Cooking an irresistibly juicy and tender piece of fillet steak is not the easiest thing in the world. Fillet lacks fat, which means that when you cook it, it can turn into leather before you know it. You have to take into consideration how the people you are cooking for like their steak – whether it’s rare, medium rare, medium or well done. Something in the middle is always a winner, as most people like their fillet nicely grilled on the outside and slightly pink in the middle.
Quick and easy
A quick and easy way to cook a fillet steak is to heat up a griddle pan for about 10 minutes, season the steak and put it onto the griddle pan. Cook the fillet for 2 to 3 minutes on each side for rare, 4 to 6 minutes on each side for medium, and 6 to 8 minutes on each side for well done. Keep in mind that steaks don’t really need over turning, so try and stick to turning it just once.
Slow but perfect
A lot of people will claim that cooking a steak is all about heat. If you really want to be a perfectionist, we suggest you start with allowing your piece of meat to come to room temperature before you start cooking. If it’s cold or chilled even, it won’t do much for the tenderness when it comes to the end result. So take it out of the fridge and leave it on your kitchen counter for 20-30 minutes. The next step will be to pat it dry with a kitchen towel, as excess moisture will vapourise and form a barrier between the heat and the meat. Subsequently, rub a little sunflower oil or butter on your fillet steak, (olive oil burns at too low a temperature, so avoid using this) and leave it to rest for a couple of minutes. Put a dry pan on medium heat for about 3-5 minutes. Gently place your steak on the surface and leave it for 30 seconds before moving it slightly to avoid burning and sticking. Depending on how you like it, turn after the required minutes before taking it off the heat and putting it onto a warmed plate. Let it rest for 10 minutes or so before serving.