The World Table: 100 steak and whole-cut recipes

What you need

• Striploin 450 g, two steaks at 25–30 mm
• Potatoes 400 g; neutral oil for roasting
• Crushed black pepper 2 tsp; cream 80 ml
• Salt, butter 15 g and watercress to finish

Make it at home

1. Cut potatoes into thin fries; dry, oil lightly and roast at 220°C until golden.
2. Pat thawed steaks dry. Sear both sides in a hot heavy pan, then check the centre with a probe.
3. Rest at least 3 minutes. In the pan, warm pepper, butter and cream into a spoonable sauce.
4. Slice against the grain and plate with fries, sauce and watercress.

What you need

• Tenderloin 400 g, two 35–40 mm medallions
• Mushrooms 180 g; shallot 1
• Crushed black pepper 2 tsp; cream 100 ml
• Butter 20 g; neutral oil 1 tbsp; salt

Make it at home

1. Thaw and pat beef dry; season lightly and slice mushrooms.
2. Sear medallions in a hot pan, turning to brown the edges; probe the thickest centre.
3. Rest beef at least 3 minutes. Sauté shallot and mushrooms, then add pepper and cream to reduce gently.
4. Return any rested juices to the sauce and spoon over the plated beef.

What you need

• Striploin 500 g, two 25–30 mm steaks
• Garlic 4 cloves; thyme 2 sprigs
• Unsalted butter 25 g; neutral oil 1 tbsp
• Salt, black pepper and green vegetables

Make it at home

1. Pat thawed steaks very dry and season. Blanch or sauté the vegetables separately.
2. Sear steaks in a hot heavy pan, including the fat edge, until well browned.
3. Reduce heat, add butter, garlic and thyme, and baste; probe the centre before removing.
4. Rest at least 3 minutes, slice across the grain and serve with vegetables.

What you need

• Ribeye 350–400 g, 20–25 mm thick
• Arugula 80 g; cherry tomatoes 150 g
• Olive oil 2 tbsp; lemon juice 1 tbsp
• Parmesan 20 g; salt and pepper

Make it at home

1. Wash and dry leaves; halve tomatoes and whisk oil with lemon juice.
2. Pat beef dry and pan-sear both sides; check the centre with a probe.
3. Rest beef at least 3 minutes; slice thinly across the grain.
4. Toss leaves lightly, add warm beef and tomatoes, then shave parmesan over the plate.

What you need

• Striploin 400 g, 20–25 mm steak
• Crusty baguette 1; onions 2 small
• Mustard 1 tbsp; arugula 50 g
• Butter 15 g; oil, salt and pepper

Make it at home

1. Cook sliced onions slowly with butter until soft and brown; keep warm.
2. Sear seasoned steak in a hot pan; measure the centre, then rest at least 3 minutes.
3. Toast split baguette and spread a thin layer of mustard.
4. Slice steak against the grain; layer with onions and arugula, then serve immediately.

What you need

• Rump cap 500 g, trimmed into 30–40 mm steaks
• Arugula 80 g; parmesan 25 g
• Cherry tomatoes 120 g; lemon ½
• Olive oil 2 tbsp; salt and pepper

Make it at home

1. Mark the grain direction before cooking; pat thawed beef dry and season.
2. Pan-sear or grill both sides and the fat edge; probe the centre.
3. Rest at least 3 minutes, then slice thinly across the grain.
4. Scatter over arugula and tomatoes; finish with parmesan, olive oil and lemon.

What you need

• Rump cap 800 g with an even fat cap
• Coarse salt 2 tsp; black pepper optional
• Tomatoes 2; parsley 15 g
• Red-wine vinegar 1 tbsp; olive oil 2 tbsp

Make it at home

1. Mark grain direction, cut across it into thick steaks and fold onto sturdy skewers.
2. Salt the beef; grill over controlled heat, turning and watching fat drips or flare-ups.
3. Probe the thickest centre to the safe endpoint and rest at least 3 minutes.
4. Slice thinly; serve with chopped tomato, parsley, vinegar and olive oil.

What you need

• Striploin 600 g, 20–25 mm steaks
• Small corn tortillas 8; onion 1
• Lime 2; cilantro 20 g
• Garlic 2 cloves; cumin 1 tsp; oil and salt

Make it at home

1. Thaw and pat steaks dry; rub with garlic, cumin, a little oil and salt.
2. Grill or pan-sear over high heat, turning to brown; use a probe before removing.
3. Rest at least 3 minutes, then slice thinly against the grain.
4. Warm tortillas and fill with beef, onion, cilantro and lime; serve immediately.

What you need

• Tenderloin 450 g, 20–25 mm cubes
• Watercress 80 g; red onion ½; tomato 1
• Soy sauce 1 tbsp; oyster sauce 1 tsp
• Lime 1; black pepper 1 tsp; oil 1 tbsp

Make it at home

1. Thaw beef, trim silverskin and pat cubes dry; wash and dry watercress.
2. Whisk soy and oyster sauce; heat a wide pan and sear beef in batches.
3. Toss with red onion and sauce, checking a representative centre cube for safe doneness.
4. Rest at least 3 minutes; plate over watercress and tomato with lime-pepper dip.

What you need

• Striploin 550 g, 30–35 mm
• Shallots 2; red wine 120 ml
• Beef stock 150 ml; butter 20 g
• Salt, black pepper and thyme

Make it at home

1. Thaw the beef in the fridge and pat dry. Mince shallots and season steaks.
2. Sear steaks and fat edge in a heavy pan; remove, then reduce wine, shallots and stock and whisk in butter.
3. Probe the thickest centre to the safe endpoint; rest at least 3 minutes before slicing.
4. Slice across the grain and spoon warm jus alongside.

What you need

• Tomahawk 1 kg, 45–55 mm
• Coarse salt 2 tsp; cracked pepper 2 tsp
• Garlic 4 cloves; rosemary 3 sprigs
• Butter 30 g; grilled onions to serve

Make it at home

1. Thaw the beef in the fridge and pat dry. Check that the grill or oven accommodates the bone; season generously.
2. Grill over indirect heat, then finish over hotter fire for a crust; keep the bone away from flare-ups.
3. Probe the thickest centre to the safe endpoint; rest at least 3 minutes before slicing.
4. Carve from the bone, slice and serve with garlic-rosemary butter.

What you need

• Ribeye 500 g, 30–35 mm
• Blue cheese 60 g; cream 70 ml
• Walnuts 30 g; spinach 120 g
• Butter 15 g; salt and pepper

Make it at home

1. Thaw the beef in the fridge and pat dry. Toast walnuts separately and wash spinach.
2. Pan-sear ribeye; wilt spinach, then melt blue cheese into warm cream without hard boiling.
3. Probe the thickest centre to the safe endpoint; rest at least 3 minutes before slicing.
4. Plate sliced steak with a small spoon of sauce and toasted walnuts.

