Whether you’re visiting a local butcher or venturing out in search of something extraordinary, we’ve gathered our favourite tips to help you along the way. Think of this as a friendly guide: where to find exceptional cuts, who to trust, and what to ask.
Our first stop will always be the Warrens. Long before Blacklock opened its doors, we travelled across the country in search of the perfect chops. From Yorkshire to Wales, Scotland to Dorset, we tried it all. Along the way- and admittedly a few pounds heavier, we were fortunate to meet lifelong friends: Matt Chatfield, and father-and-son duo Philip and Ian Warren, Cornwall’s oldest third-generation farmers and butchers. Since then, we’ve never looked back.
Shop Local
Of course, you don’t need to trek to the Cornish moors to find great meat. There are talented butchers across the country. Here are a few local favourites:
LONDON
Turner & George, an artisan butcher renowned for restaurant-quality cuts. The Ginger Pig is also excellent for dry-aged British beef.
MANCHESTER
Littlewoods Butchers, known for friendly advice, and keep an eye on Justine Fulton (@rack_of_glam), championing female butchery.
BIRMINGHAM
Roger Brown Butchers comes highly recommended.
Before you pick up your knives, remember:
a good butcher is your best friend.
When choosing a steak, don’t hesitate to ask: How long has it been aged? 35–55 days dry-aged is ideal; longer aging deepens the flavour. What breed is it from? Native breeds like Dexter, Longhorn, and Hereford offer beautiful marbling and support British farmers. Can it be cut to your preferred thickness? Thicker steaks cook more evenly and are easier to manage at home. Grass-fed or grain-fed? Grass-fed beef often has richer, buttery notes and a yellow-hued fat.
Cooking at Home
Bring your steak to room temperature an hour or so before cooking. A cold steak can overcook on the outside before the center is ready – patience pays off. Make sure your steak is dry and season it generously, then sear in a pan hot enough for water to skitter across the surface. Turn every thirty seconds for an even cook, then allow it to rest.
Chef’s Tip: Toss green beans into the pan to soak up the drippings, then return the steak after 10 minutes of resting for a final sizzle.
Rare: 2 to 2.5 minutes each side, inner temperature 50C or 120F
Medium-rare: 3 minutes each side, inner temperature 54C or 130F
Medium: 3 to 4 minutes each side, 60C or 140F
Well-done: 5 to 6 minutes each side, inner temperature 70C or 160F
Seasoning Secrets
A great chop deserves great salt. We favour large crystals, such as Maldon sea salt (not an ad – we just love them) they cling to the surface and draw out the juiciness. Fine table salt dissolves too quickly and won’t create that golden, flavour-packed crust.
Wishlist
Thinking ahead to Christmas (or just want to treat yourself)? Here are a few essentials:
A heavy cast-iron skillet or grill pan for even heat retention.
An instant-read thermometer to help nail your “medium-rare” every time.
Tongs to preserve precious juices when flipping (using a fork is sacrilege!).
Wire rack for resting, keeping the crust crisp while the meat relaxes.
So, if all this talk of steaks has you dreaming of great meat (without the washing up), we’d be delighted to welcome you at Blacklock soon. In the meantime, happy cooking!