Adam Parzniewski

This event will take place at Outdoor Arena from 10:00 to 10:30

Adam Mal



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)

To finish:

3x Blocks of butter

1x Thyme

2x Garlic

1x Rosemarie

1x Olive oil

1x Maldon Salt

1x cracked pepper

Salsa Verdi:

1x garlic clove

1x bunch Basil

1x Flat parsley

1/2x mint

200g x capers

200gx cornichons

5x brown anchovies

1x tablespoon Dijon mustard

Extra v.o.o

Splash cherry vinegar

1x lemon zest


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.