31 Jul 2018

Steak Connoisseur Box – Steak Cooking Guide

Our Steak Connoisseur Box was designed with steak lovers in mind. Our expert butchers have selected four different steaks from the best British beef to get your taste buds going – and here’s our top tips on how to cook them!

Fillet Steak

Fillet Steak is cut from the long thin tapered muscle of the animal that does little to no work, meaning it has a smooth butter like texture. This intrinsic tenderness means it can be cooked and enjoyed very rare. Aim for 2-minutes on each side for rare, 2.5minutes each side for medium rare & 3minutes each side for medium.

T-Bone Steak

This whooper of a steak weighs between 14-16oz and offers steak lovers the best of both worlds, as it features sirloin and fillet in one cut. Prepared on the bone it gives the fillet a slightly beefier taste. Heat a heavy based pan with oil, season with salt and pepper and cook for 4.5 minutes, turn and cook for another 3.5 minutes for medium rare.

Rib Eye Steak

Rib Eye Steak is a firm favourite behind the counter at our Farm Shop in Cornwall. Cut from the eye of the fore rib, these steaks carry a little more fat than other steaks, which creates the iconic marbling. Heat a heavy based pan and cook for two and a half minutes on each side for rare, 3-4mins on each side for medium rare and 4-6mins on each side for well done.

Cote de Boeuf

A Cote de Boeuf is simply a rib-eye steak left on the bone. It makes for an impressive sharing dish or, if you’re up to the challenge a very hearty meal for one. Best seared on the hob and finished in the oven, the core temperature should be 50-52°degrees for medium- rare.

Top Tips

  • Always make sure to use a heavy bottomed pan or griddle – and make sure it’s nice and hot so you get that all important sizzle!
  • Infuse your oil with Thyme before brushing onto your steaks for added flavour!
  • Always let the meat rest, this redistributes all the flavoursome juices and makes for an extra succulent steak.

Buy your steak connoisseur box, delivered to your door here.