The Perfectly Cooked Sharing Steak: A Complete Guide

Sharing steaks are our favourite. Why? Because it means you can build up a beautifully charred crust without the risk of overcooking the inside! This recipe gives a medium-rare result. You can cook a couple minutes less (for more rare) or more (for a little more well done). You can also use a temperature probe to check how ‘done’ your steak is. Place the probe tip into the centre of the meat. It should read approximately 52°C for rare, 55°C for medium rare and 58°C for medium.

What you’ll need:

• Sharing steak of choice: t-bone (sirloin & fillet on the bone) or cote de boeuf (ribeye on the bone)
• 2 tsp olive oil
• Seasoning: blackthorn salt and pepper (optional)

Instructions:

1. Remove the meat from the fridge at least 30 minutes before cooking. This step is often missed and is so important as it gets the meat down to room temperature.

2. Preheat the oven to 170°C and place a roasting tray inside to warm.

3. Place a large, heavy-based frying pan to warm over a high heat. Pat the surface of the meat dry with kitchen paper. Using your hands, thinly coat the surface of the meat with the oil. Then season with salt and pepper.

4. Place the meat fat-side-down in the pan and sear for 2-3 minutes. This allows a some of the fat to render down. Then sear the meat approximately 2-3 minutes each side.

5. Place the seared meat in your warmed roasting tray. Place in the oven for 12 minutes per 500g (divide the weight of your steak by 500, then multiply the answer by 12). 

6. When the cooking time is over, remove from the oven. Loosely cover the meat with foil and allow to rest for 15 minutes before carving. 

Hope hope you enjoyed our guide to the perfectly cooked sharing steak. We recommend serving with one of our tasty steak sauces available at our Kirkcaldy high street shop.

Check out the rest of our recipes here or browse our grass-fed beef range. You can also view our article on why traceability and sustainability of our beef is so important to us.