The secret to cooking the perfect steak lies in a smoking-hot grill, turning the meat only once and giving it plenty of time to rest.

Coles ambassador Michael Weldon has shared his simple method for achieving a beautifully seared steak, along with three flavour-packed sauces to take it to the next level this Father’s Day.

Home cooks can choose between rich Café de Paris butter, fresh chimichurri and a creamy pepper sauce — or serve all three and let Dad pick his favourite.

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The Perfect Steak - Sunrise Fathers Day

Pick your favourite cut and follow the following steps.

• Turn Once
• Take the steak out the fridge at least 1hr before you want to cook it.
• Heat a griddle pan or bbq until it begins to smoke. Season the steak generously with salt on both sides then drizzle with some oil.
• Place on the grill and cook until the steak is seared nicely on the first side then turn over and repeat the process on the other side. Cook to the level of doneness you like and try to cook for the same time each side. If it has a thick fat cup all render that fat.
• Remove from the pan and rest for half the time you cooked the steak.
• Carve and serve with your favourite sauce and garnish.

Sauces

Café De Paris butter

250g soft butter

4 anchovy fillets, chopped finely

1 shallot, diced finely

2 confit garlic cloves

1tsp smoked paprika

1tsp keens curry powder

½ bunch tarragon, chopped finely

½ bunch parsley, chopped finely

1tsp Worcestershire sauce

5 drops Tabasco sauce

1tsp lemon juice

Pinch of salt

Method

1. Mix everything together until combined. Roll into a log with plastic wrap. Chill in the fridge.

2. Serve butter on top of cooked steak whilst it rests.

Chimichurri

1 bunch parsley

1 bunch coriander

1 bunch oregano

1 jalapeno chilli

2 garlic cloves

1 shallot

½ cup olive oil

¼ cup red wine vinegar

Salt to season

Method

1. Combine all the ingredients in a bend and blend into a rough paste.

2. Serve the sauce over the steak.

3. Garnish with pickled onions.

Pepper Sauce

2tbs butter

1 shallot, diced

1 garlic clove, sliced

2tbs black pepper

¼ cup brandy

2 cups beef stock

2 cup cream

2tbs green pepper corns

Salt

Olive oil

Method

1. In a fry pan cook the onion and garlic in the butter will a drizzle of oil until softened. Add in the pepper and toast off. Add in the brandy and reduce to a syrup. Add in the stock and reduce by half until thickened. Add in the cream and reduce by half. Add the green pepper corns. Taste and adjust the seasoning to your liking.

2. Server the sauce over the steak.