Serves 2 | Prep time 10 mins | Cooking time 10 mins


  • 2 steaks such as ribeye or striploin, 350g each
  • salt and freshly ground black pepper
  • 1 tbs oil or beef fat




Start with a quality piece of meat

Choose a suitable steak cut (such as ribeye or striploin) at least an inch to 1 1/2 inches thick. Preferably chilled, rather than frozen. Consider sharing a thicker steak than having a thin steak per person. It’s easier not to overcook a thicker steak and while you might be able to cook two steaks at once, it can be tricky to have to cook several and have them all ready at the same time.


Allow the steak to sit at room temperature

Let your steak sit at room temperature for about an hour. A less cold steak will cook more evenly. (And you do not need to wash it.) Pat dry before seasoning if necessary.


Season early or just before cooking

Salting early (at least 1 hour) allows for the meat to be properly seasoned and for the exterior to dry out which makes the surface of the steak easier to brown in a pan. If you can’t wait 1 hour, it’s better to season immediately before cooking. Brush a thin layer of oil and season both sides of the steak and edges with good quality medium grain sea salt and black pepper.


Heat a heavy-bottomed pan on moderately high heat

Wait for the pan to heat up adequately before adding the steak. If the pan is not hot enough, the meat might stick. If there is a lot of rendered fat in the pan during the cook, you can remove some as excess oil will produce oily fumes. It’s also not necessary to baste the steak in butter while cooking. If you like the flavour, you can serve your steak with a slice of compound butter.


Allow the steak to build up a crust before moving it

Don’t overcrowd the pan. If the temperature drops too much or the moisture doesn’t evaporate quickly enough, it is likely to result in a pallid grey looking “boiled” steak.


Use a meat thermometer to check the internal temperature

For medium rare doneness, the desired internal temperature is +/- 55°c, medium +/- 60°c, medium well +/- 65°c, well done >70°c. Take into account the effects of carry over cooking. As the internal temperature of the steak will rise even after it’s removed from the heat source, remove the steak about 2-3 degrees shy of the desired internal temperature. Rest the steak for 5-10 mins before serving. 

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