Before cooking:
If using a pan it should be heavy based. Heat pan or bbq to hot before putting steaks in. There should be plenty of sizzling when cooking steaks.
RARE
Cook for a few minutes per side (depending on thickness). Turn once only. Cook until steak feels very soft with back of tongs. Internal temp. approx. 55-60°C.
MEDIUM RARE
Cook on one side until moisture is just visible on top surface. Turn only once. Cook on other side until surface moisture is visible. Cook until steak feels soft with back of tongs. Internal temp. approx. 60-65°C.
MEDIUM
Cook on one side until moisture is pooling on top surface. Turn only once. Cook on second side until moisture is visible. Cook until steak feels springy with back of tongs. Internal temp. approx. 65-70°C.
MEDIUM WELL
Cook on one side until moisture is pooling on top surface. Turn and cook on second side until moisture is pooling on top. Reduce heat slightly and continue to cook until steak feels firm with back of tongs. Internal temp. approx. 70°C.
WELL DONE
Cook on one side until moisture is pooling on top surface. Turn and cook on second side until moisture is pooling on top. Reduce heat slightly and continue to cook until steak feels very firm with back of tongs. Internal temp. approx. 75°C.
After cooking:
Place steaks in warm place or cover with foil and rest for 3-5 minutes. Remember – practise makes perfect.