A beautifully browned crust, tender, flavour-packed middle and ready in just minutes – steak is hard to beat. Whether you’re cooking a simple pan-fried sirloin steak or barbecuing a special tomahawk, our expert steak guides are full of prepping tips, cooking times, recipes and how-to-videos to make your life easier.
How to cook steak
How to cook steak
Every steak cut has a unique taste and texture, so they benefit from slightly different cooking times and techniques. In general, however, for a 2cm-thick quality steak such as sirloin, rump, ribeye or fillet, the easiest method is to pan-fry or griddle over a high heat.
Just before cooking, pat the steak dry, rub with a little neutral oil such as sunflower, then season with sea salt flakes. Heat a heavy-based frying or griddle pan until smoking hot, then add the steak. Cook for your desired time (more information can be found in the relevant guides), and you should have a great caramelised crust on each side. Make sure to rest on a board or warm plate for 5-10 minutes for maximum juiciness. Need more inspiration?
Dig into all our steak recipes
Crowd-pleasing sirloin has a strong, bold flavour that really suits punchy sauces. It doesn’t have much fat marbling, so cook carefully to keep it juicy.
Rump steak is a lean cut with an excellent strong, beefy flavour. Great cooked fast on the barbecue, then sliced thinly to serve.
Ribeye, also known as côte de boeuf, is tender and rich, with a good marbling of fat (including a sizeable central seam).
The tenderest cut, with a melt-in-the-mouth texture. It is leaner and often thicker cut than other steaks.
Tomahawk is essentially a ribeye with the long bone left in. Large and impressive, it makes a great barbecue centrepiece for a crowd.
How to speak steak
Want to expand your steak-cooking repertoire? Start by learning steak terminology that will make you sound like a pro chef.
How to speak steak
What to pair with steak
What to pair with steak
While it’s common to pair red wine with steak, it’s not your only option. From robust reds to a citrus-forward non-alcoholic spirit, here are six delicious drinks to choose on steak night.
The Sousão grape is grown in a few areas across Portugal and treasured for its deep violet colour and natural freshness. This one from the Atlantic coastal Lisboa region is full of bramble-fruit flavours with a touch of spice.
Shannon Ridge Cabernet Sauvignon
This classy oak-aged Cab Sav, from a tucked-away region just north of the more famous Napa Valley in California, comes from vineyards on volcanic soils. The high altitude adds to the wine’s vibrant fruit flavours and rich concentration.
Malbec is a steak-pairing classic thanks to its layering of dark fruit and spice. This wine is from the most famous Malbec-producing region of Mendoza and is packed with fruity blueberry and plum notes.
Simonnet-Febvre Chablis 1er Cru
Did you know you can pair white wine with steak? An oaked Chardonnay from somewhere like the Burgundy region of France is a great option for cuts such as rump, where its acidity yet robustness can cut through the steak’s richness.
If beer is your drink of choice, then a hoppy pale ale works nicely alongside popular steak cuts such as sirloin. This Whitstable Bay pale ale is a solid choice thanks to its bold yet fruity taste, holding its own against meaty flavours.
Botivo Botanical Non-Alcoholic Aperitivo
Citrusy drinks can help balance the richness of steak. A non-alcoholic aperitivo such as Botivo Botanical is bursting with bright orange and fresh rosemary notes, so serve with soda water and a big wedge of orange.
Sizzling Saturday
You can buy pre-packed steaks in store, or visit the meat counter in your local Waitrose for expert advice from our butchers. If you’re a myWaitrose member, you’ll get 20% off selected meat from the counter in store every Saturday.
