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Steak Masterclass & Feast – Recipes

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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. 

You Cooked:

  • Slow Cooked Brisket
  • Rib-Eye Tomahawk
  • Fillet Steak
  • Rump Steak

With:

  • Triple Cooked Chips
  • Fondant Potatoes
  • Grilled Asparagus
  • Charred Tenderstem Broccoli
  • Peppercorn Sauce
  • Béarnaise Sauce
  • Savoy Cabbage
  • Café De Paris
  • Chimichurri

Mastering Steak and Sides

Chef Jason, will share his knowledge of what to look for when buying steak, the different cuts of meat, ways to cook steak, the right oils to use as well as optimum cooking times and temperatures.

He will teach you how to produce two types of sauce and a variety of sides

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

A great cut of meat very chunky and when cooked slowly is rather awesome, I prefer to keep this as simple as possible letting the rib tell its own story.

Take a deep sided pan rub the rib with oil preferable peanut oil.

Heat the pan to medium high, then add the meat searing until golden.  To braise means to just cover in liquid, then cover the pan with a greaseproof paper and then tin foil.  Place in a hot oven for 2.5-3 hours. 

You can simply cover in water with a few added spices, Star Anise is a favourite at Food Sorcery.  Alternatively take equal parts beef stock and beer – lager or a good strong dark ale to suit your taste.

After the 3 hours, the meat will fall from the bone – the liquid is a delicious stock so save any leftovers and freeze and use another day!

Serve this wonderful cut in a big bowl with creamy mash potato, caramelized onions and lots of the yummy sauce.

Fillet Steak or Fillet Barrel

A fillet steak is the portion for one person, circa 200g and sliced into a thick piece.  The barrel is the whole evenly sized piece from the animal that you might cook for a roast/ dinner to share.  The fillet has the least fat, so you need to be a little careful not to dry it out – you can serve as rare as you like.  You can cook the steak just in the pan, however you might like to seal in the pan and then finish in the oven.  Cooking the barrel is the same process but will take longer in the oven.

Allow steak to get to room temperature and pat dry with kitchen paper, heat oven to 180degrees.

Heat pan till searing hot, brush steak with a little butter and salt and using tongs place in pan for 1.5 minutes each side.  This is long enough to give some colour.  This is a smoky process, so extractors on full!

If your pan is oven proof, place whole pan into the oven, or transfer to an oven tray and place in oven for 5 minutes for medium rare.  Remove, loosely cover and rest for 5-6 minutes before serving – if you can, rest on a rack, above the hot pan rather than in the hot pan.  You can brush with butter, while it is resting…season with sea-salt and freshly ground black pepper before serving.

Slow Cooked Brisket

Ingredients – Serves 6:

  • – 1 tablespoon olive oil
  • – 1 1/2pounds yellow or red onions (about 2 large), sliced into half moons
  • – 3 1/2pounds beef brisket
  • – Kosher salt
  • – Freshly ground black pepper
  • – 6 cloves garlic, minced
  • – 2 cups beef stock
  • – 2 tablespoons Worcestershire sauce
  • – 1 tablespoon soy sauce or tamari

Method:

  1. Heat the oil in a large, deep sauté pan or cast-iron skillet over medium heat. Add the onions and cook on medium heat, stirring frequently, until the onions have caramelized lightly, about 20 minutes. Meanwhile, sear the brisket.
  2.  
  3. Pat the brisket dry with paper towels. Season generously all over with salt and pepper. Heat a large skillet or sauté pan over medium-high heat and turn on your vent or fan, if you have one. Add the brisket and sear, flipping once, until a golden-brown crust forms. Transfer to a 6-quart or larger slow cooker fat side up. Sprinkle the minced garlic over the brisket.
  4.  
  5. When the onions are ready, pile them on top and around the meat. Mix the broth, Worcestershire sauce, and soy sauce or tamari together and pour into the slow cooker.
  6.  
  7. Cover and cook until the brisket is very tender, 6 to 8 hours on the LOW setting. Switch to the WARM setting and let rest for at least 20 minutes. (If your slow cooker doesn’t have a WARM setting, transfer to a baking dish and cover tightly with aluminium foil while resting.)
  8.  
  9. The brisket can be sliced or shredded immediately and served with the onions and juices. Or, let the meat cool, then refrigerate overnight. Before reheating, scrape away and discard the layer of fat that has formed around the meat.
  10.  
  11. To Reheat: Heat the oven to 160C°F. Transfer the brisket and all its juices to a baking dish and cover tightly with a lid or two layers of aluminum foil. Heat in the oven for 1 hour or until warmed through (time will depend greatly on the size and shape of the brisket; cut into smaller pieces for faster reheating).