What you need

• Striploin 550 g, 30–35 mm
• Bourbon 50 ml; maple syrup 1 tbsp
• Dijon mustard 1 tsp; apple vinegar 1 tsp
• Sweet potatoes 400 g; salt and pepper

Make it at home

1. Thaw the beef in the fridge and pat dry. Roast sweet-potato wedges; whisk bourbon, syrup, mustard and vinegar.
2. Sear steak, then simmer the glaze separately until the alcohol aroma mellows; brush onto cooked beef.
3. Probe the thickest centre to the safe endpoint; rest at least 3 minutes before slicing.
4. Slice and serve with roast sweet potatoes; note the glaze contains alcohol.

What you need

• Ribeye 600 g, 35–40 mm
• Finely ground coffee 1 tsp; smoked paprika 1 tsp
• Brown sugar 1 tsp; black pepper 1 tsp
• Charred corn 2 cobs; salt

Make it at home

1. Thaw the beef in the fridge and pat dry. Mix coffee, paprika, sugar and pepper; rub a thin layer on the beef.
2. Grill over controlled heat, avoiding a sugar flare-up; turn to build an even crust.
3. Probe the thickest centre to the safe endpoint; rest at least 3 minutes before slicing.
4. Slice and serve with charred corn.

What you need

• Striploin 500 g, 25–30 mm
• Cajun seasoning 2 tsp; neutral oil 1 tbsp
• Baby lettuce 100 g; tomatoes 150 g
• Lime 1; plain yogurt 80 g

Make it at home

1. Thaw the beef in the fridge and pat dry. Coat beef lightly with spice; make a lime-yogurt dressing.
2. Sear in a well-ventilated hot skillet, turning to darken the spice without burning it.
3. Probe the thickest centre to the safe endpoint; rest at least 3 minutes before slicing.
4. Slice and serve with lettuce, tomatoes and cooling dressing.

What you need

• Tenderloin 450 g, 30–35 mm
• Mushrooms 200 g; shallot 1
• Dijon mustard 1 tsp; cream 100 ml
• Worcestershire sauce 1 tsp; butter 20 g

Make it at home

1. Thaw the beef in the fridge and pat dry. Trim silverskin and cut even medallions; slice mushrooms.
2. Sear medallions; sauté mushroom and shallot in the pan, add mustard, Worcestershire and cream.
3. Probe the thickest centre to the safe endpoint; rest at least 3 minutes before slicing.
4. Spoon the warm sauce over whole medallions.

What you need

• Tenderloin 450 g, 35–40 mm
• Cooked crab meat 120 g; asparagus 180 g
• Egg yolk 1; lemon juice 1 tbsp
• Butter 80 g; salt and pepper

Make it at home

1. Thaw the beef in the fridge and pat dry. Trim tenderloin; blanch asparagus and keep cooked crab chilled.
2. Sear tenderloin; make a warm lemon-butter emulsion over gentle heat and heat crab separately.
3. Probe the thickest centre to the safe endpoint; rest at least 3 minutes before slicing.
4. Top beef with asparagus, warm crab and a little sauce; note shellfish and egg allergens.

What you need

• Chuck roll / chuck eye 550 g, 25–30 mm
• Garlic 3 cloves; rosemary 2 sprigs
• Butter 25 g; neutral oil 1 tbsp
• Green beans 200 g; salt and pepper

Make it at home

1. Thaw the beef in the fridge and pat dry. Ask for the chuck-eye centre, not generic chuck roll; remove coarse seams.
2. Sear in cast iron, baste with garlic-rosemary butter and cook green beans separately.
3. Probe the thickest centre to the safe endpoint; rest at least 3 minutes before slicing.
4. Slice thinly across the grain and serve with beans.

What you need

• Striploin 550 g, 30–35 mm
• Coarse black pepper 2 tsp; coriander 1 tsp
• Garlic powder 1 tsp; dill seed ½ tsp
• Small potatoes 400 g; oil and salt

Make it at home

1. Thaw the beef in the fridge and pat dry. Crush spices; season meat just before grilling and roast potatoes separately.
2. Grill over medium-high heat, turning to brown evenly without scorching the spice.
3. Probe the thickest centre to the safe endpoint; rest at least 3 minutes before slicing.
4. Slice and serve with warm potatoes.

What you need

• Ribeye 550 g, 30–35 mm
• Maple syrup 1 tbsp; Dijon mustard 1 tbsp
• Apple vinegar 1 tsp; butter 15 g
• Brussels sprouts 250 g; salt and pepper

Make it at home

1. Thaw the beef in the fridge and pat dry. Whisk syrup, mustard and vinegar; roast halved sprouts.
2. Sear ribeye; warm glaze off the direct flame and brush thinly after cooking.
3. Probe the thickest centre to the safe endpoint; rest at least 3 minutes before slicing.
4. Serve sliced beef and roasted sprouts with extra glaze on the side.

What you need

• Striploin 550 g, 30–35 mm
• Potatoes 500 g; cheese curds 120 g
• Beef stock 250 ml; flour 1 tbsp
• Butter 20 g; salt and pepper

Make it at home

1. Thaw the beef in the fridge and pat dry. Cut and roast fries; whisk flour and butter into stock for a smooth gravy.
2. Sear striploin; keep fries and gravy hot, adding curds only at plating.
3. Probe the thickest centre to the safe endpoint; rest at least 3 minutes before slicing.
4. Serve sliced steak with hot poutine immediately.

What you need

• Striploin 550 g, 30–35 mm
• Stilton-style blue cheese 70 g; cream 120 ml
• Leek 1; peas 180 g
• Butter 15 g; salt and pepper

Make it at home

1. Thaw the beef in the fridge and pat dry. Slice leek and cook it with peas; crumble the cheese.
2. Sear steak; gently melt cheese into cream in a separate pan.
3. Probe the thickest centre to the safe endpoint; rest at least 3 minutes before slicing.
4. Slice steak and serve sauce in a small jug beside the greens.

What you need

• Ribeye 550 g, 30–35 mm
• Brown ale 150 ml; onions 2
• Beef stock 100 ml; thyme 2 sprigs
• Butter 20 g; salt and pepper

Make it at home

1. Thaw the beef in the fridge and pat dry. Slice onions and cook slowly in butter until sweet.
2. Sear ribeye; simmer ale, stock and thyme with the onions until spoonable.
3. Probe the thickest centre to the safe endpoint; rest at least 3 minutes before slicing.
4. Serve sliced beef over onions; note the sauce contains beer.

What you need

• Ribeye 550 g, 30–35 mm
• Irish whiskey 45 ml; cream 100 ml
• Shallot 1; Dijon mustard 1 tsp
• Potatoes 400 g; butter 20 g

Make it at home

1. Thaw the beef in the fridge and pat dry. Boil potatoes for mash; chop shallot finely.
2. Sear ribeye; reduce whiskey with shallot in the pan, then add cream and mustard over gentle heat.
3. Probe the thickest centre to the safe endpoint; rest at least 3 minutes before slicing.
4. Serve with mashed potatoes; note the sauce contains alcohol.

