Our Guide to Cooking the Perfect Steak
Cooking a good steak well is one of life’s simple pleasures – a hot grill, quality beef, and a bit of care can make all the difference.
From carefully sourced beef to expert butchery and simple, thoughtful cooking, here’s our guide to helping you get the very best from your steak at home.
From Farm to Butchery
At the heart of every great steak is great beef. Our butchery team work closely with trusted British farmers who share our commitment to high welfare, sustainable farming, and quality over quantity.
Whether you’re choosing a ribeye, sirloin or a thicker sharing cut, the knowledge and care that goes into every steak makes all the difference.
If you’re ever unsure which cut to choose or how to cook it, our team are always happy to help.
Preparing Your Steak
A little preparation goes a long way when it comes to steak.
Take your steak out of the fridge around 15-20 minutes before cooking. Cooking it straight from cold can lead to uneven results and can dry out on the exterior.
Lightly salt your steak as soon as it comes out of the fridge, this helps to draw out moisture and enhance flavour. Hold off on the pepper for now, as it can burn over high heat and become bitter.
Setting Up Your BBQ
When it comes to cooking steak outdoors, heat control is everything.
You’re aiming for a hot bed of glowing embers rather than open flames. This provides a steady, radiant heat that helps build that rich, caramelised crust we all love.
A few flare-ups are perfectly normal when cooking over charcoal, but try to avoid sustained flames. Cooking directly over large flames can scorch the outside before the inside has had a chance to cook, and can leave your steak tasting overly smoky.
Cooking Your Steak
Start by placing your steak fat side down onto the grill. This helps render the fat, adding both flavour and texture.
Rather than flipping just once, turn your steak regularly. This encourages an even cook and helps develop a deep, consistent crust.
For best results, use a temperature probe and check the thickest part of the steak, avoiding any fat. This gives you an accurate reading and helps you cook with confidence.
Cooking Larger Cuts
For Standard Steaks
| Done-ness | Temperature to remove from BBQ at: | Final target temperature (after resting): |
|---|---|---|
| Rare | 45℃ | 50℃ |
| Medium Rare | 49℃ | 54℃ |
| Medium | 53℃ | 58℃ |
| Medium Well | 59℃ | 64℃ |
| Well Done | 66℃ | 71℃ |
For Larger Steaks
| Done-ness | Indirect cook to: | Temp to remove from BBQ at: | Final target temp (after resting): |
|---|---|---|---|
| Rare | 32℃ | 42℃ | 50℃ |
| Medium Rare | 36℃ | 46℃ | 54℃ |
| Medium | 40℃ | 50℃ | 58℃ |
| Medium Well | 47℃ | 56℃ | 64℃ |
| Well Done | 52℃ | 62℃ | 71℃ |
Resting and Finishing
Resting is just as important as cooking.
Place your steak on a tray with a knob of butter and a few aromatics like garlic and thyme. As it rests, the butter melts into the meat, adding richness and depth of flavour.
Leave it to rest for at least 10 minutes, or until the internal temperature peaks and begins to fall. On cooler or windier days, you can loosely tent it with foil to keep it warm.
Slicing and Serving
A Final Thought
Cooking a great steak doesn’t need to be complicated, it’s about starting with quality, treating it with care, and letting the ingredients do the talking.
At Priory Farm Butchery, we’re proud to offer expertly prepared, responsibly sourced beef, along with the knowledge to help you make the most of it at home. Whether you’re firing up the BBQ for a summer gathering or cooking a simple midweek supper, a great steak is always worth doing well.
Looking for inspiration? Explore our recipes for more ideas and seasonal dishes.
Explore our Butchery
Based here in our Farm Shop, our butchery is looked after by our passionate team who ensure all our meat is treated with care, respect and passion for producing an excellent cut by hand.