Our Guide to Steak
Rich, beefy and open-textured
Côte de Boeuf
Robust, succulent and full of flavour
Soft, lean and tender. Best served rare.
Full of flavour and cooks quickly.
Classic, tender and tasty
Well marbled, tender and full-flavoured.
Affordable and versatile.
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.
2 tbsp mixed peppercorns
1 finely diced shallot
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.
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
Sear on high heat for 3 mins each side. Slice against the grain.
Côte de Boeuf
Char the marbling until crispy. Finish quickly in a hot oven.
Cook quickly for 2-3 mins each side on a high heat. Best served rare.
Flash fry for 2-3 mins each side on a fierce heat. Best served rare.
Cook for 2-3 mins each side. Serve medium-rare. Rest after cooking.
Cook on the hottest heat for 3-4 mins each side. Crisping the fat is the secret to a good rib eye.
Cook for 4 mins each side. Best served medium rare. Rest after cooking.
Cook on gentle heat for 4-5 mins each side. Resting time is essential.