Recipe: Sausage Stroganoff
Here’s a great alternative to the classic beef stroganoff, turning the humble snag into a spectacular sausage dish.
Top tips for buying meat
From planning your recipe to choosing a cut, here are our top tips on shopping for meat and choosing a great steak.
Recipe: Better Than Take-Away Mongolian Beef
A staple of Australian-Chinese cuisine, Mongolian beef is a classic take-away dish that combines a beautifully glossy sauce with caramelised onions and crispy, tender beef.
What beef to use for stroganoff
With its succulent beef and creamy, rich sauce, beef stroganoff is a family dinner favourite – when you get the recipe right. Here’s how it’s done.
What are the best cuts of steak in the supermarket?
Every delicious steak starts with a good cut of meat. But with a plethora of names that vary from around the world, it can be difficult to choose the right cut – especially if you’re trying to match it to a recipe from a different country. Check out our guide to steak cuts and enjoy some rare – and well done – advice.
Steak School’s 10 Most Popular Reads Of 2021
What was the most popular article of 2021? Find out as we dive into the topics and trends that made Steak School the ultimate beef education platform this year.
Recipe: Steak and Ale Pie
While steak and beer pair well together, adding a robust beer into your pie filling will make for a darker, rich gravy.
What are the best cuts of beef for stew?
A hearty beef stew is both a tasty and affordable dinner option. This is the time to use cheaper cuts as they turn into melt-in-your-mouth pieces of beef once cooked over a long time.
Recipe: How to cook a perfect Roast Beef
Roast beef is one of those classic family dinners that warms you up from the inside out.
4 super fast sauces any steak lover can make in minutes
Here’s four super-fast sauce recipes that will pack maximum flavour and punch in the shortest amount of time possible.
Steak School’s Guide to the Best Steakhouses in Australia
From the Top End to the Apple Isle, Out West, to Over East – here are the 20 top spots to dine out on superb cuts of Australian beef.
The best beef dishes to make for your Christmas holiday table
‘Tis the season for large meats. Roast turkey, glazed ham, porchetta…this
is a truly excellent time of year for meat lovers. Of course, here at Steak School we welcome the holidays in the best way we know: by cooking up a lot of beef.
How to make country fried steak
Crispy, breaded country fried steaks are good old fashioned Southern cooking. Here’s how to make it with your choice of brown or white gravy.
Recipe: Waygu steak with caramelised carrot puree
Wagyu beef always wins the hearts of steak lovers wherever it’s used. When paired with a soft, buttery carrot puree and a rich red wine jus, this is a meal match made in heaven.
Recipe: T bone steak with roast capsicum salsa and quinoa salad
Is there anything better than a steak on the barbecue on a hot summer afternoon? This recipe for T-bone steak with roast capsicum salsa and quinoa salad is the ultimate summer barbecue spread.
What makes the perfect steak sandwich?
Steak sandwiches are a dish steeped in tradition. But what separates a thick, moreish slice of heaven from a limp slab of disappointment?
Recipe: Hand-rolled pici with white Tuscan ragout
This classic Italian ragout is a great dish for a dinner party as it can be prepared in advance, and served in as little or big portions as necessary.
What cut of beef is a cube roll?
There are plenty of beef cuts that are inexpensive, versatile and packed with flavour. Try these lesser known but just as tasty cuts of beef.
French Hanger Steak (Onglet à l’échalote)
The iconic French bistro dish onglet à l’échalote is easy to make. This recipe for Parisian style hanger steak with shallots comes from Chef Stephane.
Recipe: 30-day dry-aged sirloin steak with mushroom sauce
This recipe for 30-day dry-age Stanbroke sirloin steak really lets the steak be the star. This recipe comes from George Bloomfield, the Head Chef at Stoker Woodfired Grill.
Recipe: Beef Birria Tacos With Broth
Beef birria tacos are trending hard and for good reason. They’re juicy, crispy and cheesy with a tasty broth for dunking. Here’s how to make it!
Recipe: Barbecue Mafia’s Guide To Reverse Searing The Perfect Steak
If you’re a meat aficionado in Brisbane, you’ve probably heard of Barbecue Mafia. We spoke to owner Gareth Dosser about how to use the rub at home to create the perfect reverse-seared steak.
What is the best cut for roast beef?
Roast beef is a family favourite – all it requires is picking the right cut and letting the oven do the hard work. Here are a few tips that will help you put the perfect roast on the table.
