Orders made before 12 noon will be delivered the next day except Discovery Bay, Ma Wan and Tung Chung. We do not deliver on Sundays or Public Holidays. Our retail store is open Mon – Sat 10am – 6pm / Sun 10am – 5pm

Ingredients

  1. Steaks of your choice
  2. Splash vegetable oil
  3. 100 grams butter
  4. 3 sprigs fresh thyme
  5. Coarse sea salt & ground black pepper

Method

  • Purchase your Black Angus or Wagyu ribeye or sirloin steaks here
  • Cut your steaks at least one inch thick, you can freeze what you don’t use by tightly wrapping in clingfilm or in ziplock bags
  • Rest on a plate at room temperature for 1 – 2 hours before cooking
  • Season well with coarse sea salt and freshly ground black pepper. These are big steaks, don’t be shy with the salt!

  • Add vegetable oil to a thick-bottomed frying pan and heat until smoking. Make sure you have good ventilation or your kitchen will fill up with smoke!
  • Gently add the steaks and fry on high heat for 3 minutes until a nice brown crust forms
  • Flip the steaks and turn down the heat

  • Add 2 good sized knobs of butter, 3 sprigs of fresh thyme, and 3 cloves of garlic
  • Baste the steaks with the butter using a spoon, continue to baste for around 3 minutes. Be careful not to burn the butter!
  • Always check the internal temperature,  use a meat thermometer if you have one to ensure you get the degree of doneness you’re after, if you don’t have a thermometer then you can use a skewer placed into the thickest part of the beef and close to the bone, hold in the meat for 3 seconds then place on your bottom lip  it should register warm when cooked to medium-rare or 50 degrees Celcius
  • Rest the steaks on a rack for at least 5 minutes. Resting allows the meat to relax and stops blood from oozing out onto the plate later

  • Baste with the remaining butter juices one last time
  • Serve with a simple green side salad & chips, sprinkle a little sea salt over the steak just before serving.

Rare Med Rare Medium Med Well Well Done
Pull Temp 50-55oC 55-60oC 60-65oC 65-70 oC 70 oC
Final Temp 60 oC 60-65 oC 65-70 oC 70 oC 75oC+

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