Steak lovers, rejoice! There’s nothing quite like the thrill of cooking the perfect steak at home, especially when you want to impress your friends and family with something special. Whether it’s a weekend feast or a quick midweek treat, mastering easy recipes for cooking steak can elevate your culinary game and bring restaurant-quality flavors to your table. From double-thick crusty steaks to juicy T-bones, and even hearty steak pies, here’s a collection of incredible steak recipes that guarantee a delicious, juicy bite every time.
The Ultimate Double Steak Experience
For those who want to go all out, the ultimate double steak is a showstopper. This double-thickness steak is perfect for sharing—enough for two greedy eaters or four people looking to indulge. The secret to this steak’s magic is creating an incredible crust while keeping the inside beautifully blushing and juicy.
The cut known as cote de beurre is French trimmed, meaning the meat has been carefully removed from the bone. This cut features two distinct types of meat: a capped, darker, and sweet piece prized for its flavor, and a firmer eye meat that resembles a sirloin steak. The intramuscular fat marbling throughout the meat is key—it melts during cooking, seasoning and enriching the steak with flavor.
Perfect Golden Crunchy Roast Potatoes to Match
No steak night is complete without golden roast potatoes, and Maris Piper potatoes reign supreme for this. The trick is to parboil them for around 12 minutes until they’re slightly mushy, drain, and let them steam dry. This process ensures that when roasted, the potatoes will have a crunchy exterior and fluffy interior.
Roast the potatoes in a mix of olive oil and butter, adding rosemary for an aromatic lift. Toss in a whole bulb of garlic (no peeling needed, just a good smash), and sprinkle with sea salt. Roast at 220°C (400°F) for 45 minutes to an hour until golden and crisp. For an extra twist, spritz the potatoes with a spiced vinegar towards the end of roasting to add a subtle zing that punches up the flavor.
Cooking the Steak
Start by seasoning the steak generously with sea salt and freshly ground black pepper—beef loves pepper! Let the steak come to room temperature for about an hour and a half before cooking. This ensures even cooking and prevents the meat from toughening.
Cook the fat side down first to render it and infuse the pan with rich flavor. Then, sear each side of the steak, turning every minute to develop a perfect crust. Using a herb brush—a wooden spoon tied with rosemary, thyme, or oregano—baste the steak with its own juices to add perfume and tenderness.
For medium-rare perfection, cook for six minutes each side, then rest for four minutes before slicing. Drizzle with extra virgin olive oil and a sprinkle of sea salt to keep it moist and flavorful.
Ultimate T-Bone Steak with Salsa Verde and Beef Dripping Potatoes
Taking inspiration from the Italians, the ultimate T-bone steak combines the best of sirloin and fillet in one thick, impressive cut. Ask your butcher for a thick T-bone, ideally two to two and a half inches, to get that perfect balance of crust and juicy interior.
Pair this with red skin potatoes cooked with garlic, parboiled briefly to soften the inside and caramelize beautifully when roasted in steak fat. Render the fat from the steak’s edges to use for cooking the potatoes—this double hit of flavor creates the crispiest, most delicious roast potatoes imaginable.
The steak is cooked fat-side down first, then seared on the bone side to allow the heat to penetrate the fillet and sirloin. Using a rosemary herb brush again, cook the steak quickly, about one minute each side, to keep it medium-rare and juicy.
Salsa Verde – The Perfect Condiment
This vibrant sauce is made from finely chopped parsley, mint, gherkins, anchovies (which add depth without fishiness), garlic, capers, Dijon mustard, olive oil, and vinegar. It’s the Italian answer to horseradish or mint sauce and adds a fresh, tangy contrast to the rich steak and potatoes.
Slice the steak thinly after resting and serve drizzled with its juices and salsa verde alongside the crispy potatoes. Every bite bursts with layers of flavor, making it a weekend treat your guests will rave about.
Discovering the Perfect Steak Cut: The Feather Blade
While sirloin, ribeye, fillet, and rump are classic favorites, the feather blade steak (also known as blade steak or flat iron steak in the US) is a hidden gem. With beautiful marbling and a fraction of the price (around £17.90 per kilo compared to £54 for fillet), this cut offers incredible flavor and tenderness when cooked medium-rare.
