How To Cook Steak – UK Best Butchers And Chefs Tips

How To Cook Steak – UK Best Butchers And Chefs Tips

How To Cook Steak – UK Best Butchers And Chefs Tips

Like making fire, shaking a mark mixed drink, and replacing a tire, cooking the ideal steak is a fundamental ability each man needs in his day-to-day arsenal. Problem is, each alpha male alive additionally thinks his steak is the best. To truly back up that guarantee, you need the capacity to wax expressive about various kinds of steak, why feed influences flavor, and how the aging procedure functions. Underneath, a portion of the UK’s best butchers and steak culinary specialists disclose how to cook steak the correct way, giving you a reusable clasp of evening gathering ammunition that will work well for you forever.

Choosing Your Cut

The Shop

Choosing what’s going on your plate starts at your butcher’s entryway. “Pause for a minute to consider your shop. It should smell somewhat sweet, the showcases ought to be perfect, as should the staff. A butcher who invests wholeheartedly in his appearance will definitely apply these standards to his work,” says Richard Turner, group head chef for Hawksmoor, one of the UK’s best steakhouses.

The Chat

It’s all about showing a bit of interest. Butchers are jovial chaps – they’re very much glad to discuss the kinds of steak on offer. “Ask what breed the animal is, where was it farmed, what it ate, how old it was a slaughter, to what extent it has been hung and – in particular – in the event that he has tasted it and if would he be able to suggest it,” says Turner. “Enter an exchange and treat it like a first date. It’s a deep-rooted relationship you are after.”

The Selection

Steak, in contrast to chicken and pork, is a kind of meat that you can tell a ton from, just by looking. There are a lot of obvious signals to survey: “You need a deep red color, which demonstrates that it has been dry-aged,” says Grant Martin of boutique London butcher Parson’s Nose.

“There ought to be a somewhat darker edge outwardly of the fat. This demonstrates it’s been aged legitimately and that the blood has gone through the meat with oxygen, causing the lactic acid build-up that adds flavor to the meat. Steak that is sold too new after the kill is bright pink, tastes of very little and is difficult to eat.”

While you’ll never get as great quality or a similar level of advice in a grocery store, you can apply similar standards. Try not to feel terrible about contacting it through the plastic. In the event that you jab it and it leaves a fingermark, just as inclination wet and soft, it’s not been aged appropriately.

The Feed

Grass-fed happy cows will taste superior to those who’ve been on a grain diet. It likewise implies they will have been raised the majority of their lives outside, getting a charge out of daylight. “A yellowy tinge to the fat is something worth being thankful for,” says Jonny Farrell, head butcher on Jimmy’s Farm. “It originates from the carotene the dairy animals have processed from eating grass. The best steak I’ve had, from 18-year-old ex-dairy cows, had a stunning deep amber quality to it.”

The Marble

Marbling – the splash-color style white example inside the meat – is critical to enhancing. “You need a decent even spread of marbling all through steak,” says Martin. “Any marbling examples towards the outside of the cut recommend that it has been stuffed rapidly before butcher. In the event that the meat is excessively too dark in color, a deep black or red, it could be an indication that the animal was stressed before the kill and then the meat will eat tough.”

The Basics Of Cooking A Steak

The most significant thing with regards to cooking a steak – or some other meat, so far as that is concerned – is to ensure it’s at room temperature before it hits the heat, a process called ‘tempering’. Forgetting it for 30 minutes pre-cooking is about right for the ideal cut, which is 350g and 4cm thick.

“It’s a common mistake to season before cooking, as this draws out dampness,” says Michael Reid, head chef of M Restaurants. “You need a skillet so hot that it’s smoking and you can’t hold your hand closes it. Spot it into the skillet and abandon it – if it’s sufficiently hot it won’t stick. Season the face-up side vigorously with Maldon sea salt and fresh dark pepper.

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“When you start to get a nice color, add a couple of cubes of butter to the pan and lower the temperature. Tilt the pan away from you and scoop up the melted butter with a spoon. Baste the steak with this fluid as much as you can – you’re pumping in flavor,” says Reid. “Flip it following three minutes for medium-rare and repeat the process on the opposite side. Drop-in a sprig of thyme to add flavor to the butter.”

At that point to rest! Resting is fundamental to cooking all types of steak as it gives the slice time to redistribute moisture and give the juicy, butter-like texture you’re after. “A simple rule is to rest it for whatever length of time that you cooked it,” says Reid. “Wrap it freely in some foil on chopping board so it doesn’t lose too much heat.”

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Types and How To Cook Steak


Culotte (literally, ‘trousers’) in France and (confusingly) sirloin in the US

Found: On the animal’s backside.

What To Look For: You won’t see much marbling as it’s a lean cut – the rump does more work than other parts of the animal – but make sure yours has been cut against the grain. It needs plenty of hanging time to develop flavor, at least 22 days. The ideal size is about two inches thick.

Taste: The best-value, everyday type of steak. It’s packed with flavor, but as it’s a working cut, it requires extra care when cooking and isn’t one to take care of.

How To Cook It: It needs a minimum of three minutes on each side with plenty of basting. As it’s a muscular cut, you need to break down the fibers with heat and fat to make sure it’s tender. Resting is vital here, too.


The Ribeye is Spencer in the States and generally served bone-in.

