Who doesn't love a perfectly cooked steak? That gorgeous crust, the juicy interior, and the mouth-watering aroma that fills your kitchen.
Great British Menu star Kate Austen knows a thing or two about cooking the perfect steak. She's sharing her top five rules that will transform your steak game from amateur to restaurant quality.
Neutral Oils Are Your Best Friend
Butter might seem like the fancy choice, but it burns too quickly at high temperatures. Kate swears by neutral oils like sunflower, rapeseed or vegetable oil for that perfect sear.
These oils have higher smoke points, meaning you'll get that beautiful brown crust without setting off your smoke alarm. Your steak will thank you!
Patience Pays Off With Room Temperature Meat
Ever tossed a cold steak straight from the fridge into a hot pan? Rookie mistake! Kate insists on letting your steak reach room temperature before cooking.
This takes about 30-45 minutes and ensures even cooking from edge to center. The difference is night and day - your steak will cook more evenly with better flavor development.
Season Like You Mean It
Proper seasoning means coating your steak generously with sea salt and freshly cracked black pepper.
The salt doesn't just add flavor - it helps create that gorgeous crust we all crave. Season from a height to ensure even distribution across the entire surface of your meat.
The Magic Happens During Resting
Kate's golden rule? Rest your steak for half as long as you cooked it. This isn't just chef fussiness - it's science!
Resting allows the juices to redistribute throughout the meat instead of spilling onto your plate when cut. A simple foil tent keeps it warm without trapping steam that would soften your perfect crust.
Cut Against The Grain For Tenderness
Look closely at your cooked steak and you'll notice the muscle fibers running in one direction. Kate emphasizes cutting perpendicular to these lines - against the grain.
This simple technique shortens the muscle fibers, making each bite more tender. It's especially important for tougher cuts like flank or skirt steak but improves every steak's texture.
