• Steaks are ideal for grilling or pan frying. Grilling is a healthier method of cooking as any fat can drip away during cooking
  
• Always preheat the grill or pan for a couple of minutes before starting to cook your steak

• When grilling position the grill pan approximately 5cm(2”) away from the heat source and cook the steaks under a moderately high heat.

• When pan frying it is only necessary to use about 5ml(1tsp) oil. After preheating the pan adjust the heat to a moderately high setting.

• Why not try griddling your steaks if you have a griddle pan. These are like frying pans with a ridged base that create the look and taste of a barbecue leaving char-grilled stripes on the steaks. There is no need to add any oil to the griddle pan, just get the pan nice and hot and cook as you would do when pan frying.

• The timings given below are for each side. It is only necessary to turn the steaks once during cooking. Simply cook the steaks for the recommended time on one side, then turn them over and cook for the remaining time. The more the steaks are prodded and turned the drier they will become, leaving them to cook untouched will produce more succulent results.

Remember, the timings relate to the thickness of the meat - thicker steaks will need an extra 1-2 minutes each side.

Guideline timings are per side and can vary according to the thickness of the meat and degree of cooking preferred

BEEF STEAKS	Grilling/ Griddling	LAMB STEAKS	Grilling/ Griddling	PORK STEAKS	Grilling/ Griddling
Sandwich 1-2mm (1/8“)	1-2 mins each side	Leg, chump, shoulder steaks 2cm (¾”) 2cm+ (¾”+)	4-6 mins each side 6-8 mins each side	Escalopes 0.5 cm (¼“)	2-4 mins each side
Thin cut sirloin 1.5cm (5/8”)	2-4 mins each side	Neck fillet escalopes 1-1.5cm(½+”)	3-5 mins each side	Fillet sliced (tenderloin), 1-1.5cm (½+”)	3-5 mins each side
Sirloin, rump, rib eye 2cm (¾”)	Rare: 2½mins Med: 4 mins Well: 6 mins each side	Lamb Chops/ Cutlets Loin, chump 2cm (¾”)	6-8 mins each side	Loin, leg, shoulder, valentine, medallions 1-2cm (½-¾”) 2cm+(¾”+)	6-8 mins 8-10 mins Each side
Fillet, T- bone, frying, medallions 2-3cm (¾-1¼”)	Rare: 3-4 mins Med: 4-5 mins Well: 6-7 mins each side			Pork Chops Loin, chump, spare-rib 1-2cm ( ½-¾”) 2-3cm(¾-1¼”)	6-8 mins 8-10 mins Each side

 

If you’re feeling ‘saucy’ why not try one of these simple ideas:-

Creamy Garlic & Herb

Heat 15ml(1tbsp) oil in a frying pan and cook steaks as above with ½ redonion, thinly sliced. Add 50g(2oz) soft garlic and herb cream cheese and 90ml(6tbsp) semi-skimmed milk. Heat gently for approximately 1 minute. Stir through 15ml(1tbsp) chives, chopped.

Pesto

Heat 15ml(1tbsp) oil in a frying pan and cook steaks as above. Add 30ml(2tbsp) half fat crème fraiche, 30ml(2tbsp) semi-skimmed milk, 15ml(1tbsp) red or green pesto and heat gently for 1 minute. Stir through 4 olives, pitted and chopped and 15ml(1tbsp) fresh basil, roughly chopped.

Creamy Chilli

Heat 15ml(1tbsp) oil in a frying pan and cook steaks as above. Add 50g(2oz) soft cream cheese, 90ml(6tbsp) semi-skimmed milk and heat gently for 1 minute. Stir through 10 cherry tomatoes, halved and 5ml(1tsp) chilli powderor sweet chilli sauce (more if you like it hot!)

Stilton & Watercress

Heat 15ml(1tbsp) oil in a frying pan and cook steaks as above. Add 45ml(3tbsp) half fat crème fraiche, 50g(2oz) Stilton cheese, crumbled and heat gently for 1 minute. Stir through 25g(1oz) watercress, roughly chopped, until wilted.

 

Alternative cooking methods:

* Stir frying
* Guide to roasting
* Bacon and gammon joints
* One pot methods
* Barbecue tips