Tipperary Dry Aged Beef,

The art of cooking the perfect TDA steak

• Remove your steak from the fridge and leave it out for at least 30 minutes until it reaches room temperature. This allows the meat to cook through more evenly and lowers the risk of overcooking your steak.
• Rub your steak down with some olive oil, sea salt and black pepper. This rub creates a beautiful caramelised crust when on the pan.
• Ensure your pan is piping hot before adding your steak. If it’s not hot enough the temperature will drop when the steak is added and you’ll end up stewing the steak. The guide for cooking is 3-4 mins on each side for rare, 4-5 mins for medium and 5-6 minutes for well done. The steak should only be turned once when on the pan. This is key.
• When cooking steaks such as the striploin which have a layer of fat on the side, cook the fat side first to melt into the pan. This adds an irresistible flavour to the whole steak.
• When you turn your steak in the pan, feel free to add some butter, garlic and any herbs you desire to add more flavour.
• When cooked to your preferred level, place the steak onto a heated plate and allow to sit for a few minutes to rest in its own juices.

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Graham Neville’s perfect roast beef

We talked to Graham Neville of Dublin’s award-winning Dax Restaurant. Graham’s illustrious career has earned him global recognition, placing him at the top of the ranks of haute cuisine in Ireland and beyond. Read below for his recipe for the perfect TDA roast beef. This dish is sure to delight every guest at the table.

• Coat your roast beef in a layer of vegetable oil, sea salt and pepper mix (Black, Sichuan and Timut peppercorns)
• Heat your frying pan, when hot seal each side of the roast beef. This creates a beautiful brown, caramelised coat and renders some of the fat which also helps to cook the beef. Tip: Use a tongs to caramelise each side of the beef.
• Place the beef in an oven (fat side down) at 175 degrees Celsius for 20 minutes.
• Take your roast out after 20 minutes and add butter, 4 garlic cloves and a spring of thyme to the tray. Return to the oven for another 20 minutes.
• Place 2 organic onions on a bed of rock salt into the oven (this will take 25 minutes to cook).
• When the beef is done remove from the oven, spoon the roasting juices back over the joint and leave to rest for 20 minutes.
• Peel the skins from the onions and allow to warm in a few spoonfuls of the beef’s juice.
• Fry your padrón pepper for a few minutes in some beef fat.
• Finally, flambé your beef in some brandy to add heat again and some additional flavour.
• Serve your beef with the simple roast onion and padrón pepper sides, the beef is the hero of this dish. Add some brandy to your pepper sauce if desired.

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