Share your steak cooking tips and recipes with Lidl - chance to win vouchers! NOW CLOSED

[EmmaMumsnet]

This month at Lidl, it’s all about Scotch Beef, with a new Lidl Surprises TV ad that transports viewers to a farm in Perthshire, Scotland, to meet beef farmer John, who has been supplying Lidl with high quality Scotch Beef since 2010.

Sceptical mum Sharna joins John for a day’s work in the fields to see for herself where Lidl’s Deluxe Scotch Beef comes from, and challenges him with her concerns around quality. She is surprised, and happy, to learn that John’s entire herd is born and bred in Scotland on a grass-based diet making them 100% Scotch Beef.

With the focus on beef this summer, Lidl are looking for your summer steak tips - how to season it, cook it and what to have with it. Do you prefer frying them or maybe you insist on a grill or BBQ? Do you have a special rub or seasoning mixture you swear by? What about sauces like Bernaise, garlic and herb or pepper? Or maybe you knock up a cracking side order of onion rings or mushrooms that you can share a recipe for? We're looking for cooking tips and recipes from you that turn a straightforward steak supper into a sensational one.

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Share your ideas below and you will be entered into a prize draw where you could win one of five £50 Lidl vouchers.

Thanks and good luck!

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Rib eye steak, removed from the fridge for 20 minutes before you cook it. Seasoned with freshly ground sea salt and black pepper. A drizzle of olive oil and a good knob of butter and sear on a hot griddle pan, basting with the melted butter.
Leaving it to rest is absolutely crucial to allow the meat to relax and juices to absorb.
Perfect

Use a griddle pan, and my husband also insists on cooking mushrooms in the same pan as the steak at the same time.

Plenty of salt and pepper, minimal oil, cook hot and fast and rest! Always needs to rest. And even if you don't like it bloody, it needs to still be a bit pink or else it tastes like liver - unless it's rump steak, or frying steak, then it's best cut small and used in something like fajitas.

I always have a rib eye. Season with jerk seasoning and salt. I use a wok to cook it rather than frying pan. Use a little oil and cook on a high heat until medium rare. Both sides sealed. Can't stand seeing grayish steak on cooking programmes!

I serve with chips, salad and loads of mayonnaise on the side.

And yes, rib eye is definitely my favourite for frying. Sirloin is best for barbecuing, but needs to be thin cut or bashed out so it cooks quickly but doesn't dry out.

I love fillet steak (rare).
Have the frying pan hot, with a tablespoon of oil in it.
Fry first side for three minutes. Second side for two. Job done!
If you prefer medium, throw in a pre-heated oven (180 C) wrapped in foil for ten minutes.
Serve with chunky chips, onion rings and whole grain mustard.... Sheer heaven!

We love to soak it in red wine.

My steak gets pan fried first as I like mine cooked through. Dh has his pink in the middle and almost mooing 🐄

Out of the fridge, rub with a flavourless oil, crushed garlic, chilli, corrieander and leave for as long as you can

Hot hot hot griddle pan

Salt on steak
Fry for minimum ever time. Keep steak rare.

Rest well.
Add pepper AFTER cooking as otherwise pepper burns on the griddle.

Really bloody good Rioja.

Don't be pregnant so you can actually have the dam thing!!!

My tip is to get pan really hot, use a timer and only touch it once to turn halfway through. Then leave to rest on a heated dish and season well.

Bash it with a rolling pin.
Slice it into thin strips.
Marinade it in soy sauce.
Grill it on a George foreman.

You absolutely have to bring the steak to room temperature. I try to rest it for 2-3 hours after I've seasoned them.

We have steak 2-3 times a week, I score any available fat and make sure it's salted well and then peppered all over.
Get a griddle plan to HOT HOT and fry both sides for 1-2 minutes.
Serve with garlic infused chips, mushroom, onion and corn on the cob.

Albsolutely divine medium rare steak and so quick and easy!

