G.J. Honour's steak guide

G.J. Honour's steak guide

People always come into the shop and ask us what steak is "the best". In our opinion all steaks are good but you need to know how to cook them well to make the most out of them.

Everyone has a different preference on how they like their steak cooked so here are our top tips for cooking steaks and our guide on how to get the best out of a variety of different steaks.

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Our top tips for cooking steaks

  • Take your steak out of the fridge at least 20 minutes before cooking to bring it to room temperature.
  • Pat it dry and season your steak before it goes near the pan.
  • Use a heavy pan, skillet or griddle. Heat your pan in the oven before you start to cook.
  • Warm the plate you rest your steaks on and cover it with foil.
  • Don’t keep turning your steak it only needs to be turned once.
  • Don’t press down on your steak when cooking it, all you will be doing is push the moisture out of your steak.
  • Always make sure the fat is well rendered and crispy.
The leanest but most tender of all the steaks with a melt-in-the-mouth texture.
Best served rare.
To achieve this result, cook it on a high heat for 2-3 minutes per side.
Let it rest for 5 minutes after cooking.

The perfect balance of flavour and leanness.
Best served medium-rare.
To achieve this result, cook it on a moderate heat for 2-3 minutes per side.
Let it rest for 5 minutes after cooking.

Delivers great meaty flavour and juiciness from the crispy fat.
Best served medium-rare.
To achieve this result, cook on a high heat for 3-4 minutes per side
Let it rest for 7 minutes after cooking.

The steak that won’t break the bank but packs a punch with its flavour.
Best served medium-rare.
To achieve this result, cook on a moderate heat for 4 minutes per side
Let it rest for 8 minutes after cooking.

You get two steaks for the price of one: sirloin and fillet, and extra flavour from cooking on the bone.
Best served medium-rare
Cook it on a low heat for 4-5 minutes and baste with butter.
Finish in the oven for 6 minutes on 220C or GM 7.
Let it rest for 10 minutes after cooking.

Also known as flank steak, it's a lean cut that gives a rich flavour.
Best served rare.
Cook it on a high heat for 2-3 minutes a side.
Let it rest for 5 minutes after cooking.
Slice against the grain to serve.

A more affordable steak, full of flavour and ideal for a steak sandwich.
Best served rare.
Cook on a high heat for 2-3 minutes a side.
Let it rest for 5 minutes after cooking.
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