Our Guide to Steak

Bavette

Rich, beefy and open-textured

Côte de Boeuf

Robust, succulent and full of flavour

Fillet

Soft, lean and tender. Best served rare.

Flat-Iron

Full of flavour and cooks quickly.

Sirloin

Classic, tender and tasty

Rib-Eye

Well marbled, tender and full-flavoured.

Rump

Affordable and versatile.

T-Bone

Added flavour from cooking on the bone.

Our Golden Rules to the Perfect Steak

Source high quality ingredients as better quality meat is worth every penny.

Always ensure your steaks are brought to room temperature before cooking.

To season your steaks, we recommend coarse sea salt flakes and ground black pepper.

Invest in a thick, heavy bottomed pan, skillet, griddle or BBQ.

The leaner the cut, the less cooking time your steak will require.

Fat is flavour – the more marbling, the more succulent your steak will be.

Steaks on the bone such as T-Bone / Côte de Boeuf can be finished off in the oven.

Always allow resting time, as your steak will continue to cook after removed from the heat.

Cuts such as Bavette will benefit from being cut against the grain.

Steak Accompaniments

Peppercorn Sauce

2 tbsp mixed peppercorns • 60g butter • 1 finely diced shallot • 100ml brandy • 100ml beef stock • 60ml double cream

Gently crush the peppercorns in a pestle and mortar. In a saucepan, melt the butter. Add the shallots and sauté on a medium heat until soft, then add the peppercorns and brandy, allow to simmer for 3 minutes. Add the beef stock, simmer for a further 3 minutes, then finally add the cream, reducing the heat to low. Heat through, then season with salt to taste.

Bearnaise Sauce

250g butter • 1 shallot • 1 tsp peppercorns • 1 bay leaf • 2 sprigs tarragon • 2 tbsp white wine vinegar • 2 egg yolks • 1 tbsp lemon juice • 2 tbsp chopped tarragon

Finely dice the shallot and lightly fry in a touch of oil. Remove from the heat and allow to cool slightly, then add peppercorns, bay leaf, tarragon stalks and vinegar. Bring to the boil, then remove from heat, strain and set aside. Melt the butter in the pan. Bring another small pan of water to a simmer, then whisk egg yolks in a heat proof bowl with the flavoured vinegar above the simmering pan of water. Whisk until it begins to thicken, then slowly add the melted butter. Finally, stir through the lemon juice and fresh tarragon.

Suggested Cooking Times and Methods

Bavette

Sear on high heat for 3 mins each side. Slice against the grain.

Sirloin

Cook for 2-3 mins each side. Serve medium-rare. Rest after cooking.

Côte de Boeuf

Char the marbling until crispy. Finish quickly in a hot oven.

Rib-Eye

Cook on the hottest heat for 3-4 mins each side. Crisping the fat is the secret to a good rib eye.

Fillet

Cook quickly for 2-3 mins each side on a high heat. Best served rare.

Rump

Cook for 4 mins each side. Best served medium rare. Rest after cooking.

Flat-Iron

Flash fry for 2-3 mins each side on a fierce heat. Best served rare.

T-Bone

Cook on gentle heat for 4-5 mins each side. Resting time is essential.

Cooking times will vary from cut to cut and will depend on the thickness of your steak.

Chat to our team of friendly butchers about what’s best for your steak.

Illustrations by Andy Cockell and Lindie Design.

logo-design-FOOTERAbout Us

Speciality Butchers in the heart of Surrey. Supplying excellent locally produced meat and dry aged rare breed beef. Traditional service and a strong passion for high quality British produce are our values.

Opening Hours

8am - 6pm Monday - Friday
8am - 4pm Saturdays
Sunday - Closed

Contact Us

The Dorking Butchery
48 High Street
Dorking
Surrey
RH4 1AY

Phone: 01306 640517
Email: info@thedorkingbutchery.co.uk

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