Simply Steak

Steak Your guide to choosing, storing and preparing perfect Quality Standard steak.

Everyone’s favourite... Steaks!

Whether you want a steak for a midweek meal, a special occasion or a barbecue, your butcher can provide you with a great selection of steak cuts, these are the firm favourites.

Sirloin Sold boneless, sirloin steak has a great flavour. Steaks are cut to about 2cm (¾inch) thick and have a thin layer of fat running along the top of the steak.

Fillet This is the most lean and tender of all steaks making it the most prized of cuts.

Typically 4cm (1½inch) thick, it cooks quickly and there is no waste, which makes it worth considering for a special occasion.

Rump

Sirloin bone-in steak

Fillet steak

Rump steak

Rib-eye steak

Larger and with a firmer texture than sirloin steak, rump steak is often considered to have more flavour.

Rib-Eye Large and slightly rounded steaks cut from the eye of the fore rib. They carry a little more fat than other steaks, but have a wonderful flavour. These steaks may also be sold on the bone.

Although these have been favourites for many years your butcher or meat counter staff can provide you with some new, modern steaks which will give you a wide range of tastes, flavours and textures.

This booklet explains the different steaks, what to look for when shopping and how to cook the perfect steak. It also covers the most popular accompaniments to a great steak.

Ask your butcher or meat counter staff or meat counter staff for advice. If you let them know your budget and occasion, they will suggest the right steak for you.

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New cuts on the BLOCK!

Flat iron steak

Picanha steak

Denver steak

Tender top steak

Ranch steak

Tri-tip steak

We’ve taken inspiration from around the world to bring you these new ideas for steaks. The Flat Iron steak is one of the most popular steaks in the USA, and South America’s favourite steak cut, the Picanha.

• Flat Iron • Picanha

Forgotten Cuts

• Denver • Tender top

Ask your butcher or counter staff about these older, traditional cuts. These can give you a more intense, offal-like flavour and are best enjoyed when cooked rare.

• Ranch • Tri-tip • Sirloin cannon Why not try these exciting alternative ideas for steaks?

Sirloin cannon steak

• Hanger/Onglet steak • Bavette steak

• Côte de bœuf • Escalopes • Medallions

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Preparing the perfect steak Whatever the meal occasion and cut, ensure you serve up perfectly-cooked steaks by following these simple steps.

Steaks Cooking times Refer to the cooking times on the guide opposite for your preference in terms of how you like the steak cooked. This is an approximate guide for a 2cm thick steak cooked on a griddle or in a frying pan. Cooking times will vary depending on the size/ thickness of the steak, temperature of the pan/griddle/ grill, amount of steak being cooked at the time and whether the heat source comes from above, below or both.

Cooking the perfect steak • Remove steaks from the fridge about 20 minutes before cooking.

• Before cooking brush the steaks with a little oil on both sides to prevent sticking rather than putting the oil in the pan.

• Season on both sides with salt and freshly milled pepper or a prepared dry rub.

• Ensure the frying pan or barbecue is really hot before adding the steaks.

• During cooking lightly press down the top of each steak with a fish slice or palette knife to ensure even cooking.

• Don’t cook too many steaks at once as the temperature of the pan will drop rapidly and the steaks will ‘stew’ in their own juices.

• Use tongs and not a fork to turn the steaks and avoid prodding or interfering with them to achieve a desirable crust.

• After cooking on both sides, rest the steaks for a few minutes before serving, to allow the juices to distribute evenly and retain succulence.

If you’d rather grill your steaks, cook under a preheated moderate grill and use the cooking times on page 8. I prefer to griddle or pan fry, but if you’d rather grill your steak, ensure the grill has been thoroughly preheated to get the best results.

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Cooking Times for Steak

Steak touch test An easy way to test your steaks is to use the touch test. A steak becomes firmer the longer you cook it. You can tell how done it is by the firmness of the meat when you press the thickest part with your finger. Lightly place your thumb and forefinger together and compare the feel of the meat with the feel of the fleshy area at the base of your thumb. As you move your thumb from fingertip to fingertip, the thumb muscle tenses and becomes more resistant just like a steak as it cooks!