Found: On the fore rib of the cow. The ribeye section spans from ribs six through to 12.

What To Look For: A good example should be well marbled with a central layer of fat running through. A big old hunk of fat on the corner suggests skilled butchery and will aid cooking.

Taste: Its fat content brings the flavor. “It’s our most popular cut,” says Hawksmoor’s Turner. “It’s great on the barbecue as it benefits from a nice hit of smoke.”

How To Cook It: As it’s a little-worked cut, you can eat it as rare as you dare. Get the pan as hot as you think it can go, and then give it another 30 seconds before frying. If it’s not spitting and screaming when you cook it, it’s not hot enough.


Found: From the middle-back section of the beast, covering the spine.

What To Look For: The sirloin responds brilliantly to aging. Some butchers give up to 60 days to allow it to develop an extra beefy flavor. These types of steak will be dark red but don’t accept anything with a green, almost slimy deposit as it means it has started to spoil.

Taste: According to legend, King James I was so impressed with this cut he anointed it ‘Sir Loin’ in 1617 and it’s stuck ever since. A great balance of fat to the muscle means the melt-in-the-mouth texture is easier to achieve. “Even if you don’t like to eat the fat, make sure you cook it with it on,” says Martin of Parson’s Nose. “Allow it to do its work, then cut it off after cooking, if you really have to.”

How To Cook It: You need to properly render the fat, which means a super-hot pan. Keep cooking until the fat has taken on a golden brown color the entire width of the steak. Take it rarely, medium, or well done, just make sure it’s rested for the duration that it had in the pan.


The Filet Mignon in the States and Filet du Boeuf in France

Found: Inside the sirloin, running along the side of the animal’s spine.

What To Look For: You won’t find any marbling here – this muscle has no work at all. You’re after a deep cut of similar width, so it cooks at an even rate.

Taste: It’s the leanest, most expensive cut and popular among gym-goers. However, its lack of fat means less flavor and it doesn’t benefit from hanging or aging, as there’s no fat to break down. It works well with fatty sauces, like Diane or peppercorn.

How To Cook It: Cook it a rare or medium-rare and go for a medium heat with plenty of basting. As it’s so lean it can easily become tough as the fibers tighten, so be careful not to overcook.

T-Bone Or Porterhouse

Found: The lower middle of the animal. It’s part sirloin and part fillet with the two cuts divided by the ‘T’ of bone.

What To Look For: This cut takes skilled butchery, so make sure everything looks even and cleanly cut. Straight lines and good-sized portions of both steaks make a good steak.
Taste: The best of both worlds. You’ve got the leanness of the fillet contrasted with the fat of the sirloin. Ready your largest pan.

How To Cook It: The two different cuts require different cooking times, so it can be tricky. Your best bet is to have the butcher leave the bone in. Sear the whole thing in a hot pan, and then transfer to a 200°C oven for 10 minutes to make sure everything is properly cooked and tender.

Bavette Or Goose Skirt

Flank in the States and France.

Found: The end of the inner flank, just above the liver and kidney, sitting over the belly.

What To Look For: An even, flat sheet of meat, with an almost rope-like texture and good, even marbling. You can expect superb value for these, as the UK is only just starting to adopt it.

Taste: Arguably the best-tasting cut when properly prepared. Fat and muscle tissue in perfect harmony to create a full-flavored, meaty steak that’s brilliant on the barbecue.

How To Cook It: These benefit from tenderizing by marinating overnight. Try olive oil, soy sauce, lime juice, salt, and coriander, and leave it in a freezer bag in the fridge. Bring up room temperature and cook on a searing heat for four minutes on both sides.

Onglet Or Hanger Steak

Found: Next to the diaphragm, running through the center of the animal.

What To Look For: A similar ropey texture to bavette and don’t be put off by its uneven nature. You want a thin, flat near-circle of meat.

Taste: Huge depth of flavor and a slight offal tang as it’s so close to the animal’s organs. A true meat lover’s cut and popular among anyone who holidayed to France in the nineties. Serve with French fries and a stubby glass of vino rouge for the full effect.

How To Cook It: This works well butterflied to create a thin sheet of meat that can be served super rare. Try two minutes on both sides and plenty of seasoning.

Flat Iron, Oyster Blade, Or Butler’s Steak

Found: On the shoulder blade.

What To Look For: This should be cut with the grain with a bit of fascia membrane attached – don’t let this put you off when buying, but cut it off prior to cooking.

Taste: It will be a little tough and a little chewy, but the flavor (and its inexpensive price tag) makes up for it.

How To Cook It: Never serve it beyond medium. Because of its density, it will take slightly longer to cook – say, eight minutes. Start it in a hot pan and reduce the heat, to make sure it’s cooked all the way through.


Found: On the tail of the fillet – the most expensive cut in the butcher’s window.

What To Look For: A thick-cut cannon of steak that has even size across its length.

Taste: This is the perfect sharing steak. It’s as tender as a fillet with the flavor of a sirloin – not with huge meaty flavors and texture like butter when cooked properly.

How To Cook It: It’s extra lean, so benefits from the addition of copious butter. Heat a hot pan and sear it on all edges. As it’s cylinder-shaped, use tongs to make sure each edge gets golden-brown color. Finish it for 14 minutes in a 180C oven and slice into two-inch rounds before serving.