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Cooking the perfect steak

Radio Kerry - Serves 4

Cooking the perfect steak can be a challenge even for chefs!
But following the guide lines below you will have a perfect steak every time.
Prime steaks would be the following:
Strip loin - this steak has a nice marbling of fat and is full of flavour
Rib eye steak - Plenty of fat and very tender
Fillet - A very lean steak that can become dry and tough if over cooked
Sirloin - I find this fine as long if it is cooked pink, it can be tough otherwise

The key to a tender steak is to allow it to rest for 5 minutes before serving.
Rest on a warm tray, this allows the juices that have been drawn to the surface of the meat to relax and return to the centre.

I love to serve steak with garlic potatoes (they were featured on one of my cooking slots) and Béarnaise sauce.

Most beef is hung for 14 days to ensure the meat is tender, but if possible try and find 21 day or even longer hung steak.

Steak shouldnít be bright red but a deep red colour.

I cook a steak on a griddle pan or in a heavy based frying pan and then
finish cooking in a hot oven,

Grilling steak under a grill isnít great as when you cook one side, the juices are pouring out from the underside of the steak!

Also I find using a George foreman type grill isnít good either. These grills press the juices out of the steak.

Cooking times are hard to judge as it depends on what cut and size of steak you are using, but the more practice you have the easier it becomes!


  • 4 Striploin steaks (8-10 oz in weight)
  • Olive oil
  • Salt and pepper

Tips from the chef

Other cuts of steak vary in cooking time, for example a fillet steak is thicker and can take longer to cook.


  1. Pre heat the oven to 190-200c.
  2. Heat a grill pan on the stove until very hot.
  3. Brush the steaks with olive oil and season with salt and pepper.
  4. Place the steaks on the grill pan and colour well on both sides. The steak will be rare at this stage.
  5. Place the steaks on a tray and cook in the oven.
  6. As a cooking guide for an 8 oz Sirloin steak, medium rare 2 minutes, medium 3-4 minutes and well done 10 minutes or more.
  7. Remove the steaks from the oven and leave to rest for 5 minutes before serving.

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