If you want the ultimate brunch, you can't do any better than start with a perfect steak on.

One man who really knows his stake is Master Butcher.

Danny Lied.

Geht steak is my favorite type of meat, and I think it's really good to enjoy different varieties of steak.

When choosing a steak that you want, you need to look at exactly what you want out of it.

From my ultimate steak sandwich, I used to fill it because it's the most tender Philipp does.

The least amount of work than all the other muscles is tucked away in the rib cage.

This means that when you find a fill it, it's incredibly soft, like butter is the most expensive, but you get what you pay for.

There's a wide array of cuts to choose from a lot different in taste and texture.

If in doubt, ask your butcher.

This would be the ramp section where the ramp comes from, which is basically the back side.

Take the bone out, and what you're left with is a wonderful state from ST, characteristically a little bit tougher than the solo in a little bit to it in the rib eye, but really strong flavor for the steak again.

When buying rump, look for the marbling.

Try and get some fact covering on the steak.

You can always cut it off after it's cooked rums.

One of the best value stakes.

I love it, thinly cut and flash fried in stir fries or simply marinated on whacked on the barbecue.

Another great value but delicious cut is the hanger steak known as the butchers cut because they often keep it for themselves.

It's great marinated on cook quickly way with sirloin, which is basically the back of the animal.

A nice along like this really well marbled.

Don't buy to lean.

So once the solar is trimmed up, it looks something like this.

Not too much fat, but you need a little bit of cooking it next to the sirloin.

Is the rib really popular now?

Rib eyes.

Small, nice, really tender, juicy steaks, really, especially for barbecuing or grilling.

Fantastic.

Probably my favorite state could be a rib eye.

Rib eye is especially delicious because the marbling in the meat loads it with flavor.

For a full on steak experience, try the T bone steak with a small tender Phillip stake on one side of the bone on a larger flavors from sirloin on the other.

Take your butcher's advice on you won't go wrong.

The final word has to go to Danny when buying meat Knowledge really is power, so it's important to ask as many questions about the meet your buying, find out breeds how it's aged.

Decide exactly what you want to do, a particular job that should then give you a really amazing in product.

One of my all time favorites on dish that always creates a stir is the daddy of all branches.

Steak sandwiches.

For me, the secret of a great brunch is fun on casual fuss.

Free cooking on everyone helping themselves.

This is the ultimate steak sandwich.

You want the Rolls Royce off beef?

It has to be Philip.

Now, season it beautifully.

E like to open up the top, the peppermill to increase the size of the pepper in the steak so it gives that bit of heat Nice little chunks.

You just roll now nicely away around now.

Slice the garlic in half pan, nice and hot olive all in hold steak.

Just place it into the pan.

Don't drop it at the front of the plant.

Wait till the plan forward.

Cut the back of a state jewel purpose.

Now roll it back.

I'm still underneath next my garlic and roast that garlic thyme fried.

That time I wanna hear it.

We're not looking for a lot of color because you're gonna dry out the Philip.

So just one end coming back down here.

The other end of lift up your time.

Place it on top of the garlic there, lift up your Philip and sit there on talk off your garlic butter in.

Take a spoon.

Tilt the pan.

Gently lift up based.

I've got that scented garlic time flavor.

The state's gonna cook evenly because it's sat on a little A little bet in the oven, 8 to 10 minutes.

Panel for relish.

You think of a steak sandwich.

You think of a sort of nice heated tomato relish to make the relish.

Finally, dice a red onion, clipping the rule one in front, two behind through on chop Wow!

Next roughly chopped chili, keeping the seeds in for extra heat.

Start off with olive oil into a pan onions.

Chili Generous with Oliver E.

Want a nice sort of rich, silky relish from the I think it's noticed you can't just use red tomatoes, but these yellow on red Make the perfect combination.

Now put yourself in couple.

How many roast those matters off.

Take a wooden spoon and just sort of break them up.

Once the skins blister, the whole smarter just starts to release that really nice sweet texture.

Little teaspoon of show vinegar gives that nice, acidic balance the sweetness Well, that's martyrs turned down the gas and just let them sort of stew perfectly.

Now a steak sandwich would not be complete unless it had the most amazing mustard mayonnaise simply had three tablespoons of mayonnaise to three teaspoons of whole grain mustard.

Now I've got the runner Shortness dance like a really nice jam.

Now I wanna make that relation little more fragrant.

It's, um, Basil.

Slice it through.

Sprinkle that puzzling.

Mhm.

Beautiful.

Yeah, look at this as she is my crown jewels.

Time to take it out.

Smell is incredible.

Just based.

One more time to fill it.

Touch.

It's quite soft in the center, so it's just coming up to mid rare.

Let it rest the same time you cooked it.

It would be nice and pink evenly throughout the steak to make my sandwich.

I'm gonna char grill some sliced.

You patter bread, season it nicely.

Just a little drizzle of olive or you want to get that bread nice and crispy, Pam.

Nice and hot press and push it down.

Smell is amazing.

That char sort of charcoal flavor.

What?

You got those marks on the bread?

It just stops the bread from becoming soggy.

Look at this.

Here it is.

Stunning.

Own.

Slice it gently.

One beautiful slice.

Wow.

So that's a pink all the way through.

The beef is so soft, it's almost like slicing through butter the knife.

Do the work.

Take a little bit of mayonnaise.

Spread that with back of spoon on both sides.

Next, let us take that beautiful slice of beef and then relish on top of that beef, just slice a sandwich and a half.

Mm hmm.

He's now.

That's what I call thanks so much.

Trust me, sir.

The sublime sandwich for brunch And you put a smile on everyone's face.