How To Cook The Perfect Steak [Infographic]

Rare, medium rare, medium, well done, it’s not always that easy to cook your perfect steak each time.


To improve your cooking skills we’ve created this great infographic that will help you to cook your steak perfectly and impress your guests.


How To Cook A Steak Infographic


6 tips to take your steak to the next level

  1. Let the meet get to room temperature before cooking. It will cook more evenly and avoid a cold centre.
  2. Pat your steak dry before cooking. You want to grill your steak, not steam it.
  3. Oil the steak, not the pan. This ensure the steak is coated all over for an even grill.
  4. Generously season with salt before cooking. This will form an even brown crust and tenderise the meat.
  5. Use a smoking hot pan and sear the steak. This seals the steak, locking in its juices and add colour, flavour and texture to the meat.
  6. Always rest your steak. Rest for 5 minutes for the muscle fibres to relax and juice to settle, keeping the steak tender.


Cooking to your preference

Follow the cooking times below for a 2 cm thick steak or use the finger test illustrated by opening the palm of your hand and gently pressing the respective finger to the tip of your thumb.

Use a finger on the other hand to press the fleshy area below the thumb and then touch the steak to compare.

When the steak feels the same it will be cooked to the respective stage.

  • Rare : Grill for 1 minute on each side.
  • Medium Rare : Grill for 2 minutes on each side.
  • Medium : Grill for 2.5 minutes on each side.
  • Well Done : Grill for 3.5 minutes on each side.

WOOP’s Summer BBQ Playlist 2018

Old school jams and new schools hits perfect for a Summer’s day – take a listen!

  1. Island In The Sun – Weezer
  2. Steal My Sunshine – Len
  3. Could Be Loved – Bob Marley & The Wailers
  4. All Star – Smash Mouth
  5. How Bizarre – OMC
  6. Walking On A Dream – Empire of the Sun
  7. Sweat (A La La La La Long) – Inner Circle
  8. Fly – Sugar Ray
  9. Mo Money Mo Problems – The Notorius B.I.G, Mase, Diddy
  10. LDN – Lily Allen
  11. Smooth – Santana, Rob Thomas
  12. What I Got – Sublime
  13. One Summer – Daryl Braithwaite
  14. Praise You – Fatboy Slim
  15. Semi-Charmed Life
  16. Red Red Wine – UB40
  17. Butterfly – Crazy Town
  18. One More Time – Daft Punk
  19. Paper Planes – M.I.A
  20. Can I Kick It? – A Tribe Called Quest
  21. Dancing in the Moonlight – Toploader
  22. It Was A Good Day – Ice Cube
  23. Electric Feel – MGMT
  24. D.A.N.C.E – Justice
  25. Mr. Brightside
  26. Hey Mr D.J – Zhane
  27. A-Punk – Vampire Weekend
  28. Sun Is Shining – Funkstar De Luxe
  29. Lisztomania – Phoenix
  30. Mystik – Tash Sultana
  31. Used to Be in Love – The Jungle Giants
  32. Feel It Still – Portugal. The Man
  33. Run For Cover – The Killers
  34. Sit Next to Me – Foster The People
  35. Fool’s Gold – Jack River
  36. Lay It On Me – Vance Joy
  37. We Are the People – Empire of the Sun
  38. Paris Is Burning – Lady Hawke
  39. IDGAF – Dua Lipa
  40. Young Dumb & Broke – Khalid
  41. Good Old Days – Macklemore, Kesha
  42. Chateau – Angus & Julia Stone
  43. Sorry Not Sorry – Demi Lovato
  44. The Weekend – SZA, Calvin Harris
  45. Second Hand Car – Kim Churchill
  46. Beautiful Trauma – Pink
  47. Million Man – The Rubens
  48. We Could Go Back – Jonas Blue, Moelogo
  49. NUMB – Hayden James, GRAACE
  50. Mystik – Tash Sultana

The Top 10 Things to Keep In Your Fridge

pantry staples

Hungry and looking to whip up a dish at a minutes notice? Make sure to have these 10 staples in your fridge, which will facilitate taking your dishes from zero to hero!


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Introducing Guest Chef Jamie Johnston

Jamie Johnston WOOP Guest Chef

Jamie Johnston is one half of Chinese pop-up eatery Judge Bao. Jamie is “Sauce Boss” and along with his partner, they are known for creating contemporary Chinese dishes using fresh, local ingredients and are especially famous for their hand-rolled Chinese steam buns. You may have sampled Judge Bao’s menu at their mobile food stall at markets and events or at one of their many innovative pop-ups.

Jamie has created us a delicious oven baked sweet and sour chicken on jasmine rice for the last dish of our Guest Chef series, delivered to Foodies on the 10th December.

We chatted to Jamie over his delicious dish to find out more about his unique cooking style.


