Speciality Steaks Cooking Guide

E
M UL
EP EF
KE US
I’M
BY APPOINTMENT TO
HER MAJESTY THE QUEEN
SUPPLIER OF MEAT AND POULTRY
DONALD RUSSELL LIMITED
INVERURIE
HOW TO COOK YOUR
SPECIALITY STEAKS
BEST
SERVED
RARE!
 For years our butchers
hand cut these exclusively
for chefs - you might have
seen them on the menu of
your favourite steakhouse
 Cut from well-worked or
hidden muscles, these are
packed with intense flavour
and have a definite ‘bite’
 A lot more affordable than
the prime steak cuts you
might be used to
 Enjoy a big steak flavour
without spending much –
perfect for a weeknight!
 The ideal choice for steaklovers who like their
meat rare!
 There’s a knack to cooking
them - follow our chef’s
simple steps over the page...
Mark Farquhar
MARK FARQUHAR
DONALD RUSSELL, HEAD BUTCHER
WATCH THE EXPERTS…
To see me in action cutting
these speciality steaks, or
to watch our chef guide you
through cooking them, go to
www.donaldrussell.com/
speciality-steaks-videos
Find out more at www.donaldrussell.com/speciality-steaks-how-to
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THE IMPORTANCE OF COOKING THESE STEAKS JUST RIGHT
 These speciality steaks have been cut from wellworked or more humble muscles
 They have longer, looser fibres which can easily
toughen up if you cook them too far
 This means that they have lots of deep flavour but
have a naturally firmer texture than the prime
steak cuts
 They should only be cooked to rare or mediumrare, maximum
COOKING TO PERFECTION
- 5 GOLDEN RULES
COOKING TIMES
1 - Prepare the meat
About 20 minutes before
you start cooking, remove
the defrosted meat from its
packaging. Pat dry with
kitchen paper and allow the
meat to ‘bloom’ and come to
room temperature.
2 - Preheat your pan
Preheat your griddle or frying
pan to the highest temperature
before you start cooking.
Brush the steak with oil all over,
avoiding using too much, and
place into the hot pan –
it should sizzle.
Steak Cut
RARE
Searing
time
per side
(minutes)
MEDIUMRARE
Searing time
per side
(minutes)
Minimum
resting
time
(minutes)
Bavette
Steak
1
1½ - 2
10
Flat Iron
Steak
1
1½ - 2
10
Skirt Steak
1
1½ - 2
10
Chuck Eye
Steak
1 – 1½
2 – 2½
10
Onglet
Steak
1 – 1½
2 – 2½
10
Picanha
Steak
1 – 1½
2 – 2½
10
3 - Sear hot and fast
Cook the steak for the
recommended time. Cook on
one side first, turning just once.
Be careful not to overcook these
steaks as they will get tough if
cooked further than
medium-rare.
HOW DO YOU LIKE YOUR MEAT?
Remember, these speciality steaks should be
cooked to rare or medium-rare only.
Rare
 Press test: Soft
 The internal temperature
is 45-47ºC
 The meat is bloody
and the juices are
dark red
4 - Rest your steaks
Once cooked rest your steak.
During resting the steak will
develop its full flavour and juicy
texture. Place the steak onto
a rack, cover loosely with foil
and leave to rest for at least 5
minutes before serving.
Medium-rare
 Press test: Soft
yet springy
 The internal temperature
is 50-52ºC
 The meat is still bloody in
the centre and the meat
juice is light red
5 - Slice and serve!
Finally use a razor-sharp
unserrated knife to cut your
steak into thin slices across the
grain. To find the grain, identify
the natural striations or lines on
the surface of the meat, and then
cut your slices at right angles
to them. Slicing like this will
shorten the grain of the meat, lessen its natural ‘bite’
and create as tender an eating experience as possible.
TRY THIS…!
These speciality steaks can also benefit from marinating, or
searing with aromatics. See chef Matthias’s special steak
marinade recipes @
www.donaldrussell.com/steak-marinade-recipes
Find out more at www.donaldrussell.com/speciality-steaks-how-to
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