How to Cook the Perfect Steak (Every Time)
27th Jun 2025
Cooking steak is as much an art as it is a science. Whether you're new to steak or refining your technique, the difference between good and unforgettable lies in the details: the cut you choose, how it's prepared, and how you bring it to the plate.
At Donald Russell, we have over 50 years of experience in the craft of butchery. Our grass-fed British beef is traditionally matured, expertly hand-cut in Aberdeenshire, and blast frozen at its freshest. In this guide, we’ll walk you through everything you need to know to cook steak perfectly, every single time.
Choosing from the big 4 steak cuts: British Ribeye, Sirloin, Rump or Fillet?
Your choice of steak cut truly sets the tone for your meal! With our 'Big 4' steaks – Ribeye, Sirloin, Fillet, and Rump – each offers its own unique character, texture, and flavour profile. Ultimately, preference lies with the individual:
| Ribeye Steak is the king of flavour. With generous marbling that melts during cooking, it delivers rich, juicy results. Our award-winning Ribeye Steaks are matured up to 35 days and offer a big, beefy taste that’s hard to beat. |
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| Sirloin Steak balances tenderness and flavour. A firmer texture than fillet but still beautifully juicy, enjoy the same top-quality steaks served in the best restaurants from your own home. Our Sirloins are hand-prepared and traditionally matured for up to 35 days, having earned thousands of five-star reviews for good reason. |
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| Fillet Steak is prized for its incredible tenderness. Choose our Centre Cut Fillet Steaks or Filet Mignon matured up to 28 days for the finest texture and subtle, elegant flavour. Want something lighter? Fillet Medallions are a great option for smaller portions. |
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| Rump Steak has a natural texture and big flavour. Our Traditional Rump Steaks are matured for 35 days offering excellent depth and great value. |
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For special occasions, go bold with:
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Are On-The-Bone Steaks Better?
Bone-in steaks like T-Bone, Porterhouse, and Tomahawk have a reputation for being richer and more flavourful. But is there truth to that?
Yes. Cooking steak on the bone can help insulate the meat, allowing for more even heat distribution and better retention of juices. The bone also contributes a subtle flavour during cooking and gives a dramatic presentation.
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Choose a T-Bone Steak 28 Day Dry Aged for a classic restaurant experience |
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Opt for a Porterhouse Steak 28 Day Dry Aged if you want more tender fillet on one side. |
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Try a Tomahawk Steak 28 Day Dry Aged when you're ready to wow guests with a show-stopping steak that lives up to its looks. |
Boneless steaks cook slightly faster and are easier to portion, so the choice comes down to the occasion and your preferences.
Preparing Your Steak: Seasoning, Resting and Room Temp Tips
Great steak begins before it even hits the pan.
Bring to room temperature: Take your steak out of the fridge at least 20 minutes before cooking. This ensures even cooking from edge to centre.
Pat dry: Moisture on the surface hinders searing. Use kitchen roll to remove excess moisture for a perfect crust.
Season well: Use flaky sea salt and freshly ground pepper just before cooking. Let the natural flavour shine (our matured steaks don’t need much else).
Rest after cooking? Absolutely. Once cooked, rest your steak for 5 - 10 minutes to allow juices to redistribute and meat to tenderise.
Cast-Iron Pan vs Grill vs Oven: Best Methods
The way you cook steak should match the cut and the result you're after.
Cast-Iron Pan: Ideal for most steaks, especially tender cuts like Fillet, Sirloin, or Rump. Heat the pan until smoking, sear each side for a crust, try basting with butter for an incredible finish.
Grill: Great for bone-in or thicker steaks like Tomahawk, T-Bone, and Picanha. Preheat your grill to high and use indirect heat for thicker cuts.
Oven-Finish: Useful for very thick steaks. Sear first, then move to a preheated oven (230°C / fan 210°C / gas 8) for a gentle finish. Chateaubriand and thick Porterhouse benefit from this method.
Use a meat thermometer for perfect doneness:
- Rare: 45 - 47°C
- Medium: 55 - 60°C
- Well done: 65 - 70°C
Cooking appliances vary in performance; these are guidelines only.
Resting, Slicing and Serving Like a Michelin Chef
Don’t skip the final step: presentation.
Resting lets juices settle, enhancing flavour and tenderness. Always let your steak sit after cooking.
Slicing: For larger cuts like Chateaubriand, Picanha, or Flat Iron, slice against the grain for maximum tenderness.
Serving suggestions:
- Pair Fillet Medallions with sautéed mushrooms and tenderstem broccoli.
- Match Ribeye or Sirloin with Alpine Fries and a peppercorn sauce.
- Top Flat Iron or Rump with garlic butter and serve with roasted seasonal veg.
- Drizzle Picanha with salsa verde for a Latin-style finish.
For sides and sauces, keep it simple: grilled greens, creamy mash, or crispy fries let the steak take centre stage.
Cook with Confidence
Cooking the perfect steak isn’t about luck, it’s about using the right cut, the right method, and taking just a little more care. With Donald Russell’s premium, grass-fed British steaks, all hand-prepared and matured by expert butchers, you’re starting with the best, making cooking so much easier.
So whether it’s a midweek treat or a special occasion, you can cook restaurant-quality steak at home, every time.
Explore our full steak range.