Always take steaks out of the packaging, pat dry and bring to room temperature before frying or grilling.
Season well with salt before cooking, not black pepper as this can burn in the pan.
Add a teaspoon of grass-fed tallow or vegetable oil to a very hot pan and just before it starts smoking, add the steak.
If your steak has a rim of fat left on, press this side down with tongs on the searingly hot pan before cooking the rest of the steak until crisp, instead of adding fat to the pan.
Avoid overcrowding the pan as this will cause the temperature to drop.
Always rest your steak on a warm plate for at least 10 minutes before serving, and always cut against the grain!
Sirloin - otherwise know as Entrecote, the Sirloin is a leaner cut of beef and comes from the loin of beef. Full of flavour and remarkably tender, this cut benefits from being cooked medium-rare and a full rest.
Rump - coming from the back of the animal, this cut is not as tender as sirloin but more than makes up for it with a wonderfully beefy flavour and delicious bite. It benefits from being cooked medium to medium-rare. Trenchmore Rump is Rachel's favourite steak!
Fillet - the most lean and tender of all the steaks, the fillet comes from the least used muscle on the animal. It has a full flavour thanks to dry-ageing and should be flash fried on a searingly hot pan to avoid it drying out.
Rib eye - Thick cut with heavy marbling, the rib eye is potentially the most popular steak of recent years thanks to it's beautiful flavour. Coming from the rib section of the animal, this should be left to rest for longer than other steaks and served medium-rare.
Onglet - also known as 'hanger steak', the onglet is loved for it's big flavour. Being one of France's favourite steaks, onglet should be fried quickly on a high heat and then rested for up to 20 minutes in a warm place.
Bavette / Goose Skirt - another French classic, the bavette steak comes from the flank muscle and has a deliciously beefy flavour and slightly coarser texture. Marinading will help to tenderise, or simply flash fry and a ensure it gets a good 20 minute rest before eating.
Denver - this steak comes from the chuck and is tender with a delicious beefy flavour. As it has long strand muscles, it is important to rest well and cut this steak against the grain after cooking.
LMC - this steak comes from the shoulder and is wonderfully flavourful and well textured. It is best served medium / medium-rare.
Velvet Steak - this is a very lean cut which comes from the heel, and can either be flash fried or slow-braised for increased tenderness. This steak is best cooked rare with charring on both sides, which is best done on a searingly hot pan.
Thick Flank - Pave - a quick cook steak best served medium rare or long slow braise - either way delicious with chips! Finish with a knob of butter or drizzle of olive oil before resting.
Chuck eye - this steak come from the chuck primal, slightly lower down from the rib primal. Chuck eye steak won’t be as tender as the eye of your rib eye steak because it’s in a harder working area of the body, but it will have the same rich flavour and beautiful marbling. Best served medium and sliced across the grain.
Flat Iron - from the blade, the Flat Iron is lean and surprisingly tender for a shoulder steak, with an incredibly rich, beefy flavour. We think it is best
Spider Steak - also known as the oyster steak, the spider steak is a little semi-circle weaved with a web (hence the name!) of intramuscular fat that sits inside the hip on the Aitch bone. There are only two spider steaks per animal so you are lucky to get your hands on one! It’s small, flavourful thanks to it’s natural marbling and easy to prepare with a quick pan sear. Best served medium-rare.
Picanha - otherwise known as the top sirloin cap, this is a succulent and tender cut from the rump that is extremely popular and prized in South America. They are growing in popularity this side of the pond as well, as they have a great fat to meat ratio and a punchy flavour when BBQ'd or grilled. Using tongs, hold the rim of fat down on to a dry pan to crisp up before cooking the rest of the steak.
Tender top -
Rump skirt -
Back Rib -