Archive for the ‘Lamb’ Category

The Ultimate Steak Recipe Guide for Perfectly Tender and Juicy Results

Posted on: March 26th, 2025 by gherkinmedia
Transfer steak after resting and slice for the perfect meal

Cooking the perfect steak is an art that blends high-quality ingredients with refined cooking techniques. Whether you’re craving a restaurant-quality pan-seared steak, a tender sirloin steak, or a garlic butter steak, mastering the process will take your home-cooked meals to new heights. At The Aussie Butcher, we specialise in premium New Zealand-grown meats, ensuring every steak recipe starts with the best fresh ingredients.

From selecting the right cut to achieving the perfect sear, this guide will help you cook a steakhouse-quality dish every time. Whether it’s a special occasion, a cosy date night, or simply the desire for a delicious meal, these tips will refine your cooking skills and create an unforgettable steak dinner.

Choosing the Best Steak

Understanding Different Cuts

Selecting the perfect meat cut is crucial to achieving a wonderful recipe. Each cut offers unique flavours, textures, and cooking methods:

  • Sirloin Steak: Lean yet flavorful, ideal for grilling or a pan-seared steak.
  • Filet Mignon: The most tender cut, perfect for a luxurious special occasion.
  • T-Bone: A combination of tenderloin and sirloin steak, delivering rich flavours.
  • Ribeye: High in saturated fat, offering deep marbling and exceptional juiciness.
  • Skirt or Flank Steak: Best when marinated and cooked quickly over high heat.

The Importance of Marbling

Marbling in meat refers to the thin streaks of fat interspersed within the muscle. This fat melts during cooking, creating a juicy, flavorful bite. To ensure the best results, always pat dry your steak with paper towels before seasoning, which helps achieve a better sear.

Preparation: Setting the Stage for Success

Bringing Steak to Room Temperature

A common mistake is cooking steak straight from the fridge. Instead, allow it to reach room temp for at least 30 minutes before cooking. This ensures even cooking and prevents a tough exterior with a raw centre.

Proper Seasoning Techniques

For a classic dish, season your steak generously with kosher salt and pepper. This enhances its natural flavours without overpowering them. If desired, a soy sauce-based marinade can add depth and umami, particularly for steak sandwich variations.

Mastering the Cooking Process

Pan-Searing for a Perfect Crust

For a perfect steak dinner, using a cast iron skillet or cast iron pan is ideal. It retains heat evenly, creating a seared steak with a crisp crust. Follow these steps for success:

  1. Heat olive oil in a cast iron skillet over high heat until it shimmers.
  2. Pat dry the steak and place it in the pan. Let it sear undisturbed for 2-3 minutes.
  3. Flip and sear the other side, basting with garlic butter.
  4. For added flavour, add garlic, red pepper flakes, and fresh herbs while searing.
  5. Transfer the steak from pan to plate and let it rest for 5-10 minutes before serving.

Using a Meat Thermometer for Desired Doneness

To achieve the correct internal temperature, use a thermometer:

  • Rare: 50°C (122°F)
  • Medium Rare: 55°C (131°F)
  • Medium: 60°C (140°F)
  • Medium Well: 65°C (149°F)
  • Well Done: 70°C (158°F)

Once the steak reaches the desired level, remove the cooked steak from the pan, and allow it to rest to retain its juices.

Steak Meal Prep Ideas

Cooking a steak in advance allows for versatile meals throughout the week. Slice cooked steak for salads, sandwiches, or one-pan dishes. A garlicky butter-coated steak can be refrigerated and used for quick, tasty meals on busy days.

Special Occasion Steak Recipe Ideas

For an indulgent experience, try these recipes:

  • Garlic Butter Steak: A seared steak topped with rich garlic butter for enhanced rich flavours.
  • Pan-Seared Filet Mignon: Cooked in an iron skillet and basted with butter for a melt-in-your-mouth texture.
  • Steak with Dipping Sauce: Serve with soy sauce and red pepper flakes mix for an umami-packed taste.

Serving Suggestions for Your Steak

Classic Sauces and Sides

A steakhouse-quality meal isn’t complete without the perfect accompaniments. Pair your steak with garlic butter, a classic dipping sauce, or olive oil-based chimichurri. Serve alongside a salad, roasted vegetables, or creamy mashed potatoes for a balanced meal.

Pairing with Beverages

For a true restaurant-quality experience, pair your steak with a bold red wine like Pinot Noir or Cabernet Sauvignon. If you prefer beer, a rich stout or amber ale complements the meat’s deep flavours.

Conclusion

A perfect steak dinner is within reach, with the right cooking skills and high-quality meat. By choosing fresh ingredients from The Aussie Butcher, you can enjoy a delicious meal with steakhouse-quality results.

Ready to Lift Your Steak Game?

