Delicious Beef Recipes From G.J. Honour

     They say that one of the most important aspects of how much we enjoy our food is the presentation. While that might be true, the way you cook it and the quality of the ingredients plays an important role in that as well. Still, even with the best cut of beef from your local butcher market in Guildford or butcher meat shop in Woking, you can cook it wrong and both the taste and the presentation will be lost.

     If you are tired of cooking steak the same way you learned back in uni, keep reading as we are going to share some of our favourite beef recipes guaranteed to excite your taste buds and satisfy your hunger.

Delicious Beef Recipes From G.J. Honour

Rib-Eye Steak With Red Wine & Pastrami Sauce

Ingredients:

  • 2 rib-eye steaks (about 250g each)
  • 2 tbsp vegetable oil
  • 80g butter
  • 2 garlic cloves
  • 2 thyme sprigs
  • ½ lemon, juiced
  • 1 shallot, finely chopped
  • 100ml red wine
  • 200ml fresh beef stock
  • 50g pastrami, finely chopped
  • 1 green chilli, deseeded and chopped
  • 1 tbsp chopped parsley

Method:

  • Season the steaks with salt.
  • Heat the oil in a frying pan large enough to fit both steaks, then add half the butter and once melted and foaming, add the garlic and thyme.
  • Carefully put the steak in the pan and cook for 3 mins for rare, 4 mins for medium and 6 mins for well done, flip the steak and repeat.
  • Once cooked, add a squeeze of lemon juice to the pan and spoon the lemony butter over the steak. Transfer the steaks to a warm plate and cover.
  • Pour off the fat from the pan, discard the garlic and thyme and wipe out with kitchen paper. Place the pan back on the heat, add half the remaining butter, and once melted, add the shallot and fry for 30 seconds, then add the wine and reduce to a glaze.
  • Pour in the stock and bring up to the boil, then add the pastrami and chilli and warm through.
  • Finally, stir in the parsley.

Ancho Steak & Chimichurri Buttered Sweetcorn

Ingredients:

  • ½ tsp ancho chilli powder or normal chilli powder
  • ½ tsp ground cumin
  • ¼ tsp ground coriander
  • ¼ tsp dried oregano
  • 1 tbsp olive oil
  • 200g sirloin steak
  • 1 tsp cider vinegar
  • small handful of parsley, leaves picked and finely chopped
  • 2 tbsp butter, softened
  • 1 corn on the cob, husk removed

Method:

  • Mix the chilli powder, cumin, coriander, and oregano together with a good grind of black pepper and a pinch of salt.
  • Rub the oil over the steak, then rub with half the spice mix. Set aside to marinate for 30 mins.
  • Meanwhile, combine the remaining spice mix with the vinegar, parsley, and butter, and set aside.
  • Heat a griddle pan over a high heat, then cook the steak for 3 mins on each side for rare, 4 mins for medium-rare or 5 mins for well done. Transfer to a board or plate and leave to rest.
  • Meanwhile, griddle the corn, turning, until lightly charred on all sides. Spoon half of the flavoured butter over the steak, then use the rest to baste the corn.

Contact G.J. Honour

     To learn more about the importance of marbling in steaks, contact G.J. Honour and shop our wide selection of quality meats today.

If you enjoyed this article, please feel free to share it on your favourite social media sites.