Aberdeenshire butchers The Store give their guide on how to cook the perfect steak

Summer has arrived and the succulent smell of BBQ season is in the air. With BBQ’s all over the country making their debut for the year now is the time to brush up on your steak skills.

Whether you prefer the classic Dijon Mustard, or peppercorn sauce to finish off your steak, the right cut and timing is crucial in creating the perfect taste.

The Store, a family enterprise based in Foveran, Aberdeenshire, which is run by four generations of farmers, and breeds some the finest Aberdeen Angus cattle is familiar with the best cuts of meat when catering for customers at its on-site butchery.

Here, The Store highlights the top Aberdeen Angus steak cuts, and the best way to perfectly cook them on the grill:

Fillet steak

Sirloin Steak. Picture: Phil Wilkinson

Fillet Steak. Picture: Phil Wilkinson

One of the more expensive cuts of beef and is prized for being the leanest of cuts, which is ideal for those who enjoy quick cooking.

Sirloin steak

Sirloin Steak. Picture: Phil Wilkinson

Sirloin Steak. Picture: Phil Wilkinson

This prime cut of beef taken from the rear end of the beast’s rib cage is also known as loin or striploin.

Ribeye Steak

PIC PHIL WILKINSON  info@philwilkinson.net www.philwilkinson.net 01316186373 - 07740444373 The Store ,  near Aberdeen. Product  , food and location images  September 2014

Ribeye Steak Picture: Phil Wilkinson

Exactly as it reads, this cut comes from the rib section of the animal. This particular cut is extremely rich in flavour and is very tender due to the fat content within the steak and is Farmer Booths favourite.

It is recommended to leave all steaks to rest for a minimum of the length of time you have cooked them. Be aware the food will continue to cook itself for a while after being taken off of the grill.

How to cook your steak – The Store’s way to perfection:

Step One
Bring your Steaks to room temperature by bringing them out of the fridge at least two hours before you plan on cooking them.

Step Two
Oil and season your steak, get your heavy griddle pan smoking hot and lay your Aberdeen Angus steak into the griddle pan.
Allow the meat to get a lovely dark crust before turning over – remember more colour gives more flavours!

Step Three
To cook your steak to the right temperature, ideally you should use a meat thermometer; 40°C for rare, 50°C for medium…and we don’t do well done!

Step Four
Remove the steak from the pan and allow it to rest for about five minutes. This allows the muscle to relax and give you a far juicier eating experience.

 

About The Store:

PW.THE STORE_SEPT2014_9

The Store prides itself on its locally reared Aberdeen Angus and offers customers 100% tractability due to having its own on-site butchery, ensuring the highest quality of meat is used.

The farm and farm store are open seven days a week from 10am – 5pm and boasts its own farm shop and deli, kitchen, butchery, and coffee shop which it actively promotes local produce in.

• For more information about The Store call 01358 788083 or visit www.thestorecompany.co.uk.

About The Author

Julia Bryce

Julia Bryce is a Senior PR Account Executive at PR and communications company, Frasermedia, based in Aberdeen, after previously graduating with a BA (Hons) in communications with PR from the Robert Gordon University in 2014. Catering primarily for the food and drink sector, as well as consumer PR, her creative flair ensures she delivers outstanding results for her clients. Julia is the resident social media guru and can usually be found in a local cocktail bar or enjoying new food and drink ventures within the city at the weekend. She has a strong passion for the PR industry and thrives when she’s getting stuck in with client events.

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