This event will take place at
10:00 to 10:30
4 x 200g Black Angus fillet steak (Altham’s Butcher)
4 x450g T-bone Steaks (Donald Russell)
4x 450g Sirloin Steaks (Donald Russell)
4x 4450g Prime Rib Steaks (Donald Russell)
3x Blocks of butter
1x Olive oil
1x Maldon Salt
1x cracked pepper
1x garlic clove
1x bunch Basil
1x Flat parsley
200g x capers
5x brown anchovies
1x tablespoon Dijon mustard
Splash cherry vinegar
1x lemon zest
HOW TO COOK THE PERFECT STEAK
- Rub the steak all over with a good lug of olive oil and a good pinch of sea salt and black pepper
- Add the steak to a hot pan, then cook for medium-rare, or to your liking, turning every minute
- For more flavour, try one or a combination of the following…
- Halve a garlic clove and rub it over the steak every time you turn it
- Rub the steak with a knob of butter – the sweetness from the butter will make it taste divine!
- create a herb brush by tying woody herbs like thyme or rosemary to the handle of a wooden spoon and brush it over the steak every minute or so
- Once cooked to your liking, rest the steak on a plate that can collect all the lovely juices for 2 minutes
- Carve with a nice sharp carving knife, then serve with the resting juices drizzled on top
- Everyone has their favourite ways to eat steak –, with pepper or horseradish sauces, or even a simple fresh salsa Verdi to cut right through it.
Sirloin, Prime Rib: Considered to be a prime steak, like fillet, but has more flavour. Best served medium-rare.
T-bone: To make sure everything cooks evenly, it's best finished in the oven. Great for sharing.
Fillet: Prized as the most tender cut and the most expensive. It has little fat, and is best served as rare as you like.
- Blue: Should still be a dark colour, almost purple, and just warm. It will feel spongy with no resistance.
- Rare: Dark red in colour with some red juice flowing. It will feel soft and spongy with slight resistance.
- Medium-rare: Pink in colour with some juice. It will be a bit soft and spongy and slightly springy.
- Medium: Pale pink in the middle with hardly any juice. It will feel firm and springy.
- Well-done: Only a trace of pink colour but not dry. It will feel spongy and soft and slightly springy.