Recipe Notes:

Cooking time: Personally, I like brisket very tender and shredded, almost like pulled beef. But if you prefer to slice the meat for a more formal presentation, aim for the shorter end of the recommended cooking time. Final cooking time will depend on the size and shape of the meat.

Tomahawk Steak

Ingredients:

  • – 1 Tamahawk Steak, 400-500g
  • – 2 Tbsp Vegetable Oil
  • – 1 Knob of Butter
  • – 8-10 Sprigs of Thyme
  • – 2 Garlic Cloves, Crushed
  • – 1 tsp Flaked Sea Salt
  • – Pinch Cracked Black Pepper

Method:

  1. 30 minutes before you begin, remove the steak from the fridge and allow to come to room temperature.
  2.  
  3. Turn the oven on at 200 degrees and allow to warm.
  4.  
  5. Place a heavy-based frying pan or griddle pan over a high heat and add the oil.
  6.  
  7. Season the steak liberally with flaky sea salt.
  8.  
  9. When the oil is hot, add the steak carefully to the pan and cook for 3 minutes, pressing into the pan to ensure contact, then turn over and cook for another 3 minutes.
  10.  
  11. Continue to cook and turn periodically until both sides have a nice brown crust.
  12.  
  13. Add the butter, thyme, and garlic.
  14.  
  15. Put the pan into the oven, or transfer everything onto an oven tray and put that into the oven.
  16.  
  17. After ten minutes, remove the steak and turn it over. Baste and return to the oven for another ten minutes.
  18.  
  19. For a rare it should take 20-25 minutes in total with a core temperature of 50 degrees.
  20.  
  21. 25-30 minutes for medium/60 degrees, and 30-35 minutes for well-done/70 degrees.
  22.  
  23. Season the steak with cracked black pepper and rest for at least five minutes. 

Fillet Steak

Ingredients:

  • – 1 Fillet Steak
  • – 2 Tbsp Vegetable Oil
  • – 1 Knob of Butter
  • – 2 Sprigs of Thyme
  • – 1 Garlic Cloves, Crushed
  • – ½ tsp Flaked Sea Salt
  • – Pinch Cracked Black Pepper

Method:

  1. 30 minutes before you begin, remove the steak from the fridge and allow to come to room temperature.
  2.  
  3. Place a heavy-based frying pan or griddle pan over a high heat and add the oil.
  4.  
  5. Season the steaks liberally with flaky sea salt.
  6.  
  7. When the oil is hot, add the steak carefully to the pan and cook for 2 minutes, then turn over and cook for another 2 minutes until both sides have a nice brown crust.
  8.  
  9. Sear the steak along the edges, then reduce the heat, add the butter, garlic, and thyme.
  10.  
  11. Continue to cook, turning every 30 seconds and basting the meat with the butter until you reach the desired cook.
  12.  
  13. For a rare it should take 4-5 minutes in total with a core temperature of 50 degrees. 6-7 minutes for medium/60 degrees, and 8 minutes for well-done/70 degrees.
  14.  
  15. Season the steak with cracked black pepper and rest for the same time it took to cook.

Rump Steak

Ingredients:

  • – 1 Rump Steak, 2-3cm thickness
  • – 2 tsp Vegetable Oil
  • – ½ tsp Flaked Sea Salt
  • – Pinch Black Pepper

Method:

  1. 30 minutes before you begin, remove the steak from the fridge and allow to come to room temperature.
  2.  
  3. Place a heavy-based frying pan or griddle pan over a high heat and add the oil.
  4.  
  5. Season the steaks liberally with flaky sea salt.
  6.  
  7. When the oil is hot, add the steak carefully to the pan and cook for 1 minute, then turn over and cook for another minute until both sides have a nice brown crust.
  8.  
  9. Continue to cook, turning every minute.
  10.  
  11. Rump steak is best cooked medium-rare to medium as a rare steak may be chewy.
  12.  
  13. For medium-rare it should take 4 minutes in total with a core temperature of 55 degrees. 5-6 minutes for medium/60 degrees, and 7-8 minutes for well-done/70 degrees.
  14.  
  15. Season the steak with cracked black pepper and rest for the same time it took to cook.
  16.  
  17. Whilst the meat rests, turn the heat to medium and add the broccoli.

