There’s something special about a perfectly cooked steak. It’s indulgent, rich and undeniably satisfying, the kind of meal that feels like a treat whether it’s a Friday night dinner or a spontaneous celebration. But here’s the secret: with the right techniques and ingredients, you don’t need to book a table to enjoy a five-star steak night.

At The Meat Man, we supply the finest cuts to home cooks and steak lovers across the UK. If you're ready to turn your kitchen into a steakhouse, here are our expert-approved tips.

Choose the Right Cut

Not all steaks are created equal. Whether you prefer tenderness, bold flavour, or a juicy balance, choosing the right cut is essential.

• Ribeye – Rich, marbled, and full of flavour.
• Sirloin – A great all-rounder with a beefy bite.
• Fillet – Ultra-tender and lean, ideal for special occasions.
• T-Bone – Best of both worlds: fillet on one side, sirloin on the other.

💡 Pro tip: Let your steak sit at room temperature for 30–45 minutes before cooking. Cold steak = uneven cook.

Use the Right Equipment

You don’t need a commercial kitchen to cook like a pro, but a few essentials make all the difference:

• Cast iron pan – Holds heat beautifully for a restaurant-style sear.
• Meat thermometer – Take the guesswork out of doneness.
• Tongs, not forks – Avoid piercing and losing juices.
• Resting rack – Keeps steak juicy post-cook without going soggy.

Keep It Simple – But Season Well

When your meat is this good, less is more. Season both sides generously with:

• Coarse sea salt
• Cracked black pepper

Add herbs like rosemary or thyme after searing for extra aroma — not before.

🧈 Butter-basting in the final 2 minutes adds richness and depth.

Nail the Cook

Use this as a quick guide for doneness (based on a 1-inch-thick steak):

• Rare – 2 mins per side, internal temp ~50°C
• Medium Rare – 3 mins per side, internal temp ~55°C
• Medium – 4 mins per side, internal temp ~60°C
• Medium-Well – 5 mins per side, internal temp ~65°C

🔥 Sear over high heat, then finish in the oven or reduce heat for thick cuts.

Always Rest Your Steak

Once cooked, let your steak rest for at least 5 minutes (10 for thicker cuts). This allows the juices to redistribute and keeps the meat succulent.

📉 Cutting too early leads to a plate full of lost flavour.

Serve with Intention

Level up the experience with thoughtful sides and pairings:

• Potatoes – Chips, gratin, or garlic mash.
• Greens – Charred broccoli, asparagus, or spinach.
• Sauce – Peppercorn, chimichurri, blue cheese, or just melted butter.
• Wine – A bold red like Malbec, Shiraz, or Cab Sav.

Ready to Cook Like a Pro?

We source only the highest quality cuts from trusted British suppliers, so whether you’re treating yourself or cooking to impress, The Meat Man has everything you need for a steak night done right.