Since we’re cooking more, we’ve put together a handy guide on how to cook the perfect Michelin star quality steak at home.
However you like your steak – from ‘still mooing‘ to grilled all the way through – we have you covered thanks to the top tips shared by the wonderful team at The Smoking Joint in Adelaide.
Top tip for cooking the perfect steak: The best way to accurately cook a steak is by using a digital thermometer with a thin probe, however, you can also get it right by cooking it for precise periods of time.
This handy table will get you started before we break down each level of cooking.
When you’re cooking steak you’re really doing two things:
- Searing the surface of the steak — which you want to get up to at least 140 degrees Celsius.
- Heating the inside of the steak – which you want to keep much cooler.
Before you get started, here are some quick tips:
The quality of the steak makes a huge difference. For the best results, head to the butcher and be specific, see which cut best suits your preferred level of doneness. A two-inch-thick cut of steak is best for quality and flavourful results, where more grocery stores sell half or one-inch thick cuts.
Preheat the grill to 200 – 260 degrees celsius, and the cooking should be a quick and easy process.
Here’s our ultimate how-to guide for cooking the perfect steak:
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RARE
This is just a minimal sear on each side of the steak, with the inside almost entirely uncooked – sometimes called blue or bleu. Not for the faint of heart, and best with a good quality cut.
Key tips to cooking a perfect rare steak:
Keep internal temperature: 49 – 51°C Grill each side for two-and-a-half minutes
The centre should be bright red
The centre should be cool
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MEDIUM RARE
This steak is truly seared on each side with some cooking in the middle. A medium-rare steak is a common choice and how most chefs prefer to cook it as it keeps the natural flavour of the meat best.
Key tips for cooking a perfect medium-rare steak:
Keep the internal temperature 55 – 57 °C
Grill each side for three-and-a-half minutes
The centre colour should be pink with thin brown strips on the top and bottom
The centre should be room temperature
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MEDIUM
Just about everyone is happy with this level of cooking – it’s not too bloody, but not overcooked.
Key tips for cooking a perfect medium steak:
Keep the internal temperature 60 – 63°C
Grill each side for four-and-a-half minutes
There should still be some pink in the middle
The centre should be lukewarm
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WELL
This is definitely cooked, but still has the flavour of the meat coming through.
Key tips for cooking a perfect well steak:
Keep the internal temperature: 65 – 69°C
Grill for five-and-a-half minutes on each side
There is a sliver of light pink, but most of the meat is brown
The centre should be warm
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WELL-DONE
If you like your meat well done, it is browned and cooked thoroughly, and if you do it right with the right cut, it shouldn’t be too tough.
Key tips for cooking a perfect well-done steak:
Keep the internal temperature at 71°C Grill for six-and-a-half minutes on each side
It is mostly brown when cut open
The centre should be warm throughout
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WHAT HAVE YOU DONE?
What are you doing cooking a nice steak like this?!
Key tips for cooking a perfect over-done steak:
The internal temperature is 75°C
Grill for eight to 10 minutes on each side
The centre colour is completely brown throughout
The centre temperature is hot
Armed with these hot tips, your next steak is sure to be restaurant-quality! Remember, sprinkle some salt and pepper before cooking, then throw in a clove of garlic and sprig of rosemary when you are nearly finished cooking to add some extra flavour. Serve with BBQ Duck Fat Potatoes and a Cabbage and Pawpaw Salad and enjoy!
