A seasonal favourite pairing bavette steak with golden ceps and girolles. Cooked in butter with garlic and parsley for rich, autumnal flavour.
Steak Recipes 18 Recipes
Sharing Ribeye with Crispy Polenta, Gorgonzola Fonduta & Marsala Sauce
Outrageously opulent and incredibly delicious. This is a celebration of steak that brings a bit of Trullo magic to your home.
Porterhouse with Peppercorn Sauce & Triple-Cooked Chips
Such a mighty steak deserves a mighty garnish, and here, in peppercorn sauce and triple-cooked chips, we have two of the mightiest steak garnishes going.
Tomahawk with Chips & Chimichurri
Try this Tomahawk Steak Recipe for the perfect cut to grill over coals. Paired with chimichurri sauce and crispy chips, this recipe delivers smoky, juicy steak in its purest form.
Sharing Bavette with Roast Tomato & Bone Marrow Butter
Pair one of the great bistro steaks with this dynamic butter — made with slow-roasted tomatoes, bone marrow, softened shallots, tarragon, and green peppercorns.
Rump Steak for Two with Beef Fat Croutons, Confit Garlic & Frisée Salad
A rump steak recipe for two, paired with beef fat croutons, confit garlic, and crisp frisée salad. A simple yet indulgent sharing dish full of rich flavour.
Sirloin for Two with White Beans & Marinated Radicchio
A thick-cut steak from the sirloin, with a solid covering of fat, is a perfect sharer. Offer it up with a sumptuous combo of creamy beans and tangy radicchio.
Denver Steak with Braised Spinach & Bone Marrow Butter
When done right, this Denver steak recipe delivers exceptional flavour, juiciness and texture. Simply pan-cooked, basted in butter, and finished with rich bone marrow.
Pork Ribeye Steak with Broccoli & Anchovy Mayonnaise
I think you will find this steak a bit of a revelation. Paired with a punchy anchovy and caper mayonnaise, this makes for a quick and relatively easy supper.
Côte de Boeuf with Béarnaise Sauce
Côte de boeuf, thick-cut and well-marbled, is a showcase for native breed beef. Here, Henry Harris pairs it with a rich béarnaise — a classic sauce that brings out the succulence and deep flavour of this special cut.
Chateaubriand with Triple-Cooked Chips & Béarnaise Sauce
Elevate any special occasion with this chateaubriand recipe – a renowned steak paired with an equally revered sauce and delicious triple-cooked chips. It’s a match made in heaven.
Côte de Boeuf with Salmoriglio Sauce
My cote de boeuf recipe, paired with the southern Italian salmoriglio sauce, is quite possibly my favourite way to dress this delicious cut of beef. On hot summer days, it’s far preferable to a heavy peppercorn or mushroom sauce. The aroma of a cote de boeuf sizzling over wood, topped with freshly pounded salmoriglio, is pure heaven!