If you enjoy this you may want to try:

How to:

There's nothing more delicious than a thick cut of prime, juicy steak, cooked perfectly. Here's your quick guide to cooking steak at home.

Move steak from the fridge at least 10 minutes before cooking to allow the meat to reach room temperature. This will result in a juicier steak .
Use the "touch test" to establish whether or not your steak is done to your preference: a medium-rare steak will be soft when pressed with a finger, a medium steak will be a little springier, and a well-done steak will be firm.
Always cut steak across the grain in order to break the meat fibres into small pieces, making each bit as tender as possible.
To ensure a crisply sealed skin, never cook steak in oil - rather rub them with the oil then fry.
Pat the steaks dry before frying in order to remove excess juices, thus allowing the steaks to seal better, locking in the desired juices.
Try not to turn steak more than once when cooking, as everytime you do so you lose some of the juices.
If you prefer to grill your steak instead of frying it, do so at a high temperature - this will cause the surface of the meat to become pleasantly crisp while the inside remains moist and tender.
Always allow your steak to rest for about 10 minutes before serving to allow the juices to settle.

STEAK RECIPES TO TRY

READ MORE

If a recipe calls for an ingredient that you've never heard of or simply cannot find, send us an email and we'll gladly help.

Recipe by:	Abigail Donnelly
Serves:	4
Allergens:	Wheat free / Gluten free
Category:	Easy / Great value
Prep time:	10 minutes
Cooking time:	20 minutes
Ingredients: 450 g free-range beef steak 8 baby beetroot Olive oil, for frying Sea salt and freshly ground black pepper Wild rocket, for garnish Crumbled Danish feta, for garnish Croutons, for garnish
Cooking instructions: Preheat the oven to 180°C. Pan-fry the beef steak in a hot pan with olive oil, sea salt and freshly ground black pepper until medium rare, or cooked to your liking. Set aside to rest then slice. Roast the baby beetroot or cook in rapidly simmering water for 15 minutes until soft, then peel. Cut into wedges and arrange on 4 plates. Top with wild rocket, crumbled Danish feta, the steak strips and croutons. Serve with a mustard and garlic vinaigrette.