SHOPPING LIST: Cooking Skills: Beef and Steak 1, Chapter 1 (Know Your Beef)

Rump, sirloin and flank or skirt steak, beef mince and braising steak (for the label exercise), sunflower or rapeseed oil, butter, flaked sea salt, black pepper, kitchen paper, a heavy frying pan, tongs, a probe thermometer and a cool bag.

Reading the label and the counter
[ ] 1 notebook and pen
[ ] 1 pack pack of rump steak, about 250 g
[ ] 1 pack pack of beef mince
[ ] 1 pack pack of stewing or braising steak
[ ] 1 cool bag or insulated shopping bag

A first pan-fried steak (2 portions)
[ ] 2 rump steaks, about 200 g each and 2 cm thick
[ ] 1 tbsp sunflower or rapeseed oil
[ ] 1 pinch flaked sea salt, to taste
[ ] 1 pinch freshly ground black pepper, to taste
[ ] 15 g butter

A dry-brined sirloin (2 portions)
[ ] 2 sirloin steaks, about 250 g each and 2.5 cm thick
[ ] 1½ tsp flaked sea salt
[ ] 1 tbsp sunflower or rapeseed oil
[ ] 15 g butter
[ ] 1 pinch freshly ground black pepper

A three-cut tasting
[ ] 1 rump steak, about 150 g
[ ] 1 sirloin steak, about 150 g
[ ] 1 flank or skirt steak, about 150 g
[ ] 2 tbsp sunflower or rapeseed oil
[ ] 1 pinch flaked sea salt
[ ] 1 pinch freshly ground black pepper

For the experiments
[ ] Four or five extra steaks (rump, ribeye and flank or skirt)
[ ] A wire rack and tray for dry-brining