5 ways to dress a steak - top tips from our chefs
We’ve recently launched our Birchstead steak range, featuring a variety of cuts including sirloin, rump and flat iron. To help you make the most of these quality steaks, our chefs have shared a few ideas to elevate this dish, add value, and offer greater customisation for your customers.
Marinating dry rubs prior to service
Dry rubs not only add plenty of flavour, but they also create mouth-watering caramelisation on the outside of your steaks.
If you’re looking for something versatile, we recommend Old Bay Seasoning. Its blend of aromatic herbs and spices makes the perfect coating. We also have rubs that pair perfectly with our toppers and flavour boosters (see below), including our award-winning spiced garlic and herb seasoning, chipotle rub and barbecue rub.
Tangy and citrusy, a sumac rub is bound to be a showstopper with its bright colour and Middle Eastern flavours. Give it a go!
Marinating wet rubs overnight
Marinating overnight is a great way to add moisture and ensure your meat is tender when it’s time to cook.
Try flavours inspired by Southeast Asia. Earthy and rich, a miso base offers a traditional Japanese twist for your menu — pair it with sticky rice and a pickled radish salad.
For a rich, meaty base with hints of garlic and ginger, an Asian master base works well for a more subtle steak flavouring.
We also offer a sweet and tangy BBQ base for maximum flavour. We suggest cooking steaks with this marinade on a BBQ in the summer or on a hot grill.
For an authentic taste of North Africa, try our Ras El Hanout rub and serve the steak on a bed of Moroccan style couscous for extra spice.
Toppers & flavour boosters
Offering customers a choice when it comes to the flavour of their steak is a real win-win. Diners get to customise their meal, while you can use great ingredients that help save time and reduce waste. These options also add flavour without introducing extra cooking steps.
Butters are a rich and luxurious option. For a bit of heat, try our red chilli portions, or for something more traditional, our garlic and parsley portions, which are packed with flavour.
We also suggest using glazes for your steak — simply brush onto the steak just before grilling. For a Caribbean twist, our jerk BBQ glaze offers a sweeter option. Or, if you prefer something with a fiery, smoky flavour, try the chipotle chilli glaze.
Surf & turf
A steakhouse classic. Use either sirloin or ribeye for the centre of the plate — these cuts offer great value.
On the side, serve our award-winning Argentinian rosso shrimps. They’re meaty, juicy, and ready to eat once thawed. Or, for something a little less traditional, try the crunchy texture of our bubble bobble red shrimp to help the dish stand out from the crowd.
For the perfect sauce, begin with a traditional hollandaise sauce, whisk in a meaty lobster base, and finish with freshly chopped chives — it’s bound to leave customers wanting more.
Any of the toppers or marinades above can also be used to add extra flavour to both your steak and shrimp.
Sauces
Who doesn’t love a sauce with their steak?
For a more traditional option, try peppercorn sauce or chimichurri. Both are pre-portioned, helping to reduce waste and save on labour.
For something buttery, our hollandaise with a hint of lemon is rich in flavour and a great alternative to butter portions, offering more sauce for your customers.
Our Dolcelatte Italian blue cheese is smooth pairs beautifully with creamy sauces, and it’s also great for dipping fries in.
For something more earthy, our wild mushroom glace is a great option. Try serving sliced steak over tagliatelle, then pour the sauce over the top for an added wow factor.