A beautiful thick fillet steak, glass of red wine and some background music, now that sounds like the perfect Saturday night.
Cooking the perfect steak is not easy, until now that is. Below are some recommended
cooking times for all types of meat, as well as some excellent advice and tips from
the main man himself Gordon Ramsey.
Recommended cooking methods and times...
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Sirloin, Forerib, Topside, Silverside.
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Roast, 180°C, 350°F, Gas mark 4-5
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Rare
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20 minutes per 450g plus 20 minutes
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Medium
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25 minutes per 450g plus 25 minutes
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Well Done
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30 minutes per 450g plus 30 minutes
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Brisket.
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Pot Roast or Slow Roast, 180°C, 350°F
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Gas mark 4-5, 30-40 minutes per 450g (1b) plus 30-40 mins.
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Steaks
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Popeseye, Sirloin
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Grill/Fry
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Rare
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2 1/2 minutes each side
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Medium
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4 minutes each side
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Well Done
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6 minutes each side
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Sirloin extra thin
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Grill/Fry
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1 minute each side
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Fillet
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Grill/Fry
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Rare
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3-4 minutes each side
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Medium
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4-5 minutes each side
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Well Done
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6-7 minutes each side
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Stewing Shoulder, Steak Hough.
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Stew/Casserole
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170°C, 350°F, Gas mark 3, 2-3 hours
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Prime Casserole, Thick Flank, Round Steak
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Casserole
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170°C, 325°F, Gas mark 3, 1 - 1 1/2 hours
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Note: Cooking times may vary depending on the thickness of cut.
The Food Standards Agency suggest we limit the fat used in cooking. It is recommended
to dry fry wherever possible.