Looking for the best steak cuts? Visit The Aussie Butcher’s Auckland locations or check out our current specials online. Whether it’s a date night, a special occasion, or a casual dinner, let us provide the finest beef (or lamb, pork or chicken, for that matter) for your next culinary creation.

Frequently Asked Questions

Frequently asked questions

What should I marinate my steak in?

A classic steak recipe marinade includes olive oil, soy sauce, garlic, pepper, and fresh herbs. For extra tenderness, add a splash of vinegar or citrus juice to break down muscle fibres while enhancing rich flavours.

How do I make my steak tender and juicy?

For the best steak, follow these tips:

  • Pat dry before cooking for a proper sear.
  • Use high heat and an iron skillet for a crispy crust.
  • Add butter and herbs while cooking to infuse flavour.
  • Let it rest for a while before slicing to retain juices.

With these techniques, you’ll achieve a juicy, tender, and utterly delicious steak every time.

What is the best method to cook steak?

The best method depends on your own tastes, but pan-searing in a cast-iron skillet is one of the best techniques. This method locks in juices, creates a beautiful crust, and allows for precise temperature control. Grilling is another popular method, imparting a smoky, charred flavour.

Explain the 3 3 3 rule for steaks.

The 3-3-3 rule is a simple steak-cooking method:

  1. Sear one side for 3 minutes on a high heat.
  2. Flip the steak and sear the other side for 3 minutes.
  3. Reduce heat and cook for a final 3 minutes to reach medium-rare.

This technique ensures a crispy crust while keeping the inside juicy.

No matter how you like your steak cooked or served, the Aussie Butcher has the cuts you need, so visit us at one of our Auckland stores today!

Braised Red Wine and Rosemary Lamb Shanks

Posted on: January 18th, 2017 by gherkinmedia

Ingredients

4 frenched lamb shanks
¼ cup plain flour
8 whole baby brown onions, peeled
4 stalks rosemary
4 garlic cloves, peeled and sliced
½ cup red wine
1½ cups beef stock
Mashed potato and steamed green vegetables to serve

Method

1. Preheat the oven to 180°C. Season the flour with salt and pepper, and mix well. Dust lamb shanks in the seasoned flour, shake off excess.
2. Heat a large fry pan over a medium high heat, add a little oil. Brown the lamb shanks well on all sides. Remove and place them in a small roasting dish or large casserole dish.
3. Reduce heat in pan and add a little extra oil, add the baby onions, cook for 1 minute, stir occasionally. Add rosemary and garlic, stir for 30 seconds.
4. Gradually pour in the combined wine and stock. Stir until the mixture boils. Pour over the lamb shanks. Cover the dish tightly with lid or foil, place in oven. Cook for 1½-2 hours or until the lamb shanks are very tender. Serve shanks with a spoonful of the thickened sauce and mashed potato and green vegetables (beans and sugar snap peas).

Barbecued Lamb Loin Chops with Avocado Salad and French Dressing

Posted on: January 18th, 2017 by gherkinmedia

Ingredients

8 Lamb loin chops
2 tsp chopped fresh rosemary
1 baby cos lettuce, torn into bite size pieces
1 watercress, washed and trimmed
1 avocado, sliced
4 radishes, thinly sliced
¼ cup French salad dressing

Method

1.Brush the Lamb chops lightly with oil. Season with salt and pepper, and sprinkle with the rosemary. Preheat the barbecue before adding the Lamb.
2.Cook on one side until the first sign of moisture appears. Turn Lamb chops once only. Test the chops for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.
3.Remove Lamb from heat, loosely cover with foil and rest for three minutes before serving. Toss together the lettuce, watercress, avocado and radishes, drizzle with the salad dressing.
4. Serve the Lamb chops with salad.
Tip: You can use Lamb cutlets, eye of shortloin/backstrap or Lamb fillets/tenderloins for this recipe.

Shepherd’s Pie

Posted on: January 18th, 2017 by gherkinmedia

Ingredients

  • 500g lean Quality Mark lamb mince
  • 2 Tbsp oil
  • 1 onion, peeled and chopped
  • 1 parsnip, peeled and diced
  • 2 Tbsp flour
  • ½ C beef stock
  • ½ C good quality chutney
  • 1-2 Tbsp chopped fresh rosemary

Topping

  • 1kg potatoes for mashing, peeled
  • 2-3 Tbsp milk
  • 1 C grated tasty cheese

Method

Topping: Cook potatoes in boiling salted water until tender. Drain and mash with milk and half the cheese. Season with salt and pepper if wished.

Brown lamb mince in a dash of oil in a hot frying pan. Keep the temperature high so the meat browns and does not stew. This is best done in 2 batches. Set aside.

