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Steak Masterclass – Beef Short Rib; Spicy Beef Salad; Fillet with Chimichurri, Rib Eye served with Roasted Savoy

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Steak Masterclass & Feast Recipes

Our cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your evening and are ready to recreate the meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas. 

We Cooked:

  • Braised Short Rib with Red Wine Jus
  • Roasted Marrow with herbs & Crusty Bread – if available
  • Hanger Steak with Chilli Noodles
  • Fillet Tail with Chimichurri Sauce
  • Ribeye Steak, Chunky Chips, Savoy Cabbage & Peppercorn Sauce;

Simple Rules

1/ Buying your beef aged or hung.  Your local butcher will always appreciate a customer who asks for the best. They will also guide you on cooking many of the cuts.

2/ Always take the cuts of beef out of the fridge and loosely cover – not with cling film.  Your beef should be at room temperature before you start cooking.  This relaxes the meat and when cooked there is less blood oozing from the meat. When cooking a rare steak also it means we do not have a cold bloody centre.

3/ Dry the meat on kitchen paper – never wash in water – Washing spreads bacteria and also makes the meat mushy. A terrible practice!

4/ Don’t be afraid of the cheaper cuts such as Ox Cheek, Skirt and Tongue – they are full of flavour and just need longer cooking. That results in fantastic extra portions of yummy stock.

5/ Rather than oiling the pan, brush the steak with oil to prevent it sticking.

6/ After cooking, always rest the steak, loosely cover for 2-3 minutes – for thicker cuts leave longer but you want to make sure it’s not getting cold!

Timings Heat a frying pan over medium-high heat before adding the steak (this seals the surface, trapping in juices).

Cook a 2cm-thick piece of steak for 2-3 minutes each side for rare, 4 minutes each side for medium, and 5-6 minutes each side for well-done.

Turn the steak only once, otherwise it will dry out. Always use tongs to handle steak as they won’t pierce the meat, allowing the juices to escape.

To test if your steak is done, press the centre with the back of the tongs. The steak will feel soft if it’s rare, slightly firmer and springy when it’s medium and very firm when it’s well-done.

To cook on the stove top – pan seared or fried

Best cuts for this method are trimmed rump steak; sirloin steak; hanger steak; fillet steak.

Kit – A heavy based fry pan or griddle pan – spatula to turn with – plate with salt and black pepper – bottle of peanut oil or pomace oil.

Heat the pan until very hot – rub the steak with oil press into the salt and pepper.

Place into the hot pan cook as per timing for rare medium etc.

Take from pan and rest

Grilling & Barbecuing

All steaks can be cooked under the grill or on the barbecue – Grilling steaks works well for T Bone – the bone adds flavour and stops the steak from shrinking, barbecuing gives a unique flavour and is a real treat.  Again, follow the list of timings and relax the meat after cooking. 


Braised Short Rib

Serves 4-5


  • – 500g short rib
  • – 100g plain flour
  • – 1 Carrot
  • – 5 Sprigs of Thyme
  • – 3 Garlic Cloves
  • – 1 Onion
  • – 2 Bay leaves
  • – Salt & Cracked Black Pepper
  • – 400ml Red Wine
  • – 500-600ml Beef Stock


  1. Preheat the oven to 160
  2. Roughly chop the carrot and onion, crush the garlic. 
  3. Put the flour into a tray or bowl large enough to fir the ribs, and season with salt and pepper
  4. Place a deep frying pan or casserole pot on a medium-high heat with 3 TBSP vegetable oil
  5. Season the ribs, then toss in the flour to coat. 
  6. Once the pan is hot, sear the ribs on all sides until golden brown, then remove from the pan. 
  7. Add the veg and garlic to the pan with the thyme. Brown lightly, then sit the ribs on top.
  8. De-glaze the pan with the wine, add the stock, thyme and bay. 
  9. Cover and transfer to the oven for 2.5-3 hours, until meat is falling off the bone. 
  10. Strain the sauce, skim off the fat and serve over the beef. 

Bone Marrow – Always ask your butcher if they have

Not only is marrow cheap, it’s also surprisingly quick and easy to cook, and is delicious simply roasted in the oven with just a liberal pinch of seasoning. Serve with crusty bread, or spread the marrow over a toasted bun for an extra rich, luxurious burger.

