RECOMMENDATIONS WHEN COOKING
WINTER CREEK FARM BEEF

This cooking method is recommended for the premium cuts of meat i.e Eye Fillet, Porterhouse, Scotch Fillet, T-bone etc

• Remove your meat from the refrigerator and let it come to room temperature approximately 20 minutes.

• Ensure your meat is dry so use a paper towel if necessary to pat dry.

• Rub a little bit of olive oil to both sides of your steak and season with salt and pepper (do this immediately before placing on a hot plate and not before, otherwise the salt can dry the meat). Premium grass fed beef does not need sauce or a marinade.

• Ensure you cook your meat on a really smoking hot surface as it will brown the meat and lock in the flavours. A cast iron grill plate or BBQ with a flat even surface will be suitable.

• Turn your meat once only and cook to your desired taste i.e rare, medium-rare, medium or well done. This can be achieved by doing the touch test or by purchasing a thermometer. Generally 55℃ is rare, 63℃ is medium-rare, medium is 71℃ and well done is 77℃. (these are all approximate temperatures). Being premium grass fed beef, the moisture content is reduced so the optimum finish is medium rare to medium. Don’t be tempted to overcook!

• Once you have finished cooking to your desired liking remove the steak from the hotplate and let it rest in a warm area for approximately half the time it took you to cook. This allows the muscle in the steak to relax and the juices to redistribute throughout the steak. If you cut the meat too early the juices will run out on the plate leaving you with a dry piece of meat.

BON APPETITE

PREMIUM STEAK COOKING GUIDE

BLUE

Not for the faint hearted.
On a really hot flat cooking surface cook for 1 minute on each side this will give you an internal temperature reading of approx 29C and it should feel spongy when touched.

RARE

Each to their own.
On a really hot flat cooking surface cook for 2 minutes on each side this will give you an internal temperature reading of approx 50C and it should feel a little firmer when touched.

MEDIUM RARE

Highly recommended for Winter Creek Farm Premium Grass Fed Beef.
On a really hot flat cooking surface cook for 3.5 minutes on each side this will give you an internal temperature reading of approx 63C and it should offer a little more resistance when touched.

MEDIUM

If you must.
On a really hot flat cooking surface cook for 4 minutes on each side this will give you an internal temperature reading of approx 71C and it should feel springy when touched.

MEDIUM WELL

Not recommended.
On a really hot flat cooking surface cook for 5 minutes on each side this will give you an internal temperature reading of approx 77C and it should feel firm to the touch.

WELL DONE

Not recommended.
On a really hot flat cooking surface cook for approx 6 minutes on each side this will give you an internal temper reading in excess of 77C and it should feel very firm to the touch.

RECIPES

Looking for inspiration? Here are a few of our favourite beef recipes for you to try.