How to Cook the Perfect Steak with Grill Marks

Number of servings: 2

Cooking time: 30 minutes

Preparation time: 30 minutes

What You’ll Need:

Thick-cut sirloin steak (approx. 450g): 1

Coarse sea salt flakes: generous pinch

Fresh rosemary: 1 sprig

Cold butter: 10g

Vegetable oil: 1 Tbsp

Method

Step 1: Bring the Steak to Room Temperature

Before you even think about turning on the heat, take the steak out of the fridge and let it sit at room temperature for at least 30 minutes. This helps it cook evenly all the way through.

Tip: Want even better results? Place the steak uncovered on a rack in the fridge overnight. Pat dry before cooking. This helps draw out surface moisture for a better sear.

Step 2: Pat Dry & Season

Just before cooking, pat the steak completely dry. Moisture is the enemy of a good crust.
Then generously sprinkle sea salt flakes on both sides - don’t be shy, you'll need more seasoning than you think.

Step 3: Preheat the Griddle

Preheat your Season Cast Iron Griddle Pan over medium-high heat.
Add 1 tsp of vegetable oil and use the Season Silicone Pastry Brush to coat the pan thoroughly, making sure the grooves are well-oiled too.

Step 4: Render the Fat Cap

Start by placing the steak fat cap-down on the griddle. Hold it there for a couple of minutes to render the fat - it should turn golden brown. This adds flavour and helps the steak sear better.

Step 5: Create the First Grill Marks

Lay the steak diagonally across the grill ridges. This angle is key to achieving the iconic crosshatch pattern later.
Use the Season Burger Press to press it down gently for full contact.

• Cook for 1 minute (add 1 minute per side if your steak is extra thick).

• Turn it diagonally (don’t flip yet!) and press again.

• Cook for another 1 minute.

Step 6: Flip and Repeat

Now flip the steak and repeat the diagonal placement on the other side:

• Cook for 1 minute, press with the burger press.

• Turn diagonally one final time. At this stage, add the rosemary and a knob of cold butter to the pan. Baste the steak with the melted butter for rich flavour and a glossy finish. Cook for a final 1 minute.

Step 7: Check the Temperature

Transfer the steak to a warm plate and check the internal temperature using the Season iProbe Thermometer. For medium-rare, aim for 50–52°C (the temp will rise to 55–57°C as it rests).

Here’s a quick final doneness guide:

• Rare: 50–52°C (121–125°F)

• Medium-Rare: 55–57°C (130–135°F)

• Medium: 60–63°C (140–145°F)

• Medium-Well: 65–68°C (149–153°F)

• Well-Done: 71°C+ (160°F+)

Let the steak rest for at least 2 minutes before slicing.

Bonus Tip: Slice It Right

Use a proper steak knife to serve. The Season steak knives are the perfect pairing— non-serrated but razor sharp, so they slice cleanly through meat and can be sharpened easily whenever needed.

Created with