Having a discernible talent of ruining perfectly good meat, I’ve constantly shied away from my carnivorous urges.  So home alone for the week, and allowing the opportunity to do my own shopping and cooking away from the girls, I picked up a ribeye and decided to dive right in and do it properly.

Step 1 – Prepare the steaks
• Allow to come to room temperature (for about 20 minutes).
Step 2 – Preheat your pan
• Heat a griddle or frying pan over a high heat until hot, but not smoking. (If the pan is too hot, the outside will burn before the inside is done, too cold, and your steaks will be tough).
• Brush the steaks with oil (to avoid using too much), or pour a little oil into the pan, and season if desired. (Canola or groundnut oil is best, but olive oil is fine too.)
• The steak should ‘sizzle’ when you place them in the pan.
Step 3 – rare, medium, or well done?
• For a medium steak: Cook on one side without touching for 3-4 minutes, then reduce to a medium heat and cook for another 2-3 minutes.
• Gently turn the steak over with a pair of tongs (don’t pierce it, or the juices will escape), and cook for a further 6 minutes. (You can vary the times here if you prefer a rare or well-done steak.)
• To see whether they’re ready, press the steak gently with your finger. Rare should be soft and supple, well done firm, and medium in-between.
Step 4 – Let your steaks rest
• Resting is just as important as cooking, as it allows the meat to become warm, moist and tender all the way through.
• Remove from the pan, place on a rack and cover with foil and leave in a warm place for up to 10 minutes. Remember it is always better to over-rest your steaks than to under-rest them. Resting helps the meat to achieve the full flavour and tenderness.
Step 5 – Serve your steaks
• Lay your table with razor-sharp, un-serrated steak knives designed to cut cleanly through the meat.
I found these tips in a couple of books and web sites, but the premise of the 5 step process was taken from the times online.  This project worked better than I thought, with a steak that tasted as good as a restaurant if not better.
Guide to steak cooking times
The times given here are a guide only and refer to a steak that is approximately 2.5cm or 1″ thick. Thicker steaks may require a longer cooking time, and vice versa for thinner steaks.
Rare: 1-2 minutes per side – rest for 6-8 minutes
Medium rare: 2-2.5 minutes per side – rest for 5 minutes
Medium: 3 minutes per side – rest for 4 minutes
Well done: 4.5 minutes per side – rest for 1 minute

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