The Perfect Steak
Ingredients
300g thick-cut porterhouse or Wagyu steak (preferably room temperature before cooking)
Salt (generously used for seasoning)
Freshly cracked black pepper
2 to 3 tablsepoons olive oil
Optional: a small piece of pizza dough or flatbread to cook in pan juices
For the salsa
1 lebanese cucumber
1 red tomato, diced
1 yellow tomato, diced
1 capsicum, diced
½ red onion, diced
1 red chilli, diced
Juice of 1 lime
Salt, pinch
Pepper, pinch
2 to 3 tablespoons extra-virgin olive oil
3 tablespoons parsley, chopped
Optional garnish
Finishing salt (flaky salt), sesame seeds
Method
Choose a thick, well-marbled steak such as grass-fed porterhouse or Wagyu. Trim off any tough sinew from the edge if needed, but keep the chain muscle attached for flavour. Allow the steak to sit out until it reaches room temperature; this helps it cook evenly.
Season the steak generously on all sides with salt and freshly cracked pepper. Add a few drops of olive oil and massage it lightly over the surface to help transfer heat in the pan.
Heat a heavy-based cast-iron skillet over medium-high heat until it begins to smoke slightly. Place the steak in the pan, fat-side down first to render some fat, then lay the steak flat. Sear one side, then turn it. Continue turning the steak every 30–60 seconds, similar to a rotisserie, to achieve even cooking and prevent juices from escaping.
Cook the steak for around 10–15 minutes depending on thickness, using a digital thermometer if available. For medium-rare, remove the steak when it reaches about 45°C in the centre; it will continue to rise as it rests. Set the steak aside to rest for at least half its cook time so the juices redistribute.
While the steak rests, make a simple salsa by combining diced cucumber, tomatoes, capsicum, onion and chilli with lime juice, salt, pepper and a drizzle of extra-virgin olive oil. Mix only just before serving so it stays fresh and firm.
If desired, use the pan juices to cook a small piece of pizza dough or flatbread, allowing it to crisp up and absorb the flavour left behind from the steak.
To finish, briefly return the rested steak to the pan for a few seconds on each side to warm the exterior, if desired. Slice the steak thickly across the grain. Serve the slices over the warm bread or alongside it, spooning some salsa on top. Scatter finishing salt and sesame seeds over the steak to complete it.
This method delivers a perfectly cooked, juicy, evenly seared steak with vibrant fresh salsa and all the flavour captured in one pan.
