{"id":7842,"date":"2025-11-13T12:18:28","date_gmt":"2025-11-13T12:18:28","guid":{"rendered":"https:\/\/thehawksmoor.com\/us\/?p=7842"},"modified":"2026-04-13T09:02:09","modified_gmt":"2026-04-13T09:02:09","slug":"how-to-cook-the-perfect-steak","status":"publish","type":"post","link":"https:\/\/thehawksmoor.com\/us\/how-to-cook-the-perfect-steak\/","title":{"rendered":"How to cook the perfect steak"},"content":{"rendered":"\n<figure class=\"wp-block-image alignfull size-full\"><img decoding=\"async\" src=\"https:\/\/hawksmoor.f.fanaticdev.co.uk\/us\/wp-content\/uploads\/sites\/2\/Hawksmoor-JustinDeSouza-91a.jpg\" alt=\"\" class=\"wp-image-7313\" title=\"\"><\/figure>\n\n\n\n<h2 class=\"wp-block-heading has-text-align-center\"><\/h2>\n\n\n\n<p>If you don\u2019t happen to have a charcoal grill, a Josper, or a Thermodyne in your apartment, fear not, you can still cook a great steak.<\/p>\n\n\n\n<h4 class=\"wp-block-heading has-text-align-left\">1. Buy Good Meat <\/h4>\n\n\n\n<p>This is the key. But it can be easier said than done \u2013 our advice is to find a good butcher and ask lots of questions. Here\u2019s our checklist:<\/p>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:100%\">\n<ul class=\"wp-block-list\">\n<li>Is the beef is locally-sourced?<\/li>\n\n\n\n<li>Is the beef grass-fed?<\/li>\n\n\n\n<li>Did the beef come from a cow that was slaughtered at more than thirty months old?<\/li>\n\n\n\n<li>Has it been dry-aged for at least twenty-eight days?<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n<h4 class=\"wp-block-heading has-text-align-left\">2. Buy big<\/h4>\n\n\n\n<p class=\"has-text-align-left\">The aim is to get a good char on the outside while keeping the meat juicy and tender inside; this is very difficult with a thin piece of meat. Ideally, <strong>each steak should be at least 10oz,<\/strong> and 1.5in thick. But, you can always buy bigger and share a steak with a couple of people.<\/p>\n\n\n\n<h4 class=\"wp-block-heading has-text-align-left\">3. Take the Meat Out of the Fridge<\/h4>\n\n\n\n<p class=\"has-text-align-left\">It needs <strong>at least an hour<\/strong> before you cook it, to bring it up to <strong>room temperature.<\/strong><\/p>\n\n\n\n<h4 class=\"wp-block-heading has-text-align-left\">4. Fire Up the Cast-iron Pan (or, if You\u2019re One of the Lucky Ones, a BBQ)<\/h4>\n\n\n\n<p class=\"has-text-align-left\">Get that cast iron griddle smoking hot. If you\u2019re using a barbecue we\u2019d recommend lump wood charcoal from sustainable sources, and make sure you use eco-friendly, non-impregnated firelighters to avoid any fuel tainting the favor of the meat. There are three ingredients needed for a perfect steak: beef, charcoal, and salt. Getting all three right is crucial \u2013 there\u2019s no point in buying a beautiful piece of beef and using lighter-fuel impregnated briquettes.<\/p>\n\n\n\n<h4 class=\"wp-block-heading has-text-align-left\">5. Get the Pan or BBQ <em>Really, Really<\/em> Hot<\/h4>\n\n\n\n<p class=\"has-text-align-left\">The grill pan needs 5 minutes over high heat. If you\u2019re using a barbecue you\u2019re looking for white-hot coals, which will take about an hour from lighting. It should be painful to hold your hand anywhere near the heat source. If you\u2019re inside, open the window \u2013 there will be <em>LOTS<\/em> of smoke.<\/p>\n\n\n\n<h4 class=\"wp-block-heading has-text-align-left\">6. If Your Steak Is Wet, Dry It With Paper Towel<\/h4>\n\n\n\n<p class=\"has-text-align-left\">Otherwise, it will struggle to form a decent crust and can pick up some unpleasant boiled-meat flavors. At the last minute, season the meat well with <a href=\"https:\/\/maldonsalt.com\/\" target=\"_blank\" rel=\"noopener\">Maldon sea salt<\/a>. You will need to use more than you probably think is sensible, but, we promise it will help build a delicious salty crust.<\/p>\n\n\n\n<h4 class=\"wp-block-heading has-text-align-left\">7. Don\u2019t Use Any Oil On the Meat or In The Pan<\/h4>\n\n\n\n<p class=\"has-text-align-left\">If the grill is hot enough the meat won\u2019t stick. As well as being unnecessary, oil tends to add a hint of flavor that doesn\u2019t sit well with good beef. If you\u2019re really worried, you can cut a small piece of fat off your steak (or ask your butcher for a piece) and rub it over the grill with a pair of tongs.