A few more niche steaks from around the world – because there’s more than medium rare sirloin steak!
Whether you’re travelling the globe or planning your next trip to the supermarket, steak options are as varied as the cultures of the world.
BIFE DE CHORIZO – Argentina
Season to taste with salt and pepper. Heat your parrilla (brick grill) until gently sizzling. Use wood briquettes as fuel. Lay the steak on the grill and slow cook for 40 minutes (depending on weight), turning only once half way through.
BISTECCA ALLA FIORENTINA – Italy
Brush with olive oil and season with course sea salt and pepper. Barbecue over burning hot coals for 5-10 mins on each side, rest for 10 minutes and serve rare.
TOMAHAWK – Australia
Pat dry, bring to room temperature and season on both sides with salt and pepper. Barbecue for 10-15 mins on one side, then turn over and cook for a further 5 mins. Rest for 10-20 mins before eating.
CECINA – Mexico
Slice steak into wafer thin strips and season with salt. Traditionally cooked in the sun, but you can grill it over charcoal for a few minutes until cooked.
NEW YORK STRIP – USA
Pat steaks dry and rub with Montreal steak seasoning. Grill or pan fry on a high heat until cooked to liking.
KOBE WAGYU – Japan
Bring to room temperature, lightly oil and season with salt & pepper. Cook on a very hot grill for 1-2 mins on each side, then rest for 5-10 mins.
CHULETON DE BUEY – Spain
Rub generously with salt and pepper. Barbecue over hot coals for 3 mins on each side and slice.
SLOW ROAST RUMP – England
Bring to room temperature, season with salt and pepper and sear on all sides. Slow roast for 4-5 hours at 75°C.
STEAK TARTARE – France
Slice fillet steak into thin strips, then slice across into cubes. Add steak to dressing of egg yolks, lemon juice, oil, mustard, salt and onions.
KALBI FLANK STEAK – Korea
Marinade in soy, brown sugar, sesame oil, onion & garlic overnight. Cook on a hot grill for 5 mins on each side and then rest for 5 mins.
So there you have it! 10 different ways to cook your steak.