Our guide on how to cook the perfect steak
As a steakhouse, we take great pride in our succulent steaks which are prepared at our own butchery in Norfolk. Whether you enjoy fillet, sirloin or ribeye – here’s the Middletons’ guide on how to cook steak at home.
What does Middletons look for in a steak?
The three most popular types of steak served in our restaurants are the fillet, the sirloin and the ribeye.
The fillet tends to be circular and lean; the sirloin steak has a band of fat running down the back; and the ribeye is an eye-shaped piece of steak with fat running through the centre.
We want a good age to all of our steaks, and will not serve meat that is less than 28 days old. Our prime beef has a rich dark colour and has a marbling of fat, which is particularly noticeable in the ribeye cut.
Middletons’ Executive Chef Adam Mott explains: “If the colour of the meat is too light, we know it hasn’t aged enough.
“It may seem like a small detail to someone who isn’t a chef or a butcher, but it does make a difference in terms of the meat being served.”
How do we cook our steaks?
See our downloadable infographic guide.
At Middletons, our steaks are cooked on the chargrill as we believe this delivers the best flavour. But, if you’re cooking at home and don’t have a chargrill, it’s still fine to use the frying pan.
Before the steak is placed on the chargrill, the beef is seasoned with salt and pepper and oil is massaged into the meat. This happens to all our steaks, regardless of the cut.
When grilling the steak, Adam advises not to apply too much pressure to the meat.
“Simply leave the meat to cook,” he says. “If you press too hard on the grill, this squeezes the juices out of the meat and could make it dry and tough.”
Make sure the steak has even grilled lines when it’s flipped over, and cook the second side.
Once off the heat, leave the steak to rest for at least a few minutes.
Adam says: “Before serving, the steak needs to rest in order to get the very best out of the meat.
“The meat will be quite tense from the cooking process. So resting helps relax the beef and allows time for the juices to be absorbed into the meat.
“It is worth the wait – the steak will be juicer and tastier.”
How long should I cook my steak for?
While some of our customers could eat their steak just seared around the edges, others prefer the meat to be completely cooked through. It really is down to each individual person.
Professional chefs use the well-known finger test as a guide for cooking steak. But for those at home, here’s some guidance on cooking the most popular categories.
- Rare to Medium Rare (Cooking time: one to two minutes each side)
Rare will be dark red in colour, medium rare steak is more pink with a little pink juice. It will feel soft and spongy to touch.
- Medium (Cooking time: three minutes each side)
Pale pink in the middle with hardly any juice. It will feel firm and springy.
- Well Done (Cooking time: four to five minutes each side)
Literally only a trace of pink colour but the meat shouldn’t be dry. It will feel spongy and soft and slightly springy.
What should I serve with my steak?
Where do we start? All our steaks come with one side order, so visit our menus on your nearest restaurant’s page to view the full range of sides we offer.
There are various potato options with fries and sweet potato fries, or you could try our dauphinoise recipe at home? Our selection of salads – including root salad, caesar salad, waldorf salad and bean salad – may also inspire you. Crispy onion rings are also a popular choice.
To take your steak to the next level, you could serve it with a classic sauce. While many of our customers enjoy their steak plain, a sauce such as peppercorn, blue cheese or diane adds something extra to the meal. Even a simple knob of garlic butter melted on the meat lifts the meal further.
Would you prefer to visit one of our restaurants rather than cook your steak at home? Then visit our restaurants page to book a table.