Rare

STEAKS Fry: minute steak

1-2mins each side

Grill or Fry: fillet 2-3cm (¾-1¼") thick

For each side allow: rare 3-4mins; medium 4-5mins; well done 6-7mins

Grill or Fry: Denver steak 2cm (¾") thick

For each side allow: rare 1½-2mins; medium 2-2½mins

Grill or Fry: sirloin, rump, rib eye 2cm (¾") thick

For each side allow: rare 2½mins; medium 4mins; well done 6mins

Grill or Fry: flat iron steak 2cm (¾") thick

For each side allow: rare 2mins; medium rare 3-4mins; medium 5-7mins. For best results cover with foil and rest for 5-10 minutes before serving.

Stir-fry: sirloin, rump, rib eye cut into strips

2-4mins + 2mins with vegetables

Forefinger to thumb

Medium Rare

Middle finger to thumb

Medium

If you’re not sure about anything or want to order something special, please ask your retailer.

Third finger to thumb

Well done Little finger to thumb

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Chips

Flavoured butters Flavoured butters are a great way to add an extra burst of flavour to your steaks.

These can be prepared in advance and any leftovers should be tightly wrapped in cling film or foil and frozen for future use.

Steak and chips is a classic combination that can’t be beaten. Why not try making your own with this easy recipe.

To use – simply top your steaks with a disc just before serving to allow the flavours to mingle.

Preparation time: 10 mins Cooking time: 45 mins Recommended potato varieties: Fluffy varieties such as King Edward, Maris Piper or Rooster

Chilli Butter (For 4 steaks)

Ingredients 250g/9oz potatoes per person A little cooking oil

Method

Tarragon and Shallot Butter

Method

(For 4 steaks)

In a small bowl mix together 50g/2oz softened butter, 2.5ml/½tsp chilli puree or 1cm (½inch) piece red chilli, deseeded and finely chopped.

Form the butter into a sausage shape, wrap in cling film or foil and refrigerate until required.

Method In a bowl blend together 100g/4oz softened butter, 1 small shallot, peeled and finely diced, 15ml/1tbsp freshly chopped tarragon, seasoning and a dash of port or cream sherry.

Form the butter into a sausage shape, wrap in cling film or foil and refrigerate until required.

Preheat the oven to gas mark 6/200°C. Scrub potatoes and cut into thick chunky chips.

Rinse in cold water and pat dry.

Rub vegetable oil, such as rapeseed, or sunflower oil over the chips, about a teaspoon per portion.

Spread evenly onto a baking sheet.

Bake for 45 mins, turning occasionally.

Season to taste and serve immediately.

For more great steak recipes go to www.simplybeefandlamb.co.uk 10

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Rib-Eye Steaks

Tri-tip Steaks

with Onion and Rhubarb Chutney

in a Chimichurri Marinade

Serves: 4 Preparation time: 15 mins Cooking time: (based on a 2cm/¾inch thick steak) Rare: 2½ mins on each side Medium: 4 mins on each side Well: 6 mins on each side

Ingredients 4 lean rib-eye, sirloin or rump steaks 15ml/1tbsp rapeseed or sunflower oil Salt and freshly milled black pepper 15ml/1tbsp English mustard powder For the Chutney: 1 x 200g jar caramelised onions 30ml/2tbsp good, hot vegetable stock 2 sticks fresh rhubarb, roughly chopped 1 sprig fresh thyme, roughly chopped

Method Remove the steaks from the fridge 20 mins before cooking to bring to room temperature.

Spoon the prepared caramelised onion into a large saucepan and add the stock, rhubarb and thyme. Bring to the boil, reduce the heat and simmer uncovered for 10 minutes or until the rhubarb is tender.

Meanwhile, heat a large non-stick frying pan until hot.

Brush the steaks with the oil, season and dust with the mustard on both sides.

Cook the steaks according to your preference.

Remove the steaks from the pan. Transfer to a warm plate, cover and leave to rest for a few minutes.

Serve the steaks with the chutney, chive mash and seasonal vegetables.

