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Steak Masterclass Recipes

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:

  1. Sweet Chilli Bavette Steak, Rice Noodles;

    Fillet Steak, Sautéed Savoy Cabbage and Peppercorn Sauce;

    Ribeye & Sirloin with Fondant Potatoes, Béarnaise 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

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.

bavette Steak

Ingredients:

  • – 1 Bavette 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. Bavette steak is best cooked medium-rare, anything over will be chewy. 
  12.  
  13.  
  14.  

Sweet Chilli Beef with Rice Noodles

Ingredients:

  • – 150g Bavette Steak
  • – 50g Jullienne of Mouli
  • – 50g Mango, Diced
  • – 1/4 Red Onion, Sliced
  • – 1/2 Red Chilli, deseeded & sliced
  • – 100ml Sweet Chilli Sauce
  • – 5g Coriander, Ripped
  • – 5g Mint, Ripped
  • – 10g Ginger, Chopped
  • – 1 Garlic Clove, Chopped
  • – 1 Lime, Zest & Juice
  • – 50g Boiled Rice Noodles
  • – Pomegranates 
  • – Micro Herbs,  optional
  • – Salt & Pepper
  • – Knob of butter

Method:

  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, ( Beurre Noisette) 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,
  2.  
  3. Fry the Mouli in the frying pan, fry for one minute then add the garlic, ginger & Chilli, add the papaya 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.
  4.  
  5. Place onto a plate, slice the steak and place on the top, garnish with micro herbs and tuck in.

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.

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, crushed
  • – 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.

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.

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 chicken 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.

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 red onions and pomegranates

Ingredients – Serves 6

  • 1 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. Add garlic and cook for further 1 minute.
  3. Add cabbage and cook until soften, for about 4 minutes.
  4. Correct seasoning and finish with pomegranate seeds.

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, 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

  • 1cup parsley
  • ½cup 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

Method

  1. 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. 2. 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).
  3. 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. 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, also some people prefer warm sauces rather than dips).


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