How to cook the perfect steak

Chef Adam Bjerck at Engen Steakhouse shows you how to cook entrecôte - so that you can enjoy a juicy and masterful steak at home.

Adam Bjerck is a former member of the Norwegian national culinary team and head chef at Engen Steakhouse. Here, he guides you through something 'everyone' is wondering about – how to cook the perfect steak.

We start with an entrecôte, which is a cut of meat from the back of the animal. It's a tender and juicy steak known for its rich flavour, thanks in large part to the marbling of fat in the meat. The fat melts during cooking and provides an extra good taste - which is why entrecôte is a favourite among steak lovers.

Don't miss: Wagyu, tomahawk and entrecôte: these are the different types of beef

Selecting and cooking entrecôte

For a quick guide, scroll down to the end of the article. If you want a more in-depth explanation by a steak expert, read on:

1. Choose the right steak

"You can't smell the cut of meat in the store, so you have to use your eyes. The steak should have a nice red colour and preferably be well marbled."

2. Smell the meat

"Regardless of whether you bought the steak in the grocery store or at the fresh food counter, you should unpack it when you get home and smell the meat. It should smell fresh. Next, dry it well with a paper towel and let it air out to reach room temperature. You should leave it on the counter for between 20 minutes and 1 hour, depending on the size of the cut."

3. Fry the entrecôte

"When the steak has tempered, it's ready for frying. I use only salt and pepper, and I grind the pepper myself. Use plenty of salt and pepper on both sides. for an even cooking result, fry the steak in an iron pan that can withstand high heat."

"Use an oil that is neutral in taste and can withstand high temperatures. At home, I use coconut oil, while at restaurants I use sunflower oil for frying. When the oil runs back and forth quickly as you turn the pan, the pan is hot enough, and you can then add the steak."

"Fry briefly on each side, turning the steak often. Fry for about 20 seconds on each side and repeat this two to three times. Then remove the steak and let it rest for a couple of minutes, so that it absorbs the heat nicely. When it has rested a little, put it back in the pan and repeat the frying process one more time. The steak should then rest for about 5 minutes."

4. Temperature of the steak

"All cuts of meat have different sizes, so I recommend using a meat thermometer. Here are the guidelines:

Rare: 48–50°C

Medium: 54°C

Medium plus: up to 60°C

Well-done: up to 70°C

Book a table at Engen Steakhouse here

Side dishes for steak

Voilà! Now you have a perfectly seared steak. But what about the sides?

Adam likes to keep things simple, especially when it comes to entrecôte:

"No sauce, just delicious, fresh vegetables: Brussels sprouts, salad with a good vinaigrette and grilled corn. Fresh and light!"

But if you do want a sauce, he recommends sauce vierge, a classic sauce with tomato, herbs, capers and lemon.

Book a table at Engen Steakhouse here