Beef Steaks
Beef steaks cooked in a hot pan need just four things: a good cut, a dry surface, a properly hot pan and a short rest. This version takes about ten minutes at the hob, finishing with butter, garlic and rosemary spooned over the top. The timings below cover rare to well done for a 2.5cm thick steak, so you can serve it exactly how you like it.
- Total
- 50 min
- Prep
- 5 min
- Cook
- 10 min
- Serves
- 2
- Per serving
- 440kcal
Choosing and timing beef steaks
Sirloin and ribeye are the best all-rounders for pan-frying, and both stand up well to a hot pan. Look for a steak about 2.5cm thick with a good rim of fat, which adds flavour as it renders. The cooking times below are per side in a very hot pan.
- Rare: 2 minutes (about 48–50°C)
- Medium-rare: 3 minutes (52–55°C)
- Medium: 4 minutes (58–62°C)
- Well done: 5–6 minutes (70°C and above)
Whole cuts of beef like these can be served pink, because bacteria sit on the surface and the searing takes care of that. Minced beef and burgers are different and must always be cooked through. Take the steaks out of the fridge early so they cook evenly, and keep the surface dry so it browns.
Cooking beef steaks
Tap a time to start a timer.
- Bring to room temperature Take the steaks out of the fridge before cooking. Pat them completely dry with kitchen paper and season both sides with the salt and pepper.
- Heat the pan Heat a heavy frying pan over a high heat for , until very hot. Add the oil and swirl it around.
- Sear Lay the steaks in the pan, away from you, and leave them alone for for medium-rare (adjust using the timings below). Turn them with tongs and cook the second side for the same time.
- Baste Add the butter, garlic and rosemary to the pan, tilt it and spoon the foaming butter over the steaks for the last minute. Use the tongs to hold the steaks on their fatty edge for 30 seconds to render the fat.
- Rest and serve Move the steaks to a warm plate and rest them for . Pour over any buttery juices from the pan, slice against the grain if you like and serve with chips or salad.
What to serve with beef steaks
Chips, a peppery rocket salad and a spoonful of peppercorn sauce or Béarnaise are the classic partners, and roasted tomatoes and sautéed mushrooms fit in nicely. Spare juices from the pan are worth spooning over the plate.
If you want a different way to cook beef, try an air fryer beef tenderloin, or make beef fillet in puff pastry for a special occasion.
Common problems and fixes for Beef Steaks
- The steak is grey and tough rather than browned.
- The pan was not hot enough or the meat was wet. Pat the steaks dry, wait until the pan is very hot, and do not cram in more than two steaks at once.
- The butter and garlic burn.
- Add them only for the last minute, with the heat turned down to medium. Keep the garlic in its skin and spoon the butter over the steak constantly.
- It is hard to tell when the steak is ready.
- Use a meat thermometer pushed into the thickest part. Take the steak out 3–5°C below your target, as it keeps cooking while it rests.
Frequently asked questions about Beef Steaks
How long do you cook beef steaks for medium?
For a 2.5cm steak, cook for 4 minutes on each side for medium, or 3 minutes each side for medium-rare. A thermometer should read 52–55°C for medium-rare and 58–62°C for medium.
Why should steak rest after cooking?
Resting for 5 minutes lets the juices redistribute through the meat instead of flooding out when you cut it. Keep the steak somewhere warm while it rests.
What is the best oil for frying steak?
Use sunflower or rapeseed oil, which cope with high heat. Extra virgin olive oil burns and turns bitter. Add the butter at the end, since it burns at high temperatures.
Which cut is best for pan-frying?
Sirloin, ribeye and rump are all good. Ribeye has the most marbling and flavour, sirloin has a firm bite and a fat edge, and fillet is the leanest and most tender.
How did you like the recipe?
4.9 / 5 · 50 ratings
