We all appreciate a decent cut of meat cooked to your liking at the local grill, but how do you recreate it at home without cooking the steak to within an inch of it’s life?  Listed below are the sort of times you look out for when cooking your steak, but a word of warning these are just approximates.  Once you get used to your cooking equipment and the cuts from your butcher you should then be able to cook the steak to your liking.

What you need to remember though is the right equipment.  For home steak cooking a cast iron stove top griddle pan is the only thing that will come close to giving restaurant results at home.  Make sure the pan is hot by using a very hot grill, you need to leave it at least 5 minutes before adding the steak.  The steak should have been out of the fridge for 30 minutes to 45 minutes, and dried using kitchen towel.  Whilst cooking the steak don’t move it round the pan, it should only move when you turn it.

Always cook the steak to the rare stage on both sides, then complete the rest of the cooking time after turning the heat down low.

Fillet or T-Bone (1inch to 1.5 inches thick)

• Rare:  2-3 minutes each side.
• Medium Rare:  3 Minutes each side.
• Medium:  3.5-4 Minutes each side.
• Well Done:  4.5-5 Minutes each side.

Sirloin, Rump or Rib Eye (0.75 inches to 1 inch thick)

• Rare:  1-2 minutes each side.
• Medium Rare:  2-2.5 Minutes each side.
• Medium:  2.5-3 Minutes each side.
• Well Done:  3-4 Minutes each side.