Latest news with #steak
Daily Mail
7 hours ago
- Business
- Daily Mail
Steaks could cost more on weekend if dynamic pricing becomes normal practice, Ivy restaurant chief says
Steaks could cost more expensive on weekends if dynamic pricing becomes normal practice, the chief of the Ivy restaurant chain has warned. Jeremy King, who runs the dozens of Ivy restaurants across the country, said that while he was personally 'really uncomfortable' with the practice, he admitted it was 'fair' for restaurants to sell tables to customers willing to spend a certain amount of money. Dynamic pricing is the practice of changing the cost of a product or service depending on demand. It came under fire after Oasis tickets were sold under the practice, leading to a slew of complaints from customers who felt they were overcharged. King, 71, told the Go To Food podcast: 'I don't begrudge the restaurants, for instance, which are using the apps to sell tables in advance because they've got fed up with people who book months in advance and then spend the entire meal taking photographs of themselves and of the food, ordering the absolute minimum they can just so they can put it on social media. 'So hold the tables back and those restaurants that say if you're willing to pay £200 we have a table for you on a Saturday, I think that's fair. 'I don't like the encroaching dynamic pricing whereby your steak is going to cost more on a Saturday night than it is on a Monday night, that makes me really uncomfortable but that's coming through. We've already seen it in the theatre.' Earlier this year, King gave diners who went to two of his restaurants, Arlington and The Park, a 25% discount if they ate after 9pm in order to encourage later dining times. In February, Disney came under fire after it said that tickets to its American theme parks would jump with demand under a new dynamic pricing plan. Currently, entry to Walt Disney World in Orlando and Disneyland near LA is priced based on pre-set peak and off-peak dates. Under the expected plan—already rolled out at Disneyland Paris—ticket prices at the US parks will fluctuate in real-time based on demand. The new scheme —which would cause huge variations in price —could be introduced by the the end of March, Richard Greenfield of closely-watched Wall Street researchers Lightshed Partners said on Friday. Disney fan Jasmin Guevara, who lives in LA and regularly visits Disneyland in nearby Anaheim, said: 'Does Disney have no shame? 'It has jacked up prices time and time again in the past few years. This will just be another way to squeeze even more money out of me and my family.' Greenfield, respected investor and analyst, explained the timing. He wrote: 'Given the early success of Disneyland Paris' pricing strategy shift, we expect Disney to announce it is moving to a similar airline-style, dynamic pricing plan in the US later in Q1 2025.'
Yahoo
4 days ago
- Entertainment
- Yahoo
Curtis Stone: ‘My most cringeworthy run-in with a celebrity? Juliette Lewis, on the toilet'
The steak at your restaurant Gwen has just been named the 43rd best steak in the world. What is the secret to making the 43rd best steak in the world? It's a complicated process. You've got to source great quality beef, so you need to work with farmers and understand their cattle – so the breed, the feed, their age, all those fun bits. We dry age our beef and butcher it carefully. And then we cook it over live fire. All three things – the sourcing, the butchering and cooking – are probably as important as each other. If you're cooking steak at home, it's all about resting. Take it out of the fridge 45 minutes before you put it on the barbecue or pan to bring it up to room temperature. That's called tempering. Then cook it at a really high heat. I actually rest my steak in the middle and at the end. So I'll cook it for a minute or two on each side, depending on how thick the steak is, remove it from the heat and let it sit on a wire rack for maybe five or six minutes. Then I put it back on to finish the cooking, and rest it for a second time before I serve it. Has anyone ever confused you for the Canadian prepper Curtis Stone? No! But I do find those people fascinating. It's wild that they go to these crazy lengths just in case. I'm of the opinion that if the world ends and I was the only one left, and I had prepped out a house the way they do, I probably wouldn't want to be there anyway. What's your most controversial pop culture opinion? I don't know if it is pop culture, but I have a pretty strong opinions about people wearing yoga pants when they're not doing yoga. I don't understand that. If you were going to play football, you would put on your cleats and your football attire – but you wouldn't wear that anywhere else. I don't understand why people wear yoga outfits all day long. If you're sitting there in yoga pants, I apologise. I'm wearing a three-piece suit. Who would play you in a biopic about your life? If I was being super practical, Chris Hemsworth is kind of my size and type. We're both blonde, he's got an Aussie accent – it'd be easy job for him. I don't know if that's the reason to go for someone. Maybe I'd go for someone a little darker. Johnny Depp? You run a pie shop in Beverly Hills. Have you managed to convince Americans that