Take the steak out of the fridge about 15 min before cooking. Preheat the oven to 150 degrees C.
Season the steak with butcher’s salt and olive oil, place the steak on a wire rack in a baking dish, and cook in the oven for around 30 mins depending on your preference of readiness (rare, medium etc). Let the steak rest now for 10 mins.
Preheat the grill plate nice and hot, and sear for around 45 seconds each side. Serve with a dollop of Peter Bouchier béarnaise sauce and your favourite vegetables or sides.
The perfect winter treat. Start this on a cold, sunny afternoon, and have it ready in time for a lovely evening by the fire with a glass of your favourite vino. This pie uses Peter Bouchier’s grass-fed brisket cut and beef stock, as well as a rich Irish stout and caramelised onions. Brisket is a delicious, albeit slightly tougher, cut of beef, so low and slow on the heat is the way to go. Easy to make, with complex flavours that will leave your guests wanting more!
Pick up some of our veal today and make this delicious osso bucco recipe. The perfect comfort dish.