I asked a head chef the exact time to cook a steak that's not 'chewy' or 'rubbery'

When it comes to cooking the perfect steak, timing can make or break your meal. Too short, and you're left with a chewy, undercooked centre, while too long, and it turns tough and rubbery. Many home cooks rely on guesswork or vague rules of thumb, which can lead to inconsistent results and frustration in the kitchen.

To get a definitive answer, I turned to a seasoned head chef at Gaucho, Anthony Ekizian, who has spent almost 30 years in the culinary industry. Anthony has written an upcoming cookbook with more than 80 recipes to guide home cooks in recreating delicious Argentinian meals, but I got an early scoop on how to make the perfect steak. Below, I go into detail on what he shared, or discover the '3-3-2-2 method' by clicking here.

How to make the perfect steak according to Gaucho's Head Chef Anthony Ekizian

Anthony shared: "For the perfect 250g sirloin steak (about three cm thick). Pat the steak completely dry with kitchen paper, then place it on a wire rack set over a tray and leave it uncovered in the fridge, ideally overnight, to air-dry the surface.

"About 15 minutes before cooking, remove the steak from the fridge to come to temperature, pat lightly if any moisture forms, and season generously with salt on both sides."

The Gaucho head chef noted that home cooks should use good salt, such as Maldon or Dorset, which are perfect. That's all you need, and no other seasoning is required.

Next, heat a heavy cast-iron skillet until just smoking, add a touch of neutral oil, and lay the steak away from you. He noted that it depends on a grill, but he adds very little oil to brush the steak.

"If I use a pan at home, I like to add some butter and make it foamy for taste (I guess it's the French in me)." He continued his method and said: "Sear for 90 seconds without moving, flip, and sear the other side for 90 seconds.

"Add a knob of butter and a sprig of thyme or rosemary; tilt the pan and baste for 30-45 seconds per side. For medium-rare, cook about three to four minutes total, aiming for 54°C internal temperature.

"Transfer to a rack or plate, rest for five minutes, then slice against the grain, season with flaky sea salt, and drizzle with the resting butter before serving."

What sauce should you eat with steak?

The chef admitted, "It's a very difficult question! Personally, it depends on my mood, but I always choose a chimichurri or a peppercorn sauce. Chimichurri is my everyday."

According to Good Food, Chimichurri is a green or red sauce that originated in Argentina and Uruguay and is perfect for grilled meat, fish, and even vegetables. It consists of parsley, coriander, garlic, onion, olive oil, red or white wine vinegar, and chilli.

Fancy a meal at Gaucho?

Guacho offers the "finest Argentine cuisine, excellent wines and signature cocktails, and the best steak in the UK." Anthony invites food lovers to indulge in their dinner menu.

"Go for a 400g spiral-cut ribeye with chimichurri," he says. "I just love it, slow-cooked over our grill with a green salad and chips or mashed potatoes.

"But you don't have to spend too much money, either. Our Argentine Rump steak for lunch is exceptional; you cannot get better."

Gaucho currently has 20 restaurants, with 12 located in London. The remaining eight are in Birmingham, Manchester, Leeds, Liverpool, and Edinburgh.

You can discover more recipes from Gaucho by pre-ordering the cookbook from Amazon here. Gaucho: The Spirit of Argentina: A Cookbook for £35 will be released on October 23.