You can tell a lot about a bartender’s proficiency from a martini. For a chef, steak is a similarly transparent veil. A litmus test for culinary prowess, which is perhaps why there’s so much free advice on the matter. As a full disclaimer: there are countless contradictions and competing doctrines on the perfect cut of meat, the perfect searing style, whether to finish in the oven or pan, and whether or not you should leave your steak to sit post-heat, to name just a few. Don’t think of this article as a bible or prescriptive set of steps – there simply isn’t the space.
Hosting a steak night is a precisely timed dance. A decision network fraught with missteps that can end in embarrassment and social catastrophe. Just kidding. This offering’s intention isn’t to add to the slurry of opinions. Instead, it’s an invitation to relax and home in on a few variables that will make your evening a success.
For us, steak night is an indulgence that should be honoured as such. Embrace this tradition, involving lashings of butter and bold flavours, with an open heart and eager stomach.
The reception
To set the tone of the evening, the first thing your guests should receive, after a warm welcome, is a glass. Kick things off with an aperitif, if you have time (or an accomplice) this could be a simple cocktail or vermouth – white port and tonic is also a lesser-known and deliciously light way to set the occasion in motion. Failing that, opt for bubbles, as who doesn’t love being handed a glass of fizz? For drivers and driers, offer a bitter lemon, tonic water with a pinch of salt, or an alcohol-free beer. Finally, appetisers outdo themselves in the effort-reward ratio, and will temporarily placate your ravenous guests, gifting you precious extra minutes to prepare your feast.
Cooking your steak
The best cut of meat is highly contentious, but recommended options are the t-bone, sirloin, strip, or ribeye. A good rule to follow with any cut is to make sure it’s thicker than an inch and a half.
As previously mentioned, we cannot claim to be the ultimate authority on cooking steak at home. The following is merely a tried, tested, and tasted method that we approve of.
A regular portion for one person is around 200g, which you can adjust accordingly depending on your sides (we’ll touch on those later). Firstly, pat your steaks dry with a paper towel to remove excess moisture. Place your skillet on a medium-high heat with a generous amount of oil. Cast iron pans work marvellously well here as their heavy core retains heat, which works for an even, crisp sear.
While the oil is heating up, massage a generous amount of salt and pepper into either side of the fillets, working them with your hands into the chopping board. At this point, your oil should be nice and hot, and shimmering around the pan. Carefully lay your steak in the pan and let it sizzle for 2-3 minutes for a crisp, brown crust.
Then flip it to the second side. Let it cook for around a minute before dropping four tablespoons of unsalted butter, two crushed cloves of garlic (skin on), and a bouquet garni of rosemary and thyme into the pan. Let the butter melt into a foam, tilt the pan towards you and baste the steak until it reaches your desired level of cuisson, after a further minute or so.
There’s a useful guide on steak temperature here, but for a ubiquitously revered medium-rare, aim for 55ºC before removing it from the pan and leaving it to rest for around six minutes on the board.
You can liberate the sticky fond left in the skillet with a glug of wine, which will add a gorgeous depth and richness to any of your sauces or sides.
Wine, sides and sauces
Here, you’ll be pleased to know, there isn’t a specific custom or right or wrong answer. Wine, sauces, and sides should be considered in conversation with each other, harmonising in an orchestra of balanced, mouth-watering flavour.
For those grasping for guidance on what to serve with steak, however: with your sides, a potato is often a must as they will go with any sauce – mashed, roasted, or dauphinoise. Greens like asparagus, French beans, and tenderstem broccoli work fantastically with slightly sharper sauces like a béarnaise, or even a beurre blanc. Root veg pairs well with a deep bordelaise. And the mighty peppercorn or Roquefort are sure to be crowd pleasers with anything you choose.
Red wine is traditionally the go-to and will be what your guests bring unless you tell them otherwise. In terms of varieties, again, consider your sides and sauces, as well as the time of year in your decision. The deeper and darker your flavours, and the colder the time of year, think a fuller body, intense fruits, and even spice. Sliding towards the other end of the palate and season, you could venture into Beaujolais territory, pinot noir, or even a deep rosé. Cranberry juice is a well-known substitute for those not on the sauce, but still wanting something to accompany the indulgence of the feast.
When setting the table, place a steak knife beside every plate – our Devonshire Steak Knives are a fabulous addition to any tablescape. To serve the steak, cut each portion of meat into thick crosswise strips before laying them on your guests’ plates. Finally, take a moment to bask in the awe and appreciation of your hungry company before announcing, “dig in!”
To conclude
Cooking for others is often, for most of us mortals, a stressful experience. But remember, being cooked for is a delight. Receiving a wining and dining is a privilege, and recipients will be a grateful audience. And if they aren’t, they don’t have to come to the next one.