Miller & Carter Ruislip
154 Bury Street, Ruislip, Greater London, HA4 7TH
You'd think we'd keep the secret of a perfect steak to ourselves. In fact, the opposite is true. Life is too short for disappointing steak, so we want our guests to go away happy, full and just that bit more knowledgeable. Of course, you can only enjoy a Miller & Carter steak in a Miller & Carter steakhouse – but we'll do all we can to help our guests get closer to perfection at home.
Whatever your preferred cut, ensure it's a quality piece of beef. At Miller & Carter we use only the finest 30-day matured steaks, carefully sourced from British and Irish farmers who care about their cattle.
Take the steak out of the fridge and leave for about 20 minutes before cooking, allowing it to reach room temperature. This is crucial for tenderness.
Season your steak well with rock salt and black pepper, and give it a good coating of oil ready for the chargrill or frying pan.
Heat your grill/pan to a high temperature. Only start cooking once it has reached the optimum heat. This will help seal the meat on all sides, locking in all that lovely flavour.
Resting is just as important as cooking because it allows the meat to re-absorb all its juices. The result brings a fuller flavour as well as tenderness. If you forget to do this, you may end up with a large amount of blood on your dinner plate.
Always make sure your plate is warm so your meal stays hotter, and more enjoyable, for longer. The accompaniments are down to you, but we'd recommend serving it simply – with some herb butter, piping hot fries, tomato and watercress.