts of steak require different cooking methods. For example, a thicker cut like ribeye benefits from searing and finishing in the oven, while a thinner cut like skirt steak is best cooked quickly over high heat.

  • Not preheating the pan or grill: A hot cooking surface is essential for getting a good sear on the steak. If you forget to preheat the pan or grill it can result in steaming the meat rather than searing it.

  • Flipping the steak too often: Let the steak sear properly on one side before flipping it. Constant flipping stops proper browning and can lead to a less flavourful crust. For our sirloin steaks, we usually go for 4 minutes on one side at a medium heat, then 3-4 minutes on the other.

  • Overcooking or undercooking: Finding the perfect level of doneness can be tricky, especially for beginners. Using a meat thermometer or the touch test can help determine when the steak is cooked to your preference.

  • Not allowing the steak to rest: Cutting into the steak immediately after cooking allows the juices to escape, leading to a drier steak. Instead, leave it to rest for a few minutes so the juices are redistributed, making the steak much more juicy and packed full of flavour.

  • Cutting against the grain: Slicing the steak with the grain rather than against it can give it a chewier texture. Always slice steak against the grain to break up the muscle fibres and make it more tender.

Check out our sirloin steaks here!