A great steak isn't luck — it's a method. Follow these steps and you'll get a restaurant-quality result every time.
1. Start at room temperature
Take your steak out of the fridge 30–45 minutes before cooking so it cooks evenly. Pat it dry — moisture is the enemy of a good crust — and season generously with salt.
2. Get the heat right
You want a very hot pan or grill. Sear the steak hard on both sides to build a deep, flavourful crust, then move it to gentler heat to finish to your preferred doneness.
3. Cook to temperature, not time
Use a thermometer: 52°C for medium-rare, 57°C for medium. Pull it a couple of degrees early — it keeps cooking as it rests.
4. Rest, then slice
Rest the steak for at least half the cooking time so the juices redistribute. Slice against the grain and serve immediately. Ask us for a cut-specific guide next time you're in.
Hungry yet?
Visit Bo Butcher in Girrawheen or call ahead — we'll help you pick the perfect cut.