Steak Recipes

  • Picanha Steak With Tomstillo Salsa Verde & Beef Fat Fries by Matt Burgess

    Picanha Steak With Tomstillo Salsa Verde & Beef Fat Fries by Matt Burgess



    1 Picanha steak to share OR any steak of your preference

    Mexican salsa verde

    2 tinned tomatillos

    1 tspn dry oregano

    1 whole lime juiced

    1 Jalapeno chopped

    1 clove of garlic chopped

    1 bunch coriander chopped

    1 Pinch toasted cumin seeds ground

    1 tbsn salt

    Home-made fries

    4 Maris Pipers potato cut into fries

    500g beef tallow

    100g vegetable oil



    Steak - for a picanha, adapt the method to the steak you are cooking.

    1. Take the Picanha out if the packet and dry it with a disposable paper towel, lightly oil it and season it with salt. Allow it to come to room temperature.
    2. Heat up your grill to very hot and sear the steak on both sides, move to the side of the grill where it’s cool and repeat the process.
    3. The key to a great Picanha is the slow build-up of crust, cooking and cooling ensures you have a wonderfully tender steak and flavoursome cut
    4. Place onto a plate with the fries, sauce and more sauce for dipping the fries

    Salsa Verde 

    1. Place everything into a blender and puree till smooth and green, serve immediately


    1. You will need a temp probe for this, pour oil and fat into a heavy based sauce pan and bring up to 120c
    2. Carefully put potato’s in and cook at low temp for 10 minute’s, remove and place onto kitchen paper
    3. Now crank up the heat to 180c and cook the fried until golden and crispy, season with sea salt and serve immediately


    Per serving:

    300g Picanha steak

    2 tbsn Salsa verde

    2 cups fries seasoned with Malden Sea salt  


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  • How to cook a Picanha Steak with Matt Burgess

    How to cook a Picanha Steak with Matt Burgess

    The Picanha is a popular cut of steak in Brazil and is now gaining popularity all over the world. It is a larger section of beef rather than a steak and is a triangular shape from the end of the rump and can be extremely delicious and tender if cooked right.

    With quite dense amount of beef and a cap of fat on one side, there are a few processes to follow to get this steak cooked correctly.

    We worked with food writer Matt Burgess to take you through the steps of cooking a Picanha to perfection. We have aimed for a med-rare finish, do adjust the cooking times if you would like the steak more or less rare.

    1. Take the steak out of the fridge about an hour before cooking to get to room temp.

    2. Preheat the oven to 200deg C

    3. Put a pan on a med-high heat (not too hot)

    4. Add salt to the pan, not the steak 

    5. Do not add any oil to the pan as there is a large amount of fat on the steak and this will render out. Once the pan is at the med-high heat put the steak fat side down.

    6. Cook the steak on the fat side for 20 - 30 minutes depending on the size of the steak and the heat of the pan. You want the steak to start cooking under the ridge of fat.

    7. Turn the steak over to the beef side, the fat side should have lovely colour and a crust.

    8. Cook beef side down for 10-12 minutes

    9. Cook on all three of the smaller sides to get an even colour on them also.

    10. Transfer the steak onto an oven tray, preferrably an elevated grated tray for the fat to drip through.

    11. Add to a pre-heated oven for 12 minutes

    12. take the steak out of the oven and rest for approx 15 minutes

    13. The steak should have an internal temp of 53-57 deg C in the centre for a medium rare finish

    14. This is a great sharing steak, slice thinly and share with friends

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  • How to cook Bavette steak by Barry HornE

    How to cook Bavette steak by Barry HornE

    As always when cooking steak, take the Bavette out of the fridge 1 hour before you cook it to allow it to come to room temperature. 

    Rub a little oil over the Bavette and season it well with salt and pepper. Observe which direction the grains of the steak go in to help with slicing later on.

    Put a cast iron skillet or pan on a medium high heat and sear the Bavette on one side.

    The timing will depend on the thickness of the Bavette but generally it will take 3-4 mins on each side to achieve medium rare but I always use a probe to ensure complete accuracy. 

    Cook it to 52 degrees C for a medium rare and let it rest until it gets to 55deg C.

    For Bavette steak we advise not to go too much higher than medium as it’s better around this cuisson.

    Allow the Bavette to rest for at least 5 mins before slicing. As mentioned earlier, look at the grains of the meat as you are going to want to slice it against the grain to ensure a softer, more tender bite every time.


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  • How to cook a fillet steak to perfection by Barry Horne

    How to cook a fillet steak to perfection by Barry Horne
    Firstly, we do recommend a meat thermometer for best results. Fillet steaks can come in different sizes and thickness, so knowing the internal temperature can be a surefire way of achieving the finish you desire.
    Take the steak out of the fridge 20-30 minutes before cooking so that it comes to room temperature.
    Pre heat the oven to 180deg C.
    Put a pan on a medium-high heat and sear the steak so it gets colour all over. This should take 3-4 minutes.
    Then put the steak in the oven and cook for 30-35 minutes per kilo for medium rare or 52 deg C internal temperature. Cook for 35-40 minutes per kilo for medium or 62deg C internal temperature.
    Rest the steak for 15-20 minutes and enjoy the luxurious, tenderness of a fillet steak.
    If you need a meat thermometer we have two available; the Gourmet Folding Thermometer or Meater.
    Enjoy cooking your fillet steak with confidence!
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  • Our guide to tempering steak by Barry Horne

    Our guide to tempering steak by Barry Horne

    To temper a piece of meat means to control the temperature of it at all stages of cooking.

    Tempering meat is a very important part of the cooking process in order to get consistent results every time and should not be overlooked, particularly with beef.

    There are a lot of considerations when cooking any type of meat so if you take the time to temper it, it will mean better, more consistent results. Using a meat thermometer is an important tool to ensure success.

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