How to cook the perfect steak, according to Wolfgang Puck

Whatever you do, let the meat rest

When steak is good, it’s really very good. In fact, ask a carnivore what their ultimate, favourite meal is, and many will say steak.

Whilst many of us have had great experiences of steak in high quality restaurants, more often than not when we attempt to recreate that same deliciousness at home, we fall short - by a long way.

So where are we going wrong? How do you cook an exquisite steak at home?

We managed to track down top celebrity chef Wolfgang Puck at his Mayfair restaurant, Cut at 45 Park Lane, to grill him on how us mere mortals can make steak worthy of a Michelin-star restaurant.

How to cook a perfect steak, according to Wolfgang Puck:

1. Buy good quality meat

Starting with the best quality meat you can afford is essential. “One of my favourite ways to eat meat is if you can get the meat with the bone in,” Puck tells The Independent.

“That way, you get more flavour and more juice. So if you can get a Porterhouse or a Tomahawk it’s always good to use that.”

2. Season well

Puck likes to crush his own black pepper kernels and chop fresh herbs to season his steak.

Drizzle the meat with a generous amount of olive oil and rub it in before pressing down whichever herbs and seasonings you fancy - as for Puck, he’s a rosemary fan.

3. Ensure the meat has reached room temperature

Never put chilled meat straight on to the grill or into a pan - it’s essential to ensure the meat is room temperature.

4. Place the steak on a sizzling hot grill

Look at that crust

Puck says the biggest mistake people make when cooking steak is not heating up the grill or pan to a high enough temperature.

“Most people cook it slowly in the pan with lots of oil,” says Puck, but this is an error. “You can have your barbecue really hot or put the steak in a smoking hot pan, then you can get a nice crust on it and really sear it well.

“I love the flavour of the caramelised fat in meat so it really tastes delicious. You have to make your grill really hot.”

5. Don’t turn it too often

(This is what you are aiming for) (This is what you're aiming for)

Leave the meat to sear really well before turning it, which will help create a delicious crust from the oil and seasoning.

6. Leave to rest

“When you finish cooking your steak, put it on a warm plate and let it rest for at least 10 minutes,” advises Puck. “That way the juice will be really throughout the meat.”

Cutting into it too early will cause the juices to run out and you’ll be left with dry meat.

7. Serve!

A sizzle plate adds the finishing touches

If you have a sizzling plate, add the finishing touches with some garlic, butter and fresh herbs, before slicing up and serving. Whatever you do, don’t mask all the delicious flavour by smothering your steak with sauce - simply complement the meat with some crisp fries and a dollop of mayo.