Recipe For The Perfect Steak

Raymond Blanc has provided the best advice for cooking steak in his autobiography. Follow this recipe and you will be guaranteed the perfect steak.

The Perfect Steak
The Perfect Steak

The Perfect Steak
  • 250g sirloin
  • 20g unsalted butter
  • Salt and freshly ground black pepper to season
  • 100mls hot water
  1. remove the steak from the fridge at least an hour before cooking
  2. season the steak on both sides just before cooking
  3. on a medium heat melt the butter in your pan
  4. let the butter foam until it is nut brown
  5. put the steak into the pan and turn the heat up slightly
  6. after 1 minute for a rare steak, 2 minutes for a medium rare steak and 3-4 minutes for a medium steak, turn the steak over and turn up the heat slightly
  7. cook the steak for the same amount of time per side, then add the hot water to the pan
  8. immediately remove the steak and allow to rest while the jus forms
  9. lower the heat and scrape all the caramelized deposits into the jus
  10. The steak I made was topped with some truffles which I brought back with me from Umbria
My Notes
you can use this method for any cut of meat or fish
you can use this to seal your meat before slow cooking
if the steak has a bit of fat on the edge, line the edge up with the pan
use red wine instead of water - this must be boiled for 30 seconds before you use it

Click on the links for conversions and notes.

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12 thoughts on “Recipe For The Perfect Steak

  1. This is the way I do it:) but I use wine or brandy instead of water.. next time I will definitely try Vermouth.. that stuff is so great for cooking “as well ” 🙂

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    1. I must try Brandy next time!

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  2. I’ve never cooked it this way, will try and let you know.

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    1. please do. My steaks have never come out as brilliantly as this!

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