The Perfect Steak

This is my favourite meal even if red wine has been taken off the menu. I’m not going to go into the myriad health benefits of grass fed beef, though there are many. This is my recipe for the perfect steak.

My favourite cut is sirloin, but I do mix it up from time to time: ribeye, rump, fillet.


  • Take the steak out of the fridge and let it rest at room temperature for a couple of hours before cooking
  • Season to taste (salt, pepper, rosemary rub, steak spice, whatever you fancy)
  • Whack up the hob to very high heat (or barbecue of course)
  • Melt some coconut oil in a grill pan (with ridges)
  • When the oil starts smoking add the steak
  • Cook to your preference; don’t over-flip the steak; once should be sufficient
  • Chef tip: The easiest way to test if your steak is cooked is to press down on the centre of the steak. Touch your own cheek. If your steak is the same softness, it is rare. Touch your chin. If your steak is the same softness, it is medium rare. With more experience, this becomes a very intuitive thing.
  • Serve with your favourite condiments: salsa verde, mustard, etc.

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