The Craft Guild of Chefs Waitrose endorsed product range lands on shelf at the end of May 2023. The five steaks which achieved the accolade are from Waitrose’s premium No.1 brand, and include:

• No.1 30 Day Dry Aged Sirloin Steak 400g
• No.1 Centre Cut Fillet Steak 300g
• No.1 30 Day Dry Aged T-Bone Steak 1kg
• No.1 Dry Aged Côte De Boeuf 670g
• No.1 Chateaubriand 500g

Oliver Chadwyck-Healey, meat buyer at Waitrose, said: "I am delighted that our new Waitrose No.1 Dry Aged Steaks have been endorsed by the Craft Guild of Chefs. It is testament to the quality of our British beef, the ageing of the cuts and the skilled butchery that leads us to be able to bring these fantastic steaks to our customers.

“We have also provided top tips from our chefs as part of the packaging, so whether they’re hosting an intimate Friday night dinner or a Sunday lunch for all the family, we’ve made the cooking element even easier.”

The Craft Guild of Chefs judging team was led by senior industry chefs including chief executive Andrew Green, chairman Matt Owens, and vice chairman Mark Reynolds.

Green added: “Three of the Waitrose No.1 steaks tested were graded A, including the No.1 30 Day Dry Aged T-Bone Steak, No.1 Dry Aged Côte De Boeuf and the No.1 Centre Cut Fillet Steak, the highest accolade within the Craft Guild of Chefs’ endorsement scheme.

“The judges commended them for their high-quality marbling and found them easily to be of premium restaurant standard. We noted their dry ageing process helped to create a delicious tenderness and succulence to the steaks. Our judges couldn’t help but be impressed by the great quality, texture and taste.

“The chef’s tips are a useful bonus. At the Craft Guild of Chefs, we recognise seven steak cooking styles. These are Blue, Rare, Medium Rare, Medium, Medium-Well-Done, Well-Done and the seventh – Ruined. Using a high-quality product such as Waitrose No.1 Aged Steaks and following the chef’s tips will help consumers create an incredible restaurant experience at home.”

The Craft Guild of Chefs Expert Steak Cooking Tips:

1. Use the highest quality ingredients available such as Waitrose No.1 range

2. Bring the steak up to room temperature for at least 30 minutes before cooking

3. Lightly oil the meat itself, not the pan

4. Season the steak

5. Ensure the pan is hot before placing the steak in to help caramelise

6. Seal the steak on either side

7. Allow to rest for 5-10 minutes before serving

Top cooking tips from the Waitrose chefs:

No.1 Dry Aged Côte de Boeuf

Perfect for sharing, serves 2

Chef's tips:

• Before cooking, let the meat come to room temperature, and season with salt
• Sear in a very hot pan to get a delicious crust on the outside of the steak joint before transferring to the oven
• The easiest way to make sure the steak is cooked exactly the way you like it is to use a temperature probe: medium rare should be 52°C, medium 58°C, and medium well 62°C
• During cooking, baste the meat with melted butter or with beef dripping, which adds extra flavour
• After cooking, let your steak rest on a wire rack over a tray in a warm place, for 10-20 minutes (depending on the size). This allows the muscle to relax, so the meat stays tender
• Always slice the meat against the grain
• Finish with a sprinkle of sea salt
• Delicious with Waitrose Dripping Cooked
• Chips and Bearnaise Sauce

No.1 Chateaubriand

Perfect for sharing, serves 2

Chef's tips:

• Before cooking, let the meat come to room temperature, and season with salt
• Sear in a very hot pan to get a delicious crust on the outside of the joint before transferring to the oven
• The easiest way to make sure the joint is cooked exactly the way you like it is to use a temperature probe: medium rare should be 52°C, medium 58°C, and medium well 62°C
• During cooking, baste the meat with melted butter or with beef dripping, which adds extra flavour
• After cooking, let your joint rest on a wire rack over a tray in a warm place, for 10-20 minutes (depending on the size). This allows the muscle to relax, so the meat stays tender
• Always slice the meat against the grain
• Finish with a sprinkle of sea salt
• Delicious with Waitrose Dripping Cooked Chips and Bearnaise Sauce, or in a Beef Wellington

No.1 Dry Aged Sirloin Steak

Perfect for sharing, serves 2

Chef's tips:

• Before cooking, let the meat come to room temperature, and season with salt
• Sear in a very hot pan to get a delicious crust on the outside of the steak
• The easiest way to make sure steak is cooked exactly the way you like it is to use a temperature probe: medium rare should be 52°C, medium 58°C, and medium well 62°C
• During cooking, baste the meat with melted butter or with beef dripping, which adds extra flavour
• After cooking, let your steak rest on a wire rack over a tray in a warm place, for 10-20 minutes (depending on the size). This allows the muscle to relax, so the meat stays tender
• Always slice the meat against the grain
• Finish with a sprinkle of sea salt
• Delicious with Waitrose Dripping Cooked Chips and Bearnaise Sauce

No.1 Centre Cut Fillet Steak

Chef's tips:

• Before cooking, let the meat come to room temperature, and season with salt
• Sear in a very hot pan to get a delicious crust on the outside of the steak
• The easiest way to make sure steak is cooked exactly the way you like it is to use a temperature probe: medium rare should be 52°C, medium 58°C, and medium well 62°C
• During cooking, baste the meat with melted butter or with beef dripping, which adds extra flavour
• After cooking, let your steak rest on a wire rack over a tray in a warm place, for 10-20 minutes (depending on the size). This allows the muscle to relax, so the meat stays tender
• Always slice the meat against the grain
• Finish with a sprinkle of sea salt
• Delicious with Waitrose Dripping Cooked Chips and Bearnaise Sauce

No.1 Dry Aged T-Bone Steak

Perfect for sharing, serves 2

Chef's tips:

• Before cooking, let the meat come to room temperature, and season with salt
• Sear in a very hot pan to get a delicious crust on the outside of the steak before transferring to the oven
• The easiest way to make sure steak is cooked exactly the way you like it is to use a temperature probe: medium rare should be 52°C, medium 58°C, and medium well 62°C
• During cooking, baste the meat with melted butter or with beef dripping, which adds extra flavour
• After cooking, let your steak rest on a wire rack over a tray in a warm place, for 10-20 minutes (depending on the size). This allows the muscle to relax, so the meat stays tender
• Always slice the meat against the grain
• Finish with a sprinkle of sea salt
• Delicious with Waitrose Dripping Cooked Chips and Bearnaise Sauce

Full range endorsed by the Craft Guild of Chefs

• Waitrose No.1 30 Day Dry Aged Sirloin Steak, 400g, £18.00
• Waitrose No.1 Centre Cut Fillet Steak, 300g, £20.00
• Waitrose No.1 30 Day Dry Aged T-Bone Steak, typical weight 1kg, £36.00 est
• Waitrose No. 1 Dry Aged Cote De Boeuf, typical weight 670g, £26.60 est
• Waitrose No.1 Chateaubriand, typical weight 500g, £25.00 est