pies are the best thing ever? Ha ha! It's a battle. Meat pies are quite foreign to them. They're used to a pie having cherries or peaches in them. We make those too. It's interesting – a lot of people have tried to do Aussie pies in the States and no one has succeeded. We've done it a bit differently because we also make the sweet pies that they love – so they come in for those and then we take them on a little journey through sausage rolls and beef pies. Who is the most famous person you've cooked for? Paul McCartney, or maybe Oprah. McCartney is a vegan, so that was more of a challenge. That was back in the days when I was working at the London restaurant Quo Vadis. He came in unannounced, and this was back when vegans were pretty rare. So I ran through the dry store and made him a lentil soup and cooked some vegetables. He called me out to the restaurant and told me that he thought it was fantastic. I nerded out a little bit because I was big Beatles fan. I have cooked for Oprah a bunch of times. She's a truffle lover, so I have done a full truffle menu for her. And when she came out to Australia, we threw a big Aussie barbecue for her on Whitehaven Beach. What is your favourite restaurant in the world and why? Bloody hell. I want to tell you my favourite 10, but I'll choose one. There's a place in the south of France called Château de la Chèvre d'Or. It juts out on the French Riviera and it's a magical setting. It's got two Michelin stars, and the food's super classic French – really detailed, lots of technique and just so delicious. Or Alinea in Chicago. I know I only said one, but Alinea is the total opposite of La Chèvre d'Or. Grant Achatz's food is super playful and intelligent and crazy. It is one of those one joints where I always go, 'Oh my god. How do you do that?' What is the best lesson you've learned from someone you work with? Marco Pierre White was probably the hardest worker I ever saw in the kitchen. There was nothing too big for him. He would clean his stove after service like the rest of us, even though he was this giant in the food world. That always really impressed me. I've kept that with me as I've gone through my career. If you show your team that you still like being in the kitchen, it makes them feel proud to work with you. What book, album or film do you always return to, and why? Music is so interesting because it makes you remember what you were doing when you first heard it. I love punk music, and I listened to a lot of Sex Pistols when I was young, since I was about 14. God Save the Queen by the Sex Pistols is something that I always play. I know every word. What's been your most cringeworthy run-in with a celebrity? A few years ago I tried to go to the bathroom on a airplane and Juliette Lewis was sitting there, reading her phone on the toilet. She hadn't locked the door. I went back to my seat, and stuffed myself down in the chair as low as I could possibly get. I was so embarrassed. She was probably more embarrassed. But we never made eye contact afterwards. Well, she should have locked the door. She should have, but I did kind of burst it open. Curtis Stone is on MasterChef Australia: Back to Win on Network 10 and 10Play on 24 and 25 June.
The Guardian
6 days ago
- Entertainment
- The Guardian
Curtis Stone: ‘My most cringeworthy run-in with a celebrity? Juliette Lewis, on the toilet'
The steak at your restaurant Gwen has just been named the 43rd best steak in the world. What is the secret to making the 43rd best steak in the world? It's a complicated process. You've got to source great quality beef, so you need to work with farmers and understand their cattle – so the breed, the feed, their age, all those fun bits. We dry age our beef and butcher it carefully. And then we cook it over live fire. All three things – the sourcing, the butchering and cooking – are probably as important as each other. If you're cooking steak at home, it's all about resting. Take it out of the fridge 45 minutes before you put it on the barbecue or pan to bring it up to room temperature. That's called tempering. Then cook it at a really high heat. I actually rest my steak in the middle and at the end. So I'll cook it for a minute or two on each side, depending on how thick the steak is, remove it from the heat and let it sit on a wire rack for maybe five or six minutes. Then I put it back on to finish the cooking, and rest it for a second time before I serve it. Has anyone ever confused you for the Canadian prepper Curtis Stone? No! But I do find those people fascinating. It's wild that they go to these crazy lengths just in case. I'm of the opinion that if the world ends and I was the only one left, and I had prepped out a house the way they do, I probably wouldn't want to be there anyway. What's your most controversial pop culture opinion? I don't know if it is pop culture, but I have a pretty strong opinions about people wearing yoga pants when they're not doing yoga. I don't understand that. If you were going to play football, you would put on your cleats and your football attire – but you wouldn't wear that anywhere else. I don't understand why people wear yoga outfits all day long. If you're sitting there in yoga pants, I apologise. I'm wearing a three-piece suit. Who would play you in a biopic about your