Steak Guide
Walsh's Gourmet Butcher Clonmel
Top tips for selecting & cooking steak!
Selecting:
Source high quality, Better quality meat is worth every cent
Fat &Marbling – essential for most steaks, more marbled steaks will retain flavour & juicyness even when cooked well done. Leaner steaks are best served medium rare to prevent drying during cooking.
Knowledge – Talk to your butcher, tell them what you want to achieve from the steak & they will advice what is the best cut for you.
Cooking:
Invest in a thick, heavy bottomed pan, griddle or BBQ.
Always allow steaks to come to room temperature before cooking
Oil & season your steak not your pan. We recommend rapeseed oil, sea salt & black pepper. Marinades can also be used if desired.
Seal your steak on the pan at a very high heat, lower heat & cook as desired. Steaks on the bone or extremely thick can be finished in a pre heated oven.
Adding garlic butter & fresh herbs such as rosemary or thyme to the pan during cooking will enhance flavours
Allow steak to rest for a minimum of 5 minutes once cooked, it will continue to cook once removed from the pan.
Round Steak
Striploin
The classic steak, tender & juicy with a nice outer fat covering.
T Bone Steak
Feather Blade
Cote De Beouf
Rib Eye
Marbled & with a little fat centre these are the real steak lovers choice. Juicy & tender even when cooked medium well.
