Academy

Cooking Instructions

Our cooking instructions provides tips, tricks and simple instructions to follow so that you can cook your cut of meat perfectly every time. 

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Rib eye Roast

2-2.5kg Rib Roast

30gr chopped Thyme

30gr chopped Marjoram

20gr Balsamic Vinegar

50gr mild pure Mustard

30gr Olive oil

1. Sea Salt and cracked Pepper to taste

2. Combine mustard, balsamic, olive oil, cracked pepper and chopped herbs in a bowl.

3. Preheat your oven on 230°C

4. Transfer the beef on a roasting tray, spread the herb mixture evenly onto the beef and lightly rub into the meat, then sprinkle with salt.

5. Place the roast into the preheated oven for 20 minutes or until browned and caramelised evenly.

6. Reset the oven cooking temperature to 85°C, open the oven door to and let the excess heat escape until the new setting has been reached.

7. Continue cooking your roast until the core temperature has reached 59°C, that should take about 2-hours for a 2kg rib.

8. This gentle cooking method does not require any resting time, as soon as the core temperature is reached your rib roast is ready to be served. 

*Please check if cooked to your liking by using a meat thermometer.

BBQ Tips with Head Chef Peter Popow, The Meat & Wine Co.

Hot tips to be the king of your BBQ this summer.

Always cook your meat at room temperature, allow it to rest for a little when taking it out of the fridge.

 Have your BBQ heated and ready to go about 20/30 minutes prior to cooking.

 Get yourself a meat thermometer. Cooking your meat to the core temperature and not the touch, will be your biggest help when cooking the perfect steak.

 Have your BBQ on high when cooking the following temperatures;

 Rare – 52-55 Degrees

Medium/Rare – 55-60 Degrees

Medium – 60-65 Degrees

Have your BBQ on med to high when cooking the following temperatures;

Medium/Well – 65-69 Degrees

Well done – 71-100 Degrees, Try to keep it between 71-92 to avoid over drying, each cut will be different

 When barbecuing larger primal cuts. Flavour with your favourite dry spice mix, it will create a lovely crust when cooking.

When cooking with charcoal, adding a small amount of hickory wood chips will give a smoky flavour to your cuts.

 Do not poke or puncture your meat while cooking, it will just release all the flavour filled juices and leave you with a dry piece of meat.

 Always allow your meat to rest for 10-15 minutes after cooking, bringing it back to a high heat to quickly flash up back up to temperature. This will ensure a most tender cut.

 

How to cook the perfect Wagyu Steak

1. Remove your steak from the fridge and allow it to reach room temperature before you cook it. This will enable the meat to cook more evenly and faster.

 2. Place the steak in a non stick hot griddle pan. Sear both sides to seal in moisture and flavour. For a 300gr steak with a thickness of 2.5 to 3 cm you would sear it for approx. 2 minutes.  Then reduce the heat to medium and cook for 3-5minutes depending on the level of marbling. Remember, the higher the level of marbling the less cooking time required. Do not overcook the meat. No oil or butter is required during the cooking process as we use the marbling of the meat to enhance the cooking. 

3. Season the steak at the end of the cooking process with Salt. This is to avoid moisure loss. 

 4. Let the meat rest for 5 minutes in a warm place. This allows the meat to relax and the juices to re absorb.

 

 

Burger Patties

1. Heat a barbecue grill plate or stovetop grill pan to medium heat.

2. Brush the burger patties with a little oil and place on the grill plate. Cook for 4-5 minutes each side until cooked through.

3. Rest after cooking and season to your liking. 

 

Marinated Beef Ribs

1. Heat a barbecue grill plate to low.

2. Brush the beef ribs with a little oil and place on the grill plate. Turn occasionally, cooking for 25-30 minutes or until cooked through.

3. Carve and serve.

Note: these ribs cook best on a hooded barbecue, which provides an area (such as a shelf) of indirect heat. The ribs can be transferred to the shelf to continue cooking if they start to brown too quickly. 

How to cook the perfect Grasslands Steak

Option 1
1. Remove your steak from the fridge and allow it to reach room temperature before you cook it. This will help to keep it soft and juicy.

2. Season the grill. Season steak with salt just before cooking it on a hot grill for three minutes on one side and two minutes on the other.

