Steak Friday – The Butchery

Steak Friday

Every Friday… is Steak Friday at Blacker Hall!
Enjoy award-winning locally reared Yorkshire beef steaks… from our own farm and other great local farms!

Every Friday at The Butchery we will be highlighting a ‘Steak of the Week’ – whether it be Fillet, Sirloin, Rib-Eye or our special Rumpette. We will be offering 10% off the ‘Steak of the Week’ on Friday only.
Pick up your Steak each Friday and enjoy it with a range of home made sides, including potato wedges, garlic mushrooms, stuffed mushrooms, stuffed peppers and more…

About our steaks…
Visit our Butchery on Fridays and enjoy a great selection of our locally reared Yorkshire beef steaks, ready for the weekend!
All meat at Blacker Hall comes from our own farm or other great local farms. Our steaks win awards… boasting a nationally recognised Great Taste award… the oscars of the food industry, and top awards from the Q Guild of Butchers and other top meat organisations.

Superb Steaks Every Time!
Follow our Golden Rules..

  • Allow your steaks to reach room temperature before you cook them
  • Oil the steaks and not the grill or pan
  • Pepper your steaks before cooking and salt them after
  • Only turn them once during cooking and baste with a little butter (cheeky but tasty!)
  • Once cooked rest them in a warm place for at least 20 minutes before serving

How to cook your amazing steaks!
Always make sure your grill/ griddle or pan is VERY HOT but not oiled!

Blue*    Seared fully on the outside and raw in the middle.
Best with; fillet, rumpette, sirloin, lamb noisette
1 minute or less per side (not for the faint-hearted!)

Rare*    Seared on the outside with an even redness in centre
Best with; fillet, rumpette , sirloin, lamb noisette,         venison steak
1.5 – 2.5 minutes per side (juces are still red)

Medium*    Seared on the outside with an even pinkness in centre
Best with; fillet, rumpette, sirloin, rump, rib eye, venison steak, lamb noisette, lamb leg steaks
2.5 – 3.5  minutes per side (juices are pink)

Well done*   Seared on the outside and fully cooked through
Best with; rump, rib-eye, lamb leg steak, pork steak
4 – 6 minutes per side ( juices are clear when cooked)

Always remember to rest your steak before serving – this helps to relax the meat and allow it to re-absorb the juices.
These cooking times are a guide only and are based on an average thickness of 2cm, cooking times will vary according to thickness and temperature of grill.
Always check colour of the juices from the centre for readiness.

Warning: *Pregnant women and children are not advised to eat under-done steak.