How to reverse sear the perfect medium-rare steak
Reverse searing really is the best way to cook a perfect medium-rare steak every time. Watch our video and learn how it’s done.
A guide to lesser known beef cuts and the best ways to cook them
There are plenty of beef cuts that are inexpensive, versatile and packed with flavour. Try these lesser known but just as tasty cuts of beef.
Why Sous Vide Produces a Better Steak
Sous vide cooking might sound fancy, but it is much simpler than it sounds. Learn how to sous vide and why it produces a better steak.
The Top 3 Meat Thermometers As Recommended By Pitmaster Adam Roberts
Which meat thermometer should you invest in? Here are pitmaster Adam Robert’s top three meat thermometer recommendations across all budgets.
What’s the difference between jerky and biltong?
Although jerky and biltong are often mistaken as the same tasty beef snack, these two on-the-go treats are actually very different.
Video: What’s the best way to reverse sear a steak? Oven VS Barbecue
There’s two ways you can reverse sear your steak: oven and barbecue. We’ve broken down each method so choose your weapon and give it a go.
The Best Sides for Roast Beef
George from Serial Grillers might be a barbecue master, but it’s the classic roast beef that holds a special place in his heart. George shares his favourite sides for roast beef, including Yorkshire pudding and his nana’s life-changing roast potatoes.
Why you should never cook a steak that has come straight out of the fridge
How long should you get steak out of the fridge before cooking? This tried and tested method will help you to get your steaks to the appropriate level of doneness.
What cut of beef is Delmonico?
The best cut of beef you’ve probably never heard of, find out the origin of the Delmonico steak and the best way to cook it.
Which cuts of steak have the least fat?
Think the tastiest cuts of beef are the fattiest? Not necessarily. Here’s the lowdown on lean and fatty cuts of beef and how to tell the difference.
That red juice on your steak plate isn’t blood
That red meat juice on your plate isn’t what you think it is. Learn about myoglobin in meat and what you can do to keep a steak juicy.
Recipe: The Best Mushroom Pan Sauce
What are the best cuts of beef for slow cooking?
From simple casseroles and stews to more extravagant curries, here are the best cuts of beef for slow cooking.
Why steak lovers flip out over wagyu beef
Most meat aficionados will be familiar with this Japanese beef, but what makes wagyu beef so special? Find out what sets Wagyu apart from the herd.
Florentine Steak: How to Cook Bistecca Alla Fiorentina
This recipe for Bistecca Alla Fiorentina comes from Anthony Fullerton, Executive Chef of Bull & Bell Steakhouse in Griffith, New South Wales.
Recipe: Corned Beef With White Sauce
Corned beef has been a family staple for years – and for good reason. It’s a crowd pleaser, and this hearty meal is perfect for those cooler months. When done correctly, corned beef can be a mouthwatering and tender dish.
The best way to defrost steak
What’s the safest way to thaw a steak? Here are the best ways to defrost steak and other cuts of beef – and what not to do.
Why you should always rest your steak after cooking
Does resting steak actually work? Spoiler alert: yes. Here’s why you should always rest your beef after you cook it.
Steak temperature chart
What degree of doneness should you be looking for when cooking steak? Here’s our internal cooking temperature guide for rare, medium rare and well done beef.
The best beef winter warmer recipes
From beef stroganoff to braised brisket, these piping hot, hearty, rich and meaty recipes will wrap you in a cosy blanket all winter long.
Is it a cardinal sin to freeze steak?
Can you freeze beef without affecting the quality? The answer is yes – but follow these rules to ensure your steak doesn’t turn to mush when you defrost it.
How to cook steak like an expert on the campfire
Does steak taste better when cooked over an open fire? (Yes it does.)
What beef to use for stir fry
Use the right cut of beef when whipping up a stir fry and the results will give you melt in your mouth texture and flavour.
How do you get the perfect crust on steak?
What are the tricks and tips to nail the perfect steak crust? Black Hide
Steakhouse’s Executive Chef Lukas McEwan tells us how to get the perfect crust, every time.
Which cut of beef should I use in a curry?
Curries can be made from a diverse range of ingredients, but beef takes the crown for us. Here are the best cuts of beef to use in a mouth-watering curry.
Recipe: SAUC’D LOWNSLOW’s Brisket for Beginners
Brisket is a tough cut to get right. Here are the top tips for beginners on how to smoke a brisket.
Recipe: Beef stir fry with garlic shoots, eggplant and mushrooms
This recipe for beef stir fry with garlic shoots, eggplant and mushrooms is a quick and easy weeknight meal with lots of flavour.
