Latest news with #steak
Telegraph
4 days ago
- General
- Telegraph
One-pan steak with mushrooms, peas and greens
Steak can feel like quite the luxury, so I love it when it's on special offer and I can make a relaxed dinner that still feels special. While I'm not against the steak-and-chips combo, the colour of the peas here along with the other green veg helps to lift the crème fraîche and mustard – with the natural juices, they make a sauce with minimal effort. Overview Prep time 10 mins Cook time 35 mins Serves 2 Ingredients 400g steak (sirloin, ribeye, hanger or skirt all work well) 2 tbsp olive oil 500g chestnut mushrooms, sliced 1 onion, sliced 250g cavolo nero, spring greens or kale, shredded 250g frozen peas 1 tbsp Dijon mustard 200-300ml crème fraîche Handful of chopped parsley, to garnish (optional) Method Step Rub the 400g steak all over with ½ tbsp of the oil and then season with salt and freshly ground black pepper. Set aside. Step Dry fry the 500g sliced mushrooms in a large frying pan until they've released their liquid and it has evaporated. Step Drizzle in 1 tbsp of the oil and continue to fry the mushrooms until browned a little. Step Remove the mushrooms from the pan, leaving behind as much of the oil as possible. Step Fry the steak in the pan, cooking it for 2-3 minutes on each side, depending on how well cooked you like it. Remove the steak from the pan and leave to rest. Step Add the remaining ½ tbsp oil to the pan, then stir in the sliced onion and fry for 6-8 minutes or until beginning to brown. Step Stir 250g greens into the pan along with the mushrooms and 75ml water. Fry for 3-4 minutes or until the greens have started to wilt. Step Slice the steak into strips and add to the pan, along with any liquid released.
Daily Mail
12-06-2025
- Science
- Daily Mail
You're cooking your steak wrong! Scientists reveal the Einstein-inspired formula for a perfect fillet
With Father's Day approaching, some Brits may be planning on rustling up a nice dinner to treat their Dad. Now, scientists have revealed the formula for cooking the perfect steak – and it's all down to how heat moves through meat. The equation, inspired by Albert Einstein, features one very important factor – the thickness of the meat. And since the total cooking time can vary from three to 14 minutes, it's one equation that could turn out very useful in the kitchen. It has been devised by Professor Rob Appleby, a physicist from the University of Manchester and a trained chef. He has utilised a formula first worked out by Einstein - L² = 4Dt - originally used to describe the motion of particles. In the formula L represents the thickness of the steak, T is the time for the steak to cook and D is the diffusion coefficient, which is the speed at which heat moves through the fillet. Professor Appleby has used the equation to create a simplified timing chart to help home chefs master steak – so, will you put it to the test? 'Steak science is surprisingly precise,' Professor Appleby said. 'It's not the weight of the steak that matters, but its thickness. 'Heat takes longer to travel through thicker meat, and Einstein's formula helps us understand exactly how long it takes.' He explained that the time it takes to cook a steak increases with the square of its thickness. That means doubling the thickness of a steak doesn't just double the cooking time - it can quadruple it. This insight busts one of the biggest BBQ myths – that a steak twice as big takes twice as long to cook. By using the formula and a simple temperature probe, home cooks can avoid overcooking, undercooking or the dreaded burst-outside, raw-inside steak disasters. 'A 2cm-thick steak might take just four minutes in total, while a 4cm steak could take over 12 minutes,' Professor Appleby said. The timing is perfect for Father's Day weekend, when some people might be firing up their BBQs. 'People are always nervous about steak, especially on a BBQ, but this takes the guesswork out,' Josh Novell, from Polhill BBQs, said. 'You don't need to be a physicist; just have the right tools and the right method. 'When you're cooking over flames or coals, heat zones vary and it's easy to burn the outside before the centre's ready. 