Just because there’s a regular beef steak in the picture, vegetarians and pescetarians don’t skip this recipe. Tuna steaks, swordfish, tofu and mushroom all make wonderful alternative ‘steaks’.
The Perfect ‘Steak’
Ingredients
- 1 ‘steak’ about 2cm (3/4in) thick
- 1/2 lemon optional
- small handful flavour highlight optional
- sauce to serve, optional
Instructions
- Remove your steaks from the fridge at least an hour before you want to cook them. Except if using fish or chicken ‘steaks’.
- Heat a frying pan (skillet) just large enough to hold the steaks on a very high heat. For at least 5 minutes.
- Scatter a very fine layer of salt over the bottom of the pan and add the steaks.
- Cook for 2 minutes each side for medium rare(or 3 minutes for medium) or until cooked to your liking. Add the lemon halves, cut side down after you turn the steaks.
- Remove steaks and place on 2 warm plates. Drizzle over a little hot lemon juice, if using and a generous glug of olive oil. Rest for at least 5 minutes, preferably 10.
- Scatter with thyme, if using and season with pepper.
Variations
mushroom steaks – use portabello or field mushrooms. Will take about 4 minutes each side.
fish steaks – marlin, swordfish, salmon and tuna are all great. Any ‘meaty’ fish can be cooked in this way. I tend to cook them 2 minutes on the 1st side and then only 30 seconds to 1 minute on the second for rarer steaks. Sometimes if I’m in the mood for really rare tuna I don’t cook on the 2nd side at all.
tofu steaks – slice tofu into steaks. Will take 2-3 minutes each side. Tofu is pretty bland so serve with a flavourful sauce and sides.
beef – scotch fillet (boneless rib eye) are my favourite. Surloin, New York cut are also good. Rump can be tougher but more flavoursome.
lamb or pork ‘steaks’ – use lamb or pork cutlets instead.
chicken steaks – bash out the thick end of the chicken breast until more uniform in thickness. Be careful of overcooking as they dry out easily.
flavour highlight – thyme leaves, parsley, oregano, chives, chilli flakes, chopped rosemary, smoked paprika, black pepper.
sauce – hollondaise, bernaise, chimmichurri, mayo, ketchup, BBQ sauce, hummus, goats cheese, pesto, tabasco sauce, mustard, fresh horseradish mixed with sour cream, butter, flavoured butters, chilli oil.
Leftover potential?
OK. But steak tends to dry out when reheated.
Problem Solving 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.
Serving Suggestions
Great with a green salad or some steamed green veg. For a more decadent option serve with potato chips.
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Add to my Old Favourite Recipes
Made these tonight and set off the smoke alarm! ?
Wish I read your problem solving guide first!!
However, they were not burnt and tasted amazing with the lemon juice. Incredible what the addition of an acid can do!
Sorry about the smoke alarm Claire!
Yay for acid 🙂
Hi Jules,
What kind of salt would you recommend for this? Also, would I use the salt if substituting fish for the steak? Thanks!
Yes will work with fish Susan. You just want something fine grained like kosher salt or ground Himalayan salt. I’ve used iodised salt too and it’s fine too.
Just don’t use expensive sea salt flakes like Maldon
Jx
Thanks!
Hi Geralyn
Yes it’s fresh thyme from my garden! It’s probably my favourite herb… Funny I haven’t ever tried it dry.
Yes steaks are high risk because of the cost. It’s a good idea to get everything else ready first then just focus on cooking the steaks while you’re cooking them to make sure they’re OK. I also use a timer to remind me when to turn.
Hi ~ so is that fresh thyme you have scattered over the top of the steak in the picture? I know you have in the directions to scatter with thyme if using. I’ve mostly only used dried herbs, so not real sure how they look when they are “fresh”. I’m assuming that’s thyme in the picture though? Looks yummy! I’ve always shied away from cooking steaks – they are expensive and I usually wreck them. Watching you do it really helps! I’ll have to try it again now that I’ve watched you do it. 🙂