life? If I was being super practical, Chris Hemsworth is kind of my size and type. We're both blonde, he's got an Aussie accent – it'd be easy job for him. I don't know if that's the reason to go for someone. Maybe I'd go for someone a little darker. Johnny Depp? You run a pie shop in Beverly Hills. Have you managed to convince Americans that pies are the best thing ever? Ha ha! It's a battle. Meat pies are quite foreign to them. They're used to a pie having cherries or peaches in them. We make those too. It's interesting – a lot of people have tried to do Aussie pies in the States and no one has succeeded. We've done it a bit differently because we also make the sweet pies that they love – so they come in for those and then we take them on a little journey through sausage rolls and beef pies. Who is the most famous person you've cooked for? Paul McCartney, or maybe Oprah. McCartney is a vegan, so that was more of a challenge. That was back in the days when I was working at the London restaurant Quo Vadis. He came in unannounced, and this was back when vegans were pretty rare. So I ran through the dry store and made him a lentil soup and cooked some vegetables. He called me out to the restaurant and told me that he thought it was fantastic. I nerded out a little bit because I was big Beatles fan. I have cooked for Oprah a bunch of times. She's a truffle lover, so I have done a full truffle menu for her. And when she came out to Australia, we threw a big Aussie barbecue for her on Whitehaven Beach. What is your favourite restaurant in the world and why? Bloody hell. I want to tell you my favourite 10, but I'll choose one. There's a place in the south of France called Château de la Chèvre d'Or. It juts out on the French Riviera and it's a magical setting. It's got two Michelin stars, and the food's super classic French – really detailed, lots of technique and just so delicious. Or Alinea in Chicago. I know I only said one, but Alinea is the total opposite of La Chèvre d'Or. Grant Achatz's food is super playful and intelligent and crazy. It is one of those one joints where I always go, 'Oh my god. How do you do that?' What is the best lesson you've learned from someone you work with? Marco Pierre White was probably the hardest worker I ever saw in the kitchen. There was nothing too big for him. He would clean his stove after service like the rest of us, even though he was this giant in the food world. That always really impressed me. I've kept that with me as I've gone through my career. If you show your team that you still like being in the kitchen, it makes them feel proud to work with you. What book, album or film do you always return to, and why? Music is so interesting because it makes you remember what you were doing when you first heard it. I love punk music, and I listened to a lot of Sex Pistols when I was young, since I was about 14. God Save the Queen by the Sex Pistols is something that I always play. I know every word. What's been your most cringeworthy run-in with a celebrity? A few years ago I tried to go to the bathroom on a airplane and Juliette Lewis was sitting there, reading her phone on the toilet. She hadn't locked the door. I went back to my seat, and stuffed myself down in the chair as low as I could possibly get. I was so embarrassed. She was probably more embarrassed. But we never made eye contact afterwards. Well, she should have locked the door. She should have, but I did kind of burst it open. Curtis Stone is on MasterChef Australia: Back to Win on Network 10 and 10Play on 24 and 25 June.
Telegraph
16-06-2025
- General
- Telegraph
One-pan steak with mushrooms, peas and greens
Steak can feel like quite the luxury, so I love it when it's on special offer and I can make a relaxed dinner that still feels special. While I'm not against the steak-and-chips combo, the colour of the peas here along with the other green veg helps to lift the crème fraîche and mustard – with the natural juices, they make a sauce with minimal effort. Overview Prep time 10 mins Cook time 35 mins Serves 2 Ingredients 400g steak (sirloin, ribeye, hanger or skirt all work well) 2 tbsp olive oil 500g chestnut mushrooms, sliced 1 onion, sliced 250g cavolo nero, spring greens or kale, shredded 250g frozen peas 1 tbsp Dijon mustard 200-300ml crème fraîche Handful of chopped parsley, to garnish (optional) Method Step Rub the 400g steak all over with ½ tbsp of the oil and then season with salt and freshly ground black pepper. Set aside. Step Dry fry the 500g sliced mushrooms in a large frying pan until they've released their liquid and it has evaporated. Step Drizzle in 1 tbsp of the oil and continue to fry the mushrooms until browned a little. Step Remove the mushrooms from the pan, leaving behind as much of the oil as possible. Step Fry the steak in the pan, cooking it for 2-3 minutes on each side, depending on how well cooked you like it. Remove the steak from the pan and leave to rest. Step Add the remaining ½ tbsp oil to the pan, then stir in the sliced onion and fry for 6-8 minutes or until beginning to brown. Step Stir 250g greens into the pan along with the mushrooms and 75ml water. Fry for 3-4 minutes or until the greens have started to wilt. Step Slice the steak into strips and add to the pan, along with any liquid released.
