Top tips when cooking your steak –
In celebration of British Beef week, our Head Chef has given his Top Tips for cooking the ultimate steak.
Here at The Torridon, we rear our own cows for around 36 months and have around 5 calves a year which produces our beef. We then age our beef for between 18 and 36 days which can then be split into different cuts and used in our restaurants.
- Bring the meat up to room temperature before cooking – it’ll cook faster and more evenly
- Season just before cooking – Salting too far in advance will draw out moisture and make the steak less juicy
- Cook at a higher heat quickly to get colour on both sides – That colour will give good flavour and a little texture
- You can add some butter, thyme, garlic to the pan after you have sealed both sides – This will add a lot more flavour
- Rest the meat after cooking – This allows the cooking juices that have been pushed to the centre of the meat to redistribute throughout the whole piece making it juicier
- You don’t need to mess with good meat – So serve simply with some Bearnaise sauce and chunky chips