<\/p>\n\n\n\n<h4 class=\"wp-block-heading has-text-align-left\">8. Stick the Steak on<\/h4>\n\n\n\n<p class=\"has-text-align-left\">Leave it for a couple of moments to start building up a crust, then flip. Carry on turning every couple of minutes until it\u2019s the way you like it, and don\u2019t forget to sear the edges. If the heat is as fierce as our charcoal grill at Hawksmoor you may need to <strong>move it more regularly to avoid burning \u2013 our grill chefs say every 5 seconds<\/strong>. If cooking multiple steaks, don\u2019t overcrowd the grill or pan \u2013 make sure there\u2019s plenty of space between each steak.<\/p>\n\n\n\n<p class=\"has-text-align-left\">If there is a thick layer of fat on your steak, hold it up vertically with long tongs to <strong>brown the fat<\/strong>.<\/p>\n\n\n\n<h4 class=\"wp-block-heading has-text-align-left\">9. Check if Your Steak Is Cooked<\/h4>\n\n\n\n<p class=\"has-text-align-left\">You can use touch, which our grill chefs do, or you can use a probe, which our grill chefs also do to make sure every steak is perfect. Cooking temperatures are subjective and perceptions even vary from country to country. The internal temperature should be at the bottom end of each range at the end of cooking and towards the top end once rested <strong>(Medium rare 131\u00b0F-140\u00b0F, Medium 140\u00b0F to 149\u00b0F, Medium Well 149\u00b0F-158\u00b0F)<\/strong>.<\/p>\n\n\n\n<h4 class=\"wp-block-heading has-text-align-left\">10. Rest Your Meat<\/h4>\n\n\n\n<p class=\"has-text-align-left\">In the restaurant, we rest meat at 132.8 \u00b0F but at home that\u2019s going to be tricky\u2026 5 minutes for a single steak or 10-15 minutes for a large sharing steak on a warm plate should do it. Serve on hot plates.<\/p>\n\n\n\n<h4 class=\"wp-block-heading has-text-align-left\">11. Crack Open a Bottle of Good Wine<\/h4>\n\n\n\n<p class=\"has-text-align-left\"><strong>Eat, drink &amp; be merry!<\/strong><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>If you don\u2019t happen to have a charcoal grill, a Josper, or a Thermodyne in your apartment, fear not, you can still cook a great steak. 1. Buy Good Meat This is the key. But it can be easier said than done \u2013 our advice is to find a good butcher and ask lots of<\/p>\n","protected":false},"author":3440,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-7842","post","type-post","status-publish","format-standard","hentry","category-news"],"acf":[],"taxonomy_info":{"category":[{"value":1,"label":"News"}]},"featured_image_src_large":false,"author_info":{"display_name":"Fanatic","author_link":"https:\/\/thehawksmoor.com\/us\/author\/fanatic\/"},"comment_info":0,"category_info":[{"term_id":1,"name":"News","slug":"news","term_group":0,"term_taxonomy_id":1,"taxonomy":"category","description":"","parent":0,"count":19,"filter":"raw","cat_ID":1,"category_count":19,"category_description":"","cat_name":"News","category_nicename":"news","category_parent":0}],"tag_info":false,"_links":{"self":[{"href":"https:\/\/thehawksmoor.com\/us\/wp-json\/wp\/v2\/posts\/7842","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thehawksmoor.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thehawksmoor.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thehawksmoor.com\/us\/wp-json\/wp\/v2\/users\/3440"}],"replies":[{"embeddable":true,"href":"https:\/\/thehawksmoor.com\/us\/wp-json\/wp\/v2\/comments?post=7842"}],"version-history":[{"count":5,"href":"https:\/\/thehawksmoor.com\/us\/wp-json\/wp\/v2\/posts\/7842\/revisions"}],"predecessor-version":[{"id":8072,"href":"https:\/\/thehawksmoor.com\/us\/wp-json\/wp\/v2\/posts\/7842\/revisions\/8072"}],"wp:attachment":[{"href":"https:\/\/thehawksmoor.com\/us\/wp-json\/wp\/v2\/media?parent=7842"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thehawksmoor.com\/us\/wp-json\/wp\/v2\/categories?post=7842"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thehawksmoor.com\/us\/wp-json\/wp\/v2\/tags?post=7842"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}