What you need

• Striploin 550 g, 30–35 mm
• Stout beer 180 ml; brown sugar 1 tsp
• Shallot 1; beef stock 100 ml
• Green beans 200 g; salt and pepper

Make it at home

1. Thaw the beef in the fridge and pat dry. Simmer stout, sugar, stock and shallot until reduced; cook beans separately.
2. Sear striploin and brush with a little warm glaze only near the end.
3. Probe the thickest centre to the safe endpoint; rest at least 3 minutes before slicing.
4. Slice and serve with green beans; note the glaze contains beer.

What you need

• Ribeye 550 g, 30–35 mm
• Soft butter 60 g; parsley 15 g
• Dijon mustard 1 tsp; lemon zest ½ tsp
• Garlic 1 clove; fries 350 g

Make it at home

1. Thaw the beef in the fridge and pat dry. Mix butter, herbs, mustard, zest and garlic; chill as a small log.
2. Pan-sear ribeye while fries bake; cut cold butter into thin coins.
3. Probe the thickest centre to the safe endpoint; rest at least 3 minutes before slicing.
4. Place one butter coin over each hot steak and serve with fries.

What you need

• Tenderloin 450 g, 35–40 mm
• Green peppercorns in brine 1 tbsp; cream 120 ml
• Shallot 1; beef stock 100 ml
• Butter 20 g; salt

Make it at home

1. Thaw the beef in the fridge and pat dry. Trim silverskin and pat medallions dry; chop shallot.
2. Sear filet medallions; simmer shallot, stock, cream and drained peppercorns in the pan.
3. Probe the thickest centre to the safe endpoint; rest at least 3 minutes before slicing.
4. Spoon the sauce alongside the whole medallions.

What you need

• Ribeye 550 g, 30–35 mm
• Red wine 180 ml; shallots 2
• Beef stock 180 ml; butter 20 g
• Thyme 2 sprigs; roasted carrots 300 g

Make it at home

1. Thaw the beef in the fridge and pat dry. Mince shallots and roast carrots; season beef.
2. Sear ribeye; reduce wine, stock, thyme and shallots until glossy, then whisk in butter.
3. Probe the thickest centre to the safe endpoint; rest at least 3 minutes before slicing.
4. Slice steak and serve jus sparingly with carrots.

What you need

• Striploin 650 g, 35–40 mm
• Rosemary 3 sprigs; garlic 3 cloves
• Extra-virgin olive oil 2 tbsp; lemon 1
• White beans 250 g cooked; salt

Make it at home

1. Thaw the beef in the fridge and pat dry. Bruise rosemary and garlic; rub beef with a little oil and salt.
2. Grill both sides over steady heat; warm the white beans with garlic separately.
3. Probe the thickest centre to the safe endpoint; rest at least 3 minutes before slicing.
4. Carve across the grain and drizzle with olive oil and lemon.

What you need

• Ribeye 550 g, 30–35 mm
• Balsamic vinegar 2 tbsp; cherry tomatoes 250 g
• Basil 10 g; garlic 2 cloves
• Olive oil 1 tbsp; salt and pepper

Make it at home

1. Thaw the beef in the fridge and pat dry. Halve tomatoes and tear basil; season steaks.
2. Sear ribeye; cook tomatoes and garlic in a separate pan, then reduce balsamic briefly.
3. Probe the thickest centre to the safe endpoint; rest at least 3 minutes before slicing.
4. Slice steak and add warm tomatoes and a light balsamic drizzle.

What you need

• Tenderloin 450 g, 35–40 mm
• Gorgonzola 70 g; cream 80 ml
• Firm pear 1; walnuts 25 g
• Butter 20 g; salt and pepper

Make it at home

1. Thaw the beef in the fridge and pat dry. Trim tenderloin; slice pear and toast walnuts.
2. Sear medallions; gently melt cheese into cream and warm pear in butter.
3. Probe the thickest centre to the safe endpoint; rest at least 3 minutes before slicing.
4. Plate beef with warm pear, a small spoon of sauce and walnuts.

What you need

• Ribeye 550 g, 30–35 mm
• Basil 30 g; pine nuts 25 g
• Parmesan 25 g; garlic 1 clove
• Olive oil 50 ml; lemon ½

Make it at home

1. Thaw the beef in the fridge and pat dry. Blend basil, nuts, cheese, garlic and oil into a coarse pesto.
2. Grill ribeye on both sides; keep pesto off the fire to preserve its freshness.
3. Probe the thickest centre to the safe endpoint; rest at least 3 minutes before slicing.
4. Slice and spoon a little pesto over the plated beef.

What you need

• Tomahawk 1.1 kg, 45–55 mm
• Coarse sea salt 2 tsp; olive oil 1 tbsp
• Piquillo peppers 180 g
• Lemon 1; parsley 15 g

Make it at home

1. Thaw the beef in the fridge and pat dry. Check bone clearance on the grill; pat dry and salt near cooking.
2. Start over indirect heat and finish over direct embers for a bold crust, turning carefully.
3. Probe the thickest centre to the safe endpoint; rest at least 3 minutes before slicing.
4. Carve from the bone and serve with sweet peppers and lemon.

What you need

• Striploin 500 g, 25–30 mm
• Smoked paprika 2 tsp; garlic 4 cloves
• Olive oil 2 tbsp; lemon 1
• Roasted potatoes 350 g; parsley

Make it at home

1. Thaw the beef in the fridge and pat dry. Slice garlic thinly; roast potatoes and season beef.
2. Sear steak; fry garlic gently in oil, stir in paprika off the heat to avoid scorching.
3. Probe the thickest centre to the safe endpoint; rest at least 3 minutes before slicing.
4. Slice steak and spoon fragrant oil over it with lemon.

What you need

• Tenderloin 450 g, 35–40 mm
• Dry sherry 80 ml; mushrooms 200 g
• Shallot 1; beef stock 100 ml
• Butter 20 g; parsley 10 g

Make it at home

1. Thaw the beef in the fridge and pat dry. Slice mushrooms and shallot; trim silverskin.
2. Sear tenderloin; sauté mushrooms and shallot, then reduce sherry and stock in the pan.
3. Probe the thickest centre to the safe endpoint; rest at least 3 minutes before slicing.
4. Plate whole medallions with mushrooms; note the sauce contains alcohol.

What you need

• Striploin 450 g, 20–25 mm
• Eggs 2; garlic 3 cloves
• White wine 60 ml; bay leaf 1
• Potatoes 350 g; olive oil 1 tbsp

Make it at home

1. Thaw the beef in the fridge and pat dry. Slice potatoes and bake or pan-fry; mince garlic.
2. Sear steak; reduce wine and garlic in the pan, and fry eggs separately until fully set.
3. Probe the thickest centre to the safe endpoint; rest at least 3 minutes before slicing.
4. Lay one egg over each steak, add potatoes and spoon on warm pan juices.