To add flavour to your marrow, pan-fry shallots, garlic and herbs in butter, and a squeeze of fresh lemon and spoon over the marrow. 

– Ingredients 

  • 2 veal bones, canoe cut (lengthways)
  • Salt & Cracked Black Pepper
  • 1 Small Shallot
  • 1 Garlic Clove
  • 1/2 Lemon
  • Parsley


  1. Preheat the oven to 180
  2. Lay the bones on a tray, season generously and bake for 15-20 minutes, untll the marrow is soft. Too long and the marrow  will become liquid, so keep an eye on it. 
  3. In the meantime, fry the shallot and garlic in oil and butter. Once cooked, add the chopped parsley and lemon juice. 
  4. Drizzle the herb mix over the marrow and serve with crusty bread. 


Hanger Steak with Chilli Noodles

Ingredients: Serves 2

For the Steak – you can use any that work medium rare – bavette or hanger steak has a gamier flavour and work well.  Rump steak is more available.  This is a great starter – increase the quantities if you want to have as a light main course.

  • – 200g Steak – bavette or Hanger
  • – 2 garlic cloves, crushed
  • – 75g Salted Butter
  • – a few sprigs of thyme

For the Noodles

  • – 50g Mouli – shredded
  • – 1/2 Banana Shallot, Sliced
  • – 1/2 Red Chilli, deseeded & sliced
  • – 2 tablespoons Sweet Chilli Sauce
  • – Handful Coriander, Ripped
  • – Handful Mint, Ripped
  • – 10g Ginger, Chopped
  • – 1 Garlic Clove, Chopped
  • – 1 Lime, Zest & Juice
  • – 50g Rice Noodles – cooked and cooled
  • To Garnish – all optional
  • – Pomegranate Seeds 
  • – Micro Herbs


  1. Heat Frying pan to a medium heat, rub oil into steak and season with Salt & Pepper, fry the steak on one side for a couple of minutes, resisting the temptation to turn it, turn the steak and fry on the other side for a minute then add a knob of butter, melting it until it goes a nut brown colour.
  2. Add garlic and thyme to the pan and baste the butter over the steak with a spoon, remove the steak from the pan and put to one side to rest, as a guide usually it would be to rest for 1/2 the cooking time however the longer you rest the more tender the steak will become.
  3. I using a food thermometer, you’re looking for a temperature of 52 degrees at the thickest part of the steak. 
  4. Fry the Mouli in the frying pan, fry for one minute then add the garlic, ginger, Chilli, and the zest of lime.  Add the noodles add toss everything together, add the sweet chilli sauce and squeeze in the lime juice, add the ripped herbs and toss together.
  5. Place onto a plate, slice the steak and place on the top, garnish with micro herbs and pomegranate seeds

Fillet Tail

  1. A budget friendly alternative to the fillet barrel, the tail is tender, lean and large enough to serve 4-6 people. But because of it’s tail shape, you will end up with a scale of doneness, with the fatter end being pinker than the thin end. 
  2. Remove the meat from the fridge an hour before cooking. 
  3. Season the steak liberally with sea salt, and rub with vegetable or avocado oil. 
  4. Heat a heavy-bottomed frying pan over a medium-high heat. 
  5. Sear the fillet all over, until browned, and transfer to the oven for 6 minutes. Check for a temperature of 50 at the fattest point.
  6. Remove from the oven and add 100g of butter to the pan with some garlic cloves and herbs. Baste for a few minutes, then remove the steak from the pan to rest for 5 minutes. 
  7. Chimichurri is a great accompanying sauce for a steak with low fat content, such as fillet.  

Chimichurri Sauce

South America’s answer to pesto. This zingy and spicy sauce, which originated in Argentina, could also be used to marinade tougher (but tastier) cuts of beef like skirt or hanger because its acidity tenderises it. Oh, and it’s super easy, tasty, sugar-less and low in salt. It takes a few seconds if using a food processor, a few minutes if going old-school and chopping everything by hand. Traditionally Chimichurri doesn’t have coriander, but we think this addition works well with steak.

 We showed people how to make this on the first of our healthy eating classes at Food Sorcery, it was really well received, everyone loved the flavour and how tender the beef was when prepared and cooked correctly.

