The Golden Rules
- Always oil your steaks and not the pan, this way you will have just the right amount of oil.
- Season the steaks immediately before cooking otherwise the salt will draw out the moisture – alternatively add salt after cooking.
- Allow to rest before serving and reserve those delicious juices for your sauce.
- Ask your butcher for advice to make sure you get the best for your tastes, fillet is very lean and tender and the steaks are typically small, but if you’re looking for size and flavour rump will always deliver, but it takes longer to cook. There are also lots in between and our butchers will be delighted to help you make the right choice.
- Your steaks can be cooked on the barbecue – simply follow the instructions on cooking times below.
- . Blacker Hall Farms award winning steak
- . drizzle of oil for the steaks
- . salt & pepper to taste
BLUE* Seared 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 (juices 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