Chef Mike Reid reveals essential tips for achieving perfectly cooked steak, regardless of the cut. From sirloin to premium wagyu, preparation plays a crucial role alongside precise cooking times for desired doneness.
Key Preparation Rule: Reach Room Temperature
Mike Reid stresses one fundamental step: avoid cooking steak directly from the fridge. “Never cook steak straight from the fridge,” he advises. “You’ll burn the outside before the centre has a chance to warm through.”
For smaller cuts like fillet, sirloin, or ribeye (200–250 g/7–9 oz), allow 20 to 30 minutes at room temperature before cooking. Larger steaks, such as thick ribeye, wagyu, or tomahawk (400 g+/14 oz+), need 45 to 60 minutes.
Sirloin: High Heat and Confidence
Sirloin offers a balance of tenderness and flavor, enhanced by its fat cap that bastes the meat during cooking. “The key is high heat and confidence—get your pan properly hot, season generously with sea salt, and don’t keep turning it,” Mike Reid explains. “Let it develop a crust. If you like your steak medium, take it off at medium-rare and let it rest—it will carry over perfectly.”
Fillet: Preserve Tenderness
Known for its butter-soft texture, fillet remains very lean with about four percent fat, limiting its flavor depth compared to fattier cuts. “Because it’s lean, you need to respect it,” the chef notes. “Don’t overcook it and don’t cook it straight from the fridge. Let it come to room temperature first so you can heat the centre without drying it out.”
Ribeye: Embrace the Flavor
Ribeye delights flavor enthusiasts with its marbling that renders during cooking, infusing deep beefy notes. “Don’t be afraid of the fat—that’s where the magic is,” Mike Reid shares. “Cook it hard and fast to build colour, and rest it properly.”
Wagyu: Cook with Care
Premium wagyu demands gentle handling to retain its marbling and tenderness. “The more you cook it, the less you’re going to have,” the chef warns. A 200g wagyu steak cooked well done shrinks to about 90g due to fat rendering.
Mike Reid recommends limiting wagyu to medium doneness, no higher than 54°C for a pink center. “Less is better with wagyu. I personally would cook it rare,” he says. For optimal results, leave wagyu out of the fridge for several hours beforehand to ensure a warm center without overcooking.
Mike Reid, who operates restaurants across the UK, Australia, Dubai, Beirut, and Amsterdam—including London’s Chop House and Tavern—recently launched a YouTube channel with more cooking insights.
