Perfect Steak by Craig

How to cook the perfect steak Bermuda Butchery

Do you struggle cooking the perfect steak? I’m here to guide you through cooking the ideal steak.

Craig Bermuda Butchery Gold Coast

Over the years, I have developed a passion for all thing’s food – cooking, eating and now I work as a Master Butcher. So, if you’re cooking to impress, look no further then the below guide to cooking the perfect steak.

Step 1: Choose the Right Cut of Meat



Before you even start the cooking process, you need to choose the right cut. My top picks for a quality cut of beef would be Eye Fillet, Scotch Fillet, Porterhouse and T-Bone.

It’s important to know that there are a variety of different cuts and each cut delivers different levels of tenderness. The cut of steak you use is completely up to your personal preference and/or budget.

Check out this useful graphic that shows you the difference between each cut and suggests the best way to cook it.

Handy tip: Look for a steak that is approximately 2cm thick. This is the ideal thickness for a piece of steak.

Step 2: Get Your Steak Ready!


Attention: DON’T miss this step.

If you want to cook the perfect steak, it needs to be taken out of the fridge, so that the meat is brought down to room temperature before you commence cooking. Cooking your steak straight after you pull it out of the fridge will stop the heat from effectively cooking through to the middle.

No less than ½ hour before cooking, take the steak out of the fridge, place it on a plate and allow it to reach room temperature.

Step 3: Season the Steak


How you season your steak is up to you! Some prefer to appreciate the rich flavour a quality piece of steak offers by seasoning the cut with just sea salt. We stock Olsson’s Sea Salt in-store and let me tell you… this stuff is magical.

Olsson’s Sea Salt has a variety of products that you could season your steak with. From sea salt rubs to sea salt flakes, they’ve got it all.

Alternatively, you can use your favourite rub, herbs or spices. Add the flavour you’d prefer for your steak. You can also visit us in-store and speak to our butchers for guidance on the best rubs and spices.

Inspiration and ideas for steak seasoning:

– Anything from Lane’s BBQ. Lane’s BBQ is our all-time favourite providers for seasonings. With a variety of flavours, there’s a seasoning for everyone.

– A garlic clove and herbs like thyme and rosemary will add flavour to your steak without being too overpowering.

Step 4: Cook the Steak


To master the art of cooking your steak for the perfect time, you’ll need to understand how each size and cut of steak effects cooking time.

Handy hint: Steak with a bone, requires a longer cooking time because the bones isolate the meat that surrounds them.

As a generic guide, cook a 2cm thick piece of steak for 2-3 minutes each side for rare, 4 minutes each side for medium, 3-4 minutes each side for medium-rare and 5-6 minutes each side for well-done.

Here’s a breakdown of what you should expect from each category of steak:

  • Rare: A rare piece of steak will appear dark red in colour and have red juice flowing from it. A rare steak is extremely soft. 
  • Medium-rare: A medium-rare piece of steak will appear pink in colour with some red juice. It will feel slightly springy. 
  • Medium: A medium steak will appear slightly pale pink in the middle with hardly any red juice. This type of steak will feel firmer. 
  • Well-done: A well-done steak should only have a slight trace of pink colour. It will be tougher. 

Pour olive oil over the pan to prevent the steak from sticking. Once you place your steak on the pan, make sure you turn the steak once only, otherwise, it will dry out.

Ensure you don’t pierce the meat in the turning process, it is always best to use a rubber pair of tongs to turn your steaks.

Step 6: Rest the Steak


Once your steak is cooked, you should allow it to rest at room temperature for at least 5 minutes. I generally elevate a breadboard at one end so the residue can run off into the sink.

If you cut into the steak too soon, you’ll end up with a dry steak. No one wants a dry steak.

Leaving your steak to rest allows the muscle fibres to relax and re-absorb the juices. The juices will settle and redistribute towards the edges of the meat.

The residual heat will continue to cook your steak after you’ve removed it from the grill. You will be delighted with the enhanced flavour that is achieved simply by allowing the steak to rest.

Handy hint: Some people (including me) enjoy pouring the resting juices over the steak before serving.

Step 7: Enjoy, you deserve it!



This is my personal favourite step of the guide. It’s now time for you to enjoy your perfectly cooked piece of steak with your favourite salad and glass of red.

I can assure you this guide to cooking the perfect steak delivers excellent results.

If you need help choosing the right cut of steak or need extra advice on how to cook it feel free to get in touch or come and visit us in-store:

Bermuda Butchery
Shop C5, Q Super Centre,
Mermaid Waters QLD 4218

We are open Monday-Sunday from 7 am to 6 pm. Or give us a call today.

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