Tips for the perfect steak

Pick up one of our great tasting, award-winning steaks

What helps to make our steak award-winning?

Our livestock are fed on a mix of grass and crops home-grown in the fields around Blacker Hall, including wheat, barley and maize. Whilst the cattle graze in the fields during the Summer months, on a pure grass diet, by the time they are brought indoors for winter, the grass sileage is ready to mix with the other cereals to make the high protein, nutritionally balanced feeds that help deliver high quality meat, all year round.

The Health Benefits

• Grass-fed meat contains 20 times more Vitamin E than corn or soy-fed meat 
• It contains extra amounts of beta-carotene, a powerful antioxidant
• It doesn't contain any nasty trans fatty acids 
• Contains omega 3 fatty acids from the grass which reduces inflammation in the body and improves brain function (source Madeline Shaw, Get the Glow) 

The meat is dry-aged on the bone for at least 21 days, then expertly butchered to create award-winning beef roasts and steaks, including a Great Taste Award for our Sirloin Steaks, a Q Guild Best Steak Gold Award for our Rumpette, and a Q Guild Smithfield Gold Award for our Rolled Rump.

The Golden Rules for cooking your steak

1. Allow your steak to come to room temperature before cooking.
2. Oil the steak (we use Yorkshire Rapeseed oil as a preference), and then season with sea salt flakes and freshly cracked pepper just before cooking.
3. Then place the steak in a hot pan or on a hot grill. Seal on one side until golden brown.
4. Turn the steak over and repeat. Be sure to only turn them once during cooking.
5. Once cooked, rest them in a warm place for 5-10 minutes at least.
6. If you want to serve the steak piping hot, you can re heat in a little foaming butter, basting the meat.

ENSURE your grill/griddle or pan is VERY HOT but not oiled!

• Preperation & cooking: up to 10 minutes.
• Resting time: at least 20 minutes

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 the centre
Best with: fillet, rumpette, sirloin, lamb noisette, venison steak
1.5 - 2.5 minutes per side (uces are still red)

Medium*
Seared on the outside with an even pinkness in the 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 allows it to re-absorb the juices. These cooking times are a guide only and a based on an average thickness of 2cm. Cooking times will vary according to thickness and the temperature of the grill. Always check the colour of the juices from the centre for readiness
*Pregnant women and children are not advised to eat under-done steak.