3. Resting the Steak. For the optimum steak, rest it for about as long as it took to cook.

Option 2
1.    Take the steaks out of the fridge 2 hours before you’re planning to cook, and allow them to come to room temperature.

2. Heat a heavy-based griddle pan or frying pan over a medium-high heat. Pat the steak dry with kitchen towel and then use tongs to press the fatty edge on to the hot pan until nicely browned. Meanwhile spread a thin layer of salt and a sprinkle of coarse pepper on a plate. Put the steak on the plate, and turn to coat the steak lightly, and then put it flat-side down into the pan. Cook for 90 seconds on each side, pressing down with a spatula, until both sides are well browned.

3. Add the butter, garlic and thyme to the pan and, when melted, use them to baste the steak, turning it every minute until it’s done to your liking: a 4cm steak should take about 6 minutes for medium-rare, but always do it by eye.

4. Take out of the pan and leave somewhere warm to rest for 5–10 minutes, then serve.

Tomahawk

How to cook the perfect Tomahawk by Danny Russo

There are two simple methods I recommend to give you a beautifully tender, succulent Tomahawk Steak.

1. Bring to Room Temperature.

Carefully remove the meat from the packaging and pat dry with kitchen paper. Allow 20 minutes to bring to room temperature, so the meat will cook more evenly and remain juicy.

2. Seasoning the Tomahawk.

Season the steak liberally on all sides with your choice of seasonings and spices. The Tomahawk will benefit from a generous sprinkling of salt either immediately before cooking or 40 minutes beforehand. Salt helps bring out the flavor of the steak and aids in retention of juices.

3. Cooking Temperatures and Times.

Follow the simple guidelines below. Take care not to overcook the meat as this will make it dry and tough. Approx cooking times for a 2kg Tomahawk

Pan to oven

Searing time per side

Then oven roast at 230ºC

Resting Time

Approx total cooking time

Rare

8-10 mins

22-24 mins

10 mins

40 mins

Medium

8-10 mins

30-32 mins

10 mins

50 mins

Well Done

8-10 mins

36-38 mins

10 mins

55 mins

 

Chargrill/Barbeque*

Cooking time 1st Side

Cooking time 2nd Side

Resting Time

Approx total cooking time

Rare to Well Done**

10-15 mins

5-10 mins

10-20 mins

25-45 mins

*Barbecues vary dramatically in temperature and quality of heat; please use your own judgement as these are approximate guidelines only.
** Please check if cooked to your liking by using the press tester or a meat thermometer.

4. Resting.

Once the steak is cooked to your liking, leave in a warm place to rest. This allows the meat to relax and become moist and tender all the way through.

5. Serving.

Hold the bone with one hand and slice along its length to cleave the meat from the bone. Slice the meat across the grain into slices as thick as you like, season with salt and pepper and serve with your favourite salads, homemade chips, onion rings and béarnaise sauce. Alternatively, for a real caveman experience, serve still on the bone!

 

 


 

Meatballs

Cooking with a frying pan

1. Heat a little oil in a frying pan over medium heat. Add the meatballs, making sure they are not overcrowded in the pan (cook in batches if necessary).

2. Brown all over then reduce the heat to low and continue cooking for 5 minutes or until meatballs are cooked through with no pink in the middle.

Cooking with an oven

1.When cooking the meatballs in the oven, preheat oven to 180C.

2. Place the meatballs on a baking tray lined with non stick baking paper and transfer to the oven.

3. Bake for 15 minutes or until cooked through with no pink in the middle

Marinated and Peppered Steaks

1. Heat a barbecue grill plate or stovetop grill pan to medium high heat.

2. Brush the marinated peppered steaks with a little oil and place on the grill plate. Cook for 2-3 minutes each side or until cooked to your liking.

3. Remove, keep warm and allow to rest for a few minutes before serving.

Eye Fillet Kebabs

1. Heat a barbecue grill plate or stove top grill pan to medium high heat.

2. Brush the eye fillet kebabs with a little oil and place on the grill plate. Turn occasionally, cooking for 2 minutes each side or until cooked to your liking.

3. Remove, keep warm and allow to rest for a few minutes before serving.