'But by understanding how heat travels through the steak, you avoid solely relying on instinct.' Steak cuts explained RUMP: The rump steak is a cut of beef taken from the hindquarter of the animal, specifically the upper part of the leg. This area is a hard-working muscle, which means that the meat is leaner than other cuts, but also incredibly flavourful. RIBEYE: Ribeye is a classic steak cut, known for its exceptional flavour and marbling. Cut from the rib section of the cow, it is one of the most tender and juicy cuts available. The ribeye is characterized by its distinct eye of marbling, which ensures a rich and juicy flavour when cooked. FILET MIGNON: Filet Mignon is known as the king of steaks, thanks to its extreme tenderness and delicate, buttery flavour. This steak comes from the tenderloin, which is located just below the spine of the cow. Because this muscle isn't used as much during the cow's lifetime, it is one of the most tender cuts available. FILLET: The fillet steak, or tenderloin steak, is a cut of beef that comes from the tenderloin – a long, slender muscle located beneath the ribs and along the spine of the cow. This muscle does very little work, resulting in a cut that is incredibly tender and delicate. Due to its premium quality and limited availability (only about 4-6 pounds of tenderloin per cow), fillet steaks are often considered a luxury item and can command a higher price at your butcher than other cuts. SIRLOIN: Sirloin is a versatile steak cut, characterized by its lean, but flavourful meat. It comes from the rear of the cow, just before the rump. Because this muscle is used frequently during the cow's lifetime, sirloin can be less tender than other cuts but still has a unique and robust taste. T-BONE: The T-bone steak is a combination of two steaks: the tenderloin and the strip steak. It is characterized by a T-shaped bone in the centre, which separates the two cuts of meat. T-bone is known for its rich beefy flavour and tenderloin's buttery, tender texture. PORTERHOUSE: Porterhouse is similar to T-bone in that it consists of two steaks separated by a Tshaped bone. However, it has a larger portion of the tenderloin, making it the ideal steak cut for those who want the best of both worlds. It's a big steak, perfect for sharing or perfect for a large appetite. NEW YORK STRIP: The New York Strip is a popular steak cut known for its juicy and flavourful meat. This steak comes from the beef loin and is characterized by its leaner, yet still tender, texture. Because of its consistency, it can take on a range of marinades and seasonings, making it a versatile steak. FLANK: Flank steak is a lean cut of meat that comes from the abdominal muscle of the cow. While not as tender as other cuts, it is known for its rich flavour and versatility in cooking. Flank steak is ideal for grilling or pan-frying, and it makes an excellent addition to salads or tacos.
Yahoo
12-06-2025
- Yahoo
Swag & Sizzle: Restaurant-quality hawker steak & atas Western mains by ex-L'Entrecôte chefs
Good steak is hard to resist. When it promises value for money? Even harder. That's exactly why I knew to run, not walk to Swag & Sizzle. A hawker stall as cool as its name, it's helmed by a duo of ex-L'Entrecôte chefs and dishes out fancy Western dishes you'd typically find in cafes and bistros. Think steak frites, brunch plates and chicken roulade… some stalls really do sell themselves. Swag & Sizzle is nestled in an unassuming coffeeshop along Cantonment Road, in the quieter suburbs of Tanjong Pagar. A little off the beaten path, sure — but a trip that I was more than happy to make. I dove straight for the main attraction: the Hanger Steak (S$21.90), served with balsamic-dressed salad and a side of Spiced Fries. Catching myself from drooling proved to be a real challenge. We eat with our eyes first, and this was one photogenic plate. In case you're wondering how it stacks up against L'Entrecôte's, this one's priced at just a fraction of the restaurant's signature Trimmed Entrecôte Steak (S$48.80) — which, for the record, comes with free-flow fries. Still, Swag & Sizzle's single serving was nothing to scoff at. I couldn't help but pop a golden fry into my mouth while snapping away, and relished how crispy and piping hot it was. The cook on my steak was a perfect medium rare. Just look at that beaut! I was initially surprised by how much chew the meat had, though I later learnt that hanger is naturally a leaner, more textured cut. That in mind, I grew to appreciate its hefty, juicy bite and the tangy, herbaceous contrast rendered by its chimichurri companion. S$21.90 may seem like a pretty penny to fork out at a coffeeshop, but this dish? Absolutely worth it in my books. 