The Perfect Steak

Jan 17, 2025

By Talita Tu'ipulotu

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The Perfect Steak

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Servings

2 (1 if you are hungry

Prep Time

5 minutes

Cook Time

1 hour

The perfect steak is a magnitude of ideas.

Is it cooked in a cast iron pan, so achieve an insane crust? Or is it the reverse sear from the oven and then into a screaming hot pan?

The first idea that comes to mind at Lane’s Australia HQ is we start with a beautiful ribeye/scotch fillet steak, cooked over a hot fire creating a nice sear with plenty of butter, a nice seasoning and paired with a beautiful sauce.

Now, I know what you’re thinking, what’s wrong with the cast iron pan? And the answer is nothing! Those other methods are brilliant and have its place in the culinary world, but nothing beats this method (in our humble opinion)

But before we get into our steak method and why we think it’s the best, we need to put in a bit of a guide on one of the most import steps.

DONENESS.

The doneness of the steak is what generally causes the most drama at the family dinner table.

We don’t talk to Uncle Dave anymore because 3 Christmas’ ago, he cremated the steak in the barbie and expected everyone to be happy with the results. Come on Uncle Dave, buy a Blaze Thermometer and look after everyone’s needs. You had one job!

That’s a joke, we don’t even have an Uncle Dave. But if we did, oh man would we be upset!

But in all seriousness, a thermometer is your best friend when getting into cooking steaks at home.

For as little as a $40 investment, you’ll be cooking restaurant quality steaks every time, in the comfort of your own home.

So, what is the best temperature to take your steak too?

We’ve created a chart to give you the best chance at success:

Rare: 125f / 51c
Medium Rare: 135f / 57c
Medium: 140f / 60c
Medium Well: 150f / 65c
Well Done: 160f / 71c

When we cook our steak, we generally aim for that 135f / 57c range for Medium Rare. But always take it slightly under that desired doneness as the temperature will continue to rise after it’s taken off the grill.

So, here’s how we achieve that perfect wall to wall doneness of that blushing pink deliciousness.

Ingredients

Steak

Lane’s Prime
500g Rib Eye Steak
50g Butter

Lane's Steak Sauce

Garlic²
15g unsalted butter
1 tsp neutral oil (vegetable, sunflower ect)
2 shallots, finely diced
1/2 tsp garlic, grated or minced
2 tsp sherry
180ml heavy cream
1tsp worcestershire sauce
2tsp dijon mustard
Salt and pepper, to taste
Chopped parsley

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Directions

How to Cook the Steak

Preheat grill/bbq to a hot searing temp. Grate level of grill is usually best around 575f/300c.
While bbq is heating, take steak out of the fridge. This allows the steak to cook more evenly.
Trim any nasty unwanted bits of hard fat from the steak. Take off what you don’t want to eat.
Season steak both sides with Prime.
Sear steak, flipping every 30 seconds. We flip this about 4 times.
Move steak indirect from the flame and keep cooking until it hits 132f. This will continue to rise in temp once it comes off the grill

How to Make Lane's Steak Sauce

Add butter and oil into a pan, and melt on medium heat.
Add finely diced shallots to the pan, with the Garlic² and garlic, cooking for 2/3 minutes until shallots become translucent.
Add sherry to the pan and flambé (be sure to do this safely) cook for a further 1 minute.
Add the remaining ingredients and bring back to a simmer before shutting off the heat. (Add steak juices from the rested steak to the sauce for more flavour)