Simply Splendid Steak

There is no such thing as a ‘one steak fits all’.

Steak is incredibly versatile, a go-to in your culinary arsenal, and just like a little black dress, you can dress it up or down to befit the occasion. It’s a great way to get creative in the kitchen, but remember – when it’s good it’s good and when it’s bad it can be as tough as old boots!

Read on for some top tips and sizzling Welsh Beef steak ideas.

How do you like yours?

Rare, medium rare, well-done or somewhere in between? The way steak is cooked almost always creates a dining discord. While some balk at the idea of a rare steak that’s’ ‘almost walking off the plate’, others may raise an eyebrow at a well-done steak with ‘cremated’ overtones.

 

Which one are you?

 

Make no mis-steaks with our simple top tips

For best results, fry or grill steak. In some cases, steaks can also be finished in the oven.

1. For a healthier take, serve lean with a green salad and boiled potatoes
2. Take your steak out of the fridge 30 – 60 minutes before cooking it
3. Season both sides of the steak
4. If frying, get the pan hot before cooking the steak
5. Only use a little oil in the pan
6. If there is a layer of visible fat on the steak, render it in the pan
7. Add some flavour to the pan with smashed garlic, fresh thyme, oregano and rosemary
8. Rest the steak for half its cooking time before serving

 

Steak mates

Here are our favourite accompaniments for any steak meal:

• Peppercorn sauce
• Chimichurri
• Mushroom sauce
• Salsa verde
• Blue cheese sauce

 

‘Steak’ your pick from these succulent sizzlers

Steak is essentially a slice of beef, but there are many types available depending on which beef cut it comes from. Each steak has varying characteristics which need to be considered when cooking for the best results. Explore the most popular steak types below and our suggested recipes.

 

Fillet: Cut from the lower back, where the muscle is barely used, this steak is very lean and has very little marbling. Despite its super soft tenderness (and price!) it’s not as flavoursome as other steak cuts.

Recipe inspiration:

 

Sirloin: This steak, cut from between the ribs and the rump, has a good layer of marbling. A steak full of beefy flavour and keeps tender if rested adequately.

Recipe inspiration:

 

Rump: A very lean steak, cut from the back end, but not as tender as other cuts. Benefits from marinating before cooking.

Recipe inspiration:

 

Flat iron or featherblade: Cut from the shoulder, this steak has good fat marbling throughout. It benefits cooking rare to medium rare and is an excellent steak for grilling on the BBQ.

Rib-eye: With generous marbling, this steak is cut from the ribs and is very flavoursome. A bone-in rib-eye is called a tomahawk steak.

More than just a flash in the pan: While steak and chips is a popular dish, did you know that you can serve steak in other exciting ways? Try our recipes below for a twist on the traditional steak.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

And now for something deliciously different…

It’s not all about beef. Have you tried Welsh Lamb steaks? These succulent and juicy steaks, from the leg or the rump, are incredibly tasty and versatile. For a new take on steak, try these irresistible recipes.

Pan fried perfection

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Other ways with Welsh Lamb steaks…