Tips for the Perfect Steak

  • Only defrost steak in the fridge – microwaving the steak will begin to cook it
  • Take the steaks out of the fridge 10 mins before cooking to bring them to room temperature this will ensure the steak cooks evenly
  • Preheat the grill/pan/BBQ to a medium to high heat for optimum cooking- the steak should sizzle when it touches the pan
  • Oil and lightly season the steak with salt and pepper before it is placed on the pan/grill/BBQ
  • Turn the steaks only once – the more you turn a steak the tougher it becomes

Knowing when your steak is ready to be removed from the heat is the key to a perfectly cooked steak. Use either the back of your tongs or fingertip and press the centre of the steak. In order to recognise what you are to be feeling practice the following:

Open the palm of your hand relaxed. Take the index finger of your other hand and push on the fleshy area between the thumb and the base of the palm. This is what raw meat feels like.

Next take your index finger to the tip of your thumb. The fleshy area below the thumb should give quite a bit. This is what a steak cooked to rare feels like.

Your middle finger pressed gently on your thumb will allow the flesh beneath your thumb to feel like medium rare steak.

Press the tip of your ring finger and your thumb together. The flesh beneath the thumb should give a little more. This is what meat cooked to a medium well doneness feels like.

Now gently press the tip of your pinky and your thumb together. Again feel the fleshy area below the thumb. It should feel quite firm. This is what well done meat feels like when you press on it.

A thermometer can also be used to determine the level of cooked steak by following the temperatures in the table below:


Cook until the steak feels ‘very soft’

Internal Temperature approximately 50-53’C

Medium Rare

Cook until the steak feels ‘soft’

Internal temperature approximately 54-56’C


Cook until the steak feels ‘springy’

Internal temperature approximately 57-60’C

Medium Well Done

Cook until the steak feels ‘firm’

Internal temperature approximately 61-65’C

Well Done

Cook until the steak feels ‘very firm’

Internal temperature approximately 70’C

*A steak is then best left to rest for 2 – 4 minutes before serving. This allows the muscles in the steak to relax, thus making a more tender piece of meat