Posts Tagged ‘steak’

Lunch at Butcher & Beast

February 15, 2020

Never go anywhere on St Valentine’s Day, at least not eat out.

I made that mistake once, ate with friends at an Indian restaurant. It was so awful, so tacky.

I thought maybe lunchtime would be ok in a village pub.

Pub was busy, lucky to find a table, but then the pub tiny.

Pub full of dogs.

Menu far too many items, which is never a good sign.

I had decided on gammon steak, but as rump streak only a pound more decided on rump steak.

Asked the young lad serving of the soup. He did not know. He went and checked. Tomato and basil

Ordered the tomato soup. A long wait, soup never came, steak arrived, followed by a bowl of chips.

Steak was ok, worth paying three times what would pay Wetherspoon on Tuesday (if add in the beer)? No, on a good day, Wetherspoon better, on a bad day worse.

Not in the same league as steak in Athens. But then that was around 30 euros.

Onion rings were cold, peas almost cold, mushroom, tomato and chips hot.

The last part of my streak tough and grisly. I shared with two cocker spaniels, making friends for life.

Beer bitter, I would far have preferred a decent craft beer. Never confuse hops with bitter.

A choice of around half a dozen real ales. Far better than most pubs which serve the output of chemical plants owned international conglomerates. Better than the average Wetherspoon, look closer and note most of the real ales are from conglomerates.

Poor though compared with a good tap room. For example BearHeadz or Growlers & Cans.

White van chiller van pulled up and offloaded as finished meal (well actually a large lorry). Across the road an excellent butcher. That pub sources from a catering supplier, says all you need to know about the pub. I then popped across the road to the butcher. I will cook something far better than the pub served.

We are currently at risk of coronavirus. No soap in the toilet to wash hands.

How to cook the perfect steak

January 14, 2012


Weekend Woman’s Hour this afternoon on BBC Radio 4 on how to cook the perfect steak with Masterchef 2011 champion Tim Anderson.


sirloin steak about an inch thick
salt and black pepper to season
rape seed oil


Season the steak with pepper and salt, rub the oil into the steak.

The oil is to stop the steak burning. There is no need to add oil to the pan, there is sufficient fat on the steak.

It is a myth that oil or fat needs to be added to the pan. It simply burns.

One very hot pan, temperature of around 350C. If hand held an inch above the pan it should feel uncomfortable.

Fat takes longer to cook than meat, therefore cook on fat side first. Actual cooking time depends on the steak, how long aged, how much fat, how moist, has been in fridge or at room temperature (best from room temperature as cooking more even). A rough guide is one minute each side, plus a minute for each centimetre of thickness. A one inch steak is two minutes for the sides plus 2-3 minutes. Only experience can tell. Flip the steak over every minute.


Tim recommends leave the steak in the warm to cool for approximately half the cooking time

Serve with mashed potates (soaks up the fat and juices), fresh green beans and/or peas or a simple salad.

Absolute no is cooking with garlic as destroys flavour of the steak.

No sauces for the same reason, you do not wish to distract from the flavour of a perfect steak.

Choose quality steak from a good butcher.

Cook The Perfect… Steak with Tim Anderson
Cooking the perfect steak

Cooking the perfect steak

June 24, 2011

Jamie Oliver on how to cook the perfect steak.

Thanks Jamie!