If you’re cooking to impress and only a tender, juicy steak will cut it, don’t be fooled into spending a fortune. Beyond the much-loved fillet, sirloin, rib-eye and rump, there’s a world of underrated, good-value steaks that will seriously deliver on the flavour front. Full of beautiful flavour, texture and fat marbling, feather steak is a good size to leave you satisfied. Ask your butcher to remove the tough sinew right steak the middle of it, and you’ll be ready to go.
But first, there are a few guidelines to bear in mind if you want to cook the perfect steak, whichever cut you choose. Turning it every minute or so will make sure you get a really even cook. After cooking, leave it to rest and rub with a little extra virgin olive oil or butter for an incredible, juicy steak. Remember these tips, and you’ll get great results every time. To make it even easier, follow these simple steps below.
Whatever you choose, we’re sure your lucky guest will love you for it. Dairy cows and beef cows are farmed differently. Usually, beef cows are raised for meat until they’re one or two years old. Meanwhile, dairy cows will be farmed for much longer while they continue to provide enough milk. However, once a dairy cow stops milking the meat is rarely eaten.
Search Inspiration No idea what to search for? Start browsing till you find something. This is a VERY tender Sirloin Tip Steak, almost like “Pot Roast”. Feel free to use any of the below tags. Schedule your weekly meals and get auto-generated shopping lists. Pepper, Worstershire Sauce, Soy Sauce, Minced Garlic, Chopped Onion, Lemon Juice. Place steak on center of foil sheet.
Place a small amount of the seasoning mixture to the steak, quickly turn the steak over. Pepper on the steak, and then place potatoes and carrots on the steak, top with the remaining seasoning mix. Carefully fold the foil into a “packet”. Roast in oven for 1 hour – reducing heat to 350 after 30 minutes.