Stoneleigh’s Steaks

Stoneleighs Steaks header

How to cook the perfect Steak

There are a few must do rules to excite the perfect steak

  • First of all to cook the perfect steak you need to set the fire alarm off! (what we are trying to say HEAT is key)
  • Buy the best quality steak you can
  • Always get your steak to room temperature, this should take 45 mins out of the fridge
  • Season your steak after cooking as salt and pepper will scald at extreme temperatures
  • Bring your pan to a fierce heat, until smouldering
  • Rub your steak with a little quality olive oil
  • As the steak hits the metal and you hear a good sizzle, leave for approximately 3 mins, turn once for a further 3 mins.
  • Always allow your steak to rest for the same amount of time you have cooked it, whilst your steak is resting you can rub a little salted butter over both sides, this will give a glossy sheen to your steak
Stoneleighs Rump Steak

Rump

One of our favourites, packed with flavour with a hearty bite.
Cut an inch thick this will take 4 mins per side.

Stoneleighs Fillet Steak

Fillet

We like to call this one the King. The most tender of all so let the quality speak for itself, best served rare 2-3 minutes per side.

Stoneleighs Ribeye Steak

Ribeye

The butcher’s favourite, great marbling through the eye with results in serious flavour and the fat keeps the steak super succulent.  3-4 mins per side.

Stoneleighs Sirloin Steak

Sirloin

Probably the most classic steak of all.  Again, sear the fatty edge first then cook for 2-3 mins per side.

Stoneleighs Cote de Boeuf Steak

Cote de Boeuf

A great steak to share. Sear for 2 mins per side then oven cook at 200 degrees for 10mins

Stoneleighs Bravette Steak

Bavette

A fibrous steak with amazing depth of flavour. Sear for 2-3 mins per side, then cut against the grain and serve in strips.

Stoneleighs T Bone Steak

T-Bone

A fillet and sirloin with the added bonus of all the flavour from the bone. Better when cut a little thicker and you can always share one between two people. Cook 3-4 minutes per side. An added tip is to sear the fatty edge in the pan for a couple of minutes first, which will help give you a crispy bite to the fat and the natural juices will add extra depth of flavour.

Stoneleighs Flat Iron Steak 1

Flat Iron

A hidden gem that needs to be served pink. 2-3 mins per side.