What you need

• Ribeye 550 g, 30–35 mm
• Red chillies 2; lemon 1
• Garlic 3 cloves; paprika 1 tsp
• Olive oil 2 tbsp; grilled peppers 2

Make it at home

1. Thaw the beef in the fridge and pat dry. Blend chilli, garlic, paprika, lemon and oil into a sauce; reserve a clean portion.
2. Grill ribeye and brush during the final minutes, avoiding flare-ups.
3. Probe the thickest centre to the safe endpoint; rest at least 3 minutes before slicing.
4. Serve with grilled peppers and the untouched sauce; discard raw-meat marinade.

What you need

• Striploin 500 g, 25–30 mm
• Onions 2 large; flour 2 tbsp
• Beef stock 200 ml; butter 20 g
• Neutral oil for frying; parsley 10 g

Make it at home

1. Thaw the beef in the fridge and pat dry. Slice onions thin; dust lightly with flour and fry until crisp, then drain.
2. Sear striploin; reduce stock in the pan with butter for a light gravy.
3. Probe the thickest centre to the safe endpoint; rest at least 3 minutes before slicing.
4. Slice steak and crown with crisp onions; serve gravy on the side.

What you need

• Chuck roll / chuck eye 550 g, 25–30 mm
• Mushrooms 250 g; onion 1
• Cream 120 ml; butter 20 g
• Egg noodles 250 g; parsley 10 g

Make it at home

1. Thaw the beef in the fridge and pat dry. Request chuck-eye centre and remove seams; cook egg noodles.
2. Sear beef; cook mushroom and onion, then reduce cream gently.
3. Probe the thickest centre to the safe endpoint; rest at least 3 minutes before slicing.
4. Slice across the grain and serve with mushroom sauce and noodles.

What you need

• Ribeye 650 g, 35–40 mm
• Parsley 25 g; oregano 1 tsp
• Garlic 3 cloves; red-wine vinegar 2 tbsp
• Olive oil 50 ml; grilled tomatoes 2

Make it at home

1. Thaw the beef in the fridge and pat dry. Chop parsley and garlic; mix with vinegar, oregano and oil in a clean bowl.
2. Grill ribeye over steady embers and char tomatoes separately.
3. Probe the thickest centre to the safe endpoint; rest at least 3 minutes before slicing.
4. Slice beef and spoon fresh chimichurri over it only at serving.

What you need

• Striploin 600 g, 30–35 mm
• Red pepper 1; green pepper 1
• Red onion ½; tomato 1
• Red-wine vinegar 2 tbsp; olive oil 2 tbsp

Make it at home

1. Thaw the beef in the fridge and pat dry. Dice peppers, onion and tomato finely; toss with vinegar and oil.
2. Grill striploin on both sides, controlling flare-ups; keep relish chilled.
3. Probe the thickest centre to the safe endpoint; rest at least 3 minutes before slicing.
4. Carve beef and spoon fresh relish along the side.

What you need

• Rump cap 700 g, 35–40 mm
• Parsley 20 g; garlic 2 cloves
• Olive oil 40 ml; vinegar 1 tbsp
• Roasted peppers 2; coarse salt

Make it at home

1. Thaw the beef in the fridge and pat dry. Mark the grain before cutting; keep an even fat cap and mix clean herb oil.
2. Grill fat edge first, then both sides over a steady fire.
3. Probe the thickest centre to the safe endpoint; rest at least 3 minutes before slicing.
4. Slice against the grain with peppers and herb oil.

What you need

• Rump cap 750 g, 35–45 mm
• Garlic 4 cloves; butter 35 g
• Coarse salt 2 tsp; parsley 15 g
• Lime 1; grilled corn 2 cobs

Make it at home

1. Thaw the beef in the fridge and pat dry. Mark grain and cut steaks with a fat edge; blend softened butter with garlic.
2. Grill fat side carefully, turn until crusty and grill corn separately.
3. Probe the thickest centre to the safe endpoint; rest at least 3 minutes before slicing.
4. Slice across the grain and dot with garlic butter and parsley.

What you need

• Striploin 600 g, 30–35 mm
• Cassava flour 120 g; butter 25 g
• Onion ½; parsley 15 g
• Lime 1; coarse salt

Make it at home

1. Thaw the beef in the fridge and pat dry. Toast cassava flour with butter and chopped onion into dry, golden farofa.
2. Grill striploin over even heat, turning for a deep crust.
3. Probe the thickest centre to the safe endpoint; rest at least 3 minutes before slicing.
4. Slice steak and serve farofa and lime alongside.

What you need

• Rump cap 600 g, 30–35 mm
• Black pepper 2 tsp; beef stock 200 ml
• Flour 1 tbsp; butter 20 g
• Potatoes 400 g; milk 60 ml

Make it at home

1. Thaw the beef in the fridge and pat dry. Mark grain and trim the cap; boil potatoes for mash.
2. Sear steaks; make a pepper gravy with stock, butter and flour in the pan.
3. Probe the thickest centre to the safe endpoint; rest at least 3 minutes before slicing.
4. Slice against the grain and serve with mashed potatoes and gravy.

What you need

• Tenderloin 450 g, 35–40 mm
• Peeled prawns 250 g; garlic 4 cloves
• Butter 25 g; lemon 1
• Asparagus 180 g; salt and pepper

Make it at home

1. Thaw the beef in the fridge and pat dry. Trim filet; keep raw seafood and beef utensils separate.
2. Sear tenderloin; cook prawns separately until opaque throughout and sauté asparagus.
3. Probe the thickest centre to the safe endpoint; rest at least 3 minutes before slicing.
4. Plate beef and hot prawns with lemon butter; note shellfish allergy.

What you need

• Ribeye 550 g, 30–35 mm
• Mint 20 g; parsley 20 g
• Garlic 2 cloves; red-wine vinegar 2 tbsp
• Olive oil 50 ml; green beans 200 g

Make it at home

1. Thaw the beef in the fridge and pat dry. Chop herbs, garlic and mix with vinegar and oil; cook beans separately.
2. Grill ribeye over controlled heat, turning for even browning.
3. Probe the thickest centre to the safe endpoint; rest at least 3 minutes before slicing.
4. Slice beef and serve herb sauce fresh, not cooked.

What you need

• Striploin 600 g, 30–35 mm
• Bird’s-eye chillies 2; lemon 1
• Garlic 3 cloves; paprika 1 tsp
• Olive oil 2 tbsp; grilled corn 2 cobs

Make it at home

1. Thaw the beef in the fridge and pat dry. Blend chilli, lemon, garlic and oil; set aside a clean serving portion.
2. Grill steak over controlled coals and brush lightly near the end.
3. Probe the thickest centre to the safe endpoint; rest at least 3 minutes before slicing.
4. Carve and serve with corn and clean sauce; discard used marinade.