Gently pan-fry the onion and parsnip in a little oil until tender. Stir in the flour and cook until frothy, gradually add the stock, stirring constantly until sauce thickens. Return the meat to the pan with the chutney and rosemary and season with salt and pepper.

Turn into a large lasagna-style dish and cover with the mashed potatoes. Sprinkle with a little extra grated cheese if wished.
Bake at 180°C for about 30 minutes until golden and hot.

Baked Potato

Posted on: January 18th, 2017 by gherkinmedia

Ingredients

  • 500g lean beef or lamb mince
  • 1 Tbsp canola or sunflower oil
  • 1 onion, peeled and chopped
  • 2 Tbsp tomato purée
  • 400g can tomatoes in juice
  • 1 tsp mixed herbs or 1 Tbsp chopped fresh herbs (optional)
  • 4-6 medium sized potatoes
  • ½ cup cheese (edam), grated

Method

Heat the oil in a frying pan, and cook the onion gently for 5-6 minutes, until tender. Add the mince, breaking up with the back of a spoon to form small pieces until cooked thoroughly and no longer pink. Stir in tomato purée, canned tomatoes and herbs. Bring to the boil and simmer gently for 30 minutes until reduced and thick, but still moist.

Bake or microwave 4-6 medium sized potatoes. Combine the mince mixture with the flesh of each potato, reserving the cooked skin. Fill the potato shells with the mince and potato mixture. Sprinkle with grated cheese and serve with your favourite vegetables.

Meat Pies with Cheesy Mash Crust

Posted on: January 18th, 2017 by gherkinmedia

Ingredients

  • 500g lean beef or lamb mince
  • 1 teaspoon vegetable oil
  • 1 large onion, diced
  • 1 packet Continental Rich Beefy Mince Recipe Base
  • 1 large carrot, peeled and diced
  • 1 cup water
  • 2 cups mashed potatoes
  • 1/4 cup grated reduced fat tasty cheese

Method

Preheat oven to 180°C.

In a large pan, brown mince and onions, add Recipe Base, carrot and water; stir well. Cover and simmer gently for 10 minutes, stirring regularly.

Combine mash potato and cheese.

Divide mince mix between 4 bowls, topping each with the potato mix. Place in oven and bake for 15 minutes, or until tops are golden.

Hint: For traditional “pie floaters”, top each pie once cooked, with mushy green peas and gravy.
Mushy peas: 1 cup frozen peas, cooked as directed, and mashed with a potato masher. Finish with 1 teaspoon Flora Buttery spread.
Gravy: Prepare 1 packet Continental Brown Onion Gravy as directed.

Moroccan Lamb Tagine and Couscous

Posted on: January 18th, 2017 by gherkinmedia

This delicious meatball recipe is inspired by the traditional Moroccan tagine, or slow-cooked stew. Using minced meat instead of shanks more than halves the cooking time. The meat is tender and the sauce is rich and spicy. Look out for Moroccan spice mix at the supermarket or ‘ras el hanout’ at specialty food stores. You can cook this dish equally well in an ovenproof dish covered with tin foil if you do not have a clay tagine.

Meatballs

  • 500g lamb mince
  • 2 tsp Moroccan spice mix
  • 1 cup fresh breadcrumbs
  • 1 egg yolk, beaten
  • 1 tbsp olive oil

Sauce

  • 2 tbsp olive oil
  • 1 onion, thinly sliced
  • 1 clove garlic, crushed
  • 2 carrots, peeled and cut diagonally
  • 1 large kumara, cubed
  • 200 g canned tomatoes (puréed or mashed)
  • 50 g dried peaches or apricots, finely chopped
  • 2 tbsp clear honey
  • 375 ml chicken stock
  • 2 tsp Moroccan spice mix
  • 1 tsp allspice

Buttered couscous

  • 250 g couscous
  • 200 ml boiling water
  • knob butter
  • fresh herbs

Method

In a large bowl, mix together lamb mince, spice mix, breadcrumbs and egg yolk. Get in there and use your hands!

Shape meatballs from a tablespoonful of mixture rolled in the palm of your hands. Then roll each ball in flour that you have seasoned with salt and pepper. The flour coating will seal the balls and also help thicken the sauce. Heat oil in a non-stick frying-pan and brown meatballs gently on all sides for 10 minutes. Place in tagine or covered casserole dish and prepare sauce.

Preheat oven to 180 °C.

For sauce, heat oil in a frying-pan and gently sauté onion and garlic until softened, before adding remaining sauce ingredients. Simmer for 5–10 minutes. Pour sauce over meatballs and cover tagine before baking in a moderate oven for 30 minutes to enable flavours to develop.

Ten minutes before tagine is cooked, put couscous with salt and pepper to taste into a large bowl and stir in boiling water. Cover with a tea towel and leave to soak for 10 minutes. Add a knob of butter and fresh herbs to taste. Heap couscous directly into tagine and serve at the table.

