How to cook the perfect steak

There is no great secret to cook the perfect roast - just a little 'knowledge, the right tools and patience to let the meat rest after cooking and you realize that it is hard to go wrong.

The following two sections, and only need one, depending on the size of steaks. Once you start, more than 5 kg (11 lb), we must accept that things will be slower than it needs time for heat to penetrate to the center and the meat cookwill burn the outside of your roast.

Another advice, go in a purchase of a probe. You've probably seen - do not seem a skewer of meat with a steel ball or face digital thermometer at the end. They range from $ 10 - $ 80 in Australia, you should be able, in almost all families to obtain.

Why do I need one? Simple, it gives much more control to know what the actual temperature inside the thickest part of meat,Instead of guessing, or worse, cut the meat to see if it is cooked.

The following instructions are written so that a thermometer can be achieved without very good, but if roast beef on top of a regular basis, you'll want one in the end.

OK, we're in;

Size / union to 5 kg (11:00 lb)

Oven or grill to 220 ° C (428 ° F)


While the grill / oven comes to temperature, withYour hands, rub olive oil all over the meat. It needs no liquid, only a thin layer of everything.

Sprinkle with salt and black pepper over the meat, and when the need for cables, rub it too!

Put the meat in a pan, if you have not already, then put the meat on the grill and the oven temperature, if

Bake for 30 minutes at 220 ° C (428 ° F)

Reduce oven temperature to 160 ° C (320 ° F) and continue to fry:


Rare - 20 minutes per kg (9Minutes per pound)

Media - 30 minutes per kg (14 minutes per pound)

Well done - 40 minutes per kg (18 minutes per pound)

Turn off the grill and other meat for 20-30 minutes before carving

Cuts / joints 5Kg (11 lb)
Preheat grill to 220 ° C (428 ° F)

Although the grill / oven comes to temperature, with hands rub olive oil all over the meat. It needs no liquid, only a thin layer of everything.

Sprinkle with salt and freshly ground black peppermeat, and when the need takes you rub too!

Put the meat in a pan, if you have not already, then put the meat on the grill / stove when it is temperature.

Bake 40 minutes at 220 ° C (428 ° F)

Reduce oven temperature to 160 ° C (320 ° F) and continue to fry:


Rare - 18 minutes per pound (8 minutes per pound)

Media - 24 minutes per kilo (11 minutes per pound)

Well done - 36 minutes per kg (16 minutes per pound)

Turn offGrill / oven and rest the meat for 20 minutes before carving.

Use this table as a reference when you have a thermometer, test the thickest part of meat;

Blue - 49 ° C (120 ° F)
Rare - 52 ° C (125 ° F)
Med-Rare - 57 ° C (135 ° F)
Medium - 63 ° C (145 ° F)
MED-Good - 68 ° C (155 ° F)
Well done - 76 ° C(170 ° F)

OK, that's all you need to know.