Many food lovers don’t realise how important some types of meat fat content is to flavour and aroma. Animal fat or lipids are what makes a cut of meat tasty, juicy and tender....
Keen home cooks and BBQ lovers are probably familiar with the idea of “caramelising” meat. Perhaps you may have even heard the term, “Maillard reaction”. But what exactly do these phrases mean, and why are they so importan...
Preparation: 10 minutes | Cooking: 15 minutes | Serves: 4
This recipe is healthy, vibrant and perfect for a summer’s lunch or dinner. The recipe is also very adaptable - you can substitute the rump for sirloin, flank or flat iro...
What you need:
Steak
Salt
Pepper
Oven-proof fry pan (ideally cast iron)
Prepare the Steak
The first thing you need to do is preheat your oven to around 230° C. Yep - you need a very hot oven to cook the perfect steak...
Bone-in vs bone-out is a much-debated topic amongst meat-lovers. Bone-in lovers are certain that having the bone in creates better flavour (due to flavour from the bone marrow, which transfers to the meat) whereas bone-out lovers ...