From Rare to Well Done: Our Guide to Cooking the Perfect Steak at Home

Ah, the sound of a steak hitting a hot pan – it never gets old, does it? For anyone who enjoys cooking or simply loves a good steak, getting it just right is a real achievement. Whether you like yours rare and juicy or fully cooked with a deep, rich flavour, there’s something satisfying about nailing the perfect steak.

In this guide, I’ll share my go-to tips for cooking steak just the way you like it, right in your own kitchen using simple tricks that make all the difference.  You’ll be able to serve up restaurnat-worthy meals that’ll impress your family and friends. And if you’re after high-quality beef to get started, our Regular Copas Beef Box is a brilliant choice.

Being Comfortable Cooking Steak

Cooking steak is a bit of a balancing act – it’s all about timing, heat, and trusting your instincts. No matter if you like it rare, medium, or well done, getting each level just right is the key to making steak that really hits the spot.

How I Cook a Perfect Rare Steak

Rare steak is for those who truly love the natural flavour of beef. It should have a cool, red centre and a wonderfully tender texture.

Here’s how I do it:

• Let the steak come to room temperature.

• Get your pan or grill smoking hot.

• Season the steak well with salt and pepper.

• Cook for around 2–3 minutes on each side (for a 1-inch thick cut).

• Rest the steak for 5 minutes before serving.

The ideal internal temperature for rare is 52°C. I always let it rest, as it continues to cook slightly and keeps all those lovely juices in. The result? A steak that’s soft, juicy, and packed with flavour.

Medium Rare – My Favourite

Medium rare tends to be a crowd-pleaser – it’s tender, juicy, and has lots of flavour, with a warm red centre.

To cook it:

• Preheat your pan or grill to high heat

• Cook for 3–4 minutes each side

• Internal temp should be around 63°C

• Let it rest for 5–7 minutes

I find that resting is just as important as cooking – it lets the juices settle so the steak stays moist and tasty. A good medium rare steak should have a slight crust outside and a soft, red centre inside – just perfect.

Going for Medium

If you prefer your steak cooked a bit more but still tender, medium is the way to go. You’re aiming for a warm pink centre and a firmer texture.

Here’s what I do:

• Use a hot grill or pan

• Cook for about 4–5 minutes each side

• Internal temp should be around 63°C

Sometimes I use the reverse sear method: start it in a low oven until nearly cooked, then sear quickly in a hot pan. This helps get an even cook and a lovely crust. Medium steaks are great for when you want that balance of flavour and a bit more bite.

Making a Well Done Steak Taste Great

Well done steaks often get a bad rap, but when done right, they can be just as tasty. The trick is keeping them juicy.

This is how I do it:

• Use a medium heat rather than high

• Cook for around 5–6 minutes each side

• Internal temp should be around 63°C

• Baste with butter or use a marinade to help keep it moist.

A well done steak should be cooked through with no pink left, but it doesn’t have to be dry or tough. With the right care, you’ll end up with a steak that’s full of flavour and still enjoyable to eat.

Take a look at our own Copas Beef Box which includes a range of delicious steaks, delivered frozen allowing you to stock up your freezer ready for those dinner parties and barbecues.