With the help of the Butchers Q Guild, we’ve put together this handy guide.

Rump, sirloin, fillet and rib eye are all ideal to grill or fry. I personally prefer to pan fry my steak. I oil the steak rather than the pan, using my rape seed oil, then season with salt and crackled black pepper. I drop them straight into a really hot frying pan, which seals in all the flavoursome juices, whilst crisping the outer fat layer. Then simply cook to the required touch and colour.

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To help you do the same, download my handy steak cooking guide.
(Click image above to download).

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