Daily Mail
12-06-2025
- Science
- Daily Mail
You're cooking your steak wrong! Scientists reveal the Einstein-inspired formula for a perfect fillet
With Father's Day approaching, some Brits may be planning on rustling up a nice dinner to treat their Dad. Now, scientists have revealed the formula for cooking the perfect steak – and it's all down to how heat moves through meat. The equation, inspired by Albert Einstein, features one very important factor – the thickness of the meat. And since the total cooking time can vary from three to 14 minutes, it's one equation that could turn out very useful in the kitchen. It has been devised by Professor Rob Appleby, a physicist from the University of Manchester and a trained chef. He has utilised a formula first worked out by Einstein - L² = 4Dt - originally used to describe the motion of particles. In the formula L represents the thickness of the steak, T is the time for the steak to cook and D is the diffusion coefficient, which is the speed at which heat moves through the fillet. Professor Appleby has used the equation to create a simplified timing chart to help home chefs master steak – so, will you put it to the test? 'Steak science is surprisingly precise,' Professor Appleby said. 'It's not the weight of the steak that matters, but its thickness. 'Heat takes longer to travel through thicker meat, and Einstein's formula helps us understand exactly how long it takes.' He explained that the time it takes to cook a steak increases with the square of its thickness. That means doubling the thickness of a steak doesn't just double the cooking time - it can quadruple it. This insight busts one of the biggest BBQ myths – that a steak twice as big takes twice as long to cook. By using the formula and a simple temperature probe, home cooks can avoid overcooking, undercooking or the dreaded burst-outside, raw-inside steak disasters. 'A 2cm-thick steak might take just four minutes in total, while a 4cm steak could take over 12 minutes,' Professor Appleby said. The timing is perfect for Father's Day weekend, when some people might be firing up their BBQs. 'People are always nervous about steak, especially on a BBQ, but this takes the guesswork out,' Josh Novell, from Polhill BBQs, said. 'You don't need to be a physicist; just have the right tools and the right method. 'When you're cooking over flames or coals, heat zones vary and it's easy to burn the outside before the centre's ready. 'But by understanding how heat travels through the steak, you avoid solely relying on instinct.' Steak cuts explained RUMP: The rump steak is a cut of beef taken from the hindquarter of the animal, specifically the upper part of the leg. This area is a hard-working muscle, which means that the meat is leaner than other cuts, but also incredibly flavourful. RIBEYE: Ribeye is a classic steak cut, known for its exceptional flavour and marbling. Cut from the rib section of the cow, it is one of the most tender and juicy cuts available. The ribeye is characterized by its distinct eye of marbling, which ensures a rich and juicy flavour when cooked. FILET MIGNON: Filet Mignon is known as the king of steaks, thanks to its extreme tenderness and delicate, buttery flavour. This steak comes from the tenderloin, which is located just below the spine of the cow. Because this muscle isn't used as much during the cow's lifetime, it is one of the most tender cuts available. FILLET: The fillet steak, or tenderloin steak, is a cut of beef that comes from the tenderloin – a long, slender muscle located beneath the ribs and along the spine of the cow. This muscle does very little work, resulting in a cut that is incredibly tender and delicate. Due to its premium quality and limited availability (only about 4-6 pounds of tenderloin per cow), fillet steaks are often considered a luxury item and can command a higher price at your butcher than other cuts. SIRLOIN: Sirloin is a versatile steak cut, characterized by its lean, but flavourful meat. It comes from the rear of the cow, just before the rump. Because this muscle is used frequently during the cow's lifetime, sirloin can be less tender than other cuts but still has a unique and robust taste. T-BONE: The T-bone steak is a combination of two steaks: the tenderloin and the strip steak. It is characterized by a T-shaped bone in the centre, which separates the two cuts of meat. T-bone is known for its rich beefy flavour and tenderloin's buttery, tender texture. PORTERHOUSE: Porterhouse is similar to T-bone in that it consists of two steaks separated by a Tshaped bone. However, it has a larger portion of the tenderloin, making it the ideal steak cut for those who want the best of both worlds. It's a big steak, perfect for sharing or perfect for a large appetite. NEW YORK STRIP: The New York Strip is a popular steak cut known for its juicy and flavourful meat. This steak comes from the beef loin and is characterized by its leaner, yet still tender, texture. Because of its consistency, it can take on a range of marinades and seasonings, making it a versatile steak. FLANK: Flank steak is a lean cut of meat that comes from the abdominal muscle of the cow. While not as tender as other cuts, it is known for its rich flavour and versatility in cooking. Flank steak is ideal for grilling or pan-frying, and it makes an excellent addition to salads or tacos.
