The other day, I was chatting with my little Krista girl in the office. She told me she loves steak but every time she cooks it, it ends up dry. Instantly, I knew this wasn’t a her-problem. It’s everyone’s problem. I've had this exact conversation with so many people across my career.
So let’s talk steak. And meat in general. Because this isn’t just about one cut — it's about learning how to actually cook meat so it ends up juicy, flavourful, and makes you feel like a kitchen god/goddess.
Let’s Start With Steak
First things first: I always start with a cast-iron pan and gas cooking.
If you’ve got old-school electric stovetops? I’m sorry — it’s going to be tough. You’re just not going to get enough heat into your pan, and when it comes to cooking meat properly, heat matters. We need a pan that gets hot and stays hot. That’s why cast iron on gas is the gold standard. It holds heat like a beast, which is exactly what you want when you're searing meat.
Now, let’s get into the method.
If you’ve ever heard someone say “Use your hand to test doneness,” and didn’t get it — here’s the breakdown:
Make a loose fist, then press the base of your thumb (that fleshy part of your palm). That’s what rare feels like.
Now gently press your index finger to your thumb and feel that same part of your palm. That’s medium rare.
Middle finger and thumb? Medium.
Ring finger and thumb? Medium well.
Pinky to thumb? That’s well done. (Also: please don’t.)
Yes, this takes practice. I once worked a steak night at a pub where I had to pump out hundreds of steaks in a single night — all cooked to different temperatures. The only way to get consistent is to use your senses:
● Sight: You can see how browned the outside is, whether it’s been flipped, if the juices are starting to appear.
● Time: You know how long it’s been cooking. If it’s been on 30 seconds and you’re aiming for well done? Babe, it’s not ready.
● Feel: Poke it. Learn what rare feels like vs medium vs well done.
You can lose one of those senses and still cook a great steak. Someone else flipped it and you don’t know how long it's been on? Use your eyes and your fingers. Can’t see it clearly? Time and feel have your back. Cooking is about adjusting.
Now let’s talk flipping.
Some people swear by only flipping their steak once. Others flip it constantly. My take? Do whatever works for you.
But here’s what I teach:
● No matter what you do, ALWAYS start with a smoking hot pan.
● Flipping it often (every 30 seconds or so) gives you a lot more control over the internal temperature. It lets you build a crust on the outside while gently bringing the inside to temp. It’s how you get that beautiful golden sear without overcooking the centre.
● Flipping it once means the steak sits in the same spot, absorbing heat steadily and deeply. If you've ever cooked a steak and found the inside overcooked before the outside even coloured? Try flipping it more often.
Both methods work — but knowing when to use them is part of becoming a great cook.
“‘“Krista here editing this file… Last night, I decided to give my steak another go, inspired by Mel's sage advice: "Smoking hot pan." Apparently, that phrase is a bit too open to interpretation. My whole apartment was so full of smoke that I couldn’t see my roommate. Every single fire alarm was screaming non-stop, and four neighbors were standing in our living room watching this show. In hindsight, “smoking hot” might be best left to the steak, not the entire apartment.
How Do You Like Your Steak?
If someone says "medium rare" without knowing what cut they're eating, it tells me one thing: they don't actually know how they like steak.
Here’s what I mean:
● Tenderloin: Rare to medium rare. It has no fat, so it’s all about tenderness. Cook it any further and you’re just drying it out.
● Scotch Fillet: Needs to be at least but no more than medium to be at its best. Why? Because it has a good amount of fat. If it’s still rare or medium rare, that fat hasn’t rendered yet. A well-cooked medium scotch fillet? That fat melts, and explodes in your mouth.
● Sirloin: I like it medium rare, but only if the line of fat on the side is properly rendered. Same deal — that fat needs to render, and if it’s not cooked properly, it just sits there like a rubber band.
Rest. Your. Meat.
This might be the most common mistake people make: not resting their meat.
When meat cooks, the juices get pushed to the centre. Cut it too early? All those juices run out and you're left with a dry, sad, chewy regret.
Let it rest, and the fibres relax. The juices redistribute. The meat reabsorbs some of that liquid like a sponge. You might still see a little juice on the plate, but most of it stays inside the meat where it belongs.
You can even make a juicy well-done steak if you’ve rested it properly.
The key here, which may make it a little tricky for you, take it off a little before it’s ready because it will rest its way to perfection!
Chicken: The Other Problem Child
Chicken breast is dry because you're overcooking it. Simple.
Same rules apply as steak: sight, time, and feel. But here’s a little trick:
As the chicken cooks, look at the juices coming out. If they're murky, it's not ready. The moment the juices run clear? It's done.
Take it off immediately. It'll keep cooking as it rests. Wait too long and you're back in dry-town.
Also, why aren’t you using thigh? It’s got fat, which means way juicier!
The Roast Hack Everyone Should Know
People ask me all the time: how do I cook a roast?
And honestly, it depends. Cut, size, fat content, bone-in or boneless. It’s like asking how long is a piece of string.
But let me give you my foolproof roast method. Works every time. ● Get a whole rib fillet, around 1.5 – 2kg.
● Preheat your oven to its maximum setting (mine hits 275°C).
● Pat the meat dry. Season the hell out of it with pink salt.
● Place it on a tray, pop it into the oven for 20 minutes.
● Turn the oven off. DO NOT open the door.
● Leave it in there for about 2 hours.
You will be left with the easiest, juiciest, most flavour-packed roast you’ve ever had. It’s always the first thing to disappear at Christmas lunch.
Cooking meat isn’t hard, but it is an art. One you learn with repetition and attention. Use your senses. Trust your instincts. Understand that different cuts require different treatment.
Let the fat render. Let the meat rest. Let the juices stay where they belong.
Mel
(Still recovering from a well-done childhood)
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