the perfect steak – Simple Meal Plans

video password: QCC [case sensitive]

quantities for different serving sizes

For 1 serving, see note about smoke alarms below if you’re pan is too large for your steaks. I tend not to cook more than 2 steaks at a time because I find my pan doesn’t stay hot enough.

prepare ahead?

Steak is really best when its first cooked.

variations for dietary requirements & fun

vegetarian / vegan – Try cooking large field mushrooms on a salt crust using this method. You’ll need to be very generous with the olive oil at the end.

fun – try different cuts of steak to see which is your favourite. It’s also great to explore differences such as trying a grass fed vs a grain fed steak of the same cut.

troubleshooting guide

too bland – Season with extra salt & pepper. Next time try a different butcher or a different cut.

too salty – cooking on a salt crust like this only needs a very fine amount of salt to give you the lovely salty crust and stop your steak from sticking to the pan. Next time use less salt but for now, try rubbing off any excess salt.

steak burning – If your pan is too large, fat and juices that drip into the pan can easily burn (see smoke alarm below). Next time use a smaller pan. The other problem is if you’re trying to cook the steak to well done it can start to get very charred on the outside. I’d really encourage you to try learning to love a medium steak. But if you’re like my Dad and get freaked out at the thought of pink meat, cook the steak on a very high heat at first and then turn the heat down to medium after the first few minutes.

smoke alarm problems – If you pan isn’t super clean before you start or the pan is too large for your steaks, the parts that aren’t being covered by the steak can smoke. Next time clean your pan first and use a smaller pan (or cook more steaks). For now, get someone to wave a tea towel in front of your smoke detector, or do as my Dad does and set a fan up pointing at the smoke detector while you’re cooking. Remember to turn it off after.

steak too rare – just pop it back in the pan for a minute or so each side. When you’re learning its a good idea to cut into one of the steaks to check for doneness before you rest them. Also it’s really important to make sure your steak is at room temperature before you start cooking, otherwise it will take much longer.

steak overdone – If your steak isn’t as thick as the recipe (2cm / 3/4in) it won’t take as long to cook. Not much you can do now apart from being generous with the lemon and olive oil.

steak too tough / chewy – If you steak is lovely and pink but tough and chewy its time to blame the steak! Next time try a different producer or a different cut.

too lemony – Cooking the lemons like this makes them really lovely and juicy. It can be easy to overdo the lemon and overpower your steak so don’t be too generous. You can always add more lemon later.