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26 September 2016

Taste of Trefloyne: Steak for 2


Bring the Taste of Trefloyne to your own table at home as our chefs Arron and Pip share their favourite recipes from the Terrace kitchen.

The French, Spanish, Italians, Basques and Greeks all have a version of this dish but to put it plain and simple... it’s all about the Beef!!

At Trefloyne we use Celtic Pride Hereford, Hereford Cross or Dexter. The cut must be on the bone and it must be BIG... for 2 or more people.


There are only 3 cuts:

Classic Rib        Good for layer with a great flavour!

Porter House    From the sirloin

T-Bone             The other end of the sirloin, this bit includes the fillets



First marinate your meat in a little olive oil and herbs - no salt or pepper yet!

Cooking is the same technique whether you’re using a BBQ, griddle, pan or oven.

Start on a high heat to create a crust, then season with sea salt and black pepper and drop the heat either into a moderate oven temperature or a cooler part of the BBQ to warm through.

Depending on how you like your steak will depend on when you take it off. See below more detailed information on how to get your steak just how you like it…


3.5cm thick fillet steak:

Blue: About 1½ mins each side

Rare: About 2¼ mins each side

Medium-rare: About 3¼ mins each side

Medium: About 4½ mins each side


2cm thick sirloin steak:

Blue: About 1 min each side

Rare: About 1½ mins per side

Medium rare: About 2 mins per side

Medium: About 2¼ mins per side


For a well-done steak, cook for about 4-5 minutes each side, depending on thickness.

A cooked steak should rest at room temperature for at least five minutes – it will stay warm for anything up to 10 minutes. Here, pure science comes into play – the fibres of the meat will reabsorb the free-running juices resulting in a moist and tender finish to your steak. Yum!

We think it’s best served with fries, roasted tomatoes and a fresh leafy green salad. Or just eat on its own!