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Steak masterclass

Our butchers’ guide to cooking the perfect steak, every time.

Ribble Reward
Ribble Reward fillet steak
FilletLean and incredibly tender
Ribble Reward sirloin steak
SirloinA steak lover’s favourite
Ribble Reward rib-eye steak
Rib-eyeRich, with marbling
Ribble Reward rump steak
RumpFull of flavour, a bit more bite
Ribble Reward t-bone steak
T-boneFillet and sirloin together
1

Prepare

Take your steaks out of the fridge at least 1 hour before cooking, to come up to room temperature. Brush both sides with oil, and season both sides with salt and freshly milled black pepper, or a dry rub.

2

Cook

Make sure the pan, griddle or grill is very hot. Lay the oiled steak in and listen for the sizzle as it hits the hot surface. Cook the first side without touching it, then turn it gently with tongs.

3

Rest

Move the steak to a warm plate, cover it and leave it for a few minutes before serving. Serve simply with a salad, or add a sauce for a touch of luxury.

Cooking times

For a steak about 2cm (¾in) thick, in a very hot pan:

First side4 minutes, without touching
Turn it overthe same again on the other side

Like it rarer or more well done? Ask us across the counter and we’ll help you get it just how you like it.

Choosing your steak

Fillet steakFilletLean and incredibly tender.Sirloin steakSirloinA steak lover’s favourite, for pan-frying, grilling or griddling.Rib-eye steakRib-eyeRich in flavour with marbling. Best seared in a hot pan.Rump steakRumpPacked with flavour, with a bit more bite.T-bone steakT-boneLarge, with fillet tenderness and sirloin flavour.

NEW STEAKS TO TRY

Fancy something different?

Butchers around the world have their favourite cuts, like the flat iron, one of the most popular steaks in the USA, and South America’s favourite, the picanha. Ask our butchers which of these we can cut for you:

Flat ironDenverPicanhaTri-tipTender topRanchCôte de boeufSirloin cannonMedallionsEscalopesThin cut

Adapted from the Q Guild of Butchers Steak Masterclass, with thanks. More recipe ideas at qguild.co.uk.

Mock-up note: method and timings now follow the Q Guild Steak Masterclass card (4 minutes each side for a 2cm steak), replacing the brochure’s rare/medium/well-done times. “New steaks to try” asks customers to check which cuts we can do. The five steak photos at the top are from the 2025 Christmas brochure: please check the brochure designer’s photo licence covers the website too.