The biggest decision you have to make is about the cut. The classic four options are rump, sirloin, ribeye and fillet, but don’t be afraid to explore one of the lesser-known cuts such as onglet or flat iron. The main factor to contemplate is how much fat you enjoy. Fat equals flavour, but for some a leaner cut is more appealing. A handy guide is if you prefer chicken thighs to chicken breast, a ribeye is your best bet, but if you prefer the leaner chicken breast, try a sirloin or fillet.
Pull your meat out of the fridge at least one hour before cooking so it gets up to room temperature. Not only will this help build a great crust, it’ll leave you with a juicier, more tender steak.
To get that steakhouse crust, cook your steak over a high heat (prepare for it to get smoky in your kitchen!) which means you want to be careful in how you season your steak. Although black pepper pairs well with beef, it can burn and leave you with a bitter taste. Try seasoning just with salt and then grind some black pepper over the steak while it’s resting.
Sauces are there to elevate not overtake your steak. You’ll want to match your cut with the right sauce: if you’ve gone for a fatty ribeye, try a fresh and zingy chimichurri or salsa verde. If you’ve gone for a lean cut like a fillet, serve it with something rich and indulgent like a creamy peppercorn sauce.
The tendency with an indulgent steak dinner is to throw decadent flavours into each element. Look for balance on your plate to cut through some of those rich flavours. The acidity of slow-roasted vine tomatoes, or simple lemon-dressed greens will help to bring out the best of the rich meaty flavours.