STEAK is One Warwick Park Hotel’s new flagship restaurant. Located in Chapel Place, away from the bustle of the town centre and surrounded by a cluster of artisan shops and cool bars, it’s certainly enjoyed brisk trade since it opened in April.
The eaterie is headed up by renowned chef Andre Woodward and his talented team.
As you’d expect from its name, STEAK specialises in quality cuts which range from rib-eye, sirloin and rump to fillet according to supply and demand, but it also boasts an excellent variety of other delicious dishes.
Peruse the tempting menu and you’ll find treats such as panko crusted halloumi, crispy fried squid, pan-fried smoky potato gnocchi, and even a vegan burger with roasted cauliflower steak – which has proved to be just as popular as its carnivore counterparts.
But having said that, when it comes to sourcing and serving the best steaks around this restaurant knows exactly what it’s doing, using Southborough Butchers.
And that is why its Head Chef, Andre, will regularly give Times readers his top tips on everything from selecting to searing, to ensure you have the tastiest steaks – when you can’t get out to savour STEAK’s own delectable dishes of course.
HERE ARE THE SEASONED CHEF’S TOP TIPS FOR CREATING A MOUTH-WATERING HOME-MADE STEAK…
Find the perfect butcher:
It can be challenging to find a butcher who takes great care in the quality of their meat. If the steak isn’t tender it won’t be enjoyable, regardless of how you cook it or what it’s seasoned with. At STEAK, we use Southborough Butchers, a traditional butcher, only stocking free-range meats of fantastic quality, all sourced locally.
Choose the cut of steak right for you:
There are plenty of different cuts to choose from, but our personal favourites are rib-eye, sirloin, and fillet steaks.
• Rib-eye steak comes from just behind the shoulder, the rib section. It is well-marbled and therefore very flavoursome.
• Sirloin steak is a delicious cut of meat, located directly behind the loin. It is very important to ensure the steak is well rested.
• Fillet steak is a remarkably tender steak, which is from the lower middle of the back, forming part of the sirloin. It is so tender as it is the muscle that does the least work.
Cook your steak correctly:
This sounds simple, but it’s a common mistake. Here are our tips for cooking your steak…
• Leave your steak to rest at room temperature for an hour before grilling it, this will ensure your meat cooks evenly.
• Pat your meat dry before you season and cook it.
• Season like your life depends on it! We suggest using rock salt.
• Make sure the pan is very hot before cooking. The fattier the cut of beef, the hotter you will want the pan to ensure the fat renders down.
These are a few simple steps on how to make a mouth-watering home-made steak. But if you are looking to completely unwind, enjoy a relaxing evening with steak cooked to perfection, then join us at STEAK. We are open Wednesday-Sunday.
Email: info@steaktunbridgewells.co.uk
or visit: steaktunbridgewells.co.uk
Photo: © 2021 Rose Bainbridge Photography
