Here’s how to cook Dad the perfect steak this Father’s Day. 

Pick your cut 
Acing your steak starts with your shopping trip to the supermarket or butcher. There are many different cuts of beef, and each of these can result in a very different culinary experience.

For example, Tenderloin (otherwise known as Filet Mignon) tends to be the most tender of all cuts and has a buttery texture and mild taste. They also happen to be the most expensive! Meanwhile, New York cuts tend to be on the cheaper side, but still create a nice mix of tenderness and juiciness. Flank or Skirt steaks carry the most flavour when marinated, while Ribeye is the beefiest and juiciest of the bunch. It pays to know what kind of steak Dad likes best when you’re shopping for your meat.

That said, no matter what cut you’re going for, there’s a rule of thumb to keep in mind. You’ll want to select the piece of meat that has the most marbling. These are the flecks and streaks of white fat that run throughout the meat. The more marbling a piece of steak has, the more tender, juicy and flavoursome it’s likely to be! 

Let it sit  
About 20 to 30 minutes before you’re going to cook your meat, get it out of the fridge. Typically, cold steaks don’t cook evenly — they tend to be overcooked on the outside and undercooked on the inside. Not ideal! So, doing this step will allow it to come to room temperature first, so it cooks perfectly inside and out.  
You can also give it a quick pat down with a paper towel, to soak up any excess moisture. This can help create a beautiful crust on your steak. 

Season like a pro 
When it comes to seasoning steak, more is more! Don’t be afraid to overdo it, as much of the excess seasoning will come off in the cooking process — but, it will still absorb those delicious flavours. Rather than giving your steak a quick once over with the salt and pepper shaker, it’s best to marinate it. 

Mix some olive oil with salt, pepper, basil, garlic powder, or your seasoning of choice on a large plate. For a more traditional pub steak feel, you could also try a mix of balsamic vinegar, soy sauce, dijon mustard and Worcestershire sauce. Roll both sides of the steak thoroughly into the mix. A good rule of thumb is to imagine your steak is wearing a ‘shirt’ of seasoning – a tight one, at that! 

Choose your cooking method 
There are many different ways to cook a steak, and this will largely be determined by the cut you’ve selected. For example, while Sirloin or New York are great on the BBQ or grill, you may be better off roasting a thicker cut like rump in the oven.  

There are also methods like searing (flash-frying the meat on the grill before putting in the oven) or reverse searing (searing after it’s been in the oven) that can improve the taste or texture of the steak. So, be sure to check the best cooking method for the type of beef you’ve selected. 

If you are cooking your steak on the grill or BBQ, there’s one important thing to keep in mind. No matter whether dad prefers his steak rare or well done, you’re going to want to let the hot plate or grill get very hot before you throw your steak on. If the pan doesn’t get hot enough, you’ll likely steam your steak rather than cook it and it will turn grey! 

Take a hands-off approach 
While it can be tempting to move your steak around in the pan or grill to make sure it cooks properly, this can actually do the opposite. If you prod, move or stab your steak while it’s cooking, you’ll likely lose some of the juiciness. You should also make sure you’ve cooked it enough on one side to develop a seared crust before you flip it — otherwise, it will likely stick to the pan or grill. 

Just as you did at the beginning you’ll also want to let your steak a rest for 5 to 10 minutes before serving up. This will allow the juices to settle back into the meat and give it that delicious, melt-in-your-mouth texture.

Don’t forget the sides 
There’s no doubt that the steak is the main event of this dish. That said, no Father’s Day feast would be complete without some mouthwatering sides.! To really impress Dad with your cooking chops, try putting a new spin on the typical meat, veggies, and carbs combination. For example, you could try Hasselback potatoes with rosemary for a unique side dish. 

By following these simple tips, you can avoid any common mis-steaks in the kitchen (we couldn't resist!).