A glorious, juicy British steak is guaranteed to put some sizzle into a celebration or date night – and it's just the thing to cook when you want to recreate that fancy restaurant experience at home!
Sourced from 100% Aberdeen Angus cattle, our Extra Special steaks are dry-aged and matured for 30 days to make them even more succulent and flavoursome. The distinctive marbling gives the meat a deliciously rich flavour and that melt-in-the-mouth taste when cooked.
Since many of us happen to have more time to get creative in the kitchen these days, we're encouraging you to #GetYourCookOn with these totally mouthwatering steak recipes. Plus, we've included top tips on how to cook and serve your rump, fillet, sirloin or ribeye steak to perfection.
Don't forget to include this hashtag, and tag @asda when trying our recipes!
TAKE YOUR CUT
Our range of delicious Extra Special Aberdeen Angus beef steak is 100% British, produced from cattle that are fed on grass for much of the year – the key to creating the breed’s famous marbling and that melt-in-the-mouth taste when cooked. The beef for our Aberdeen Angus steaks also undergoes a traditional 30-day maturing process, giving it a great texture and tenderness. And each steak is thick cut for even more succulence.
Cut from the rib, ribeye has a thick layer of fat running through it, which gives the meat intense flavour. Best served medium, to allow the fat time to melt.
Ribeye really comes into its own when paired with peppercorn sauce, punchy rocket salad and some chunky hand-cut chips. What more could you possibly want? Scroll down for recipe inspiration!
Taken from the tenderloin, a strip of meat below the sirloin, fillet is a highly prized cut of steak that suits more refined dishes. To boost the flavour, this lean cut is best served rare.
Try serving with a creamy béarnaise sauce and some chargrilled asparagus, or scroll down for more recipe inspiration.
A delicious, great-value steak, rump is taken from the muscular hindquarters. Serve it medium-rare to make the most of its deep, hearty flavour.
These steaks are slightly less tender than those from more forward sections, so need a couple more minutes in the pan when cooking. Pat with kitchen paper before cooking for maximum caramelisation on the outside, helping you achieve those extra yummy crispy bits. Keep scrolling for our delicious rump recipe!
This cut is taken from the back and has a stripe of fat on top and gentle marbling throughout, which ensures it's very tender as well as super-flavoursome.
Sirloin tastes best when cooked quickly on high heat to maintain tenderness and give it maximum flavour and charring. Scroll down for our favourite sirloin recipe!
your step-by-step cooking guide
1. Pat dry
Bring the steak to room temperature and pat dry with a sheet of kitchen roll.
Heat a frying pan – with no oil added – over a high setting until it starts to smoke.
3. Add oil
Rub both sides of the steak with oil and carefully place it in the hot pan.
4. Cook it
Fry your steak according to your preference (see below), turning it only once.
5. Let it rest
Take the steak out of the pan and put it on a plate to rest, covered, for 5 mins before slicing or serving. This helps prevent all the juices from running out as soon as you cut it.
For many people, one of the biggest worries when cooking steak is getting the timing right. But it doesn’t have to be complicated – it’s as easy as 1, 2, 3.
1. Decide how you want your steak to be cooked
If you’re pan-frying your steak, each side takes 1 minute for blue, 2 minutes for rare, 3 minutes for medium-rare, 4 minutes for medium and 5 minutes for well done.
If you’re grilling it, each side takes 4 minutes for rare, 5 minutes for medium-rare and 7 minutes for well done.
Make sure your grill or pan is heated to high before you put the steak in. You want it scorching hot!
2. Check whether your steak is done
You don't have to cut into your steak to find out whether it's done, you can tell just by touch. But how do you know what your cooked steak should feel like when you press it? The trick is to compare your steak against the hand test! As a guide, press the fleshy bit of your palm just under the thumb – this is what a raw steak feels like. Then bring your index finger and thumb together and press the fleshy part under those fingers using your other index finger – this is the springiness of a rare steak. Bring your middle finger and thumb together to give the fleshy pad the feel of a medium-rare steak; ring finger and thumb for medium; and little finger and thumb to find out the firmness of a well-done steak.
3. Let your steak rest for a couple of minutes after cooking
By doing this, you won't lose any of the delicious juices from the steak before you serve it. Remember that your steak will probably keep cooking as it rests, so if you’re worried about it becoming overdone before you tuck in, take 30 seconds to 1 minute off the cooking time.
Now you've got all the know-how, here are a few of our favourite steak recipes to try out whenever you're in the mood for a splurge...
Ribeye steak with crispy potatoes and runner beans
Crispy potatoes and tender ribeye steak make a pretty perfect dish for two – as a starter, mind. A squeeze of fresh lemon juice and a handful of chopped parsley add zing to those tasty pan juices. Yum!
sirloin steak with peppercorn sauce and matchstick parsnips
Parsnips replace classic fries to accompany this juicy sirloin steak with a rich peppercorn sauce. This indulgent supper is best served simply, with a plain or dressed green salad.
fillet steak with chunky chips, roast tomatoes and pesto
Fillet is one of the pricier cuts of steak, and it's easy to see why. Tender and easy to cut, it pairs well with chunky chips, a zingy sauce such as pesto, plus pan-roasted vine tomatoes. We think this is an irresistible dish.
rosemary and garlic rump steak with root veg mash
Flavoured with garlic, butter and rosemary, this rump steak is packed with flavour. Serve with creamy root vegetable mash, seasoned with lots of black pepper.
Want to amp up the wow-factor of your perfectly cooked steak with a delicious homemade sauce? You can.
Peppercorn sauce is creamy and luscious, and will help to season your steak. We've perfected our recipe here, which you can have on the table in just 15 minutes.
Loaded with sweet shallot, aniseedy tarragon and plenty of butter, béarnaise sauce is an absolute classic – and it doesn't have to be complicated, either. If your sauce starts to split as it's thickening, just add a splash of hot water, keep whisking and it will return to its former glossy self.
Or, if you prefer something a bit punchier, this luscious red wine reduction is silky, savoury and sumptuous.