Mark Mills, the renowned Chef of the famous Plough Restaurant, only serves the best to his customers. Here are some of his tips on getting the best from every cut of Parwan Prime.
Before cooking porterhouse steak, make sure it comes to room temperature before it goes anywhere near the pan.
Start the cooking with the fat side down in the pan so the fat on the edge “renders down” (melts) then lay on the side to cook then turn and finish on the other side.
Serve with chips and bearnaise sauce.
First panfry fat-side down and cook until golden brown, then quickly sear on the other side for 1 minute.
Finish in oven and cook to 55 degrees (test with a probe if possible).
Rest for at least 7 minutes in a warm spot.
Place back into a hot oven for approximately 3 minutes, and then serve.
Bring to room temperature then season with olive oil, a pinch of sea salt and black pepper.
If you want the most tender ribeye steak, aim to cook your steak medium-rare to medium.
One of the secrets to cooking big steaks is to rest them for half the cooking time.
Serve with fat cut chips and a green salad.
After bringing lamb to room temperature rub a little olive oil over the lamb and lightly season with salt.
Cook over medium heat for 3 minutes, turn over and cook for 2 minutes.
Rest for 5 minutes.
Lamb backstrap will always eat better if carved across the grain then plated on the serving dish.
Pat the rump dry with paper towels and season it to taste with salt and ground pepper.
Heat the oven to 180 C.
Sear the lamb rump skin-side down until skin starts to curl at the edges, about 2 to 3 minutes.
Turn the lamb rump and sear another 2 to 3 minutes.
Then place baby Dutch carrots underneath while roasting in oven for 12 minutes for medium rare.
Traditionally leg of lamb is roasted in a hot oven (190˚C–220˚C).
Try pushing sprigs of fresh rosemary into the meat, and roast leg with vegetables and whole garlic cloves unpeeled.
Use a meat thermometer to see whether lamb is cooked, medium-rare (55–59 °C) medium (60–66˚C).
Let the meat rest after cooking for 20 minutes, wrap the leg in foil to prevent it from getting cold.
This steak is best char grilled to allow the fat in the centre to render (melt) and served medium.
Pat dry and bring to room temperature, and pre heat heavy based frying pan until oil sizzles.
Cook over high heat turning the steak only once after a crust has formed, that’s 4 to 5 minutes each side for medium. Leave your scotch fillet steak to rest in a warm place for at least 5 minutes.
The best meat is served on the bone, and the T-bone is made for grilling.
Its portions of generous fat keeps it moist while the tenderloin heart stays tender and flavorful.
T-Bone steak should be lightly oiled, seasoned and cooked hot and fast.
Wonderful with beer battered onion rings.