What you need

• Rump cap 700 g, 35–40 mm
• Bell peppers 2; tomato 2
• Onion 1; mild curry powder 1 tsp
• Neutral oil 2 tbsp; coarse salt

Make it at home

1. Thaw the beef in the fridge and pat dry. Mark grain; cook chopped pepper, tomato and onion with curry powder into a warm relish.
2. Grill rump cap fat edge then both faces over steady embers.
3. Probe the thickest centre to the safe endpoint; rest at least 3 minutes before slicing.
4. Slice against the grain with warm vegetable relish.

What you need

• Boneless short ribs 900 g, 40–50 mm pieces
• Tomato paste 2 tbsp; apple vinegar 2 tbsp
• Brown sugar 1 tbsp; smoked paprika 1 tsp
• Onion 1; garlic 3 cloves; salt

Make it at home

1. Pat beef dry, season and brown in batches. Mix tomato paste, vinegar, sugar and paprika.
2. Place beef, chopped onion and garlic in a covered casserole with a little water.
3. Braise at 160°C until fork-tender, about 2½–3½ hours; check liquid and core temperature.
4. Brush with sauce and grill or broil briefly until glazed, watching the sugar closely.

What you need

• Whole ribeye roast 1–1.5 kg
• Potatoes 700 g; carrots 350 g
• Onion 1; thyme 3 sprigs
• Neutral oil 2 tbsp; salt and pepper

Make it at home

1. Thaw roast thoroughly in the fridge; pat dry and season. Cut vegetables into even pieces.
2. Roast vegetables at 210°C until browned; lower oven to about 160°C for the beef.
3. Place beef on a rack and probe the thickest centre; remove only at the safe endpoint.
4. Rest at least 3 minutes, carve across the grain and serve with vegetables and pan juices.

What you need

• Bone-in short ribs 1.2 kg, professionally portioned
• Coarse salt 2 tsp; black pepper
• Bell peppers 2; tomatoes 2
• Olive oil 2 tbsp; red-wine vinegar 1 tbsp

Make it at home

1. Ask the butcher for thick rib portions and removal of bone dust; never saw at home.
2. Salt thawed ribs; set a two-zone grill and start over indirect heat with the lid closed.
3. Turn as needed, finish briefly over direct heat, then probe the thickest meat away from bone.
4. Rest at least 3 minutes; serve with grilled peppers and tomato salad.

What you need

• Ribeye 1.5 kg, whole roast
• Garlic 5 cloves; rosemary 4 sprigs
• Butter 50 g; coarse salt 2 tsp
• Potatoes 700 g; carrots 350 g

Make it at home

1. Thaw the beef in the fridge and pat dry. Trim only excess hard fat; rub with garlic, rosemary, butter and salt.
2. Roast on a rack at moderate oven heat while potatoes and carrots cook separately.
3. Check the thickest centre with a probe; rest the roast before carving against the grain.
4. Carve thick slices at the table and serve pan juices separately.

What you need

• Tenderloin 1 kg, whole piece
• Mushrooms 600 g; shallots 2
• Puff pastry 1 large sheet; egg 1
• Dijon mustard 2 tbsp; butter 25 g

Make it at home

1. Thaw the beef in the fridge and pat dry. Trim silverskin; sear the tenderloin briefly and cool. Cook finely chopped mushrooms until very dry.
2. Brush beef with mustard, enclose in cooled mushrooms and pastry, vent, then bake until pastry is golden.
3. Check the thickest centre with a probe; rest the roast before carving against the grain.
4. Rest the whole pastry before cutting clean thick slices.

What you need

• Tenderloin 1 kg, whole piece
• Dijon mustard 2 tbsp; thyme 4 sprigs
• Garlic 3 cloves; olive oil 2 tbsp
• Green beans 350 g; shallots 2

Make it at home

1. Thaw the beef in the fridge and pat dry. Trim silverskin, tie an even shape and brush with mustard and herbs.
2. Sear the outside, then finish whole in a moderate oven; cook beans and shallots separately.
3. Check the thickest centre with a probe; rest the roast before carving against the grain.
4. Remove string, carve thick rounds and serve with warm vegetables.

What you need

• Striploin 1.4 kg, whole roast
• Rosemary 5 sprigs; garlic 5 cloves
• Olive oil 3 tbsp; lemon 1
• Cannellini beans 400 g cooked

Make it at home

1. Thaw the beef in the fridge and pat dry. Tie roast evenly; rub with oil, chopped rosemary, garlic and lemon zest.
2. Brown all sides, then oven-roast whole; warm white beans separately.
3. Check the thickest centre with a probe; rest the roast before carving against the grain.
4. Carve thin slices across the grain with warm beans and juices.

What you need

• Rump cap 1.2 kg, whole piece
• Coarse salt 2 tsp; black pepper 1 tsp
• Garlic 3 cloves; olive oil 1 tbsp
• Tomatoes 3; parsley 20 g

Make it at home

1. Thaw the beef in the fridge and pat dry. Mark the grain, score only the fat surface lightly and season the whole cap.
2. Roast fat-side up over indirect heat, then crisp the cap carefully near the end.
3. Check the thickest centre with a probe; rest the roast before carving against the grain.
4. Carve against the grain and serve with chopped tomato and parsley.

What you need

• Rump cap 1.2 kg, whole piece
• Pumpkin 700 g; onions 2
• Rosemary 3 sprigs; olive oil 2 tbsp
• Beef stock 200 ml; salt and pepper

Make it at home

1. Thaw the beef in the fridge and pat dry. Mark grain and season the roast; cut pumpkin into even wedges.
2. Roast beef on a rack; roast pumpkin and onions alongside but in separate pans.
3. Check the thickest centre with a probe; rest the roast before carving against the grain.
4. Slice beef thinly and serve with pumpkin and reduced warm pan juices.

What you need

• Ribeye 1.4 kg, whole roast
• Kumara or sweet potato 650 g
• Rosemary 4 sprigs; garlic 4 cloves
• Olive oil 2 tbsp; salt and pepper

Make it at home

1. Thaw the beef in the fridge and pat dry. Rub whole ribeye with rosemary, garlic and salt; cut kumara into wedges.
2. Roast ribeye at moderate heat on a rack; roast kumara separately until browned.
3. Check the thickest centre with a probe; rest the roast before carving against the grain.
4. Carve across the grain and serve with roast kumara and pan juices.

