Watch these videos as our top chefs prepare cuts of beef and show how to use them.
The ‘laab’ is a wonderful dish that involves finely chopped meat mixed with spices and herbs. In this recipe John Chantarasak takes those flavours and adapts them into a Thai style BBQ fillet steak carpaccio, and then combines this with a perfectly balanced, punchy, fresh and herbal dressing.
The flavours of the Irish rump steak stand up to the richness of this coconut cream red curry and pair wonderfully with the earth celeriac that is grilled over coals and basted with salted coconut cream, giving a unique British flavour to a widely recognizable Thai curry.
This dish from John Chantarasak receives its name from the juices and fat which fall onto the hot coals as the sirloin steak grills on the BBQ. This creates smoke and imparts a wonderful flavour which marries perfectly with a prized cut like grass-fed Irish sirloin steak.
The marbling fat so typical of intensely flavoured grass-fed rib-eye steak is perfectly married with the sweet, tart and spicy tamarind sauce. Grilled on the BBQ, this Thai style recipe from John Chantarasak is a true explosion of flavour.
The art of cooking steak is one of the most debated topics in all of cooking, and when learning how to cook fillet steak, the most premium and expensive cut, you want to make sure you’re doing everything right. The wrong method can result in overdone (or underdone) meat, a steak that’s been stewed rather…
A perfectly cooked pink, juicy, sirloin steak is often something only associated with that of top restaurants and steak houses. Chef Andy McLeish demonstrates how to cook one to perfection at home. In partnership with Great British Chefs
The rump cap (also known as sirloin cap or coulotte in the USA) is a wonderful, under-used cut of beef here in the UK. A thick cap of fat runs across the top which, when cooked properly, adds a beautifully rich depth of flavour to the meat. A very popular cut in Brazil, it is…
Beef is delicious enough served simply with a little salt and pepper. But to take it to the next level, dry rubs, marinades and brines can impart subtle flavours and actually improve the texture of the meat. However, before you start throwing the contents of your spice cupboard over a prime cut, there are some…
