We often get customers ask us how do I cook my steak? Well here is a brief guide.

• Blue: Should still be a dark colour, almost purple, and just warm.  It will feel spongy with no resistance.
• Rare: Dark red in colour with some juice flowing.  It will feel soft and spongy with slight resistance.
• Medium-rare: A more pink colour with a little pink juice flowing.  It will be a bit soft and spongy and slightly springy.
• Medium: Pale pink in the middle with hardly any juice flowing. It will feel firm and springy.
• Well-done: Only a trace of pink colour but not dry.  It will feel spongy and soft and slightly springy.

As butchers we would always recommend cooking you steak medium-rare!

Five steps to cooking the perfect steak at home

1. Heat your griddle or frying pan over a high heat, until smoking hot.
2. Lightly brush the steak with a little olive oil and season with sea salt and freshly ground black pepper.
3. Don’t griddle more than two steaks at a time, and keep them spaced well apart. If you add more than two steaks to the pan at once, the temperature will drop and the steak will stew, rather than fry.
4. Don’t turn the steaks until good seared markings are achieved, then turn them over and cook on the other side.
5. You must let the steak rest for about 3 minutes before serving, to allow the juices that have been drawn to the surface to relax back into the meat.