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STEAKS How to cook your perfect steak on a grill or barbecue As with most cooking youll find that the more ingredients you use the more complicated it gets and can confuse the taste of good simple foods. Pay the right price for a cut of meat and remember to get a thick cut if you like anything more rare than well-done. If you are cooking it medium or under dont get one with too much fat as it wont have time to break down in the pan but that some slivers of fat or marbling throughout will cook and add flavour to the meat. Really there are only two ingredients you need when preparing your steak salt pepper but lots of it LOCAL STEAK HOUSES BBQ RESTAURANTS CONSTANCIA 52 Tanner Street SE1 3PH www.constancia.co.uk Independent Argentine steak house serving beautiful meat full bodied wine and delectable deserts in an intimate atmosphere. Typical price per head 45. GILLRAYS London Marriott County Hall SE1 7PB www.gillrays.com British steak restaurant serving 11 different cuts of 35- day aged Aberdeen Angus beef including the 1kg Bulls Head double rib steak. Typical price per head 70. BODEANS TOWER HILL 16 Byward Street EC3R 5BA www.bodeansbbq.com American themed BBQ restaurant serving favourites such as burgers ribs steaks and their famous Burnt Ends. Typical price per head 40. BIG EASY CHELSEA 332-334 Kings Road SW3 5UR www.bigeasy.co.uk BBQ and lobster shack with delicious food and fun atmosphere. Regular live music captures the soul of southern USA. Typical price per head 45. PORKYS BANKSIDE 18 New Globe Walk SE1 9DR www.porkys.co.uk BBQ diner serving wholesome food and refreshing cocktails. For some added fun why not try out a game of Beer Pong or take on their Man vs. Ribs challenge Typical price per head 30. BARBECOA 20 New Change Passage EC4M 9AG www.barbecoa.com Jamie Olivers cathedral to fire and food serves a range of fantastic flame grilled meats with a spectacular view of St. Pauls. Typical price per head 52. 12 THE RIVER SUMMER 2015 FOOD DRINK A HANDY GUIDE TO FAVOURITE CUTS OF STEAK Rib-Eye One of the most popular steaks the rib-eye comes from the cows rib section this tender and flavoursome cut is best cooked for slightly longer than other types medium-medium rare to allow the meat to absorb the infused fat. Due to the flavour and fat content it is best served with something light and fresh. Sirloin A leaner cut located between the rib and fillet the sirloin is better for the health-conscious as there is less fat marbling in the meat instead the fat can be trimmed off. The amount of flavour suffers slightly as a result so be slightly more adventurous with your accompaniments. Rump The rump is one of the best everyday cuts due to its relatively modest price and high quality. Being located on the cows backside means the rump is where a lot of the animals exercise happens although this can make the meat slightly tougher it gives it a much more intense flavour. Porterhouse T-bone The porterhouse and T-bone cuts are very similar in terms of appearance and taste and are the biggest and heaviest cuts you are likely to find. These cuts are in fact part sirloin part fillet so you are likely to find one side is rarer than the other when cooked. The attached bone ensures a great deal of flavour in the meat which is great for grilling. Fillet Chateaubriand Often regarded as the most pricey of all cuts the fillet and chateaubriand are the leanest types of steak available. Because of this they can dry out quickly if they are over-cooked and so are best served rare. Their reduced fat content also means they are aged for a shorter time and served best with a simple yet rich sauce. When cooked well a steak is a beautiful thing to eat