HOW TO COOK STEAK
A top recipe for the perfect steak
Do you enjoy a good steak? What could be worse than ruining a fine piece of meat by getting the cookery wrong?
There is a lot of (mis)information out there, so we have gathered together our top tips & tricks so you too can cook impeccable steak. It may not be the only way, but it is our perfect way…
1 - Pick meat based on its quality - so much more important than applying fancy techniques to make it taste good.
2 - Always slice against the grain, this will shorten the muscle fibres making the steak tender and juicy.
3 - Either season and sear immediately, or season and leave for 40 minutes, nothing in between.
4 - Oil the steak not the pan.
5 - Avoid using very high temperatures, the natural sugars in your meat caramelise at 176 degrees. Known as the Maillard Reaction, this is a chemical response between amino acids and reducing sugars that gives browned food its distinctive flavour.
6 - Turn your steak over as much as you see fit, as long as you maintain a good heat in your cookware, doing so will aid you in cooking the steak more evenly and achieve a good charring on all sides.
7 - Rest your steak for longer than you think it needs; for steaks up to 500g rest for 10-15mins, this time lets the juices that are bubbling inside settle so when you cut into your steak they don’t just run off onto the plate.
METHOD:
1 - Pick meat based on its quality - so much more important than applying fancy techniques to make it taste good.
2 - Always slice against the grain, this will shorten the muscle fibres making the steak tender and juicy.
3 - Either season and sear immediately, or season and leave for 40 minutes, nothing in between.
4 - Oil the steak not the pan.
5 - Avoid using very high temperatures, the natural sugars in your meat caramelise at 176 degrees. Known as the Maillard Reaction, this is a chemical response between amino acids and reducing sugars that gives browned food its distinctive flavour.
6 - Turn your steak over as much as you see fit, as long as you maintain a good heat in your cookware, doing so will aid you in cooking the steak more evenly and achieve a good charring on all sides.
7 - Rest your steak for longer than you think it needs; for steaks up to 500g rest for 10-15mins, this time lets the juices that are bubbling inside settle so when you cut into your steak they don’t just run off onto the plate.
That’s all there is to it! Our perfect steak.
Now you know how to cook steak, all you need is to choose a set of steak knives to complement or contrast with your cutlery set, and a tasty accompaniment or two to eat it with.
1 - Pick meat based on its quality - so much more important than applying fancy techniques to make it taste good.
2 - Always slice against the grain, this will shorten the muscle fibres making the steak tender and juicy.
3 - Either season and sear immediately, or season and leave for 40 minutes, nothing in between.
4 - Oil the steak not the pan.
5 - Avoid using very high temperatures, the natural sugars in your meat caramelise at 176 degrees. Known as the Maillard Reaction, this is a chemical response between amino acids and reducing sugars that gives browned food its distinctive flavour.
6 - Turn your steak over as much as you see fit, as long as you maintain a good heat in your cookware, doing so will aid you in cooking the steak more evenly and achieve a good charring on all sides.
7 - Rest your steak for longer than you think it needs; for steaks up to 500g rest for 10-15mins, this time lets the juices that are bubbling inside settle so when you cut into your steak they don’t just run off onto the plate.
As the weekend signals a slower pace, it is right to take time to enjoy preparing a simple comforting feast.
It is our favourite meal to make and savour… from the first latte to the last croissant. Lazing and grazing are the key ingredients for our perfect weekend morning and there is no doubt that brunch is a meal that can cater for every taste.
So for a satisfying and steady start of the day, we’ve developed the following delicious brunch recipe below.
1 - Preheat the oven to 220°C/200°C fan. Peel and deseed the squash and slice into half moon shaped pieces, about 1cm thick.
2 - Place on a large baking tray, drizzle over the maple syrup and olive oil and toss to coat the squash.
3 - Season with salt and pepper and roast in the preheated oven for 20 – 30 minutes, until the squash is tender and beginning to caramelise.
