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Cooking the perfect steak in seven steps

1. Select your best pan
2. Choose your steak cut
3. Pick your oil
4. Dress your steak (if you like)
5. Cook your steak using our timings
6. Check it's done
7. Leave to rest

Our cookery team have outlined what you can expect from each category of steak.

Blue: Should still be a dark colour, almost purple, and just warm. It will feel spongy with no
Rare: Dark red in colour with some juice flowing. It will feel soft and spongy with slight
Medium-rare: A more pink colour with a little pink juice flowing. It will be a bit soft and
spongy and slightly springy.
Medium: Pale pink in the middle with hardly any juice flowing. It will feel firm and springy.
Well-done: Only a trace of pink colour but not dry. It will feel spongy and soft and slightly
It’s very important to consider the size and weight of your steak before calculating the
cooking time. If you’re unsure, take advantage of the expert eye of your butcher who should
be able to tell you how long you need to cook your meat.

We recommend the following cooking times for a 3.5cm thick fillet steak:

Blue: About 1½ mins each side

Rare: About 2¼ mins each side
Medium-rare: About 3¼ mins each side
Medium: About 4½ mins each side
We also recommend the following for a 2cm thick sirloin steak:

Blue: About 1 min each side

Rare: About 1½ mins per side
Medium rare: About 2 mins per side
Medium: About 2¼ mins per side
For a well-done steak, cook for about 4-5 minutes each side, depending on thickness.

2kg Beef Shin on the Bone
5 Garlic Cloves, finely chopped
2 Onions, finely chopped
3 Carrots, diced
200 mls White Wine
2 c Beef Stock
Black Pepper, ground
4 tbsp Chopped Parsley
1 Bay Leaf
3 x 400g cans Italian Tomatoes
Zest of 1 lemon, finely chopped
2 Celery Sticks, sliced
4 tbsp Olive Oil
Heat the oil over high heat in a deep frying pan.

Add the beef shin and brown all over.

Remove the beef and reserve.

Lower the heat and add 4 cloves of the garlic, the bay leaf, onions, carrots and celery to the
pan and gently fry until the onion is soft.

Add the reserved beef, the tomatoes, stock and wine. Bring to the boil and simmer 2 hours
until the beef is meltingly tender.

Taste the sauce and season with salt and pepper.

In a small bowl, mix the chopped parsley, the lemon zest and the remaining finely chopped
clove of garlic.

Serve the beef and sauce with the parsley, lemon and garlic mixture sprinkled on top.

Good with mashed potatoes.


30 m
8 servings
453 cals

Update Location
1/2 cup butter2 teaspoons garlic powder4 cloves garlic, minced4 pounds beef top sirloin
steakssalt and pepper to tasteAdd all ingredients to list
Add a note

20 m

10 m
Ready In

30 m
Preheat an outdoor grill for high heat.
In a small saucepan, melt butter over medium-low heat with garlic powder and minced
garlic. Set aside.
Sprinkle both sides of each steak with salt and pepper.
Grill steaks 4 to 5 minutes per side, or to desired doneness. When done, transfer to warmed
plates. Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before

6 h 25 m
6 servings
275 cals

1/2 cup vegetable oil1/3 cup soy sauce1/4 cup red wine vinegar2 tablespoons fresh lemon
juice1 1/2 tablespoons Worcestershire sauce1 tablespoon Dijon mustard2 cloves garlic,
minced1/2 teaspoon ground black pepper1 1/2 pounds flank steakAdd all ingredients to list
Add a note

15 m

10 m
Ready In

6 h 25 m
In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce,
mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour
marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.
Preheat grill for medium-high heat.
Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes
per side, or to desired doneness.

3 servings
1077 cals

2 pounds beef short ribs1/3 cup soy sauce3/4 cup red wine1/2 cup olive oil2 tablespoons all-
purpose flour1/4 cup brown sugar4 cloves garlic, minced1 pinch curry powderAdd all
ingredients to list
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10 m

50 m
Ready In

Place the ribs in a large pot, and fill with enough water to cover. Bring to a boil, and cook
until the meat is no longer pink, about 20 minutes.
Meanwhile, preheat the oven to 425 degrees F (220 degrees C). In a medium bowl, stir
together the soy sauce, red wine, olive oil, flour, brown sugar, garlic and curry powder.
Drain the ribs, and coat generously with the sauce. Arrange them on a baking sheet.
Roast for about 30 minutes in the preheated oven, or until fork tender. Pour the remainder of
the sauce over the ribs about halfway through.

5 h 30 m
6 servings
124 cals

1 1/2 pounds beef neck bones, or more to taste1 teaspoon ground cumin1 teaspoon ground
allspice1 teaspoon ground black pepper1/2 teaspoon red pepper flakes1/2 teaspoon
salt1/2 cup all-purpose flour, divided3 tablespoons olive oil3 cloves garlic, minced2 cups
beef broth1 onion, sliced into long piecesAdd all ingredients to list
Add a note

10 m

5 h 20 m
Ready In

5 h 30 m
Preheat slow cooker to High.
Clean neck bones and remove any excess fat. Season bones with cumin, allspice, black
pepper, red pepper flakes, and salt; dust with 1/4 cup flour.
Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, 1 to 2
minutes. Increase heat to medium-high and add seasoned neck bones; cook until bones
begin to brown, about 1 minute per side.
Transfer neck bones and drippings to the preheated slow cooker; add beef broth and onion.
Cook on High for 1 hour. Reduce heat to Low and cook 4 to 6 hours.
Transfer neck bones to a dish. Sprinkle remaining flour into the slow cooker and stir well.
Return neck bones to slow cooker. Let stand until gravy thickens, 15 to 20 minutes.

4 h 10 m
520 cals

1 (3 pound) beef brisket, trimmed of fat1 medium onion, thinly slicedsalt and pepper to
taste1 (12 fluid ounce) can beer1 (12 ounce) bottle tomato-based chili sauce3/4 cup
packed brown sugarAdd all ingredients to list

10 m

Ready In

4 h 10 m
Preheat the oven to 325 degrees F (165 degrees C).
Season the brisket on all sides with salt and pepper, and place in a glass baking dish. Cover
with a layer of sliced onions. In a medium bowl, mix together the beer, chili sauce, and
brown sugar. Pour over the roast. Cover the dish tightly with aluminum foil.
Bake for 3 hours in the preheated oven. Remove the aluminum foil, and bake for an
additional 30 minutes. Let the brisket rest and cool slightly before slicing and returning to the
dish. Reheat in the oven with the sauce spooned over the sliced meat.