When it comes to cooking steak, there is a lot of debate about the “right” way to do it. One method that stands out for its simplicity and effectiveness is the 3-3-3 rule for steak. This approach can help you achieve a perfectly cooked steak whether you love a juicy medium rare steak, a tender medium, or even a medium well.
The beauty of the 3-3-3 rule is that it is easy to remember, works with a variety of cooking methods including gas grill, charcoal grill, or cast iron skillet, and delivers consistently delicious results.
The 3 3 3 rule is simple:
This method works best for steaks about 1 inch thick such as a New York strip or ribeye. The idea is to create a nicely browned crust with direct heat, then let the meat rest so the muscle fibers relax and the juices redistribute for maximum flavour.
Cooking a cold steak straight from the fridge is a bad idea as it can cause uneven steak doneness. Always let your steak sit at room temperature for 20 to 30 minutes before cooking.
Pat the steak dry with a paper towel, season generously with salt and black pepper, and let it sit uncovered in the fridge for a few hours or overnight. This dry brine method intensifies the flavour and improves browning.
When searing, use a high smoke-point oil such as avocado oil. It allows you to use high heat without burning, helping you get that golden crust.
If you are using a grill, ensure your grill grates are clean and preheated to the right grill temperature. On a gas grill or charcoal grill, aim for high heat on one side (direct heat) and medium heat or indirect heat on the other for more control.
If using a cast iron skillet, heat it until it is almost smoking.
Place the steak on direct heat or in the hot cast iron. Cook for three minutes per side without moving it to create a nicely browned crust.
Transfer the steak to a cutting board and let it rest for three minutes before slicing. This keeps the juices inside, giving you the perfect steak every time.
Thicker cuts can benefit from the reverse sear method where you start with low heat (indirect grilling) and finish with high heat to achieve a crust without overcooking.
Thinner cuts work well with the 3-3-3 rule or may need slightly shorter cooking times to avoid overcooking.
For accuracy, use a meat thermometer:
During the last minute of cooking, you can add garlic, red pepper flakes, or fresh herbs to the pan or grill for extra aroma. Some chefs also finish their steak with a knob of butter for richness.
Cooking at home is rewarding, but nothing beats the art of steak-making from expert chefs. At Elements Smokehouse in Darlinghurst, our team uses a combination of high heat, indirect heat, and time-tested techniques to create the best steak you will ever taste, whether you prefer a juicy ribeye, a flavour-packed New York strip, or something unique from our grill.
Come in and taste the difference passion makes. Book your table today and discover why Elements Smokehouse is Sydney’s go-to destination for perfectly cooked steak.
Disclaimer: We intend to provide information but may not necessarily follow these exact steps. Please feel free to ask when you are at the restaurant and we will be more than happy to answer your questions. Elements Smokehouse is all about succulent steak.