Skill Shop #10: How to cook a steak

I find that so many people tend to want to kill meat that’s already dead.

Respect your meat and you will taste the pleasure you will reap from it. Steak doneness, is subjective, that’s a given, but only within certain limits. Cooking a steak well done, gives you nothing, it destroys the flavour. So if you call yourself a meat aficionado and you are eating well done steaks, then, i have every right to call you a hypocrite. Yes, you might enjoy it like that, fine it’s your mouth afterall, but just don’t say you know your meat, because if i give you the highest grade vs the lowest grade, both cooked to high hell, you wont be able to tell the difference.

Now every cut of meat has an ideal doneness. You see i like my Steaks “Bleu” usually, a French word meaning Blue, which in turn means very very rare. However, i would never order a rib eye Bleu, because the fat that is in the meat needs to melt to release its flavour. Therefore the proper way to eat a Rib Eye would be Medium Rare. This critical thinking applies to all cuts of meat. The leaner it is the more rare it should be, the fattier it is, the more cooked it should be…  However, no steak should ever be subjected to more than a Medium. N.E.V.E.R

I recently received a bunch of different Grass Fed Beef Steak cuts from The Farm – Natural and Organics store and decided to dedicate a post to proper steak cooking. Please visit their site, i really love people who take pride in their local meat products like they do. Order online and then They Deliver to your doorstep!!!!

Click more for the Holy Grail of cooking a steak

As much as possible go for Grass Fed Beef.

1. Bring meat to room temperature. Take it out hours before cooking.

2. Sear with neutral oil and butter at a very high heat in a heavy skillet.

3. Season when on the pan or even after it has been cooked and rested. (Some people like to season the night before “salting a steak” this is just a matter of preference.

4. Once nicely browned transfer to a hot oven until ALMOST your desired doneness for a couple of minutes. (if you want your steak medium rare, bring it out at just passes rare)

5. cover with foil and let rest 5-10 mins, this is when the meat will go from your almost desired doneness to your desired doneness.

6. Before eating sprinkle some sea salt, flake salt on top (pepper optional), and  a  knob of butter.

Remember, eating just a steak is actually good for you, just balance out the fat content you want and don’t eat with sauce or starch; for me that’s the only way to enjoy the true flavour of meat.


    1. jag September 3, 2012 at 7:09 am

      i’ll try this one.. i’ve never done some steak without some sauce and sometimes well done it.. now, i know the “desired doneness”..hehe :) thanks dude…

      1. Erwan September 11, 2012 at 7:53 am

        yup proper cooking and good salt is all you need

        1. jag September 25, 2012 at 12:28 pm


    1. Caye September 3, 2012 at 8:46 am

      Please post how to cook salmon steak.


      1. Erwan September 11, 2012 at 7:53 am

        will do!

    1. MarvelousMum September 3, 2012 at 9:07 am

      Hey, Erwan. A few months ago, I was tasked by my sis to cook the wagyu steaks she ordered from a firiend. Just before cooking, I seasoned the steaks with salt and pepper, rubbed them with garlic, pan seared them with olive oil at a very high heat and then let them rest for at least fifteen minutes. But they still turned out a bit dry. I probably overcooked them. My question is, if I dont do the oven part, how long should an inch thick steak be cooked on each side?

      1. Erwan September 11, 2012 at 7:55 am

        I really cant tell you. People never cook steaks by time, its all done by touch and what you see. Take them off the pan at just below medium raw and let it rest to get to a perfect medium. Once of the best methods is just to open it up and check :) no one will judge!

    1. Emilys September 3, 2012 at 10:28 am

      Erwan, i have a request, can you do gyro nextime. Thanks.

      1. Erwan September 4, 2012 at 1:32 am

        It’s though without a vertical roaster

    1. TM September 3, 2012 at 11:56 am

      i love steak and i read before the 2-4-6 rule in cooking steak, which means for 2-cm steak, pan sear for 2 mins on each side for rare, 4 for medium, and 6 for well done. Since then, i always have a perfect steak.

      1. Erwan September 4, 2012 at 1:25 am

        I don’t believe in using time for cooking steaks

    1. joey @ 80 Breakfasts September 4, 2012 at 1:51 pm

      I’m a medium rare to rare girl :) Mostly medium rare because I don’t like meat that is too lean. I have never tried placing a knob of butter after though…that sounds divine! Will try that next time…

      1. Erwan September 11, 2012 at 7:57 am

        its the best, trust me! better than any sauce.

    1. Keith September 13, 2012 at 3:42 am

      Followed your instructions carefully and walah! perfectly-cooked Sirloin Steak sent by my Mom from the province. BTW, the salt and pepper combo: perfect seasoning. Thanks Erwan!

    1. NicoleY September 16, 2012 at 1:01 pm

      This is pefect timing! I just brought home some pineapple fed steak from Bukidnon. Thank you!

    1. Alex September 18, 2012 at 10:13 am

      I’m a big fan of medium-rare cooked steak(lil blood in and here dubai, whenever i order in a restaurant specially with a pinoy/pinay waiters, i immediately get an odd reaction ‘kaw lang pinoy na kilala ko na kumakain ng medium-rare Sir’, and then suddenly i felt weird about it and do ask myself WHY?… but then you said it’s cool to eat lil raw meat,,, i feel good now.

      Nice article btw. :)

    1. ces May 22, 2013 at 4:09 pm

      hey erwan i love your blog but its nice if u put how minutes to cook a good steak… its 2-3 minutes on both sides. nice also to wipe both side with fresh rosemary and thyme when its almost done. :)

    1. Val December 4, 2013 at 11:13 am

      Hi. Thanks for posting the proper way of cooking steaks. My previous attempts were pitiful as the meat ended up dry and rubbery. Can’t wait to try making them according to your instructions.




I gained weight because of a sedentary lifestyle and overly indulging in foods I knew were bad for me, eating out too often, taking the easy route (microwavable dishes) and not caring what went in my body, before I knew it reached 240 lbs. I lost weight through pure dedication, tireless hours of hard work and yes, food. I cooked my way to fitness, making sure to only feed myself tasty well prepared dishes with all the right stuff, the perfect fuel, taking me down to 150lbs. Of course I indulge from time to time, as the fat kid still lurks inside of me; here you will find a little bit of everything for the sole purpose of sharing my passion for food and life.





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