Miller & Carter Ruislip
154 Bury Street, Ruislip, Greater London, HA4 7TH 01895 635318
Carl Whitehead, head chef at our steakhouse in Birmingham's Mailbox, tells us how it's done...
The secret is in the meat. Whatever your preferred cut, ensure it's a quality piece of beef. Here at Miller & Carter we use only the finest 30-day matured steaks, hand-prepared by our master butcher and carefully sourced from British farmers who care about their cattle.
Let it breathe for about 20 minutes before cooking, allowing it to reach room temperature (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.
While doing so, 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.
Let it rest. Resting is just as important as cooking because it allows the meat to re-absorb all its juices. The result is a fuller flavour and tenderness. If you forget to do this, you may end up with a large amount of blood on your dinner plate.
Serve on a hot plate to ensure your meal stays hotter, and more enjoyable for longer. The accompaniments are down to you, but I like my steak served simply – with some proper fries and watercress.