Sirloin Steak

Ingredients:

  • – 1 Sirloin Steak, 2-3cm thickness
  • – 2 Tbsp Vegetable Oil
  • – 1 Knob of Butter
  • – 2 Sprigs of Thyme
  • – 1 Garlic Cloves, Crushed
  • – ½ tsp Flaked Sea Salt
  • – Pinch Cracked Black Pepper

Method:

  1. 30 minutes before you begin, remove the steak from the fridge and allow to come to room temperature.
  2.  
  3. Place a heavy-based frying pan or griddle pan over a high heat and add the oil.
  4.  
  5. Season the steaks liberally with flaky sea salt.
  6.  
  7. When the oil is hot, add the steak carefully to the pan and cook for 1 minute, then turn over and cook for another minute until both sides have a nice brown crust.
  8.  
  9. Add the butter, thyme, and garlic.
  10.  
  11. Continue to cook, turning every 30 seconds and basting the meat with the butter until you reach the desired cook.
  12.  
  13. For a rare it should take 4 minutes in total with a core temperature of 50 degrees. 5-6 minutes for medium/60 degrees, and 7-8 minutes for well-done/70 degrees.
  14.  
  15. Season the steak with cracked black pepper and rest for the same time it took to cook.
  16.  
  17. Whilst the meat rests, turn the heat to medium and add the broccoli.
  18.  
  19. Baste the broccoli in the butter and steak juices until tender (2-3 minutes.)
  20.  
  21. Finish the broccoli with salt and pepper, and a squeeze of lemon juice.

Triple Cooked Chips

Ingredients – Serves 4:

  • 1kg/2lb 4oz potatoes, preferably Maris Piper
  • groundnut or sunflower oil, for deep-frying 
  • Flaked seas Salt

Method:

  1. Cut the potatoes into thick chips about 6cm/2½in long and 1.5cm/⅝in thick. Rinse them in cold water to remove as much starch as possible, then put them in a large saucepan – make sure the chips have plenty of room so you can take them out easily.
  2.  
  3. Cover the chips with lots of cold water (as much as you can get in the pan without it boiling over) and slowly bring to the boil. Simmer gently for 20–25 minutes, until the potatoes are knife tender and lines and cracks start to develop. Using a slotted spoon, carefully remove the chips from the saucepan – don’t tip them into a colander, or they will fall apart. Drain on kitchen paper and gently pat dry.
  4.  
  5. Half-fill a deep-fat fryer or a large saucepan with oil and heat it to 130C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the chips in a couple of batches, until they have developed a crust but not taken on any colour – this will take about 5 minutes. Remove each batch when it’s ready and set aside.
  6.  
  7. Now heat the oil to 180C. Return the chips to the pan, again in a couple of batches, and fry for 1–2 minutes until they are very crisp and deep golden brown. Drain on kitchen paper, sprinkle with salt and serve immediately.

Fondant Potatoes

Ingredients:

  • – 700 g potatoes 4 medium maris piper potatoes of similar size
  • – 1 tbsp oil vegetable
  • – 150 g butter
  • – 4 garlic cloves
  • – 200 ml vegetable stock
  • – 2 sprigs fresh thyme
  • – 2 sprigs fresh rosemary
  • – seasoning

Method:

  1. Peel the potatoes and cut a little of both ends to get a cylinder shape.
  2.  
  3. Heat the oil in a frying pan over a medium heat and add the potatoes cut side down for about 5 minutes or until well coloured. Turn the potatoes over and repeat.
  4.  
  5. Add the butter to the pan to melt and baste the potatoes.
  6.  
  7. Crush the garlic with the side of a knife and add to the pan with the herbs and season the potatoes.
  8.  
  9. Add the stock to the pan, bring to the boil and cover and simmer for about 40 minutes until the potatoes are cooked.

Grilled Asparagus

Ingredients: 

  • – 600-800g Medium Asparagus
  • – Drops Vegetable Oil
  • – A few drops of Balsamic Vinegar

Method:

  1. Cut (or break) off the woody ends from the asparagus. Boil the spears in a large pan of salted water for 3 minutes. Drain, then plunge the spears into ice-cold water to stop the cooking and set the colour. Pat the asparagus dry.
  2.  
  3. Oil the spears lightly. Leave a large cast-iron griddle over a high heat until it’s very hot, then arrange the spears on it in a single layer. (You may have to griddle the asparagus in two batches.) Reduce the heat to medium and cook the spears for 3-4 minutes. Turn them with tongs and cook for a few more minutes, or until the spears are tender to the point of a knife and lightly gilded.
  4.  
  5. Transfer the asparagus to a serving platter and sprinkle on a few drops of balsamic vinegar. Serve while still hot, although the spears will also taste very good at room temperature.
  6.  
  7. To get ahead, you can prepare the asparagus to the end of step 1 and keep refrigerated for up to 24 hours.

Charred Tenderstem Broccoli

Ingredients:

  • – Broccoli
  • – 1 tbsp sesame oil
  • – Salt & Pepper

Method:

  1. Cook for 3 mins in boiling salted water.
  2.  
  3. Cool in ice water to keep colour bright and stems crunchy.
  4.  
  5. Place on a tray, sprinkle with sesame oil, salt & pepper.
  6.  
  7. Then grill or blow torch to charred.

