Great steak starts with exceptional beef. Choose only the finest grass-fed, regeneratively farmed cuts from Highlands Natural to ensure a tender, flavourful steak.

Let your steak come to room temperature for about 20-30 minutes before cooking. This ensures even cooking and helps achieve that perfect sear while preventing the steak from becoming tough.

For the best sear, it’s crucial to have a dry steak surface. Gently pat your steak with a paper towel to remove any excess moisture before seasoning.

Season your steak with high-quality sea salt and freshly cracked black pepper, ensuring every inch is covered. The best time to season is just before cooking. If you prefer, you can season up to 1 hour before cooking to allow the salt to draw out moisture and reabsorb it for deeper seasoning. However, avoid seasoning 15 minutes before cooking, as the salt will draw out moisture without time for it to reabsorb, which can dry out the steak

Whether you're grilling or pan-searing, always preheat your cooking surface. For BBQs, make sure the grill is smoking hot before placing your steak on it. This high heat builds the crust of the steak without overcooking the interior, locking in all the natural juices and flavours. A hot surface is essential for achieving that perfect sear.

Add a teaspoon of Highlands Natural beef tallow to your pan before laying your steak in. It imparts a rich beefy flavour and ensures a beautiful sear without overwhelming the steak's natural taste.

For an even cook and perfect crust, flip your steak every 1-2 minutes. This method ensures that heat is distributed evenly, preventing overcooking. If space allows, flip your steak to the area of the BBQ or pan that hasn’t had contact with food. This helps to maintain the cooking surface’s temperature, ensuring that it stays hot enough to continue building the crust.

Cooking time can vary depending on the thickness of your steak, the heat of your cooking surface, and the method you're using. Use an instant-read thermometer for precision. For medium-rare, aim for an internal temperature of 54°C (130°F). When using a thermometer, it’s best to remove your steak a few degrees early, as the resting period will continue the cooking process, carrying over the temperature by a few degrees. Adjust accordingly for your preferred doneness:

- Rare: 49-51°C (120-124°F)
- Medium-Rare: 54°C (130°F)
- Medium: 60°C (140°F)
- Medium-Well: 65°C (150°F)
- Well-Done: 70°C+ (160°F+)

After cooking, allow your steak to rest for 5-10 minutes. This step lets the juices redistribute, ensuring a juicy and flavourful steak when you slice into it.

Elevate your steak experience with one of our signature Highlands Natural condiments:

Chimichurri: A fresh, zesty, and vibrant sauce that perfectly complements your steak with its bright, herbaceous notes.

Mushroom Peppercorn Sauce: Rich, earthy, and full of flavour, this sauce brings a sophisticated, peppery kick to your steak.

Garlic Herb Chilli Compound Butter: A bold and savoury butter, infused with garlic, herbs, and chilli for a kick of heat and aromatic richness.