Bring steak to room temp
Coat either side with oil and s and p
Leave to rest
Heat grill/ griddle to max
Sear two mins either side max for average thickness
Leave to rest again but don't let it go cold
Steak is ruined if served medium or well done.
Serve with dressed green salad and roasted vine tomatoes. Have English mustard available.
Or
Uncork a good red wine and let breathe
Bring top quality steak to room temp.
Sprinkle steak with a good quality French sea salt
Let it rest
Slice thinly
Consume with red wine.
Mmmm

If it's a good cut it needs nothing more than a sprinkle of salt and pepper and ideally cooked on the bbq. Or a griddle pan in our summer! Perfect with some grilled plum tomatoes, yum.

Lots of people fine it difficult to know when steak is cooked correctly for all the varying degrees of preference. Best tip i ever had was it should feel like the flesh underneath your thumb. If you were to look at the palm of your hand when your thumb is furthest point - feel that - that is what a well done steak should feel like. Then working your thumb back towards you feel the different texture. It softens as it gets closer that is from medium to rare.
For me cooking in butter then turning it into either a creamy peppercorn sauce or a creamy brandy sauce had got to be the best for steak with chunky chips and a wonderful colourful side salad.

Agree good steak needs little faffing with and people who cremate steaks clearly are just used to eating crap quality, don't invite them over.

Leave to rest before serving, perfect for using the same pan for making up a blue cheese sauce. (Use good cheese)

I've never cooked steak, but am inspired to do so by a friend who cooked us an amazing steak last week. She swears by bashing it to tenderise, cooking at it from room temperature and rubbing it with oil and allowing it to rest before cooking. Don't know f any if that is right, but it was melt in the mouth delicious.

I love to marinade it in olive oil and crushed garlic and fresh rosemary, (maybe some balsamic vinegar too ) then cook per preferences ..... Amazing on the BBQ if done right ...

Room temp, hot griddle pan, oil on steak not pan, 2 minutes for rare, rest. I like a steak sandwich with ciabatta bun, fried mushrooms, rocket.

There are two fantastic recipes for steak salad in the Hairy Dieters cooks books. We get thin bavette steaks, fry very quick and hot to get them well done on the outside and rare in the middle, slice into diagonal strips and serve warm in the salad. The Hairy Dieters recipe we have most often has radishes and a nam pla based dressing which is not an obvious choice, but delicious. The other one has a chilli dressing - something like this.

I also enjoy keeping it simple sometimes and enjoy my steak with some Jersey Royal new potatoes, coleslaw and a nice salad :)

Let the steak come to room temperature before cooking. Season meat. Very hot fry pan and knob of butter plus splash of oil to prevent burning. Cook steaks and let rest. Meanwhile make bernaise sauce. Serve steaks with oven chips, and fresh rocket with a bloody big dollop of sauce

My tip is to get dh to do it!

I'm a decent cook and I can prepare a wide range of foods without a cookbook. But not steak. (Nor can I soft boil an egg!) Dh can cook far fewer things than me, but what he cooks he cooks immaculately. So on the rare occasions we have steak (or, far more frequently, soft-boiled eggs) dh does the cooking.

A really good steak plain and simple, although cooked with Worcestershire sauce on a griddle rare- perfect!

My favourite meal is a good steak, and I've perfected the cooking over the years (or I think so anyway!) My tops tips:

-Take the steak out of the fridge and packaging an hour before needed. Oil and season with just salt now.

-When ready to cook, heat a frying pan/griddle to screaming hot and place steaks in, laying away from you to prevent hot oil splashes and spits.

• Keep turning steaks regularly, every 30 seconds or so until cooked to your likeness. Making sure pan is still searingly hot the whole time.

• Remove from pan and wrap in foil to retain heat and rest for 10 minutes. Now's the time to stick butter in the steak pan, with peppercorns or onions or cream and blue cheese to make a quick pan sauce.

Serve and wonder at your delicious, tender juicy steak! Never failed me yet.