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How to cook the perfect hearty steak for Valentine’s Day.
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Edinburgh New Town Cookery School
7 Queen Street,
New Town,
Edinburgh,
City of Edinburgh,
EH2 1JE

There’s nothing Mrs Bite likes more than a rare, juicy rib-eye. Add some healthy salad or greens, some naughty chips and a good dollop of sauce and we are good to go.

But how do you ensure your steak is perfect. Mrs Bite attended a workshop at the Edinburgh New Town Cookery School with Thermapen to hone her skills. 

Start with the finest produce. Fiona Burrell, the Principal from ENTCS, was using meat from limousine heifers supplied by Boghall Butchers who are the recipients of numerous awards and who are passionate advocates for Scottish beef. 

Paul from Boghall Butchers and Fiona both recommended looking for a good marbling of fat in your steak which disperses flavour when you cook it. Paul advised that the perfect amount of time for hanging the meat was around 24 days. 

Next Fiona showed our group how to make a variety of sauces to complement steak,   including salsa verde, chimichurri, peppercorn, red wine jus and teriyaki. And then onto the meat itself 

Bring the steak to room temperature and oil and season it, not the pan. 
Don’t cook more than 2 steaks at once as this will cause the temperature to drop.
Heat the griddle until smoking hot, this will give you caramelisation when you place the steak in the pan. 
Don’t turn the steaks until they are seared, then turn and cook the other side.
Take the pan off the heat and using your Thermapen thermometer insert the probe into the flesh. Rare is 52°c medium rare is 56°c and well done is 71°c
Leave the steak to rest as this allows the juices that have been drawn to the surface to relax back into the meat. 

Et voila!

Mrs Bite chose a piquant salsa verde to cut through the rich flesh.

Ingredients 
2 anchovies, 2 tspn capers, garlic crushed, 2 tbsp lemon juice, 1 tspn Dijon mustard, 2 tbsp chopped parsley, 1 tbsp chopped mint, ½ tbsp chopped coriander, ½ tbsp chopped tarragon, 3 tbsp olive oil, salt and pepper.
Method 
Chop anchovies and capers finely. Add garlic, lemon, mustard and herbs. Add oil and season. 

Enjoy and raise a glass or wine or beer (we drank selections from  Barney's Beer and Edinburgh Beer Factory) to Saint Valentine. (S. Wilson)

Enter our competition to win a Thermapen here 

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