• Feel Good
  • 10th Jun 2022
  • 0
  • 3 minutes

Nicholsons Butchers reveal their secrets on how to cook the perfect steak ahead of Father’s Day

You can’t go wrong with serving up a big, juicy steak on Father’s Day.

Whether you like it rare, medium-rare or well done, it can be so hard to nail the perfect steak without under-cooking or over doing it – especially when you’re trying to impress your dad.

But this is when Nicholsons Butchers come to our rescue. Who better to teach us the tricks of the trade than this award-winning family-run butchers that has been in the business for over 100 years?

Oh, and make sure you stock up on Nicholson’s top-quality prime beef that’s sourced from long-established local farmers to take your steak to the next level of flavour. Pre-order online here.


Tomahawk – the showstopper. A huge big steak that is total meat lovers’ heaven.

Sirloin – good fat coverage and is really juicy

Rump – the best value for money but also good on flavour

Fillet – the king of the steaks. So tender that it’s like butter when you cut through it

Ribeye – perfect fat coverage and good flavour delivery



Blue – 1 min each side

RARE 11⁄2 mins each side

Medium-Rare 2 mins each side

Medium  21⁄2 mins each side

Well done 4-5 mins each side


  1. Marinade your steak. We love some of the new ones we have introduced this year including black pepper and coffee or truffle are both incredible on steak.
  2. Season your steak after cooking
  3. Try not to turn your steaks – 1 turn on each side.
  4. Let your rest – the same amount of resting as you have cooked it for




Take steaks out of the fridge 1-2 hours before you want to cook to bring them up to room temperature.

Heat a large, heavy-based frying pan over high heat until almost smoking, brush the steaks with oil and season well.

Add the steaks to the pan, they should sizzle immediately. Turn down the heat to medium-high and cook the same amount of time on each side.

Test if the steak is ready by pressing your fingertip into it – rare steak will feel soft, medium will be slightly bouncy and well done will feel much firmer.

Once cooked – using tongs hold the fat layer in the pan to crisp up.

Remove steaks from the pan, cover loosely with foil and leave to rest for a minimum of 3 minutes (rest for half the cooking time).


If you would like to pre-order your steak ahead of Father’s Day visit Nicholsons Butchers’ website.



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Laura Kingston
Founder and Editor

Laura is the Founder and Editor of High Life North. She had the idea to set up an exclusively digital women’s magazine after feeling there was a gap in the market in the North East. With over 10 years of experience in marketing and PR, Laura had a very clear…


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