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.


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