Our lamb leg steaks are a versatile midweek staple, perfect for quick meals and best cooked in the frying pan or griddle. View Lamb Leg Steaks
What’s the Best Cut of Steak?
Sirloin, rump, chateaubriand, rib eye, tomahawk, flat iron, picanha; no matter which it is, it’s a cut above with Gourmet Meat Club.
All of our steaks come from cattle which is grass-fed, which means it’s been raised exclusively on forage (that’s grass and hay to you and me) and only from farms across the UK. So, it’s the best you can get, in our opinion.
How Do You Cook Steak?
So once you have the best cuts of meat, what do you do with it? A quality piece of steak can be made even better with the right cooking techniques.
Whether you like it rare, medium or even blue there are some simple things to remember when preparing your steak. Firstly, always cook it from room temperature, as this will improve the texture of the meat.
Next, it’s not one size (or temperature) fits all. The cooking of the steak should be influenced by the cut. For example sirloin should be cooked medium rare, whereas a T-bone is more flavoursome if served medium, as the higher temperature allows the fat to melt throughout the meat.
Finally, consider the added extras. Let the steak take centre stage on your plate and select flavours that complement it, rather than overpower it. So whether this is your sauce or the wine, don’t ruin a prime cut by cutting corners.
When picking the wine; the fatter the cut, the bolder the wine should be. For instance a rib-eye steak is typically marbled and so pairs perfectly with a bold Cabernet Sauvignon, where as a fillet, which typically has a lower fat content pairs well with a lighter red wine, such as a Pinot Noir.