1. QUALITY OF THE MEAT
- As with all our beef, our steaks are 100% grass-fed and dry-aged on the bone for a minimum of 28 days, so are incredibly tender and full of intense flavour. We have a variety of cuts available, ranging from our award winning Sirloin to our cheapest cut, Onglet, also known as Hanger steak, which packs a lot of flavour and is best served rare to keep it tender.2. ROOM TEMPERATURE
- Allow the steaks to get to room temperature by removing from the fridge at least 20 minutes prior to cooking.
- Seasoning is key! At field&flower we like to season with plenty of fresh ground black pepper and rock salt (don't worry, the steak can take it) and rub with an oil with a high burning point like rapeseed or groundnut oil.
4. COOK ON A HIGH HEAT
- Preheat a griddle pan to the highest heat and place the steak front side down in the pan. Depending on the desired outcome of the steak, cook for the following:
Rare: 40 seconds to 1 minute per side
Rare to medium rate: 1 to 2 minutes per side
Medium: 3 minutes per side
Well done: 4 to 5 minutes
5. LET IT REST
- Once the steak is cooked, place on a plate or chopping board and wrap in tin foil. Allow to rest for a minimum of 5 minutes to help the steak relax and to become extra tender and juicy.
- Why not try brushing the steak with garlic cloves and butter for an extra flavour punch
- Cook in a heavy bottomed frying pan and move around whilst cooking to create a sweet caramelised crust.
Steak goes perfect with a tangy Chimichurri. It's simple to make and can be ready in under 5 minutes! All you need is a food processor to blend garlic, fresh coriander, fresh parsley, dried oregano, chilli, salt and pepper. Add a splash of red wine vinegar and olive oil to loosen.