How to cook steak


How to cook steak

If you'd like to skip to the cooking instructions, please scroll to the bottom of the page.


Steak is one of the most popular meat cuts in the world. It's a staple for many in their weekly Meat Box, and for good reason. Its bold flavour, tender texture, and versatility make it a go-to choice for everyday meals and special occasions. 


With so many different cuts of steak available from an Online Butcher it can be difficult to know which one to choose and how to cook steak to ensure you're getting the best taste and texture. Here at The Meat Box we’re passionate about meat and want you to have the best Meat Delivery experience possible, so in this article we’ll break down four of the most popular cuts - Eye Fillet Steak, Sirloin Steak, Scotch Fillet Steak and Rump Steak - as well as how to cook steak, including some extra ingredients that can enhance the flavour of every bite.


The best steak cuts

The secret to cooking the best steak starts with choosing the right cut of steak. Many people choose the same cut time and time again because that’s what they’re used to, but there are advantages to all cuts. Use our guide to select what is the best steak cut to select from our Online Butcher based on your preferences:


Eye Fillet Steak

Eye fillet is a lean and tender cut of steak that is renowned for its delicate flavour. This cut comes from the tenderloin of the cow, which is a muscle that is not heavily used, making it extremely tender and juicy. 


Eye fillet is a great choice for those who prefer their steak cooked medium-rare to medium, as it can become tough if cooked for too long. Eye fillet is also a versatile cut that pairs well with a wide range of flavours and ingredients.


One of the most premium steaks available in NZ, Eye Fillet is perfect for celebrating a special occasion or as a tasty weeknight dinner. 


With Whole Beef Eye Fillets and Beef Eye Fillet Steaks available, order your preferred cut and our Online Butcher will cut it fresh-to-order giving you the freshest and tastiest meat delivery possible.


Sirloin Steak

Sirloin Steak is a classic steak cut that is known for its rich flavour and tender texture. This cut comes from the hip area of the cow, and is known for its good balance of fat and muscle. 


Sirloin is a versatile cut that can be cooked to your desired level of doneness, from rare to well-done. Sirloin is a great choice for those who are looking for a steak that is both flavorful and budget-friendly. 


Our beef is raised by passionate farmers who raise their cattle ethically and with love. Our Sirloin Steaks, like all of our beef cuts, are grass fed and antibiotic free ensuring that you get the best Online Butcher experience possible. 


Scotch Fillet Steak

Scotch Fillet, also known as ribeye, is a cut of steak that is prized for its rich, beefy flavour. This cut comes from the rib area of the cow, and is known for its high level of marbling, which provides the steak with a melt-in-your-mouth texture and a bold, meaty taste.


Scotch fillet is a great choice for those who prefer their steak cooked medium-rare to medium, as the high level of marbling can make it difficult to cook well-done without sacrificing its tender texture. 


Despite its rich flavour and tender texture, Scotch Fillet is more budget-friendly than other premium cuts of steak. This makes it a great choice for those who want to enjoy a high-quality steak without breaking the bank.


One of our favourite ways to eat Scotch Fillet is in a sandwich with creamy mushrooms. Check out our recipe here for a new and delicious way to enjoy your Scotch Fillet.


With Whole Beef Scotch Fillets and Scotch Fillet Steaks available from our Online Butcher you can get your preferred cut delivered to your door nationwide.


Rump Steak

Rump Steak is a popular cut of beef that comes from the lower back of the cow. It's a lean cut with a good balance of fat and meat, making it a great choice for grilling or searing. 


Rump Steak has a robust, meaty flavour and when cooked properly, it can be incredibly tender and juicy, however it is tougher than our other cuts.


Its great price, versatility in cooking methods and rich taste profile make it a go-to choice for many meat lovers.With over 100 five-star reviews on our Rump Steak you can be sure that you'll be getting the best meat delivery to your door.


How to cook the perfect steak

Once you’ve got your favourite cut, your cooking technique makes all of the difference to its final taste and texture. 

Cooking starts well before the steak hits the pan, with the seasoning and standing making all of the difference to the final taste.


