Steak on the griddle: Step by step

Preparing the perfect steak is a combination of quality ingredients, the right pan, proper technique and patience. By following these steps, you will achieve a result that will please not only you, but also every gourmet at your table.

1. Choose quality meat

A tasty steak starts with quality meat. Reach for aged beef, ideally from a tall sirloin or sirloin steak. Important is the so-called marbling, the thin layer of fat between the muscle fibres, which ensures juiciness and flavour. Cut the meat with a sharp knife into 2,5 - 4 cm high slices.

2. Let the meat rest

Remove the meat from the fridge and let it rest at room temperature for about 30 minutes to an hour before baking. This will ensure even browning.

3. Preheat the pan

The perfect steak needs a really high temperature. Pan so preheat on high until it starts to smoke, this can take 5 - 10 minutes, even longer for cast iron pans. Make sure the meat is really hot before you put it in the pan. This is the only way the meat will not stick to the pan and form a characteristic crust.

Quality pans

Watch out for the booster

Although you may be tempted to use the booster on an induction hob to save time, leave it alone this time. The pan does need a high temperature, but using a booster risks raising the temperature so quickly that it overheats, causing irreversible damage. In addition, turbo heating can result in uneven heat distribution and consequently an unevenly cooked steak.

Video instructions

The secret to preparing the perfect steak

Whether you are an experienced grill master or a novice in the kitchen, we show you how to prepare the perfect steak - juicy, tender and full of flavour.

Our tip

Best steak pans according to customer reviews

4. Dry

Avoid washing the meat before roasting. Water will get into the meat, which will noticeably disrupt the entire cooking process. Instead, pat the steak dry with a paper towel before cooking.

5. Taste

It is not necessary to use a marinade to prepare a quality steak. The meat has a natural, distinctive flavour that marinating would unnecessarily suppress. Simply rub the steak just before cooking olive oil, possibly Salt and sprinkle with freshly ground Pepper.

6. Toast

Place the meat on the hot pan - if it starts to sizzle and sizzle, everything is fine. The meat will retract properly, forming a crust, but it will remain juicy inside. Don't be alarmed if the meat sticks at first, and certainly don't try to pull it off. After a while, it will pull away from the surface of the pan and you will be able to turn it comfortably. Use a turner to turn it over, but never poke the meat as the juices will run out.

When to salt the steak?

You can salt and pepper in two stages. Either after the steak is cooked or just before you put the meat in the pan. If you did it earlier, the meat would release its juices, the steak would burn and the inside would be dry.

How long to bake the steak?

The cooking time always depends on the thickness of the steak and the desired degree of doneness. In general:

Rare: 2 minutes on each side.
Medium rare: 3 minutes on each side.
Medium: 4 minutes on each side.
Medium well: 4,5 minutes on each side.
Well done: 5 minutes on each side.

Quality meat thermometers

8. Let the steak rest

Let the steak rest in the heat for about ten minutes before serving. This is the only way it will be really juicy. It can either stay in a heated pan covered with a lid or put it in foil in the oven. The oven should only be heated to 100 °C.

If you have chosen to salt the meat after preparation, do so just before resting it. You can also add butter and herbs at this stage.

9. Serve

Serve smaller steaks on stylish plates whole, while cut the larger ones into slices approximately 1 cm thick.

What side dishes and sauces go with steaks

The juicy steak is clearly the main hero on the plate, but a well-chosen side dish and sauce can elevate your taste experience. There are as many options as there are flavours, so we've picked out a few classic tips:

Potatoes in all styles, including fries and mash.
Grilled and fresh vegetables.
Roasted or grilled mushrooms.
Onions in the form of rings or also caramelized.
Fresh bread, focaccia with herbs or olives and also garlic baguette.
The creamy sauce with crushed pepper and a drop of brandy perfectly enhances the taste of the meat.
Garlic herb butter adds an extra layer of flavor to the steak.
The spicy Chimichurri sauce is also a classic.

Popular steak knives

Most reliably using thermometer on the meat, with the proviso that the cooked steak is at this temperature:
Rare: 50-52 °C
Medium rare: 57-60 °C
Medium: 63-68 °C
Medium well: 68-72 °C
Well done: 74 °C or more

Both methods have their advantages. Pan baking allows for better temperature control and an even crust. Grilling, on the other hand, gives the meat its characteristic smoky flavour. The choice depends on your preferences and the equipment you have available.

Quality meat does not need to be marinated. It has a natural flavour that a marinade could suppress. Just salt, pepper and olive oil just before roasting.

The best steak meat comes from well-aged cuts of beef such as sirloin, sirloin steak, rib-eye, flank steak or filet mignon. Marbling - the fatty veining that ensures the meat is juicy and flavourful - is also important.

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