Choose the Right Cut
Before you fire up the pan, it all starts at the butcher. For a great steak, you need a great cut of beef. The most popular ones:
- Ribeye – Rich flavour, beautiful marbling
- Sirloin / Striploin – Bold, slightly firmer, less fat
- T-Bone – Best of both worlds: fillet and sirloin on the bone
- Fillet – Tender and lean, the finest cut
Look for the marbling – those fine veins of fat running through the meat. The more marbling, the juicier and more flavourful your steak will be.
Preparation: Patience Pays Off
Take your steak out of the fridge at least 30 minutes before cooking. Room temperature is crucial – a cold steak will turn grey on the outside before it's warm inside.
Then: Pat it dry. Moisture on the surface prevents a proper crust. Use kitchen paper on both sides.
Seasoning is simple: Coarse salt and freshly ground pepper. A good steak needs nothing more.
The Perfect Crust
This is where the magic happens – the Maillard reaction. You need:
- A smoking-hot pan – Cast iron is ideal. The pan should be smoking before the steak goes in.
- High smoke-point oil – Rapeseed or peanut oil, not olive oil.
- Don't touch it! Place the steak in the pan and leave it for 2-3 minutes. Then flip once.
You flip a steak once – not ten times. Patience is the key to the perfect crust.
Doneness Levels
| Level | Core Temperature | Description |
|---|---|---|
| Rare | 48-52°C | Seared outside, raw and cool inside |
| Medium Rare | 52-56°C | Pink centre, warm, juicy |
| Medium | 56-60°C | Pink middle, firm at the edges |
| Medium Well | 60-64°C | Slightly pink, mostly cooked through |
| Well Done | 65°C+ | Fully cooked through |
Our tip: Invest in a meat thermometer. It takes the guesswork out and you'll nail the doneness every time.
The Golden Rule: Let It Rest
After cooking comes the step most people skip: Let the steak rest for 5 minutes. Place it on a board, loosely cover with foil.
Why? The muscle fibres relax and the juices redistribute throughout the meat. If you cut straight away, all the juice runs out – and the steak ends up dry.
The Finish
Now for the final touch:
- A knob of cold butter on the hot steak
- Optional: Fresh rosemary or thyme
- A pinch of fleur de sel to serve
At Luis Diner
Our T-Bone steak from Italian beef is seared at high heat and served with your choice of sides. We know: a great steak doesn't need much – but the little it needs has to be right.
Come by and taste for yourself.