High Class Steakhouse Steaks, from your very own Kitchen. Follow this simple little recipe to enjoy amazing steaks.

Best cuts to choose



Ribeye, Fillet

Ingredients Ribeye steaks                            butter Olive oil                                      Sea salt Fresh thyme                             Cracked black pepper Fresh garlic                               Fresh shallots

Let`s get started

Take the steak out of the fridge and allow it to come up to room temperature about 1 hour before cooking. Why? If not and you cook the steak from cold it will stop the heat from penetrating to the middle as efficiently as a steak at room temperature, a steak at room temperature for 1 hour cooks through evenly rather than ending up with a thick overcooked band in order for the very centre to be cooked to your liking. Steak Pat dry the steak and rub a little olive oil on the side you are going to seal first. Only season the side of steak your about to seal with some sea salt and cracked black pepper –this helps form that amazing crust we all know and love about great steaks.. then season the second side just before you turn over.

Pan Searing

Pan searing is a classic way in which the surface of the food is cooked undisturbed in a very hot pan until crisp, golden brown, flavourful crust forms. Pan searing is the best way to cook a steak.

Cooking the Steak

You need to make sure your pan is super-hot before you begin, this will help to caramelise the steak, essential for a delicious crust. It`s simple cooking at its best. While the steak is searing in the pan, throw in the butter, garlic, thyme, shallots and baste continuously as the steak finishes cooking. The garlic-thyme-shallot infused butter does all sorts of wonderful things to the steak, seeping into the cracks and crevices, and adhering to the crust of the steak. During cooking, aim to cook your steak medium-rare to medium – any more and you`ll be left with a tough piece of meat. Turning your steak every minute or so will make sure you get a really even crust on both sides.


Rest your steak for 5 to 10 minutes so it sucks its own juices back in and the fibres relax. This is a must-do step for any protein you cook hard and fast!

How long to Cook Steak

It’s very important to consider the size and weight of your steak before calculating the cooking time. We recommend the following for a  2cm thick fillet, sirloin, striploin or rib-eye steak:

  • Blue: Should still be a dark colour, almost purple, and just warm. It will feel spongy with no resistance. 1 min each side
  • Rare: Dark red in colour with some red juice flowing. It will feel soft and spongy with slight resistance .1½ mins per side
  • Medium-rare: Pink in colour with some juice. It will be a bit soft and spongy and slightly springy. 2 mins per side
  • Medium: Pale pink in the middle with hardly any juice. It will feel firm and springy. About 2¼ mins per side
  • Well-done: Only a trace of pink colour but not dry. It will feel spongy and soft and slightly springy. Cook for about 4-5 mins each side
To Serve

We recommend our finest cuts below. Click the links below for each of our finest steaks. Striploin, Sirloin,  Ribeye, Fillet We recommend the classic steak sauce, pepper cream sauce with seasoned chunky oven chips and mushrooms fried in the left-over juices in the pan after the steaks are cooked. So if you would like to try some of our tasty steaks check out our beef products and try one of our steaks. Buy our products, use our recipe and you`ll look like a pro and feel like you`re dining at the best steakhouse in town …