A cross-cut of tender fillet and flavoursome sirloin, the T-bone is the ultimate steak. The depth of the meaty flavour is complemented by a shallot and tarragon butter, and best served with crispy potato wedges and a fresh green salad.
This salad is perfect for al fresco eating, cooked on the barbecue or on a griddle pan. Delicious warm roast beef, with a fresh crisp salad, is tossed with an Asian dressing of ginger and chilli then drizzled with a delicate peanut sauce to serve.
A delicious peppercorn infused gourmet beef burger made with tomato, garlic and coriander. Served with lightly golden sweet potato wedges seasoned with sea salt and black pepper and a zesty lime coleslaw, making this recipe a real crowd pleaser for BBQ season.
This is a smart dinner party dish that is excellent when there is a good selection of wild mushrooms in season. Beef medallions saut?©ed with fresh baby spinach leaves and mushrooms in cream is a meltingly memorable classic combination.
An explosion of spices and flavour, this curry brings a taste of the Far East to your beef. This superb blend of coconut milk, ginger, herbs and lemongrass, often called a rendang, caramelises the beef to produce a mouth-watering curry that is delicious served with fragrant rice and a fresh cucumber and tomato salsa.
Finely minced flank steak is infused with garlic and spring onions then shaped into patties. This is a stylish burger which can be pan fried or barbecued, and tastes great accompanied by scoops of sweet and savoury onion marmalade.
These salt and pepper steaks are a sophisticated dish that would grace the table at the smartest of dinner parties. The cauliflower puree can be made well in advance and the steaks benefit from being left to infuse for a couple of hours before cooking.
Variations of these beef koftas are found across the whole of the eastern Mediterranean and right up to northern India. The succulent, seasoned beef mixture is perfectly matched by the cooling mint yoghurt.
This classic dish is just so delicious thereÄôs no wonder that it has lasted the test of time. Use the best dry-aged steaks you can find and make sure you give them plenty of time to rest before serving them Äì this allows all the juices to settle.
This Cantonese style beef steak recipe by food blogger May Cee is wonderful for the whole year round. Made with a Cantonese style sauce, these steaks rest steamed rice and green veg for an authentic style Cantonese dish.