The best beef steak is often the simplest. Here’s how to cook it:
- Lean Scotch Beef sirloin, fillet or rump steaks from Morley Butchers. You can see more about our Scottish Dry Aged Beef here >>
This recipe is from Scotch Beef and Lamb
Beef Steak Cooking Method
Rare – Seared outside, 2½ mins each side.75% red centre.Internal temp: 30-51Â°C.
Medium Rare – Seared outside, 3-4 mins each side.50% red centre.Internal temp: 57-63Â°C.
Medium – Seared outside, 4 mins each side. 25% pink centre.Internal temp: 63-68Â°C.
Medium Well – 5 mins each side.Slight hint of pink.Internal temp: 72-77Â°C.
Well Done – 6 mins each side.100% brown throughout.Internal temp: 77°C +.
The best steak is often the simplest. Sprinkle a pinch of sea salt, a pinch of fresh or dried herbs and some freshly ground black pepper onto the steak just before serving.
Grill some tomatoes while cooking the steak or be indulgent and drop a half tsp of olive oil into the centre of a large flat mushroom (1 per portion), fill the centre of the mushroom with a garlic and herb cheese then bake at 180°C, 360°F, gas Mark 4-5 until the mushroom is soft and the cheese topping, golden and bubbly.
Here are some other accompaniments:
Lemon and Parsley Butter for Steak
100g (4oz) lightly salted butter, softened, 1tsp finely grated lemon zest 1½tbsp lemon juice 3tbsp finely chopped parsley, freshly ground pepper.
Blend together, shape into a cylinder and roll up. Chill until needed (will keep for 4 days) and slice.
Goats Cheese Butter for Steak
100g goats cheese, softened 100g unsalted butter, softened 1tbsp fresh parsley, finely chopped 1tbsp fresh basil, roughly torn.
Blend together, shape in a cylinder and roll up. Chill until needed (will keep for 4 days) and slice.