Continue reading “Introducing Guest Chef Jamie Johnston” »

Introducing Guest Chef Sergio Maglione

Sergio Maglione is an Italian chef and restaurateur of popular Farina and the creator of our delicious zucca e salsiccia pappardelle in this week’s WOOP box.

Sergio has a simple ethos of fresh and simple cuisine, letting seasonal produce do the talking in his dishes – which are so popular in fact that he is a repeat winner of Taste of Auckland’s best dish. We sat down with Sergio to talk all things food.

Sergio Maglione WOOP Guest Chef
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Introducing Guest Chef Sebastian Hindrichs

Seb Hindrichs WOOP Guest ChefIntroducing Guest Chef Sebastian Hindrichs


Sebastian Hindrichs, our second Guest Chef, has a seriously impressive resume. He is the current Executive Chef at Sofitel Auckland’s Lava Dining and brings his own European influence (Sebastian was born in Germany) with a New Zealand spin to the hotel’s kitchen.

Previously Sebastian was the head chef at French Café, one of the Auckland’s top restaurants. He finished a three year apprenticeship in Cologne, then working in Michelin star restaurant Lärchenhof before heading to Switzerland.

One of Sebastian’s delicious recipes, tzatziki lamb steaks on citrus spiced bulgur and charred green beans, will be featuring on the WOOP Foodie menu on the 12th of November as part of the WOOP Guest Chef Series. We sat down with Sebastian to chat all things food.


What is the future of cooking? 

People are starting to cook more and more for themselves. We need to be more aware of our produce. Try to use more locally, seasonal grown and ethically raised produce and it will benefit our wellbeing. 

Do you have a food philosophy? 

Don’t be afraid of progress but always be yourself. Be curious about new trends, flavours, ingredients and techniques. It is important to keep food interesting for yourself and others. 

What’s the most important thing about cooking? 

Don’t make it too complicated. Use fresh and seasonal ingredients and try something new from time to time. 

 Seb Hindrichs Lamb Regular GF Continue reading “Introducing Guest Chef Sebastian Hindrichs” »

Introducing Guest Chef Mark Southon

0M7A0275This week marks the return of our Guest Chef Series, where a prominent New Zealand chef creates a delicious dish every fortnight to feature in WOOP Foodie Boxes. We kick off the series by introducing Mark Southon, executive chef of O’Connell St Bistro.

Mark Southon is a renowned New Zealand chef and television personality. He is the current resident chef for The Cafe on TV Three and over the past few months has even created WOOP dishes with us, live on air! He is also the executive chef at O’Connell St Bistro, and has several decades of cooking experience, working in several Michelin star establishments. Coincidentally he has even trained our Foodie Recipe Creator Kristen, during their time working together at The French Cafe.


One of Mark’s delicious recipes, lamb tagine meatballs with baked egg, feta and wilted spinach will be featuring on the WOOP Foodie menu on the 5th of October as part of the latest WOOP Guest Chef Series. We sat down with Mark to ask him a few questions.

Continue reading “Introducing Guest Chef Mark Southon” »

10 Must-Have Pantry Staples

It’s always wise to have your pantry stocked with staples, so you’ll be able to whip up a quick meal, or add the finishes touches to a meal without a visit to the supermarket. We suggest the top 10 pantry (and one freezer) staple to get you sorted!

Olive Oil

It’s a necessity to have an oil to cook with. However, why not stock your pantry with olive oil instead of other oils, as it is good for heart health and lowers cholesterol.

Peanut Butter
Continue reading “10 Must-Have Pantry Staples” »

How to cook perfect poached eggs

Eggs are amazing. Inexpensive, tasty and full of protein, eggs are rich is selenium, vitamin D, and minerals such as zinc, iron and copper. Plus, the options to prepare them are endless: fried, scrambled or our favourite, poached. Below we explore 5 ways to poach the perfect egg, to rival even your local brunch spot!

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5 steps to get your child eating vegetables

Talk to your kids about eating vegetables

The first step is to talk to your child about eating veges. Talk about all the vibrant colours, tastes and how good they’ll feel after eating them. Tell them about your favourite vegetables and all the way you can cook them to make them delicious to eat.


Set the example – eat veges yourself

If you want your kids to eat vegetables, you’ll need to set the example. Parents that eat a wide variety of vegetables at all meals will have kids that do the same – so set the example!

Start small

Start with simple, easy to eat vegetables such as potatoes and carrots. Then, slowly increase the variety of veges you present, as well as their portions. Have a look at recipes that sneak vegetables in, such as avocado mousse, beetroot brownies or adding wilted spinach to mashed potatoes.


Be consistent

If you are including vegetables on your child’s plate, remember to do so at each meal. Being consistent is key so they can get used to all the new tastes and flavours and so you don’t lose any of your hard earned progress.

Be willing to accept they won’t like every one and celebrate small victories when they do

Even as an adult we avoid certain vegetables. Celebrate when your child begins to like a new vegetables, but accept that they won’t like everything, and may never do!