Christmas Butterflied Leg of Lamb

Posted on: January 18th, 2017 by gherkinmedia

Ingredients

  • 1 butterflied leg of lamb
  • 1/4 cup honey
  • 2 Tbsp prepared Dijon-style mustard
  • 2 Tbsp chopped fresh rosemary
  • 1 tsp freshly ground black pepper
  • 1 tsp lemon zest
  • 3 cloves garlic, minced
  • 1 tsp coarse sea salt

Method

In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight. Before cooking, remove the lamb from the marinade and grind over the salt.

Cooking in the Oven

Preheat oven to 190°C. Place the marinated leg cut side up, on a rack over a roasting tray. Fan-bake in the oven for 15 minutes. Turn the lamb over and continue to roast for another 15-20 minutes or until cooked to your liking. Rest in a warm place, covered, for 10-15 minutes before carving. Serve with your favourite seasonal vegetables or salad.

Cooking on the BBQ

Lightly oil a preheated barbecue and grill the butterflied lamb over a low steady heat, turning it several times and basting with any leftover marinade, for 30-35 minutes. Remove from the heat and rest in a warm place, covered, for 10-15 minutes before carving. Serve with your favourite seasonal vegetables or salad.

Greek Spring Lamb Leg Roast

Posted on: January 18th, 2017 by gherkinmedia

Greek Spring Lamb Leg Roast

  • 2kg leg of lamb, at room temperature
  • 4 cloves garlic, cut in thin slivers
  • Salt and freshly ground black pepper
  • 2 tbsp olive oil
  • 1 onion, finely diced
  • 2 x 400g cans chopped tomatoes
  • 1 cup black Kalamata olives, chopped

Method

Preheat oven to 200°C. With the tip of a sharp knife, make deep thin slits all over the lamb meat, and then insert slivers of garlic into each incision. Season lamb all over with salt and pepper and place in a large oven pan. Roast lamb for 30 minutes.

At the same time, heat oil in a saucepan, add onion and cook over a medium heat for 10 minutes to soften but not brown.
Add chopped tomatoes and 1/2 cup water and simmer for five minutes. Add olives and rosemary and season with salt and pepper to taste.

Reduce oven temperature to 180°C. Pour hot tomato sauce over lamb and continue roasting for one hour, basting occasionally with tomato sauce. Remove lamb from the oven, cover with a tent of foil and rest for 10 minutes, so that the juices set. Slice to serve with a green vegetable, such as steamed beans, on the side.

Greek Lamb with Spinach, Pinenuts and Feta

Posted on: January 18th, 2017 by gherkinmedia

Ingredients

  • 1 hollow-boned full leg of lamb
  • 250g frozen or fresh spinach
  • 2 spring onions, trimmed and finely chopped
  • ¼ cup well-packed chopped fresh parsley
  • ½ tsp dried dill leaves or 1 Tbsp chopped fresh dill
  • 100g feta cheese, crumbled
  • ¼ cup grated parmesan cheese
  • ½ – ¾ cup pine nuts, toasted
  • 1-2 onions, peeled and finely chopped
  • 1-2 tsp minced garlic
  • 1 cup dry white wine
  • ½ cup olive oil, extra virgin is nice here

To Finish

  • 400g can borlotti beans, butter beans or chick peas, well-drained and rinsed
  • ½ cup chopped fresh parsley
  • 1 cup green olives
  • grated rind one lemon

Method

Turn the slow cooker on to pre-warm while gathering and preparing the ingredients.

Defrost the spinach if frozen and place between two dinner plates. Squeeze the plates over a sink and allow excess moisture to fall away. Press as firmly as possible as you want the spinach to be as dry as possible. If using fresh spinach, wash the leaves, remove the stalks and cook the leaves in a saucepan with only the water that clings to the leaves until wilted. Drain and chop finely.

Mix the spinach together with the spring onions, parsley, dill, feta and parmesan cheeses and pine nuts. Season well with pepper.

Using skewers, secure the opening of the boned leg of lamb at the knuckle end. Pack the filling into the cavity where the bone has been removed. Use skewers and or string to secure the opening at the top of the leg of lamb to ensure the filling is well-enclosed.

Brown the lamb as well as possible in a dash of oil in a hot frying pan. Transfer to the slow cooker.

Scatter in the onion and garlic and pour in the wine and olive oil. Season with pepper and salt and cover with the lid. Cook on low for 5-7 hours or on high for 3-4 hours.

Carefully remove the lamb from the slow cooker. Scatter in the chick peas, parsley, olives and lemon rind and stir to mix. Cover and cook on high for a further 30 minutes while the lamb is resting.

Serve the lamb sliced with spoonfuls of the chick peas and juice and accompany with grilled sliced aubergine and baked vine tomatoes.