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How to Cook the Perfect Steak from Blackwood Valley Beef

  1. Remove steak from fridge one hour before cooking.
  2. Heat your BBQ plate or frying pan over a high heat, until smoking hot.
  3. Lightly brush steak with olive oil and season with sea salt and freshly ground black pepper.
  4. Cook according to your preference, turning ONCE only;

RARE

  • Cook for 2-3 minutes each side, depending on thickness.  

MEDIUM RARE 

      • Cook on one side until moisture (blood) is just visible on top surface.
      • Turn and cook the same on the other side.

MEDIUM 

      • Cook on one side until moisture (blood) is pooling on top surface.
      • Turn and cook for the same time on other side or until moisture is visible. 

MEDIUM TO WELL DONE 

      • Cook on one side until moisture (blood) is pooling on top surface.

Cover and let the steak rest for about 3 minutes before serving, to allow the juices that have been drawn to the surface to relax back into the meat.

TIP

Insufficient pre-heating of the BBQ or pan will stew the steak, making it tough and chewy. Turn, reduce heat and cook for the same time or until moisture is pooling on surface. 

Click here to try Warren and Lori Pensini's favourite steak recipe using Dirty Clean Food's Scotch Fillet or Flat Iron Steak.

 

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