How To Cook A Steak | Mr Olly Bird

Mr Olly Bird, Executive Chef at Goodman, shows us how to cook the perfect steak.

MR PORTER invites Mr Olly Bird to demonstrates how to master the skills to prepare a flawless steak at home in this easy step-by-step guide. Get his secret recipe here and don’t forget to enjoy it with a glass of red wine!

1. Cut it. Using a good sharp knife, cut a 350g steak and set the meat aside for an hour
2. Season it. Pour some vegetable oil with sea salt on a plate and take the meat and coat it evenly.
3. Fry it. Place the steak on a hot pan and cook for a minute on both sides. Seal the steak by cooking it on the edges and carry on cooking the steak for three minutes, rotating it on the pan. Allow another six minutes of cooking and add unsalted butter and thyme. Cook for an additional two minutes before placing the steak on a cooling rack.
4. Check it. To determine how the steak is cooked, gently touch your thumb to your index finger and the flesh at the base of your thumb. Use the same trick using the middle finger for medium rare and ring finger for medium. The little finger shows you well done.
5. Serve it. Once the meat has rested for about 4 minutes, use a sharp knife to cut the steak in two cm slices and season with salt. Add some colour and crunch with a nice fresh salad and enjoy with a nice glass of red wine. Bon appétit!

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17 Replies to “How To Cook A Steak | Mr Olly Bird”

  1. Maybe French arrogance, but to me, asking an english chef to make the "perfect steak" is definitely not right.
    That said, bon appétit.

  2. You shouldn't move the steak around while it's cooking in order to get a good crisp sear. Also steak shouldn't be cooked or eaten above medium-rare.

  3. Learning to cook from the English is like learning to make reliable cars from the Italians, or learning to be sexy from the Germans.

  4. For better results rub it all over with a clove of garlic beforehand then thoroughly season it >45 minutes beforehand. That gets the salt deeper into the steak whilst giving enough time for the juices to be reabsorbed after osmosis has taken place. Thyme and butter basting is a godsend, definitely don't forget that part!

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