To enjoy the full flavour and texture of Pampas Plains Steak you should cook it on a medium to high heat . Flames toughen the meat so if cooking on the bbq, cook over pale, ashen coals.
Lightly salt the top side of the steak, place the steaks on the grill, wait till the juices start to form on the top of the steak. Turn once and lightly salt the other side and repeate the process. When the juices start to form on the surface, remove the steaks and allow to stand for a few minutes for the meat to relax . Shorten or lengthen this process if you prefer your steak very rare or well done. Refer to the 5 fingure test below. Remembering that the thicker your steak, the lower temperature you will require.
8oz Steak - average cooking time approximately 4 mins each side
12 oz Don Pedro - average cooking time approximately 6-8 mins each side
Steaks always need to relax for a few minutes before serving
This handy guide helps you compare the various cooking stages of our product against the tension in your own thumb muscle. Hold one hand loose so that it is completely relaxed. With your other hand, touch the soft fleshy part of your relaxed hand at the base of your thumb and then the steak. This soft texture is similar to the texture of a blue rare to rare steak. Now touch your thumb and forefinger together and again touch the base of your thumb. This texture is similar to a medium-rare steak.
Next, touch your thumb to your middle finger. This firmer texture is similar to the texture of a medium steak. Next, touch your thumb to your fourth finger. The semi-firm texture at the base of your thumb is similar to a medium-well steak. Lastly, touch your thumb to your pinky finger. The very firm texture at the base of your thumb is similar to a well-done steak. This method of testing for a steak is relatively easy and you will never find yourself looking for a thermometer while grilling.
Click the Next button for a demonstration of each step...
Always ensure your joint is at room temperature before cooking. Season your joint with sea salt (maldon) and freshly ground black pepper.
Fillet (Lomo)
Roast Sirloin (Bife Angosto)
Preheat the oven to 240ºC/475ºF/Gas 9.
Place the meat on a rack in a roasting tin and cook in the oven for 20 minutes to seal. Then turn the oven down to 190ºC/375ºF/Gas 5. Calculate the balance of the cooking time according to your taste and the weight of the joint using the guide below. While cooking, baste the meat with the juices at least three times.
12 minutes per 500g for rare
15 minutes for medium
20 minutes for well done
Remove the joint to a carving board, cover with foil and allow to rest for 30 minutes before carving.
Ribeye (Bife Ancho or Ojo de Bife)
Preheat the oven to 230ºC/450ºF/Gas 8.
Place the meat on a rack in a roasting tin and cook in the oven for 15 minutes to seal. Then turn the oven down to 160ºC/325ºF/Gas 3. Calculate the balance of the cooking time according to your taste and the weight of the joint using the guide below.
12 minutes per 500g for rare
15 minutes for medium
20 minutes for well done
Remove the joint to a carving board, cover with foil and allow to rest for 15 -20 minutes before carving.
The products available from Pampas Plains are highlighted below on our cuts diagram. For more information about each beef cut move your cursor over the highlighted areas and then click to read more.
Wholesalers