Steak seasoning

Salt is the most important ingredient in any steak recipe. It enhances the flavour of the meat and helps to develop a nice crust on the surface. Kosher Salt is a popular choice for steak because of its coarser texture, which makes it easier to sprinkle evenly over the steak. Additionally, its slightly milder flavour profile helps to balance out the richness of the steak.


In addition to Kosher Salt, there are other ingredients that can be added to enhance the flavour of your steak. Garlic, rosemary, and black pepper are all popular options, as well as using flavoured oils. Simply mix them together in a bowl and rub the mixture over the steak, making sure to cover all sides evenly. Or make it easy for yourself and choose a pre-mixed seasoning especially designed to enhance the flavour of steak - our favourite is Paddock To Pantry's Red Meat seasoning.


We have Kosher Salt, Red Meat seasoning and flavoured oils available to add on to your Online Butcher delivery from The Meat Box so that you can get everything you need for the perfect steak delivered to your door.


Once seasoned, standing a steak before cookingcan help to enhance its flavour and tenderness. The amount of time required for seasoning and standing a steak before cooking can vary depending on the thickness of the steak and personal preference. A general rule of thumb is to season the steak on both sides and let it rest at room temperature for at least 30 minutes before cooking. This allows the salt to penetrate the meat, enhancing its flavour and tenderising it. 


However, for thicker steaks, you may want to let it rest for up to an hour to ensure that the seasoning has enough time to work its way into the meat. It's important not to over-season the steak as this can overpower its natural flavour. Ultimately, the length of time you choose to season and stand your steak before cooking will depend on your personal preference, but giving it at least 30 minutes is a good starting point.


What's the difference between rare, medium-rare and well-done steak?

The different levels of doneness provide varying degrees of tenderness, juiciness, and flavour. Generally, the rarer the steak, the more tender and juicy it will be, but it will also have a stronger meaty flavour. Well-done steak will be less tender and juicy but will have a more robust, charred flavour.


Everyone has a different preference - some love it almost blue, whilst others don’t want to see a hint of red on their plate. If entertaining, find out your guests preference beforehand to really wow them at dinner. 


The cooking time for steak depends on various factors, including the thickness of the cut, the heat of the grill or pan, and the desired level of doneness. Here are some general guidelines for cooking steak to rare, medium, and well-done:


Rare: For a rare steak, cook the steak on high heat for 2-3 minutes per side or until the internal temperature reaches 52°C.


Medium-rare: For a medium-rare steak, cook the steak on high heat for 3-4 minutes per side or until the internal temperature reaches 57°C.


Medium: For a medium steak, cook the steak on medium-high heat for 4-5 minutes per side or until the internal temperature reaches 63°C.


Medium-well: For a medium-well steak, cook the steak on medium heat for 5-6 minutes per side or until the internal temperature reaches 66°C.


Well-done: For a well-done steak, cook the steak on medium-low heat for 6-8 minutes per side or until the internal temperature reaches 71°C or higher.


It's important to note that these are general guidelines, and the cooking time can vary depending on the thickness of the steak and the desired level of doneness. To ensure that the steak is cooked to the desired level of doneness, it's recommended to use a meat thermometer to check the internal temperature. Letting the steak rest for a few minutes after cooking can also help to distribute the juices and enhance the flavour.

    Prep Time:


    Cook Time:




    Cooking Instructions
    1. Start by removing the steak from the fridge and letting it come to room temperature. Rub the steak with a generous amount of your chosen seasoning (we recommend Kosher Salt and Paddock To Pantry Red Meat seasoning) making sure to cover all sides evenly. If you have the time, let the steak rest for approx 30 minutes to enhance it flavours.
    2. Heat a heavy-bottomed pan or cast-iron skillet over high heat until it's hot, adding your favourite oil.
    3. Place the steak in the pan and cook for 3-4 minutes on each side for a medium-rare steak, or until desired doneness is achieved. Refer to our guide above for the different cooking times depending on your preference.
    4. Remove the steak from the pan and let it rest for 5-10 minutes to allow the juices to redistribute.
    5. Serve the steak with a sprinkle of kosher salt and your favourite sides and sauces