Beef steaks
Thin cuts of beef suitable for quick cooking or slow simmering.
What it offers and why to use it
Thin cuts of beef suitable for quick cooking or slow simmering. Cook using a method suited to the cut, from quick grilling and pan-frying to slower roasting or simmering.
Thin cuts of beef suitable for quick cooking or slow simmering.
From shopping to cooking
Choose
Choose meat from a refrigerated source with a fresh appearance, intact packaging and a clear use-by date. Avoid damaged packs or off odours.
Store
Keep at 0–4 °C on the lowest fridge shelf, separate from ready-to-eat food, and use by the stated date. Freeze promptly if needed.
Prepare
Cook using a method suited to the cut, from quick grilling and pan-frying to slower roasting or simmering.
How to make the most of it
Good pairings
Pairs well with olive oil, garlic, onion, peppers, potatoes, pulses, wine and Mediterranean herbs.
How to substitute it
Choose a cut with similar fat and tenderness, adjusting cooking time; poultry or a suitable plant protein may also work in some dishes.
Recipes with beef steaks
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