Ask your butcher for feather blade or flat iron steak. Cook it in a hot pan with oil, seasoning generously with salt and pepper. Turn every minute to cook evenly and retain juices. Optionally, add butter and herbs like thyme or rosemary while cooking for a caramelized finish.
This method works beautifully whether cooking on a grill, wood fire, or charcoal, and it’s a great way to enjoy juicy steak without breaking the bank.
Cooking the Perfect Sirloin Steak with a Griddle Pan and Grill Lid
For a simple yet stunning steak, use a griddle pan with shark tooth ridges and a heavy grill lid to mimic traditional Italian almatoni or “under the brick” cooking. This technique presses the steak from both sides, locking in juices and creating delicious grill marks.
Choose a double-thick sirloin steak (about 1.5 inches thick) for even cooking. Rub lightly with olive oil and generously season with black pepper (salt is added after cooking). Sear the steak in the screaming-hot griddle pan, cover with the hot lid, and turn to get perfect crisscross marks.
Halfway through, baste the steak with rendered fat mixed with herbs like rosemary and thyme for extra flavor. Rest the steak before slicing thinly and serving with a watercress salad and a rich potato and mushroom stew finished with crème fraîche.
Classic Chuck Steak Burgers with a Tangy Twist
Chuck steak is the classic choice for burgers thanks to its incredible flavor. Divide 800g of chuck steak into four 200g patties, slightly larger than buns to account for shrinkage.
Make two quick pickles: one with crinkle-cut gherkins and chili, and another with red onion, white wine vinegar, and salt. For a burger sauce, mix mayo, ketchup, Worcestershire sauce, Tabasco, bourbon, and a touch of onion vinegar for a smoky tang.
Grill the burgers over charcoal or wood, brushing with American-style mustard twice to create a flavorful bark. Top with melted Red Leicester cheese and crispy smoked bacon. Serve on brioche buns that soak up all the juicy goodness.
Steak, Cheese, and Guinness Pie – A Comfort Food Classic
This elegant pie takes steak and mushroom filling to the next level with rich Guinness gravy and all-butter puff pastry. The filling starts with onions, garlic, celery, carrots, and a mix of fresh and dried porcini mushrooms for deep umami flavor.
Stew diced brisket with tomato puree, flour, and Guinness, cooking low and slow for about five hours until the meat falls off the bone. Strain the stew to create a thick gravy and combine with grated cheddar cheese.
Line a dish with rolled-out pastry, add cheese, then the filling, mushrooms, and more cheese on top. Use the leftover pastry to create a decorative lid with heart shapes for a romantic “Marry Me Pie.” Bake until golden and crisp, and serve with buttered peas.
Super Fast Superfood Steak Dinner with Grilled Peppers and Jeweled Tabouli Rice
For a lighter, nutritious meal under 600 calories per portion, try grilled steak with smoky peppers and a vibrant brown rice tabbouli. Use grilled and peeled jarred peppers, charred in a dry griddle pan to bring out their flavor.
Season the steak with salt, pepper, and a little oil, then grill with cross marks for a perfect sear. Toss the grilled steak and peppers with brown rice mixed with chopped parsley, mint, spring onions, lemon zest and juice, olive oil, and a pinch of cayenne pepper.
Add toasted pistachios and pomegranate seeds for crunch and bursts of sweetness, and finish with a sprinkle of low-fat feta cheese for calcium and tang.
This dish shows how a little steak can go a long way, balancing flavor, nutrition, and indulgence in a fast, easy recipe perfect for any day of the week.
With these diverse and delicious ideas, anyone can master cooking steak with confidence and creativity. Whether you’re after a blowout meal, a casual burger, or a comforting pie, these recipes bring the best out of every cut with simple techniques and bold flavors.
This article was created from the video 8 Incredible Ways To Cook A Perfect Steak! Steak Recipes By Jamie Oliver with the help of AI.
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