What you need

• Chuck roll / chuck eye 1.3 kg, whole piece
• Onions 3; carrots 2
• Beef stock 500 ml; mustard 1 tbsp
• Bay leaves 2; salt and pepper

Make it at home

1. Thaw the beef in the fridge and pat dry. Trim hard membrane and season whole chuck; cut onions and carrots.
2. Brown beef, add vegetables and stock, cover and slow-roast until the chuck becomes tender.
3. Check the thickest centre with a probe; rest the roast before carving against the grain.
4. Carve across the grain and strain the onion-rich gravy.

What you need

• Ribeye 1.4 kg, whole roast
• Maple syrup 2 tbsp; Dijon mustard 2 tbsp
• Thyme 4 sprigs; garlic 3 cloves
• Parsnips 400 g; carrots 350 g

Make it at home

1. Thaw the beef in the fridge and pat dry. Tie roast, season and mix maple syrup with mustard; cut roots evenly.
2. Roast beef on a rack and brush lightly with glaze late in cooking; roast roots separately.
3. Check the thickest centre with a probe; rest the roast before carving against the grain.
4. Carve slices and serve with roast roots and extra clean glaze.

What you need

• Tomahawk 1.1 kg, 50–60 mm
• Coarse salt 2 tsp; black pepper 2 tsp
• Butter 35 g; garlic 4 cloves
• Asparagus 300 g; lemon 1

Make it at home

1. Thaw the beef in the fridge and pat dry. Check oven and pan clearance for the bone; dry and season the beef.
2. Slow-roast on a rack at about 120°C, then sear both faces and the edge in a very hot pan.
3. Check the thickest centre with a probe; rest the roast before carving against the grain.
4. Carve from the bone; share thick slices with asparagus and garlic butter.

What you need

• Brisket deckle 1.5–2 kg, fat cap trimmed evenly
• Coarse salt 2 tbsp; black pepper 2 tbsp
• Apple juice or water for the smoker pan
• Pickles and slaw to serve

Make it at home

1. Thaw fully in the fridge; trim only excess hard fat, then season all sides.
2. Set a smoker to about 110–120°C and cook the brisket with steady heat; use a probe continuously.
3. When the surface bark is set, wrap if needed to prevent drying; continue until the thickest part is probe-tender.
4. Rest safely before slicing against the grain; serve with pickles and slaw.

What you need

• Brisket deckle 1.8 kg, whole piece
• Coarse black pepper 3 tbsp; coarse salt 2 tbsp
• Smoking wood chips or pellets, food-safe
• Pickles 200 g; onions 1

Make it at home

1. Thaw the beef in the fridge and pat dry. Trim only hard excess fat and cover the whole point with salt and pepper.
2. Smoke around 110–120°C with steady airflow; wrap after the bark sets if the surface dries.
3. Keep steady low heat until probe-tender and food-safe; rest before slicing or pulling.
4. Slice against the grain and serve with pickles, no heavy sauce.

What you need

• Chuck roll / chuck eye 1.2 kg, 40–50 mm chunks
• Smoked paprika 2 tsp; brown sugar 1 tbsp
• Tomato-based barbecue sauce 150 ml
• Apple vinegar 2 tbsp; salt

Make it at home

1. Thaw the beef in the fridge and pat dry. Trim tough seams and cut chuck into even large cubes; coat with salt and paprika.
2. Smoke slowly until bark forms, then cover cubes with sauce and vinegar and continue cooking.
3. Keep steady low heat until probe-tender and food-safe; rest before slicing or pulling.
4. Serve glossy cubes in a sharing tray with pickles.

What you need

• Boneless short ribs 1.2 kg, whole pieces
• Paprika 2 tsp; black pepper 2 tsp
• Garlic powder 1 tsp; brown sugar 1 tsp
• Coleslaw 350 g; apple vinegar 1 tbsp

Make it at home

1. Thaw the beef in the fridge and pat dry. Rub trimmed boneless ribs with paprika, pepper, garlic and salt.
2. Smoke slowly with steady heat, spritzing lightly only if the surface dries.
3. Keep steady low heat until probe-tender and food-safe; rest before slicing or pulling.
4. Slice across the grain and serve with vinegar slaw.

What you need

• Ribeye 1.6 kg, whole roast
• Rosemary 4 sprigs; thyme 4 sprigs
• Olive oil 2 tbsp; garlic 4 cloves
• Small potatoes 700 g; salt and pepper

Make it at home

1. Thaw the beef in the fridge and pat dry. Tie ribeye evenly and rub with chopped herbs, garlic and oil.
2. Smoke at about 110–120°C; monitor the thickest centre continuously and roast potatoes separately.
3. Probe the thickest centre to the safe endpoint; rest the smoked steak or roast before carving.
4. Carve broad slices and serve with potatoes and warm roast juices.

What you need

• Brisket deckle 1.6 kg, whole piece
• Cracked pepper 2 tbsp; salt 1 tbsp
• Soft bread rolls 6; slaw 350 g
• Mustard 2 tbsp; pickles 150 g

Make it at home

1. Thaw the beef in the fridge and pat dry. Trim hard fat and season brisket point; prepare clean slaw and rolls separately.
2. Smoke at steady low heat until bark and tenderness develop; keep rolls warm but away from raw meat.
3. Keep steady low heat until probe-tender and food-safe; rest before slicing or pulling.
4. Slice brisket, tuck into rolls with slaw, mustard and pickles.

What you need

• Ribeye 1.5 kg, whole roast
• Maple syrup 2 tbsp; mustard 1 tbsp
• Food-safe maple wood chips or pellets
• Carrots 400 g; thyme 3 sprigs

Make it at home

1. Thaw the beef in the fridge and pat dry. Season whole ribeye and mix syrup with mustard; roast carrots separately.
2. Smoke slowly with food-safe wood and brush on a thin glaze late to prevent scorching.
3. Probe the thickest centre to the safe endpoint; rest the smoked steak or roast before carving.
4. Carve generous slices and serve with roasted carrots.

What you need

• Rump cap 1.2 kg, whole piece
• Food-safe mānuka smoke chips if available
• Coarse salt 2 tsp; cracked pepper 2 tsp
• Sweet potatoes 600 g; parsley 15 g

Make it at home

1. Thaw the beef in the fridge and pat dry. Mark grain and keep an even fat cap; season simply.
2. Smoke with food-safe wood at steady low heat, fat side up; roast sweet potatoes separately.
3. Probe the thickest centre to the safe endpoint; rest the smoked steak or roast before carving.
4. Carve thin slices against the grain with sweet potatoes.

What you need

• Tomahawk 1.2 kg, 50–60 mm
• Hickory or oak food-safe pellets
• Coarse salt 2 tsp; black pepper 2 tsp
• Butter 35 g; garlic 4 cloves

Make it at home

1. Thaw the beef in the fridge and pat dry. Check smoker and pan clearance for the bone; season the thick cut.
2. Smoke slowly to build aroma, then sear both faces rapidly for a crust without burning the bone edge.
3. Probe the thickest centre to the safe endpoint; rest the smoked steak or roast before carving.
4. Carve from the bone and share thick slices with garlic butter.

