A succulent steak can be achieved on the barbie or in a pan, but it has to start with quality beef. We think you’ll enjoy a beef steak from our aberdeen angus cattle which have been slow-reared on grass and to high welfare standards. It’s the taste of the French countryside.
Based on a 2cm/¾inch thick steak
|Fillet steak||Sirloin, rump, rib-eye|
|For each side allow:||For each side allow:|
|Rare:||3-4 minutes||2½ minutes|
|Medium:||4-5 minutes||4 minutes|
|Well-done:||6-7 minutes||6 minutes|
This recipe was written for us by a lovely friend called Marcus Bawden, who also writes a fantastic food blog called Country Wood Smoke.