Adam Piggott

Gentleman adventurer

How to cook a steak.


sheer goodness.

It’s Sunday and thus time for another post in the habits of the modern man series. Today we’re going to have a look at how to cook a steak. A few things to keep in mind here. Firstly, this is not the only way. There are many methods out there, including reverse searing, salting the meat, overnight marinades, the good old bbq, you name it we got it. What I’m going to do here is to provide you with the basic method. After that you can experiment all you like.

The other thing to keep in mind is that you can use the following cooking method to prepare any type of thick meat. A nice chicken breast, a pork chop, a rack of lamb even. So this is a versatile skill to have. The only difference will be the time that you cook them for and finding that information is an easy search on the internet.

Your cooking utensil.

We’re going to use a grill plate to cook the steak. Investing in a decent grill plate is a great idea. It makes cooking easier, and it will last you your entire life. Pay the money and hand it down to your grand-kids. I use the Le Creuset grill pan.

grill pan

sexy beast

There are other brands and different shapes out there as well. I’ve had this for about five years and it’s a beauty. Straight from the top of the stove into the oven and easy to clean.

Your meat.

Don’t skimp on the pâté, fellas. You want great quality meat. You get great quality from a good independent butcher. Not from a supermarket. Yes, it will cost more. Start paying for quality and you’ll find that not only will you notice the difference, you won’t have to eat as much.

The type of steak depends on your taste. I like eye fillets, rib eyes, and scotch fillets. Experiment and see what you like. The eye fillet is the most expensive cut of meat.

Prepare your meat.

It needs to be at room temperature. This way it will sear. If you get it straight from the fridge it will tend to boil in its own juices which is not good. Season it both sides with salt and pepper. Use twice the amount of salt that you feel is necessary. Now get some good quality extra virgin olive oil and lightly coat the meat. Leave it to sit for about ten minutes, longer if you want.

The grilling.

Firstly, preheat your over to about 350 degrees F. Get your grill plate nice and hot on top of the stove. Place your steak on the grill. What you are doing is searing the steak. This cauterization of the outer flesh will trap in the moisture which results in a moist and juicy steak. About 90 seconds each side is enough, or until you have the nice brown sear lines. Resist the temptation to raise the steak and have a look. Just let it sit and do its thing.

Into the oven.

Once the steak has been seared, bang the grill pan straight into the oven. Cooking times vary but about 6 minutes should be right for a medium rare steak. Turn the steak over inside the oven when it’s halfway done.

Remove from the oven and take the steak off the hot grill pan. Let it sit for a few minutes. You have just exposed the meat to a fair bit of stress. As a consequence the muscles are quite tense. Resting the meat allows all that juicy goodness to flow back through the fibers, resulting in a beautiful eating experience. If you cut straight into it you will find that the meat will seem to be dry.


Up to you. Some days I like butter, some days I pour over some more olive oil. Other times I prepare a nice green sauce. The choices are endless. What counts is the cooking process. Like I said at the beginning, you can cook other meat in exactly the same way. The only difference will be in the cooking time, (chicken for example needs about 25 minutes at a lower heat).

Protein is good for you, no matter what the idiot nutritionists say. The best diet is high in protein and low in carbohydrates. A nice steak for lunch with a side salad or perhaps some cooked green beans is just what you need to fire all engines into the late afternoon. Just remember the glass of red wine to go with it.


Some cardboard boxes.


Excerpt from my next book.


  1. Let me put on my Gentleman Rancher’s hat. I also grew my own grapes for the other half of a fine meal, Sangiovese, Barbera, and Trebbiano, which I am sure you are familiar with. On to the beef. Angus beef! People exclaim. Well yes, that was a nifty bit of advertising by McDonalds wasn’t it?

    The type of cattle makes very little difference, I prefer Charolais myself. It’s how the steer was raised that counts. Was it grass fed? How much exercise did it get? The taste of the beef reflects what it was fed. Grass fed is optimal in my onpinion. Similarly the muscle reflects the workout regimen of the steer. A steer that walks 10 miles a day because of flies will be one tough sucker. Fortunately, as educated consumers we can get around these things. Being grass fed, usually a quality butcher will know their suppliers methods. For a given cut of beef the toughness can be judged by the fat content. Obviously a steer that works out a lot will have a very low fat content. Look for fine grained fat distributed evenly through the cut.

    Filet hands down.

    • Adam

      Excellent information, thanks for that. I too have chuckled at the Angus beef advertising.

  2. GFR

    Since we had some steaks in the refrigerator that needed to be cooked I tried this on Sunday. It worked out pretty well.
    My wife asked where I got the recipe and then burst out laughing when I told her that I got it off a political blog.

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