Succulent Steak

A simple classic – Perfectly seasoned, succulent steak! Excellent served with sweet potato wedges and garlic mushrooms. Thanks to the high smoke point of Mellow Yellow Cold Pressed Rapeseed Oil, it is ideal for frying at high temperatures. Steak works particularly well in this oil as it is able to get much hotter and helps you sear the steak to get a caramelised brown crust, just like a good steak should have!


This recipe uses Mellow Yellow Rapeseed Oil which is low in saturated fat and high in Omega 3, making this recipe ideal for a healthy and balanced diet. Simply click here to find your nearest stockist.


2 Steaks - your own choice cut.
Freshly ground black pepper
Sea salt, freshly ground
Garlic granules
1 tablespoon Mellow Yellow Rapeseed Oil


On a plate, season the steaks with freshly ground black pepper, sea salt and garlic granules. Rub the seasoning into the steak and repeat for both sides. Leave at room temperature for 20-30 minutes. Heat a frying pan on a medium high temperature, and when hot drizzle in 1 tablespoon Mellow Yellow Rapeseed Oil. After a few seconds gently place the steaks into the hot oil. Turn the steaks over after a few minutes and fry the other side. The length of cooking time depends on the thickness of the steak and how rare you like it. Press it with the tongs or spatula and you will be able to feel it firming up as it cooks. Serve as a whole steaks or slice them at an angle as an ideal way to share.

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