Recipe: Quick and easy spaghetti bolognese
This recipe for spaghetti bolognese is a classic weeknight staple that’s quick and easy to make.
Recipe: Colombian style marinated beef tenderloin with confit quail eggs
This recipe was inspired by the marinating techniques throughout many regions in Colombia. Dan has taken cooking inspiration from “Bistec a Caballo” – a beef dish often prepared with flank or skirt steak, and served a fried egg on top.
Beef marbling: Everything you need to know
What is beef marbling all about? Learn about the different grades of steak marbling and how to cook it at home – without ruining it.
Recipe: How to prepare carne asada tacos
Have a street taco party in your home with these carne asada tacos, made with marinated hanger steak and lemon mayonnaise.
6 tasty mince rissole recipes with a twist
The classic beef rissole has long been a staple at the family dinner table and BBQ gatherings big and small. Here are 5 ways to cook them.
How to cook and eat bone marrow at home
Does the idea of eating bone marrow intimidate you? If you are intrigued about this fancy dish, learn how to eat and cook bone marrow at home.
Recipe: Easy pull-apart beef brisket in the oven
How to smoke a brisket: Tips from a barbecue grand champion
Here are Chef Adrian from Double Barrel BBQ’s expert tips on how to cook a winning brisket at home.
What cut of beef is tri tip and how do you cook it?
Want to smoke a brisket but don’t have the time? Tri tip might be your new best friend.
How to cook individual beef wellingtons
We’ve taken the classic beef wellington recipe and highlighted all the best parts. Here’s how to make individual beef wellingtons.
Recipe: Black Hide’s Must-Have Italian Meatballs with Basil and Sugo
Learn how to cook the signature must-have Italian meatballs by Black Hide Steakhouse, one of the best restaurants in Queensland.
How a brand renowned for seafood built an award-winning steakhouse
This family thrived in the seafood business, then came to serve up some of the best steaks in Australia.
What bone-in does for your steak
Let’s settle a score. Does steak tastes better with the bone left in or is just for presentation? Find out if bone-in is really better.
The Ultimate Wine Guide For Beef Lovers
Which wine goes well with which beef? Melbourne-based sommelier Mike Rapajic breaks down everything you need to know about beef and wine pairings in this helpful guide.
Recipe: LA Galbi (Korean Beef Short Ribs)
Galbi, or kalbi, is a Korean-style barbecue short ribs dish. We spoke with Daero Lee from SOUL Dining in Sydney about what makes this dish so special.
How long does ground beef last in the fridge?
Has your mince meat been left in the fridge too long? Find out how long raw and cooked beef mince lasts in the fridge and how you can tell if your meat has gone bad.
The “Perfect” Steak Preparation
What’s the best way to cook steak? We asked four steak experts – a fourth generation farmer, a food operations manager of a steakhouse, a private dining chef and a home cook steak aficionado – to find out how they prepare a knockout steak.
What cut of beef is picanha and how do you cook it?
If rib-eye is the king of meats, then we’re about to introduce you to the queen. Read on to learn all about picanha.
How to cook beef cheeks
Beef cheeks are inexpensive, but pack a lot of flavour. Here’s how to turn this budget cut into a mouth-watering meal that you and your dinner guests will love.
What’s the difference between Australian and US beef?
How does Australian beef compare to beef from the United States? Discover the difference between grass-fed and grain-fed and learn how meat is graded.
What’s so good about dry aged beef?
What’s so good about dry aged beef? Learn how dry aging works, the benefits of eating it and how to have a high-end steakhouse experience at home.
What are the health benefits of eating beef?
Beef is an important part of our diet, and not just because it tastes delicious. Learn all about the benefits of beef, and just how much we should be eating each day.
Recipe: Quick beef curried sausages
An old-school favourite that’s as quick and easy as it is tasty, curried sausages are a surefire family favourite. Perfect for a no-fuss midweek meal.
The ultimate guide to beef sausages and how to cook them
If you’ve got a soft spot for snags, you’ve come to the right place. Here’s everything you need to know about what’s in your beef sausages, as well as the best ways to cook them.
What is Angus beef and why is it in so many burgers?
What is Angus beef, and how is it different to other types of beef?
Is your steak leaking blood?
