Cook great steak every time with our cook's tips, foolproof steps and tasty recipes.
Did you know? Waitrose & Partners beef is reared by carefully selected British farmers who share our values on animal welfare and producing quality food.
From pan-fried sirloin steak with Roquefort to Japanese-style marinated steak.
Steak cooking times
We recommend the following cooking times for a 2cm thick piece of steak. You can alter the cooking time depending on the thickness and cut.
Steak cuts can vary in taste and texture. Explore our beginner’s guide and find the right one for you.
Lean and well-flavoured, this moderately tender cut has no bones and very little fat, so needs to be cooked carefully and always rested to make sure it’s not chewy. Its strong beefy flavour marries well with punchy sauces.
If you value flavour, go for rump. As the name suggests, its a cut that comes from the rear
of a cow and while not as tender as others, its flavour makes up for it.
Braising or stewing steaks include chuck, skirt, leg and flank. They are affordable cuts that suit long, slow cooking. When cooked gently, the result is beautifully tender meat.
For alternatives to beef, try these recipes including seared tuna steak with a sesame crust, sweet honey and mustard pork, cauliflower steak slices or portobello mushrooms.
Best of British beef
Sourced with care from British farms we know and trust – some of which we've worked with for over 30 years – our beef is never bought on the open market so we can guarantee high standards of animal health, welfare and traceability.