5dot7 Western: Coffeeshop stall with fancy $9 chicken cordon bleu & seafood risotto hidden in Hougang The Chicken (S$11.90) was another dish that immediately caught my eye. a You don't often see this elegant French-style rolled chicken dish at coffeeshops — and honestly, not many restaurants offer it either. Needless to say, this was an easy next pick. The plate featured 5 thick slices of roasted chicken, each rolled around a filling of spinach and wild mushrooms, then set atop a pool of creamy tomato sauce. A work of art, really — I can't begin to fathom the finesse required to roll something as delicate as chicken. I approached this one carefully, starting with just the chicken before going in for a fuller chunk with the filling. The meat was well-seasoned but leaned a little dry on its own, though its flavours were livened up by the earthy spinach, juicy mushrooms and especially that sweet-savoury tomato sauce, which added a welcome hit of richness to each bite. Accompanying the roulade was a side of Garlic Couscous, which I'd opted for in place of Spiced Fries this time. You know, for variety. It wasn't anything to write home about compared to its crispy counterpart, but I enjoyed its fluffiness and the just-right hint of garlic that kept things interesting. I couldn't leave without trying something off Swag & Sizzle's all-day breakfast menu. Enter: the Croque Monsieur (S$6.90), my final dish of the day. First impressions? I was genuinely impressed by the sheer size of this creation. As a die-hard cheese fan, you can bet I was thrilled to see the generous, golden-brown layer of melted cheese that blanketed the sandwich, too. Toasted to a tee, the polka bread delivered a satisfying crunch, giving way to a soft, fluffy interior and an indulgent, ultra-cheesy filling. The ham within imparted savoury, slightly smoky notes, which were balanced by the milky richness of the Emmental and the velvety mornay sauce that tied everything together. I'd only had croque monsieur once before, and it was entirely forgettable. I didn't think this one would steal the show, but it emerged as my favourite dish of the afternoon. Restaurant-quality hawkers are my jam, and I couldn't be happier to call Swag & Sizzle a new addition to my roster. If I could describe their offerings in one word, it'd be 'value-for-money'. I was thoroughly pleased by all 3 dishes I tried, and can confidently say that each punched above its price point — especially the show-stopping Hanger Steak and Croque Monsieur. I'll definitely be back. Next time, I'm doubling down on their all-day breakfast menu… and probably roping in friends so I can steal bites off their plates, too. Expected damage: S$6.90 – S$21.90 per pax We tried Singapore's best-rated Western food stall The post Swag & Sizzle: Restaurant-quality hawker steak & atas Western mains by ex-L'Entrecôte chefs appeared first on
South China Morning Post
11-06-2025
- Entertainment
- South China Morning Post
Your Hong Kong weekend food guide for June 13-15
Whether Dad's a big meat eater, a man who loves a curry, or prefers a meal with European flair, this weekend has plenty to offer for your Father's Day celebrations. For those on the hunt for ways to take it up a notch with a fine dining experience, check out our 100 Top Tables Guide 2025 for the perfect family meal. Friday, June 13 The dining room at Morton's Steakhouse, Hong Kong. Photo: Handout Morton's The Steakhouse is serving up two special steaks this Father's Day weekend to show Dad he truly is a cut above the rest. A 16 oz dry-aged rib-eye and 16 oz 'proprietary' Cajun rib-eye are each accompanied by thick-cut onion rings with black truffle aioli. The meat is balanced and served with Calabrian Chile butter, black truffle butter, Rémy Martin VSOP au poivre, and more options. Advertisement Available all weekend long, the steak sets can be paired with the Godfather cocktail, made with Glenfiddich 12 Year, Disaronno amaretto and a dash of Angostura orange bitters. Where: The Sheraton Hotel Hong Kong, 4/F, 20 Nathan Road, Tsim Sha Tsui When: Friday, June 13, 5pm-11pm; Saturday, June 14, and Sunday, June 15, 11am-2.30pm and 5pm-11pm Price: HK$888 Saturday, June 14 Bone marrow paella at Bayfare Social. Photo: Handout
CTV News
11-06-2025
- Entertainment
- CTV News
Daily Dish: Al's Steakhouse serves up the sizzle
Ottawa Watch Al's Steakhouse co-owner Justin Merner shows us how to order the perfect Father's Day steak.
