Remove the meat from it packaging and allow for it to reach room temperature removing any excess liquid.
Check the weight on the label to find out the cooking times.
Season and oil the meat before cooking.
Searing the joint beforehand is best to seal in the juices.
Put the joint in a roasting tray. Baste the joint with the juices during the cooking process.
When ready allow the joint to rest for 10 minutes to allow the juices to flow back in.
Use the griddle to cook steaks and chops
Get the griddle piping hot.
Oil the steaks and not the pan.
Turn the steaks over after three minutes (For a rare steak) and do the same on the other side.
Sear the rind at the end of cooking.
Leave the meat to rest for 3 minutes after cooking to allow the juices to flow back into the meat.
Use the griddle to cook your burgers and an oven grill for our sausages.
Don't pierce the skins of the sausages as this lets all the lovely juices out.
Once the juices are clear the sausages are cooked.
All our burgers are made from steak and therefore are very high quality. Very tasty with a brioche bun!