Learn how to cook steak perfectly with Chef Richard Corrigan, just in time for The Great British Beef Week 2024
Get ready for the 14th annual Great British Beef Week, taking place from 23rd April to 30th April 2024. Here at Corrigan’s Mayfair, we are proud to shine a spotlight on our menus that showcase the very best of British produce. We work closely with sustainable farms that prioritise the highest standards of animal welfare.
If you're planning to celebrate the week at home by cooking up a delicious steak, Chef Richard Corrigan has the perfect tips to ensure your steak is cooked to perfection.
A Few Words From Chef Richard Corrigan...
“Rump is one of my personal favourites for a steak. There's a little chewing, but it has lots of flavour and, most importantly, it is much cheaper than fillet or sirloin. How do you judge a really good piece of steak? Start by holding the steak up and looking for a nice ratio of marbling fat to meat. I also like my meat to be hung for at least 25 days, and even 35 days, to intensify the flavour, though the cost does go up the longer it hangs."
These instructions specifically refer to Chef Richard Corrigan's recipe for Pan-Fried Beef with Tarragon & Chervil Sauce, and Baked Beetroot.
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Make sure the steak is at room temperature. Add a nice sprinkling of seasoning and press it down into the steak.
- Heat a large heavy-based griddle or frying pan. Get the pan really hot. Add a good dash of oil and put the piece of meat in the pan. Don't turn the steak or move it around - just sear it over a high heat, then turn down the heat and cook for 2 to 3 minutes, letting it brown beautifully.
- Have a quick look to see that the steak's cooking OK. For medium-rare, you want a really good marking on the outside while keeping the inside pink, so press the steak down with a spoon.
- To test if the beef is done to your liking, use your finger. If the meat bounces back really quickly, it's too rare; the less spring there is in the meat, the more it's cooked. Rare steaks feel springy, medium-rare steaks still have a bit of give and well-done steaks feel firm, with no give to them. Personally, I think rump needs to be served medium-rare at the minimum because if you cook it medium or well done, it becomes that bit tougher. The outside should be nice and charred.
- Lift the steak from the pan, wrap in foil to keep the heat in and let it rest and relax in a warm place for 5 minutes before serving.