Introduction to Steak Preparation

Mastering how to prepare steak is both an art and a science. AtHalswell Butchery, Christchurch’s go-to for quality meat, we believe that a great steak begins with the right cut—like our agedRibeye,Porterhouse,Fillet, orRump steaks. Whether you're pan-searing in a cast iron skillet or firing up the grill, this guide will help you cook a delicious steak every time.

Before you start cooking,bring the steak to room temperature to ensure even cooking, andpat it dry with paper towels—this helps form that coveted crust.

Pro Tip: The first step to the perfect steak is sourcing it from your local butcher.
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Choosing the Right Steak Cut

AtHalswell Butchery, we age all our steaks forat least two weeks to maximise flavour and tenderness. Here are our most popular cuts—ranging from premium to great-value options:

Ribeye Steak

Rich marbling makes this the best steak for flavour. Ideal for high-heat grilling or pan-searing.

Porterhouse Steak

A showstopper combining tenderloin and strip steak. Best cooked over high heat and finished in the oven.

Fillet Steak

Lean and incredibly tender. Perfect for quick cooking or a special occasion.

Rump Steak

A good-value steak that’s bold in flavour—great for BBQs or stir-fries.

Topside orCross-Cut Blade Steak

Most commonly slow-cooked or braised in casseroles for a rich, melt-in-your-mouth texture. However, these leaner cuts are also great when using quick cooking methods like pan-frying to prevent them from drying out. 

Need help choosing? Our expert butchers are happy to help recommend the perfect steak for your preferred method.
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Preparation and Tools

Before Cooking:

• Bring your steak to room temperature (around 30 minutes).

• Pat dry with paper towels to help create a crust.

• Season generously with kosher salt and freshly ground black pepper.

• Optional: Add aromatics like fresh thyme, garlic cloves, or a splash of olive oil.

Recommended Tools:

• Heavy-based frying pan orcast iron skillet

• Meat thermometer

• Tongs, cutting board, paper towels

• Butter (for basting), high-smoke-point oil like avocado or canola

 

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Cooking Methods for Perfect Steak – Expert Techniques

Pan-Searing

• Heat oil in a cast iron skillet untilsmoking hot.

• Add steak andcook undisturbed for 2–3 minutes per side.

• Addbutter, garlic, and thyme to baste.

• Cook to desired internal temperature.

Grilling

• Preheat the grill tohigh heat.

• Cook each side for3–5 minutes, depending on thickness.

• Let itrest on a warm plate.

Oven Roasting

• Ideal for thicker steaks likeT-bone orFlintstone.

• Sear on the stovetop, then transfer to a preheated oven at200°C.

• Cook for5–10 minutes, depending on thickness and doneness.

Sous Vide

• Vacuum seal the steak and place it in a water bath at54–56°C for medium rare.

• Sear quickly in a hot pan for a crispy crust.

Rest the steak for 5–10 minutes before slicing to allow juices to redistribute.

 

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Steak Doneness Guide (Internal Temperatures)

Use ameat thermometer to ensure precision and food safety.

 

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Tips for a Juicy, Tender Steak

• Preheat your pan or grill before cooking.

• Pat dry your steak before seasoning.

• Don’t flip too often—let it sear and form a crust.

• Baste with butter and aromatics during the final minutes.

• Slice against the grain to shorten muscle fibres for tenderness.

 

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Steak Pairing Suggestions

• Sides: Roasted vegetables, garlic mash, or a fresh salad.

• Wine: Pair withShiraz,Cabernet Sauvignon, or a bold red.

• Full Meal: Add ourBBQ Meat Packs orGourmet Sausages to your spread.
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FAQs

How do you prepare steak before cooking?

Bring it to room temp, pat dry, season with salt and pepper. Optionally marinate or add herbs for more flavour.

What is the 3-3-3 rule for steaks?

It’s a grill guide—cook for 3 minutes, rotate 90°, cook 3 more, then flip and repeat.

How should your steak be cooked?

Medium rare (54–56°C) is a popular choice for tenderness and flavour.

How to cook steak in a frying pan?

Use a hot cast iron pan, sear both sides, and baste with butter and aromatics like garlic or thyme.

 

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Conclusion: Master the Art of Steak with Halswell Butchery

Cooking the perfect steak starts with sourcing premium New Zealand meat and using the right technique. Whether you’re a grillmaster or a kitchen novice, following these steps will help you achieve aperfectly cooked, juicy steak—every time.

 

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Ready to Cook the Perfect Steak?

Visit the best butcher in Christchurch -Halswell Butchery- in-store or order online for premium aged steaks, packed with care and delivered across Christchurch and Canterbury.

• Delivered fresh

• Packed with care in a Chilltainer

• 100% New Zealand beef

• Expertly cut by your local Chch butcher

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