Cook Steak

Advice from Wild Beef

Perfectly cooked steak - just the way you want it.

There is a fool proof method you can use to make sure you always achieve your desired result when cooking a steak, whether it’s rare, medium-rare, or well-done.

Cut strip steaks or rib-eyes about 11/2 inches thick, fillet mignon about 2 ½ inches.

Rest your steak under a tinfoil tent for five minutes before serving. Bear in mind that meat continues to cook even after it’s been removed from the heat. So, if you’re aiming for a medium cook, for instance, take the steak off the heat when it’s medium-rare and let it rest for at least five minutes. It will keep cooking while it’s resting and you’ll end up with a medium-rare finish. 

Use the way parts of your hand feel in certain positions to judge how well your steak is cooked. For each level of cooking, use the index finger of your hand to ‘poke’ or press the fleshy area between your thumb and the base of your palm on the other hand. Compare the give in your hand with the way the centre of the meat you’re cooking feels when pressed. For example:

Raw: Open the palm of your hand and relax it. Press on the fleshy part of your hand with the forefinger of your other hand. That’s what raw meat feels like.

Rare: Press the tip of your thumb to the tip of your index finger. The fleshy part will give when prodded with the forefinger on your other hand. Pressing the centre of a piece of rare steak will feel the same.

Medium-Rare: Press the tip of your thumb to the tip of your middle finger. The fleshy part of your hand will still give, but will be firmer; the same as the centre of meat cooked medium rare.

Medium: Gently press the tip of your thumb to the tip of your ring finger. The fleshy area of your palm should still give a little bit but will be firmer than medium rare.

Well-Done: Gently press the tip of your thumb to your little finger. This will result in a much firmer fleshy area, although it will still feel spongy.

Bon Appetit!