I’ve said this numerous times before but if I could choose a last meal, it would 100% be a medium-rare steak with unlimited chips, obviously. Clearly, going out for a good, juicy halal steak isn’t going to happen in the near future so I brought my dream steak dinner home!
Surprisingly, cooking a steak at home isn’t the easiest task in the world, especially if you’re looking for restaurant quality finish. I caused a mini fire, dropped the camera in the hot pan with oil, dropped said hot oil on the floor – to put it nicely, it was a hot mess.
However, once you nail the technique, you’ll be making steaks like a pro and may not even need to go out for steak again! Just a warning, this isn’t a masala flavoured steak – it is super simply flavoured with salt and pepper. Of course, you can add any seasoning you like as this is your steak!
I consulted two chef friends of mine, Feroz from Bake St and Omar from Bintang/Mamasons/Guanabana/Ramo Ramen, as to how to nail that restaurant quality steak. I also received these halal sirloin steaks from Steak on the Green restaurant in Ealing who are offering delivery to any W, HA, and UB postcodes so get ordering!
You’ll want to remove your steak from the fridge at least 30 minutes before cooking so that it gets to room temperature. Rub the steak with vegetable/canola/rapeseed oil as they have a high smoking point – skip the olive oil – and then sprinkle with salt and black pepper generously on all areas, including the edges.
Heat up your skillet (I used this one) on the stove. There is no need to put oil on the pan as you have already smothered your steak in oil when seasoning. Once the pan is extremely hot, place your steak on the hot surface. Just be sure to switch on your extractor fan!
Flip the steak after 30-40 seconds and immediately throw in the butter, garlic cloves, and anything else you fancy flavouring the steak with. You can add in rosemary or thyme sprigs here, or even chopped shallots.
Using a spoon, tip the pan towards you slightly and start to baste the steak with the melted butter. Try to cover any “grey” spots with the browned butter. And once 30-40 seconds are up, flip the steak over.
You’ll want to repeat the flip and baste action every 30-40 seconds until the steak is cooked to your liking.
- For medium-rare, flip and baste the steak 6-8 times so approximately 8-10 minutes.
- For medium, 10-12 minutes.
- For medium-well to well done, 12-15 minutes.
Leave the steak to rest for at least 5 minutes and then it is ready to eat. You can serve this with a side of truffle bearnaise (that I received from Steak on the Green), mushroom or peppercorn sauce, and a side of chips or pomme puree.
If you’re wondering what cuts of steak to order, I would suggest the ribeye or the sirloin. Although the fillet is known to be buttery soft, it has no fat so no flavour and is generally expensive. If you want to avoid eating the fat (which perhaps I should be doing but my thighs won’t allow me), opt for the sirloin and remove the fat before eating. The ribeye is the best of all three.
Enough of the steak lesson, here is how you cook the perfect steak at home!
I should point out that this method works best with thick steaks – the one I used was an inch thick. You may have to adjust the cooking time for thinner steaks.
HOW TO COOK THE PERFECT HALAL STEAK AT HOME
1-2 steaks, room temperature
2tsp oil (vegetable/canola/rapeseed work here – just be sure to use an oil with a high smoking point)
Salt and pepper, to season
3 tbsp unsalted butter
3 garlic cloves (optional)
1 rosemary sprig (optional)
1 thyme sprig (optional)
The addition of the garlic, rosemary, and thyme to the butter is completely optional but adds a subtle flavour profile to the steak. You can also add in chopped shallots too if you have them on hand. I just had garlic in the house so used that.
- Let the steak come to room temperature and pat dry with paper towels. Rub in oil and season all areas of the steak (including edges!) generously with salt and pepper
- Heat a non-stick pan/skillet/griddle and once hot, put the steak on.
- Leave to cook for 30-40 seconds and flip over.
- Throw in the butter, garlic and any additional herbs.
- Tip the pan slightly towards you and using a spoon, pour the melted butter on top of the steak. Aim for any areas that look slightly grey or undercooked.
- If the pan is getting extremely smokey, turn down the heat to a medium.
- Flip the steak over once again after 30-40 seconds and baste. Keep repeating this flip and baste action until the steak is cooked to your likeness.
- You can cook the side with fat on it by facing the fat down on the hot pan, letting it melt slightly.
- Remove the steak from the heat, pour the pan juices over it and leave to rest for at least 5 minutes.
- Slice up and enjoy!