For more great steak recipes go to www.simplybeefandlamb.co.uk 12

Serves: 4 Preparation time: 20 mins Cooking time: (based on a 5cm/2inch thick steak) Rare: 2 mins on each side Medium rare: 3-4 mins on each side Medium: 5-7 mins on each side

Ingredients 4 lean tri-tip steaks For the Chimichurri Marinade: 100ml/3½fl oz red wine vinegar 4 garlic cloves, peeled and finely chopped 1 large shallot, peeled and finely chopped Large bunch freshly chopped coriander Large bunch freshly chopped flat-leaf parsley 30ml/2tbsp fresh oregano leaves 100ml/3½fl oz extra virgin rapeseed or olive oil Salt and freshly milled black pepper

Method Remove the steaks from the fridge 20 mins before cooking to bring up to room temperature.

Prepare the marinade; in a large bowl mix all the ingredients together. Pour half the marinade into a shallow non-metallic dish and reserve the remainder. Place the steaks in the marinade mixture and coat well on both sides. Cover and refrigerate for 2 hours, or if time allows overnight.

Remove from the marinade (discard the marinade) and cook under a preheated moderate grill or on a prepared barbecue according to your preference.

Remove the steaks from the pan, transfer to a warm plate, cover with foil and rest for a few minutes.

Slice the steaks, spoon over the reserved marinade and serve with roasted vegetables.

For more great steak recipes go to www.simplybeefandlamb.co.uk 13

Look for the Mark Tender & succulent thin cut steak

Steak fajitas Serves 3-4 Preparation time: 25 minutes, plus marinating time Cooking time: Under 10 minutes

Steak Sandwich Serves: 3-4 Preparation time: 10 mins Cooking time: Under 15 mins

Ingredients 400g/14oz tender top steaks 15ml/1tbsp oil ForThai the Rub: beef noodle 45ml/3tbsp light brown sugar 10ml/2tsp salt 30ml/2tbsp ground paprika 15ml/1tbsp cayenne pepper or Cajun seasoning Salad leaves, to garnish Bread rolls of your choice

Beef spinach salad

Thai Beef Noodle

Ingredients: • 400g/14oz thin cut steaks • 15ml/1tbsp oil, 1 red onion, peeled & sliced • 5-10ml/1-2tsp garlic purée • or 2 garlic cloves, peeled & finely Method chopped • 2 sweet peppers (1 red, 1 yellow), deseeded and sliced Remove theinto steaks fridge 1 fajitas hour before cooking. thinfrom stripsthe • 5ml/1tsp seasoning corn or mix flourall the rub To prepare the rub; in •a 3-4 small bowl ingredients tortillas together and set aside.

Heat a non-stick frying pan over a moderate heat until Method: hot. Brush the steaks with the oil then coat on both sides oilfor in a1 minute under a moderate with the rubHeat and the cook non-stick frying pan overtimes. a heat, turning each steak over three Alternatively, cook on a prepared barbecue under preheated moderate heat untilorhot.

Addathe onion, moderate grill. garlic, peppers and half the fajitas seasoning.

Cook forof5your minutes untildressed the Serve the steaks in bread rolls choice, vegetables startfavourite to colour.relishes.

Transfer to a large with salad leaves and your plate and keep warm in a moderate oven.

Put the tortillas directly on an oven shelf to warm. Heat the same frying pan over a Steak needn’t for special moderate heat untiljust hot.be Season the steaks with the remaining fajitas on both occasions, why notseasoning try a quick-cook, sides andlunchtime cook for 1 minute, tasty treat?turning each steak over three times. Remove from the pan and cut into strips. To serve, divide the filling and steak between the warm tortillas and top with lettuce, coriander and remaining garnishes.

Beef Spinach Salad

3 great ideas for thin cut steaks, for the full recipes go to 3 great ideas for thin cut steaks, for the full recipes www.simplybeefandlamb.co.uk go to www.simplybeef.co.uk 14

Quality Standard beef has been independently inspected from farm to shop.

This standard is strictly enforced and all members of the scheme are independently audited to verify compliance with the scheme standards.

Providing total product integrity, consistency and guaranteed eating quality.

Total product integrity Consumers want to know where the food they are buying has come from.

Quality Standard beef provides you with a traceability chain back to the farm telling you where the beef and lamb you are buying has come from.

Quality Standard beef has specifications relating to eating quality.

These include the age of animals, seasonality and specific maturation regimes, guaranteeing consistent eating quality.

Enjoy Quality Standard beef, be confident when you are purchasing beef that highlights the scheme logo.

For more recipe ideas visit www.simplybeefandlamb.co.uk

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