COOKING STEAK

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The cooking of premium dry aged beef is an art form to be mastered.

Bos Taurus are fortunate to have the skill set of Mansfield's own Executive Chef Josh

Cleeland on board to ensure that our steaks are cooked consistently every time...

 

Josh trained in the Goodman Group’s premium steakhouse, < Beast> in London.

Here he was tutored in the fine art of cooking the perfect dry aged steak.

 

Below outlines the process that we recommend to ensure a great steak every time!

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1. Ensure the meat is cut correctly – fortunately we do the cutting for you!

2. Take the steak out of the cooler at least 10-15 minutes before warming > this takes the chill out of the steak allowing it to cook evenly , stopping the meat tightening and becoming tough.  Rest on a tray in a warm place (we utilise a wire rack above our grill).

3. Season with salt/pepper & oil - always oil the steak and not the pan/BBQ > if using a pan it should be heavy based.

4. OPTIONAL > Create your own Steak Butter < or see our recipes above > for basting the meat as it cooks, to improve moisture and infuse some great flavours at the same time.

5. Heat the pan, barbecue or grill to moderately hot before you add the steaks. This ensures maximum flavour and tenderness. The steak should sizzle as it makes contact with the heat. Don't crowd the cooking area as this reduces the heat and the meat will then release juices and begin to stew.

6. You may prefer to turn your steak only once  > we advocate turning the steak as many times as you like but ensure that you cook the steak to the correct temperature - as our steaks are cut very thick we recommend using a cooking thermometer placed into the centre of the steak for certainty > see our temperature guide below. For very thick cuts cooked beyond medium, you may prefer to finish off in the oven.

7. Once a degree or so off the desired temperature place the steak back on the resting tray and leave foe a few minutes to reduce the amount of juices running on the plate.

8. Serve / Slice & Enjoy !