4 - While the squash is roasting, make the basil oil. Combine all the ingredients in a pestle and mortar and grind together until the leaves are broken up and you have a chunky green oil. Season with salt and pepper.
As the weekend signals a slower pace, it is right to take time to enjoy preparing a simple comforting feast.
It is our favourite meal to make and savour… from the first latte to the last croissant. Lazing and grazing are the key ingredients for our perfect weekend morning and there is no doubt that brunch is a meal that can cater for every taste.
So for a satisfying and steady start of the day, we’ve developed the following delicious brunch recipe below.
1 - Preheat the oven to 220°C/200°C fan. Peel and deseed the squash and slice into half moon shaped pieces, about 1cm thick.
2 - Place on a large baking tray, drizzle over the maple syrup and olive oil and toss to coat the squash.
3 - Season with salt and pepper and roast in the preheated oven for 20 – 30 minutes, until the squash is tender and beginning to caramelise.
4 - While the squash is roasting, make the basil oil. Combine all the ingredients in a pestle and mortar and grind together until the leaves are broken up and you have a chunky green oil. Season with salt and pepper.
As the weekend signals a slower pace, it is right to take time to enjoy preparing a simple comforting feast.
It is our favourite meal to make and savour… from the first latte to the last croissant. Lazing and grazing are the key ingredients for our perfect weekend morning and there is no doubt that brunch is a meal that can cater for every taste.
So for a satisfying and steady start of the day, we’ve developed the following delicious brunch recipe below.
1 - Preheat the oven to 220°C/200°C fan. Peel and deseed the squash and slice into half moon shaped pieces, about 1cm thick.
2 - Place on a large baking tray, drizzle over the maple syrup and olive oil and toss to coat the squash.
3 - Season with salt and pepper and roast in the preheated oven for 20 – 30 minutes, until the squash is tender and beginning to caramelise.
4 - While the squash is roasting, make the basil oil. Combine all the ingredients in a pestle and mortar and grind together until the leaves are broken up and you have a chunky green oil. Season with salt and pepper.
That’s all there is to it! Our perfect steak.
Now you know how to cook steak, all you need is to choose a set of steak knives to complement or contrast with your cutlery set, and a tasty accompaniment or two to eat it with.
That’s all there is to it! Our perfect steak.
Now you know how to cook steak, all you need is to choose a set of steak knives to complement or contrast with your cutlery set, and a tasty accompaniment or two to eat it with.
5 - When you’re ready to serve. Tear each of the smoked burrata in half and place a piece on each of your serving plates.
6 - Layer up with a few slices of roasted squash. Drizzle over the basil oil, sprinkle over the pomegranates and pistachios. Serve straight away.
We'd love to see photos so please share them with us on social media by tagging us on @robertwelchuk
5 - Meanwhile whisk the egg yolks together with the remaining caster sugar until pale and creamy looking. Add the egg mixture to the infused milk and heat gently over a low heat. Stir continuously until the milk thickens to a custard consistency. The custard is ready when it is thick enough to coat the back of a spoon. Spoon the custard into a clean bowl and to stop the custard from cooking any further, place the bowl in a sink filled with a little cold/iced water. Continue to stir intermittently as the custard cools.
6 - While the custard cools, whisk the cream until it is thick and forms soft peaks, being careful not to over whip.
7 - When the custard has cooled completely, carefully fold the whipped cream through the custard. Add the juice from one lemon and stir though. Taste and if needed, add the juice from the second lemon bit by bit until the preferred intensity of lemon flavour is achieved.
8 - Next, churn the custard in an ice cream maker* as per instructions.
9 - Place the ice cream in a freezable container either with a lid or a sheet of grease-proof paper over the top and then wrap securely in tin foil. Place in the freezer until ready to serve.
5 - When you’re ready to serve. Tear each of the smoked burrata in half and place a piece on each of your serving plates.
6 - Layer up with a few slices of roasted squash. Drizzle over the basil oil, sprinkle over the pomegranates and pistachios. Serve straight away.
We'd love to see photos so please share them with us on social media by tagging us on @robertwelchuk
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