Cooking That Perfect Steak

  • Always pre-heat your pan/bbq or oven to seal the beef as soon as it is subjected to heat. This will lock in the juices and ensure a tender flavoursome product.
  • Rest you beef after cooking to relax the meat. This will evenly distribute the juices throughout the cut. About two minutes is fine for barbecue or pan seared steak, but allow up to ten minutes for roast cuts.
  • Prepare your cut in the way you enjoy it most. Trim off fat if you want a leaner cut and portion sizes to suit your appetite.
  • Gently simmer casserole cuts in a little salted water to tenderize prior to adding any packet mixes. This will create the melt in your mouth texture all good casseroles and curries need. The collegen fibres of tougher meat cuts need to be broken down.
  • Treat your product with “TLC”. Always keep covered in a clean fridge or freezer to eliminate drying out and foreign odours coming into contact with the meat.
  • Thaw frozen cuts in your fridge  where possible. Pull out the night before and thaw gently. This is the freshest and healthiest way to thaw any meat.
  • Marinating beef is great , though remember not to over marinate. This can give an overpowering flavour and breakdown the texture of the beef. Don’t leave for too long.
  • To achieve the perfect roast, buy a good meat thermometer. Insert into the thickest part of the beef cut.
    • Rare : 35°C,
    • Medium Rare : 45°C ,
    • Medium : 55°C ,
    • Medium Well : 65°C,
    • Well Done : 75°C.
  • Save your resting juices for that perfect gravy.
  • To achieve the restaurant criss/cross effect is easy. Simply lay your steak down horizontal along the bbq bars, then vertical. Repeat on the other side and you’re done.
  • People will say only turn a steak once. Not true. Turn your steak more times if you wish but ensure the steak has time to seal in the juices and colour.
  • Do not use Eye fillet, Rump, T Bones, Rib fillet or Y Bones for casserole type dishes or slow cooked meals. They are perfect for hot pans and barbecue plates. Shin (or gravy beef), chuck and blade are more suitable for these hearty dishes.

Here are a couple of our recipes to get your started.