Steak: simple in theory, legendary in practice. Whether you’re firing up the bbql at home or perfecting a pan-seared classic, the method you choose makes all the difference. We asked the world’s most-respected chefs – from fiery TV personalities to Michelin-level masters – how they cook steak. Their techniques range from classic sears to slow tempering, and all promise juicy, flavour-packed results. Here’s how they do it.
Three Chef-Approved Steak Techniques
Jamie Oliver’s High-Heat Pan Method
Celebrity chef Jamie Oliver champions a steak that’s juicy, seared and affordable. He highlights cuts like the feather blade (also called oyster blade in Australia) as a flavour-packed alternative to pricey ribeye or fillet. Oliver oils the steak, seasons with salt and pepper, and cooks it in a very hot pan, turning it once every minute to lock in moisture and ensure even cooking. Garlic, butter and herbs like thyme or rosemary added during cooking enhance the flavour. Letting the steak rest before slicing seals the deal.
Gordon Ramsay’s Sear and Baste Technique
Gordon Ramsay’s approach is all about contrast and aroma. He starts by heating a pan until it’s very hot, searing the steak to build a rich crust. Then comes the signature move: basting with butter, garlic and herbs while spooning the melted butter over the meat. This “brown butter” basting adds depth and texture without burning the steak, and elevates even simple cuts to restaurant-quality deliciousness.
José Andrés’ Slow Tempering and Sear (Great for BBQ)
Chef José Andrés takes a slightly counterintuitive route: he begins by tempering the steak over low, indirect heat. This gently warms the meat to just below rare before it ever hits high heat. Once near the ideal internal temperature, the steak is finished by a quick, intense sear over high flames for that charred, flavourful crust – a technique that works beautifully on charcoal or wood grills.
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