What you need

• Chuck roll 800 g, 40–50 mm cubes
• Onion 1; carrots 2; garlic 3 cloves
• Crushed tomatoes 400 g; red wine 100 ml
• Pappardelle 350 g; parmesan to finish

Make it at home

1. Thaw, trim tough membrane, pat beef dry and brown in batches.
2. Soften chopped onion, carrot and garlic; add wine, then tomatoes and beef.
3. Cover and simmer gently until fork-tender, roughly 2½–3½ hours; check liquid and temperature.
4. Shred beef into sauce, cook pasta separately and toss together with a little pasta water.

What you need

• Chuck roll 900 g, 40–50 mm chunks
• Dried mild chillies 4; tomatoes 2; onion 1
• Garlic 4 cloves; cumin 1 tsp; stock 500 ml
• Corn tortillas 8; cilantro and lime

Make it at home

1. Soften dried chillies in hot water; blend with tomato, onion, garlic and cumin.
2. Brown thawed beef in batches; add chile sauce and stock to nearly cover.
3. Cover and simmer gently until fork-tender; confirm core temperature and save clean braising broth.
4. Shred beef, fill tortillas and crisp in a pan; serve with hot broth for dipping.

What you need

• Bone-in short ribs 1 kg, thick professional cut
• Radish 300 g; carrot 2; onion 1
• Soy sauce 4 tbsp; grated pear 3 tbsp
• Garlic 4 cloves; ginger 15 g; water 700 ml

Make it at home

1. Have ribs professionally cross-cut and cleaned of bone dust; thaw in the fridge.
2. Brown ribs; add water, soy, pear, garlic, ginger and onion, then simmer covered.
3. After the beef begins to soften, add radish and carrot; continue until fork-tender and temperature-safe.
4. Reduce sauce uncovered if needed and serve hot with rice.

What you need

• Chuck roll 900 g, 40–50 mm cubes
• Coconut milk 600 ml; onion 1
• Ginger 30 g; garlic 4 cloves; lemongrass 2 stalks
• Chilli paste 1–2 tbsp; turmeric 1 tsp; salt

Make it at home

1. Thaw beef, trim tough membrane and cut evenly; blend onion, ginger, garlic and chilli.
2. Fry spice paste until aromatic; add beef, coconut milk, lemongrass and turmeric.
3. Simmer gently, stirring often as liquid reduces, until beef is fork-tender and temperature-safe.
4. Continue until sauce clings thickly to beef; remove lemongrass and serve with rice.

What you need

• Bolar blade 800 g, 30–40 mm cubes
• Mushrooms 250 g; onion 1
• Unsalted beef stock 500 ml; tomato paste 1 tbsp
• Ready-made puff pastry 1 sheet; egg wash optional

Make it at home

1. Thaw beef, remove tough outer membrane and brown cubes in batches.
2. Soften onion and mushrooms; add paste, stock and beef, then simmer covered until fork-tender.
3. Check safe temperature; cool filling before transferring to a pie dish.
4. Cover with pastry, vent the top and bake at 200°C until puffed, golden and piping hot.

What you need

• Bolar blade 1 kg, 40–50 mm chunks
• Red wine 500 ml; beef stock 300 ml
• Mushrooms 250 g; pearl onions 200 g
• Carrots 2; thyme 3 sprigs

Make it at home

1. Thaw the beef in the fridge and pat dry. Trim tough outer membrane, cut evenly and brown beef in batches.
2. Add wine, stock, carrots and thyme; cover and braise gently, adding mushrooms and onions later.
3. Keep a gentle simmer until the beef is fork-tender and safely cooked.
4. Serve with mashed potatoes; note the sauce contains wine.

What you need

• Chuck roll / chuck eye 1 kg, 40–50 mm chunks
• Dark ale 500 ml; onions 3
• Mustard 1 tbsp; brown sugar 1 tsp
• Bay leaves 2; beef stock 200 ml

Make it at home

1. Thaw the beef in the fridge and pat dry. Trim coarse seams, brown beef and slowly soften onions.
2. Cover beef with ale, onions, stock and bay; simmer low until sauce thickens.
3. Keep a gentle simmer until the beef is fork-tender and safely cooked.
4. Serve with fries or mash; note the dish contains beer.

What you need

• Bolar blade 1 kg, 40–50 mm chunks
• Stout 400 ml; beef stock 400 ml
• Potatoes 500 g; carrots 3
• Onion 1; thyme 3 sprigs

Make it at home

1. Thaw the beef in the fridge and pat dry. Trim membrane and brown beef; cut potatoes and carrots into even pieces.
2. Cover with stout, stock, onion and thyme; add roots partway through slow simmering.
3. Keep a gentle simmer until the beef is fork-tender and safely cooked.
4. Ladle thick stew into bowls; note the dish contains beer.

What you need

• Chuck roll / chuck eye 1.2 kg, whole piece
• Dry red wine 500 ml; beef stock 300 ml
• Carrots 2; celery 2 stalks
• Onion 1; rosemary 3 sprigs

Make it at home

1. Thaw the beef in the fridge and pat dry. Trim hard seams and brown whole chuck on all sides; chop vegetables.
2. Cover with wine, stock and vegetables; braise gently until the whole cut softens.
3. Keep a gentle simmer until the beef is fork-tender and safely cooked.
4. Carve against the grain and spoon the reduced sauce over slices; note wine.

What you need

• Bolar blade 1.2 kg, whole piece
• Red-wine vinegar 180 ml; beef stock 500 ml
• Onions 2; carrots 2
• Bay leaves 2; brown sugar 1 tbsp

Make it at home

1. Thaw the beef in the fridge and pat dry. Trim hard membrane; marinate whole beef with vinegar, vegetables and bay under refrigeration.
2. Brown beef, add marinade and stock, then cover and braise slowly until tender.
3. Keep a gentle simmer until the beef is fork-tender and safely cooked.
4. Slice against the grain and serve with reduced sweet-sour gravy.

What you need

• Bolar blade 1 kg, 40–50 mm chunks
• Dried apricots 120 g; onions 2
• Cumin 1 tsp; cinnamon ½ tsp
• Tomato 2; stock 400 ml; almonds 40 g

Make it at home

1. Thaw the beef in the fridge and pat dry. Trim beef and brown in batches; chop onions and tomatoes.
2. Add spices, tomatoes and stock; cover and simmer gently, adding apricots near the end.
3. Keep a gentle simmer until the beef is fork-tender and safely cooked.
4. Serve with couscous and toasted almonds; note nut allergen.

