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How to ........ Cook our steaks

As our Little Black Angus cattle are naturally smaller than some of the continental bred cattle used by other suppliers, we cut the steaks a bit thicker in order to give a satisfactory size.

The steaks can be grilled, griddled or pan fried, depending on your preference.

REMOVE THE STEAK FROM THE FRIDGE TWO HOURS BEFORE COOKING TO ALLOW THE MEAT TO COME UP TO ROOM TEMPERATURE.

To pan fry; the pan should be as hot as you dare, and the steak should only be turned once. To grill pre-heat the grill and only turn the steak once.

BLUE

Seared outside, 1 minute each side, ensure all edges are sealed 100% red centre. Internal temperature 10-29 °C should feel spongy with no resistance.

RARE

Seared outside, 2 1/2 minutes on each side, 75% red centre, Internal temperature 30-50°C. Should feel soft and spongy with slight resistance.

MEDIUM RARE

Seared outside 3-4 minutes on each side 50% red centre, internal temperature 57-63 °C. Should feel fairly soft, fairly spongy and slightly springy.

MEDIUM

Seared outside, 4 minutes each side 25% pink centre, Internal temp 63-68 °C. Should feel fairly firm and springy.

MEDIUM WELL

Seared 5 minutes each side. Slight hint of pink. Internal temp 72-77°C. Should feel firm with a slight spring.

WELL DONE

6 minutes each side. Internal temperature 77°C. 100% brown throughout. Should feel very firm and will spring back quickly.