Looking for a crispy char on your rare steak? We get the lowdown from Huber’s Butchery on how to cook five different prime cuts of meat to perfection
Don’t be daunted to cook premium steak, BBQ brisket, or even that favourite sausage dish with these easy to follow tips. We round up five different cuts of premium meat – from Wagyu Tomahawk to T-bone steak – with tips from the pros at Huber’s Butchery on how to prepare your dish, cook the meat to tender perfection and what to serve with each.
5 Prime Cuts of Meat and How to Cook them
Whether for hearty family meals or a special occasion we turn to Huber’s Butchery, where prices are competitive for their high-quality meat and grocery goods. A family-owned business driven by the desire to deliver the highest quality and wholesome meats, Huber’s offers a wide variety of meats that can be prepared exactly how you like it! They’ll also deliver to your door or you can pick up at their modern, spacious grocery, bistro & butchery on Dempsey Hill.
So how do you cook your favourite cut of meat to perfection? Read on for all the meat deets! And here’s a pro tip: Get a meat thermometer when roasting meats in the oven so that you can test the exact temperature and get the perfect doneness. Remember the internal temperature of meat will continue to rise by 2 – 3°C after removing from the oven and resting it.
Australian Wagyu Tomahawk by Stockyard Beef
Wagyu Beef Tomahawk steaks resemble the single-handed axe called the tomahawk. These steaks are essentially ribeye steaks with the bone left and Frenched, resulting in their impressive presentation. The striking, succulent marbling that Wagyu is known for gives these beef steaks their amazing flavour and buttery texture. Definitely a show-stopper steak!
How to cook: Huber’s recommends reverse searing the tomahawk and any other thick cuts of beef. Take out of the fridge ½ hour before cooking and preheat oven to 130°C. Season the tomahawk and place on a rack in the oven. Take the tomahawk out when the internal temperature reads 52°C for medium rare and 58°C for medium (it will be roughly 45mins – 1 hour depending on the thickness). Let the meat rest for 15 minutes. In the meantime, heat up a cast iron pan, any heavy bottom skillet, or your bbq grill as hot as it can go till the oil placed in it is smoking, then sear the tomahawk for 45 seconds – 1 minute on each side to get the perfect char. The meat is ready to be served immediately as it has been rested before.
Pair it with: Roast potatoes, oven vegetables and beef glaze.
Dry Aged Angus T-Bone Steak or Japanese Wagyu Sirloin Steak
Choose the Dry Aged Angus T-Bone Steak if you like a punch of flavour or the Japanese Wagyu Sirloin Steak for melt-in-your-mouth tenderness. Dry-aging is the process of leaving beef out to dry between 30-45 days in a temperature- and humidity-controlled room. This is a special process which Huber’s has a knack for, and they go the extra mile and dry age for 60 days as they believe this yields beef with better flavour and texture.
Price: Dry Aged T-Bone $11.70/100g & Japanese Wagyu Sirloin $29.50/100g
How to cook: Dry Aged Beef cooks faster. Reverse sear the T-Bone in the oven at 130 degrees for about 45 minutes – 1 hour (internal temperature of 52-54°C). Rest for 15 minutes then sear it on a super hot pan for 1 minute each side and serve. To cook the Japanese Wagyu Steak you’ll need to adjust cook time depending on thickness of the steak. Typically sear on both sides for about 1.5 minutes on each side on high heat.
Pair it with: Truffle Salt and/or Truffle Balsamic Pearls.
Impress your dinner party guests by serving up a Lamb Crown. The butchers at Huber’s careful tie premium lamb racks together end-to-end into the shape of a crown for this amazing centrepiece!
How to cook: For a lamb crown, you are unable to sear it on a pan due to its shape so Huber’s recommends cooking it in the oven at a higher temperature which will do the job of charring the surface of the lamb. Preheat oven to 220°C and season lamb with sea salt, garlic, rosemary and olive oil. Place lamb crown in the oven and roast for 30mins or till the internal temperature reads 58°C. Let it rest for 15 minutes before serving.
Pair it with: Pesto or mint sauce, ratatouille and quinoa or couscous
Guys often like big chunks of meat, so if you are having the lads around grab a big slab of beef brisket and smoke it on your bbq if you have one. If not, you can cook this in the oven. We love this cut because if you buy a big enough slab you can enjoy it on the day and leftovers are delicious in sandwiches.
How to cook: Season brisket with dry rub or bbq sauce and place in fridge for at least 2 hours. Place brisket in deep roasting pan with 1 packet beef stock and cover the whole pan with aluminium foil. Roast at 140 degrees Celsius for 5 hours to get fork tender beef brisket. Optional: Remove foil, turn up to 240 degrees Celsius for 15 minutes if you want to char it.
Pair it with: Sauerkraut or Coleslaw. Leftovers are super with ciabatta for a pulled beef brisket sandwich.
Just ask the friendly butchers at Huber’s to leave the Toulouse Sausage in a long ½ or 1 metre length snail shape coil for that wow-factor dish presentation.
How to cook: Pan-fry the whole snail shape sausage in large pan for 15 minutes at medium heat. If you don’t have a large enough pan, place the room temperature sausage in a preheated oven at 200 degrees Celsius for 20 minutes to oven bake.
Pair it with: Spatzle (German noodles) or mashed potatoes and gravy.
The butchers at Huber’s are always on hand with advice so if you have a special dinner in mind, go on into the store and the experts at Huber’s can help you out with preparing your favourite cut of meat and giving you a few cooking tips too!
Huber’s Butchery is open 9:30am – 7.00pm daily so pop in to get your meal ingredients (all the recommended sides to pair your dish with are also available at Huber’s). All the items here are only available in store.
Brought to you in partnership with Huber’s Butchery