A Swaledale ribeye steak held with tongs being grilled over a BBQ

This collection brings together steak recipes from Swaledale’s chefs and contributors, from quick-cooked bavette, flat iron and rump to ribeye, sirloin, porterhouse, tomahawk and Côte de Boeuf.

You’ll find simple steak suppers alongside sharing dishes, barbecue recipes and classic accompaniments such as peppercorn sauce, béarnaise and bone marrow butter. The cooking method and garnishes are chosen to suit the cut, its fat, texture and flavour. For recipes using other cuts of beef, browse our Beef Recipes collection.

Sharing sirloin steak cooked medium-rare with creamy beans and marinated radicchio.

Steak Recipes

Sirloin for Two with White Beans & Marinated Radicchio

By George Ryle

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.

Steak Recipes

Denver Steak with Braised Spinach & Bone Marrow Butter

By George Ryle

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.

Steak Recipes

Onglet with Échalotes

By Henry Harris

Onglet with Échalotes is a classic French bistro dish, pairing deeply flavoured hanger steak with soft, caramelised shallots. Served with duck fat potatoes and a glass of Côtes-du-Rhône, it’s a simple but indulgent meal with unmistakable character.

Cote de boeuf cooked rare and covered in a béarnaise sauce, served alongside potatoes and watercress.

Steak Recipes

Côte de Boeuf with Béarnaise Sauce

By Henry Harris

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.

Steak Recipes

Chateaubriand with Triple-Cooked Chips & Béarnaise Sauce

By George Ryle

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.

Steak Recipes

Côte de Boeuf with Salmoriglio Sauce

By Valentine Warner

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!

Steak Recipes

Flat Iron with Chilli Jam Salad

By Andy Oliver

Try Andy Oliver’s Thai-inspired Flat Iron Steak with Chilli Jam Salad, made with Swaledale dry-aged flat iron steak. A fresh, punchy dish with chilli, herbs and acidity.

Steak Recipes

Sirloin Chop with Warm Jersey Royal Salad

By James Ferguson

Dry aged sirloin chops deserve a truly great side. This recipe by James Ferguson of The Kinneuchar Inn certainly hits the mark. Try it with a nice chilled red on a summer’s evening.

Sliced outside skirt steak served over shallot purée with crispy onion rings and a side salad

Steak Recipes

Outside Skirt Steak with Shallot Purée & Onion Rings

By George Ryle

Try this flavour-packed outside skirt steak recipe with shallot purée and crispy onion rings. A standout way to cook this underrated heritage beef cut.

Steak Recipes

Featherblade with Anchovies & Red Wine

By Valentine Warner

My Featherblade Steak Recipe showcases both a BBQ and braising method, using the same ingredients – first as a marinade to enhance flavour on the grill, then as a rich, savoury sauce to complement the slow-braised steak.

Sliced rump steak served alongside charred barbecue onions with a bowl of bright green salsa verde

Steak Recipes

Rump Steak with Barbecue Onions & Salsa Verde

By George Ryle

Juicy rump steak with charred barbecue onions and a bright, spiky salsa verde. A simple and delicious recipe, perfect for outdoor cooking and summer barbecues.