Steak: The Whole Story

Tim Hayward · Steak: The Whole Story

Instantly elevating any dish, this classic Béarnaise Sauce is flavoured with tarragon, dry vermouth, and chervil.

Tim Hayward · Steak: The Whole Story

A bistecca alla Fiorentina is so good that it needs almost no intervention. Under the right circumstances, you can just cook it and sprinkle it with salt. Those circumstances, though, would be a wood-fired oven, a griddle and a small trattoria in Florence that’s been in the family for three generations. For complete authenticity, it would also require the best porterhouse steak cut from a fully grown Chianina ox, measuring three or four fingers thick. Not easy to replicate. The Fiorentina is ideal for cooking on a big barbecue or grill, as long as the temperature is controllable — you need to be able to drop it fast and accurately — and the top can be closed. If you do this, sear the steak directly on the grill first, then finish it in a pan placed on the grill. A small amount of oak or other aromatic wood would not be inappropriate. For a small dinner party or a special family meal, a Fiorentina is little sort of magical. Visually, it makes a stunning centrepiece. It’s an absolute b

Tim Hayward · Steak: The Whole Story

This classic compound butter is packed with flavour from oily anchovies, salty capers, garlic, lemon and herbs.

Tim Hayward · Steak: The Whole Story

This comprehensive steak recipe for Chateaubriand from Tim Hayward uses a reverse sear method to ensure it's perfectly cooked.