How to cook steak perfectly

You can't beat a juicy steak that's cooked just the way you like it. To nail the technique, it's all about finding the ideal cut and getting the cooking time spot on. Find out how to cook steak perfectly with our expert guide.

Writer

M&S Food

Choose your perfect cut

Depending on the part of cow it’s cut from, steaks can vary in terms of leanness, flavour, texture and price. Exceptionally tender and lean, a filet steak is a popular choice for a reason while rib-eye, cut from the rib of the cow, is celebrated for its flavour and natural marbling. Deeply flavoured, the rump may not be as tender as other cuts, but it boasts great marbling which results in a juicy steak. The same goes for sirloin, which makes for a juicy and tender steak that’s well-suited to barbecues. Whatever you fancy, all M&S steaks – like all our beef - are 100% British, sourced from trusted M&S Select Farms and traceable back to the farm and animal.

How to prepare your steak

We recommend removing your chosen steak from the fridge for at least ten minutes before cooking to bring it to room temperature. If you have an hour, even better! You may also want to prepare (‘season’) your steak beforehand with salt, oil and pepper. Herbs such as rosemary also work well – try brushing your steak with oil using rosemary to impart a subtle woody flavour. Or you can use a marinade or spice rub – try our Smokehouse Seasoning.

More about our beef

How to cook your steak

Make sure your pan is sizzling hot before cooking so the meat caramelises nicely. Cooking times vary depending on personal preference, plus the cut and size of your steak. We recommend the following times for a fillet steak, but always read the pack your steak comes in for specific instructions too. For rare, cook your steak for 2¼ minutes on each side; medium-rare for 3¼ minutes on each side; and for medium, 4½ minutes on each side.

Steak recipe ideas

How to serve your steak

Once cooked, you’ll want your steak to rest at room temperature for at least five minutes, and up to ten minutes for a thicker cut. This enables the juices to redistribute – you can pour any juices over the steak when you plate up. Serve your steak with your favourite sauces and sides. From peppercorn to chimichirri, we've got a great selection of shortcut sauces in the Foodhall, plus tasty recipe ideas for sides to make your steak sing.

A bit on the side