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Miller & Carter Head Chef on how to cook steak

Steak lovers in Edinburgh can now discover the secrets to cooking the perfect steak courtesy of Miller & Carter Steakhouse Head Chef.

Published: September 24, 2015

Miller & Carter - who serve over 1.5 million steaks a year – has put together a five point guide for consumers highlighting what to consider when choosing, prepping and cooking steak at home.

Sharing the secrets behind the steakhouse’s award-winning prime beef, Miller & Carter also carried out a consumer survey asking its guests what makes for the perfect steak experience.

Orlando Lopez, Head Chef at Miller & Carter Cramond Brig, said: “Cooking steak is a delicate task, especially when it can be prepared in so many different ways. We saw this as a real opportunity to gain an understanding of how much our guests know about our steaks and what satisfies their taste buds. We then used the results to help put together a Top Tips Steak Masterclass offering advice for customers when they come to cooking their steaks at home.”

Field to Fork

The journey starts in our farms, where we rear six prime breeds across the UK, including Aberdeen Angus and Hereford. In total it takes two years to bring one of our steaks from field to fork – something a quarter of our surveyed customers already knew – and we choose each breed specifically for its taste, texture, succulence and size. Head down to your local butcher and try out a few different breeds as each one differs slightly depending on how and where it was reared.

Coming of Age

Our steaks undergo two aging processes for the right balance of taste and succulence; for the first 7-10 days they are dry aged before being wet aged for the remainder. We age our steaks for at least 30 days which almost 80% of those surveyed agreed with was the perfect length of time for the meat to mature. It’s important to let your steak breathe for at least 30 minutes before you start cooking. Known as blooming in the industry, it lets the meat absorb oxygen and allows for a fuller taste.


Picture: Miller & Carter

Making the Cut

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Often overlooked, choosing the right cut and quality of meat can make all the difference. Ribeye’s should have all the bone cartilage removed with marbled fat present.  Sirloin and Rump cuts should have a decent ridge of fat along one side and Fillets should be cut no thicker than 50mm (2in). Again, don’t be afraid to ask the butcher if you’re unsure.

Cooking Recommendations

Our survey showed that 69% of people enjoy their steak medium rare with 17% choosing well done and 13% preferring rare. Each cut should be treated differently and how to cook it is where most people go wrong. When prepping your steak, always make sure you generously season and oil your steak before grilling and always use a hot griddle pan to seal in all the fantastic flavours and juices. For Ribeye and Rumps, we’d recommend cooking until medium as the fat adds more flavour whilst Fillets are best when rare due to their succulent tenderness.

The finishing touch

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We found that a peppercorn or béarnaise sauce is the fans favourite (66%), however nearly a quarter of people preferred their steak all on its own – and who can blame them. Cooking a perfect steak to your preferred tastes is simply down to practice, so experiment with different seasonings, sauces and cooking times to find the best combination for you.


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