Recipe: Classic Low and Slow Smoked Beef Short Ribs
Everything you need to know about beef bone broth
What beef to use for your burger patties
Recipe: Salon De Co’s Coffee Marbled Wagyu
How to corn your own beef
How to make your own biltong at home
What’s in your beef sausages? A butcher explains the process
Recipe: Maeve Wine’s Steak Tartare
Recipe: 8 simple steps to a delicious red wine jus
Steak School’s Top Barbecue Tips
Bakehouse Steakhouse’s T-bone with Cafe de Paris Butter
Top chefs share their best sides for steak
20 of the best steakhouses in Queensland
Beef brisket 5 ways: Our favourite recipes to try at home
Burger Night: 5 recipes to try at home
Porterhouse steak: Australia Vs Europe
Recipe: Wood-fired Bistecca alla Fiorentina
Recipe: House made beef mince burger
Every way to cook a steak – Your ultimate guide
Recipe: Roasted cube roll with roasted pumpkin and salsa verde
Recipe: Roasted rib eye with café de paris butter
Recipe: Beef rendang with pickled cucumber
Recipe: Red wine and port braised beef cheeks on soft polenta
Recipe: Lemongrass and ginger short ribs with daikon salad
Recipe: Stir fried beef with asparagus and bamboo shoots
Recipe: Aged Wagyu Beef Burger
Recipe: Eye fillet steak tartare
Recipe: Simon Street’s sous vide delmonico with roast vegetables and homemade jus
This recipe by Simon Street showcases a lesser known cut of beef called the delmonico, sous vide to perfection. Watch the video.
Why do steak and red wine go so well together?
Recipe: Texas beef short ribs
Working with knives: 7 things you need to know
Recipe: Wood-fired bone marrow with chimichurri, caramelised onion and herb crumb
Recipe: e’cco Bistro’s whole grilled Angus flank steak with horseradish cream and roasted garlic
Recipe: Dry aged rump cap with smoked wagyu fat mash, roast mushrooms and black garlic oil
Recipe: Slow-cooked pulled beef brisket in tomato sauce
Recipe: Beef tongue tacos with salsa verde
Recipe: Beef heart anticuchos with herbed mayo
Recipe: Beef, fennel and radish salad
Video: How to reverse sear a steak on the barbecue
Recipe: 24-hour Sous Vide Beef Short Ribs
Video: Salt Baked Angus Tomahawk with Amber Ale sauce
Recipe: Paprika and anchovy butter
Recipe: Braised beef cheeks with cheesy polenta, dutch carrots and kale pesto
What’s the difference between Beef Taurus and Beef Indicus?
Recipe: Simple savoury beef mince
Recipe: Apple Wood Smoked Beef Brisket
Recipe: Black Angus Tomahawk Steak in a Coffee Peppercorn Crust
Video: How to make the ultimate Aussie beef burger
Recipe: Slow-Roasted Herb-Crusted Ribeye Roast
5 things you should know when buying mince
Recipe: Brissie Basters’ Beef Bacon
Grass-fed versus grain-fed beef: How does it affect the taste?
Video: How to pan-fry a medium-rare steak fast
Recipe: Kick-ass Kansas City Barbecue Sauce
The best barbecue sauces you need to know about
Recipe: Ale and Onion Jam
Recipe: Grain fed ground beef burger
In this recipe, the quality of the beef is really showcased. The burger pattie is comprised of three cuts – brisket, chuck and striploin. The brisket and chuck are secondary cuts of meat, and the striploin gives the pattie a different flavour profile.
Video: Why does my steak look that brown colour?
Where every cut of beef comes from [INFOGRAPHIC]
Recipe: Char Grilled Coriander Beef
Recipe: Sweet Beef Mince with Crispy Tofu
Recipe: Tomahawk baked in clay
Recipe: Beef cheeks in red wine with creamy mashed potato
How to dry age beef at home
Rare cuts: What to do with beef navel
Recipe: Messy Benches’ Beef Short Rib Pastrami
Recipe: Dominique Rizzo’s Steak Italian Style
Recipe: Soft Tortillas with Grilled Spiced Sirloin
Recipe: Italian Style Slow Braised Beef Brisket
Recipe: Italian Beef Ragout
Recipe: Simon Street’s Korean Beef Ribs
Recipe: Red Hook’s Special Brisket Burger
Recipe: Beef Carpaccio with Goat’s Cheese, Watermelon Radish, Orange and candied walnuts
Recipe: Vinny Clist’s Classic Beef Tartare
Recipe: Simon Street’s Tomahawk Steak with Chimichurri & Roasted Peppers
This recipe comes from Executive Chef Simon Street. The tomahawk is the star of the show, served with a chimichurri sauce loaded with herbs and zest.
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