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How to cook the perfect steak!

There are lots of tips on how to cook the perfect steak. Below we have outlined the most simple and effective steps to getting your steak just right, without having to be a trained chef!

1. Before you cook your steak, let it rest and allow it to reach room temperature. This helps the meat cook evenly.

2. Instead of adding oil to the BBQ plate, coat the meat in a little oil and season to your liking.

3. Make sure the BBQ plate or pan is nice and hot. You should hear the meat sizzle loudly when it makes contact with the hotplate.

4. Use a griddle pan and don't cook more than 2 steaks on the pan at one time.

4. Cook the meat on one side until juices appear on the surface, then turn once only.

5. Test the meat for tenderness by touch, rare is soft and well done is firm. For precision use a meat thermometer.

6. Always allow the meat to rest for a few minutes before serving, this allows the juices to redistribute.

For a steak approx 2cm thick we recommend the following cooking times;

Rare - 2-3 mins each side. Internal temperature 50-55°C

Medium - 4 mins each side. Internal temperature 60-65°C

Well Done - 5-6 mins each side. Internal temperature 70-75°C


Slow Cooked Beer Beef Ribs - Serves 4


  • 2kg of Avon Valley Beef Ribs
  • 1 brown onion, sliced
  • 2 cups Beef stock
  • 1 cup Italian tomato passata sauce
  • ¼ cup BBQ sauce
  • 375ml can of lager beer
  • 5 large Marjoram sprigs



  1. 1. Preheat oven to 200°C. Spead onion over the base of a large roasting pan. Place ribs over onion. Season with salt and pepper and roast for 30 minutes or until onion is browned.

  2. 2. Drain excess fat and reduce oven to 130°C.

  3. 3. Combine consomme, passata, barbecue sauce, beer and marjoram sprigs in a jug. Pour mixture over ribs. Roast, uncovered, for a further 2 1/2 hours, stirring occasionally, or until ribs are browned and tender. 

  4. 4. Serve the ribs on top of mashed potato and drizzle with pan juices. Sprinkle with marjoram leaves to serve.


Lamb Sliders - Serves 4


  • 500g of Avon Valley Lamb Mince
  • 1 onion, grated
  • 1 clove garlic, crushed
  • 1 tsp ground cumin
  • ¼ cup flat leaf parsley, finely chopped
  • 1 egg
  • 8 small buns


Charred tomato relish

  • 4 roma tomatoes, cut into wedges
  • ¼ tsp paprika
  • 1 tsp pomegranate molasses


Cucumber and mint salsa

  • 1 Lebanese cucumber, diced
  • 1 tbsp mint, finely chopped
  • 1 lime juice
  • 1 red chilli, de-seeded and finely chopped


Red pepper mayo

  • ¼ cup bottled charred red peppers
  • ½ cup good quality mayonaise
  • 2 tsp harissa sauce



  1. 1. To make the Lamb sliders, combine the mince, onion, garlic, cumin, parsley and egg. Stir and season with sea salt and freshly ground black pepper. Shape into 8 small rissoles. Place onto a tray and chill in the refrigerator.

  2. 2. To make relish heat a char grill over a high flame and cook the tomato wedges until charred on all sides. Remove to a bowl. Roughly chop, add paprika and pomegranate molasses and season with sea salt and pepper.

  3. 3. To make salsa, combine all ingredients in a small bowl and season.

  4. 4. To make mayo, combine red peppers, mayonnaise and 1 teaspoon harissa in a food processor and blend.

  5. 5. To make sliders, heat a grill plate over a medium high heat. Cook the rissoles for 5 minutes on each side or until cooked through.

  6. 6. Lightly grill the buns, place a small amount of mesclun mix on the each base, top with the cooked rissoles and finish with a spoonful of red pepper mayo. Serve sliders with a selection of the relish and sals in shot glasses or small glasses.

Beef Cheeks Bourguinon - Serves 6


  • 1.5kg Avon Valley Beef Cheeks
  • 150g of fresh bacon
  • 1 carrot, diced
  • 15 shallot onions
  • 80g of flour
  • 1 bouquet garni
  • 1 litre of red wine
  • 1 litre of beef stock
  • sugar
  • salt and pepper



  1. 1. Brown the beef cheeks. Add the carrot, the garlic cloves and the bouquet garni. Cover and leave to cook on low heat for 10 minutes.

  2. 2. Heat the wine in a large saucepan and flame it. Once the flame has disappeared add the beef stock, salt and pepper and a sugar cube.

  3. 3. Add some flour to the saucepan and coat the meat well. Stir in the wine and stock mixture, check the seasoning and cook in the oven for 2 hours at 160°C.

  4. 4. Peel the shallots and put them in a saucepan. Cover them with water and add some salt and pepper, as well as a tablespoon of sugar. Cover the saucepan with some baking paper to reduce until the onions start to caramelize. Set aside.

  5. 5. Cut the bacon into small squares and put these in some cold water. Bring the water to a boil and then cool the bacon in cold water. Sauté them in a frying pan along with some butter and oil. Drain and set aside.

  6. 6. Once the meat is tender remove the bouquet garni and each piece of meat, one by one. Blend the sauce and pour it into another dish. Add the meat, the onions and the bacon cubes.

  7. 7. Serve with mash.


Roast Beef - Serves 6

When choosing a roast we recommend to allow 250g of meat per head for boneless roast and 300g per head for bone-in roasts.


  • 2kg of Avon Valley Roasting Beef
  • Olive oil
  • 8 slivers of garlic
  • Salt and pepper 



  1. 1. Start with the roast at room temperature. Remove from refrigerator about 30-45 mins before cooking - keep it wrapped.

  2. 2. Preheat the oven to 180°C.

  3. 3. With a sharp knife make 8 small incisions around the roast. Place a sliver of garlic into each incision. Drizzle some olive oil on the meat and season with salt and pepper.

  4. 4. Place the roast in an oven tray, fatty side up. If you have a roasting rack use it. A roasting rack allows the heat to circulate around the meat so it cooks evenly and there is no need to turn the meat. The roast is placed fat side up so that as the fat melts it will baste the roast in its own juices.

  5. 5. The roast should take around 1.5 to 2 hours to cook, depending on how well you like the meat cooked.

  6. 6. The internal temperature of the meat will determine how well cooked it is: Rare - 55-60°C, Medium - 65-70°C, Well done - 75°C

  7. 7. Let the roast rest for at least 10 minutes, covered in foil to keep warm, before carving to serve. This allows the juices to redistribute and makes for more moist and tender meat.

  8. Tip: For accuracy try using a meat thermometer - available in store.