What you need

• Tenderloin 500 g, trimmed into 25–30 mm cubes
• Sweet peppers 2; garlic 3 cloves
• Smoked paprika 2 tsp; olive oil 2 tbsp
• Lemon 1; salt and parsley

Make it at home

1. Thaw beef in the fridge; cut evenly and pat dry. Cut peppers to similar size.
2. Toss with oil, paprika and minced garlic; thread beef and peppers onto skewers.
3. Grill or pan-sear, turning to brown each side; probe a centre cube to the safe endpoint.
4. Rest at least 3 minutes; finish with lemon and chopped parsley.

What you need

• Ribeye 500 g, professionally sliced 2–3 mm
• Grated pear 4 tbsp; onion ½
• Soy sauce 2 tbsp; sugar 1 tsp; sesame oil 1 tsp
• Garlic 2 cloves; scallions 2; lettuce

Make it at home

1. Mix pear, soy, sugar, sesame oil, garlic and sliced onion; coat thawed beef.
2. Cover and refrigerate at least 30 minutes; keep serving utensils separate from raw meat.
3. Grill or pan-fry in small batches over medium-high heat until fully cooked.
4. Top with scallions and serve with lettuce and rice.

What you need

• Ribeye 500 g, professionally sliced 2–3 mm
• Napa cabbage 300 g; mushrooms 200 g; tofu 200 g
• Soy sauce 4 tbsp; mirin 3 tbsp; water 400 ml
• Sugar 1 tbsp; scallions 3

Make it at home

1. Cut vegetables and tofu. Mix soy, mirin, sugar and water; bring to a simmer.
2. Cook mushrooms, cabbage and tofu in the broth until nearly tender.
3. Add beef in small portions and simmer until each slice is fully cooked; use separate raw-meat tongs.
4. Serve hot from the pot, without raw-egg dipping sauce.

What you need

• Chuck roll 350 g, professionally sliced 2–3 mm
• Onion 1; cooked rice for 2
• Soy sauce 2 tbsp; mirin 2 tbsp
• Water 200 ml; ginger 10 g

Make it at home

1. Slice onion thinly. Simmer water, soy, mirin and ginger.
2. Add onion and cook until softened and sweet.
3. Add thawed beef a little at a time, separating slices and simmering until fully cooked.
4. Spoon beef and onions with some broth over hot rice; serve immediately.

What you need

• Boneless short ribs 500 g, trimmed to 4–6 mm slices
• Mushrooms 150 g; bell pepper 1
• Soy sauce 2 tbsp; rice vinegar 1 tbsp
• Garlic 2 cloves; sesame oil 1 tsp

Make it at home

1. Ask for boneless, trimmed slices; thaw in the fridge and separate pieces.
2. Cut vegetables and mix soy, vinegar, garlic and sesame oil in a clean dipping bowl.
3. Grill beef and vegetables in small batches until beef is fully cooked; never return cooked food to a raw plate.
4. Serve straight from the grill with the untouched dipping sauce.

What you need

• Trimmed chuck flap 400 g, 8–10 mm strips
• Basil 25 g; garlic 3 cloves; red chilli to taste
• Soy sauce 1 tbsp; oyster sauce 1 tsp; water 2 tbsp
• Neutral oil 1 tbsp; cooked jasmine rice for 2

Make it at home

1. Confirm tough membrane is removed before thin slicing; thaw and pat beef dry.
2. Mix sauces and water in a clean bowl; heat a wide wok with oil.
3. Stir-fry beef in small batches until fully cooked, then add garlic, chilli and sauce.
4. Toss in basil just until wilted; spoon over hot rice.

What you need

• Ribeye 450 g, professionally sliced 2–3 mm
• Beef stock 1.5 L; rice noodles 350 g
• Onion 1; ginger 40 g; star anise 2
• Scallions, cilantro, lime and bean sprouts

Make it at home

1. Char onion and ginger lightly, then simmer in stock with star anise for 45 minutes; strain.
2. Cook rice noodles separately; wash herbs and prepare clean bowls.
3. Bring strained broth back to a simmer; add thawed beef and cook each slice fully in the pot.
4. Divide noodles and cooked beef among bowls, ladle over hot broth and add herbs.

What you need

• Striploin 400 g, professionally sliced 3–4 mm
• Ginger 30 g; scallions 4
• Soy sauce 1 tbsp; water 2 tbsp
• Neutral oil 1 tbsp; cooked rice for 2

Make it at home

1. Thaw sliced beef in the fridge and separate slices; cut ginger and scallions into fine strips.
2. Heat oil in a wide wok; fry ginger briefly until aromatic.
3. Add beef in batches and stir-fry until fully cooked; add soy and water.
4. Toss in scallions at the end and serve immediately with hot rice.

What you need

• Trimmed chuck flap 450 g, 3–4 mm strips
• Cumin seeds 2 tsp; onion ½
• Bell pepper 1; dried chilli to taste
• Neutral oil 1 tbsp; salt and soy sauce 1 tsp

Make it at home

1. Confirm membrane is removed; thaw beef and pat dry. Slice onion and pepper.
2. Toast cumin briefly in a dry pan, then reserve; heat oil in a wide wok.
3. Stir-fry beef in batches until fully cooked; add onion, pepper and optional chilli.
4. Return cumin, season with soy and salt, and serve while fragrant.

What you need

• Ribeye 600 g, professionally sliced about 2 mm
• Mixed mushrooms 350 g; napa cabbage 300 g
• Clear beef or vegetable stock 1.5 L
• Scallions 3; ginger 20 g; dipping sauce separately

Make it at home

1. Keep thawed beef chilled until serving; wash vegetables and separate raw-meat utensils.
2. Bring stock, ginger and scallions to a full simmer; cook mushrooms and cabbage first.
3. Add beef in small batches and keep in simmering broth until each slice is fully cooked.
4. Serve with clean utensils and untouched dipping sauce; replenish broth as needed.

What you need

• Tenderloin 600 g, 25–30 mm cubes
• Red onion 1; bell peppers 2
• Sumac 2 tsp; olive oil 2 tbsp
• Lemon 1; salt; flatbread to serve

Make it at home

1. Thaw and trim beef; cut evenly. Cut onion and peppers into broad pieces.
2. Toss beef with oil, sumac and salt; thread with vegetables.
3. Grill over controlled heat, turning each side; probe a centre cube to the safe endpoint.
4. Rest at least 3 minutes and serve with lemon and warm flatbread.

What you need

• Striploin 550 g, 8–10 mm strips
• Turmeric 1 tsp; cumin 1 tsp; coconut milk 100 ml
• Peanut butter 3 tbsp; water 80 ml; lime 1
• Soy sauce 1 tbsp; garlic 2 cloves; salt

Make it at home

1. Mix coconut milk, turmeric, cumin, garlic and half the soy; marinate thawed beef covered in the fridge.
2. Thread strips onto skewers; whisk peanut butter, water, lime and remaining soy in a clean bowl.
3. Grill skewers in batches, turning until beef is fully cooked; discard marinade that touched raw beef.
4. Serve with the clean peanut dip; flag peanut and soy allergens.