Peppercorn Sauce

Ingredients – Serves 2:

  • – 1 shallot, finely diced
  • – 1 clove of garlic, crushed and chopped
  • – 1 shot of whisky
  • – 1 sprig of thyme
  • – 200ml of beef stock
  • – Handful of black peppercorns
  • – 75ml of double cream
  • – 1 tsp of oil for cooking
  • – Salt to taste

Method:

  1. Heat a small saucepan over medium heat add peppercorns, toast for a couple of minutes, let cool down and grind in pestle and mortar or blender.
  2.  
  3. Wipe the pan, place over medium heat again, add oil and heat up. Add onion and sauté until translucent.
  4.  
  5. Add garlic, cook for 1 more minute, make sure that garlic doesn’t burn.
  6.  
  7. Pour the whisky in the pan and set on fire.
  8.  
  9. Let it burn for 10 seconds or until it the flame dies out.
  10.  
  11. Add beef stock, sprig of time and peppercorns, reduce by half.
  12.  
  13. Finish with double cream, bring back to boil and reduce to desired consistency.
  14.  
  15. Correct the seasoning and serve with your favourite steak.

Béarnaise Sauce

Ingredients – Serves 2:

  • – 40ml of white wine vinegar
  • – 10ml of lemon juice
  • – 20g of tarragon, chopped
  • – 2 shallots, finely sliced
  • – 3 egg yolks
  • – 200g of butter, clarified
  • – salt
  • – pepper

Method:

  1. Make a reduction by boiling the white wine vinegar, lemon juice, half the tarragon and the shallots until reduced by half. Strain and allow to cool
  2.  
  3. Mix the egg yolks and reduction then whisk in a glass bowl over a bain-marie until the mixture is thick and able to coat the back of a spoon
  4.  
  5. Remove from the heat and slowly start to drizzle in the butter whisking all the time until all the butter is incorporated
  6.  
  7. Add the remaining tarragon and season with salt and pepper.

Savoy Cabbage with Pomegranates

Ingredients – Serves 6:

  • – 1x head of savoy cabbage, shredded
  • – 1x big red onion, sliced
  • – 2x clove of garlic, crushed
  • – 1x tbsp of olive oil
  • – 4x tbsp of pomegranate seeds
  • – Seasoning

Method:

  1. Place a frying pan on medium heat, add oil and sauté your red onion.
  2.  
  3. Add garlic and cook for further 1 minute.
  4.  
  5. Add cabbage and cook until soften, for about 4 minutes.
  6.  
  7. Correct seasoning and finish with pomegranate seeds.

Café de Paris

Ingredients – Serves 4:

  • – 150g butter, unsalted and softened
  • – 2 tbsp diced shallot, sauteed
  • – 1 clove of garlic, crushed
  • – 2 Anchovy fillets
  • – 1 tsp lemon juice
  • – 1 tsp Worcestershire Sauce
  • – 1 tsp Dijon mustard
  • – 1 tsp curry powder
  • – ½ tsp paprika sweet
  • – 1 tsp tarragon
  • – 1 tsp chives
  • – 1 tsp parsley
  •  

Method:

  1. Place ingredients in a food processor, blitz to combine.
  2.  
  3. Place on cling film and roughly shape into a 20cm / 8″ log using spatulas or butter knives.
  4.  
  5. Roll up, then twist ends tightly. As you tighten the ends, the butter will shape into a neat, firm log.
  6.  
  7. Tie ends if needed to keep the shape. Refrigerate for 3 hours or until firm.

To use – Slice into 0.7cm (1/3″) slices, then let them soften to room temperature (so they melt easier). Place on hot steak so it melts – I use 2 slices each steak. 

Leftovers – fridge 3 days or freeze 2 months (pre sliced for ease of use).

Chimichurri

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, minutes if going old-school and chopping everything by hand.

I 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:

  • – 1 cup parsley
  • – ½ cup coriander
  • – 3 garlic cloves
  • – 1 shallot
  • – 1 fresh chilli (I like it hot so prefer scotch bonnets)
  • – 1/4cup of sherry vinegar
  • – 1 lime zest and juice
  • – ¼ cup of extra virgin oil
  • – seasoning
  • – 400g grass-fed hanger or skirt steak

Method:

  1. It’s really simple…Just whizz all the ingredients in a food processor (apart from the steak). If used as a marinade, use half of the chimichurri to coat the steak and leave for about 20 minutes to work in a room temperature.
  2.  
  3. I prefer to scrape some of the marinade off, but you don’t have to (I just don’t like wilted or even slightly burnt soft herbs).
  4.  
  5. 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.
  6.  
  7. 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, also some people prefer warm sauces rather than dips).

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