Ingredients – Serves 2

  • Handful parsley
  • Handful coriander
  • Oregano leaves – couple of stems
  • 1 garlic cloves
  • 1 shallot or red onion
  • 1 fresh chilli – more or less depending on preference
  • Tablespoon of sherry vinegar
  • 1 lime zest and juice
  • Tablespoon of olive oil
  • seasoning


1. It’s really simple…either whizz all the ingredients in a food processor or work with a big knife and fine chop everything.  You get more texture when using a knife than when blitzing.  If used as a marinade, use half of the chimichurri to coat the steak and leave for about 20 minutes to work at room temperature.

2. You can scrape some of the marinade off the meat before cooking, but you don’t have to. 

3. Don’t grease your pan at all, just heat it rapidly. When it’s sizzling add your steaks and cook for 2 minutes on each side. Rest your steak for a couple of minutes and flash in the pan quickly again.

4. Thinly carve and serve with the leftover marinade over it (you could even warm it up in the steak pan for 30 seconds to get rid of the harshness from your shallot and vinegar).

Ribeye Steak, Chunky Chips, Savoy Cabbage & Peppercorn Sauce

For something a bit different, you can choose to keep your cabbage as wedges.  If you are doing this, quarter the cabbage, brush with oil and season.. then in a hot pan sear for 3 minutes, switch to the other flat side and sear again for a couple of minutes.  Splash over some olive oil and sea salt

Ingredients – Serves 2

  • 2 x 8 – 10 oz Ribeye steak, the important element, is that you want it about an inch thick
  • Butter
  • 2 Cloves of garlic, crushed
  • 1 Sprig of Thyme
  • Sea Salt & Cracked Black Pepper
  • 1/2 Savoy Cabbage
  • 1 Red Onion or Shallot
  • 1 garlic clove, pasted
  • Pomegranate Seeds to garnish
  • Handful of Parsley
  • 2 Large Potatoes, such as Cyprus or Maris Pipers


  1. Take the steak from the fridge up to an hour before cooking. The closer to room temperature it is, the better. 
  2. Preheat the oven to 200 degrees
  3. Cut the potatoes into chunky chips, with or without the skin
  4. Toss in a bowl with veg oil, sea salt and pepper. Transfer to a tray and bake for 15-20 minutes until golden and cooked through.
  5. Shred the cabbage and thinly slice the red onion. 
  6. Heat a frying pan over a medium heat.
  7. Add a splash of oil and saute the cabbage with the onion.
  8. Add the garlic paste and cook for 3-4 minutes. 
  9. Add a knob of butter to finish. Season and remove from the heat.
  10. Season the meat liberally with salt and plenty of pepper, and rub with a little oil.
  11. Heat a heavy-bottom pan over a high heat.
  12. Add a splash of oil to the pan, then lay the steak away from yourself.
  13. Allow to sear for a minute before turning. Give the meat another minute, before dropping the temperature to medium. 
  14. Add the remaining butter, garlic cloves and thyme. Baste for a few minutes, turning as desired. 
  15. You want to cook ribeye  to at least medium-rare. This will allow the marbling to render, giving a much better flavour. 
  16. When the steak reaches 55 degrees at it’s thickest point, remove from teh pan and allow to rest whilst you make the sauce. 
  17. Mix the pomegranate and parsley through the cabbage. Put the cabbage on the chip tray and reheat in the oven for a few minutes. 

Peppercorn Sauce

Ingredients – Serves 2:

  • – 1 shallot, finely diced
  • – 1 clove of garlic, crushed and chopped
  • – 1/2 shot of brandy
  • – 1 sprig of thyme
  • – 150ml of beef stock
  • – 1 TBSP green peppercorns
  • – 75ml of double cream
  • 1/2 tsp dijon mustard
  • – 1 tsp of oil for cooking
  • – Salt to taste


  1. Heat a small saucepan over medium heat.
  2. Add a splash of oil, and saute the shallot.
  3. Add the garlic, peppercorns and thyme. 
  4. Cook for 1 more minute, make sure that garlic doesn’t burn.
  5. Pour the brandy into the pan to deglaze. 
  6. Add beef stock, bring to the boil and reduce by half.
  7. Add the cream, reduce by half again, then stir in the mustard
  8. Check the seasoning, add cracked black pepper to taste, and serve. 

We Hope You Enjoyed The Class

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