The key to tasty beef lies in the fat distribution – this imparts flavour and moisture into the meat, so look for cuts with marbled fat throughout. The length of time the meat has been hung for also has a huge impact on the flavour and tenderness of the beef. Hanging beef for a longer time breaks down enzymes in the flesh, and causes water to evaporate from the meat. After a good long hanging, the meat becomes a deep-red/brownish colour, with relaxed, tender fibres and an intense flavour, so aim to buy beef that has been hung for a longer period of time. Beef should be stored covered in the fridge for a few days, or frozen.


  • Blue: Should still be a dark colour, almost purple, and just warm.  It will feel spongy with no resistance.
  • Rare: Dark red in colour with some juice flowing.  It will feel soft and spongy with slight resistance.
  • Medium-rare: A more pink colour with a little pink juice flowing.  It will be a bit soft and spongy and slightly springy.
  • Medium: Pale pink in the middle with hardly any juice flowing. It will feel firm and springy.
  • Well-done: Only a trace of pink colour but not dry.  It will feel spongy and soft and slightly spring


It’s very important to consider the size and weight of your steak before calculating the cooking time.

We recommend the following cooking times for a 3.5cm thick fillet steak:

  • Blue: About 1½ mins each side
  • Rare: About 2¼ mins each side
  • Medium-rare: About 3¼ mins each side
  • Medium: About 4½ mins each side

We also recommend the following for a 2cm thick sirloin steak:

  • Blue: About 1 min each side
  • Rare: About 1½ mins per side
  • Medium rare: About 2 mins per side
  • Medium: About 2¼ mins per side

For a well-done steak, cook for about 4-5 minutes each side, depending on thickness.