Muddy Stilettos

<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="2560" height="1440" src="https://dev.muddystilettos.co.uk/wp-content/uploads/2024/10/The-steak-bake-image-1-scaled.jpg" alt="Jay Rayner's Steak Bake " class="wp-image-99711" srcset="https://dev.muddystilettos.co.uk/wp-content/uploads/2024/10/The-steak-bake-image-1-scaled.jpg 2560w, https://dev.muddystilettos.co.uk/wp-content/uploads/2024/10/The-steak-bake-image-1-600x338.jpg 600w, https://dev.muddystilettos.co.uk/wp-content/uploads/2024/10/The-steak-bake-image-1-1000x563.jpg 1000w, https://dev.muddystilettos.co.uk/wp-content/uploads/2024/10/The-steak-bake-image-1-1536x864.jpg 1536w, https://dev.muddystilettos.co.uk/wp-content/uploads/2024/10/The-steak-bake-image-1-2048x1152.jpg 2048w" sizes="(max-width: 2560px) 100vw, 2560px" /><figcaption class="wp-element-caption">Photo: Will Carne</figcaption></figure>



Jay Rayner, the UK’s much-loved restaurant critic and self-confessed fan of humble eats, has recreated a high-end take on a true British classic – the Greggs Steak Bake. In his first ever cookbook (and one of Muddy&#8217;s Top 10 favourites) Nights Out at Home, Rayner gives us his mouth-watering spin on the legendary pastry, pairing the familiar comfort of Greggs with his own culinary flair. This isn’t just a steak bake; it’s an ode to British food culture, elevated with the finest ingredients and Rayner’s signature style.







<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="2560" height="1440" src="https://dev.muddystilettos.co.uk/wp-content/uploads/2024/10/The-steak-bake-image-2-scaled.jpg" alt="Jay Rayner's Steak Bake " class="wp-image-99712" srcset="https://dev.muddystilettos.co.uk/wp-content/uploads/2024/10/The-steak-bake-image-2-scaled.jpg 2560w, https://dev.muddystilettos.co.uk/wp-content/uploads/2024/10/The-steak-bake-image-2-600x338.jpg 600w, https://dev.muddystilettos.co.uk/wp-content/uploads/2024/10/The-steak-bake-image-2-1000x563.jpg 1000w, https://dev.muddystilettos.co.uk/wp-content/uploads/2024/10/The-steak-bake-image-2-1536x864.jpg 1536w, https://dev.muddystilettos.co.uk/wp-content/uploads/2024/10/The-steak-bake-image-2-2048x1152.jpg 2048w" sizes="(max-width: 2560px) 100vw, 2560px" /><figcaption class="wp-element-caption">Photo: Will Carne </figcaption></figure>



 Jay Rayner has dined in the finest restaurants around the world, but he&#8217;s out and proud when it comes to his love of the Greggs Steak Bake. Inspired by the flavours and nostalgia of this cult classic, Rayner’s version stays true to the original while giving it a touch of finesse. This recipe is a love letter to comforting, down-to-earth British food that anyone can make at home.



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1786" height="2500" src="https://dev.muddystilettos.co.uk/wp-content/uploads/2024/10/JR-Jonathan-Stewart-1.jpg" alt="Jay Rayner " class="wp-image-99715" srcset="https://dev.muddystilettos.co.uk/wp-content/uploads/2024/10/JR-Jonathan-Stewart-1.jpg 1786w, https://dev.muddystilettos.co.uk/wp-content/uploads/2024/10/JR-Jonathan-Stewart-1-429x600.jpg 429w, https://dev.muddystilettos.co.uk/wp-content/uploads/2024/10/JR-Jonathan-Stewart-1-714x1000.jpg 714w, https://dev.muddystilettos.co.uk/wp-content/uploads/2024/10/JR-Jonathan-Stewart-1-1097x1536.jpg 1097w, https://dev.muddystilettos.co.uk/wp-content/uploads/2024/10/JR-Jonathan-Stewart-1-1463x2048.jpg 1463w" sizes="(max-width: 1786px) 100vw, 1786px" /><figcaption class="wp-element-caption">Photo: Jonathan Stewart</figcaption></figure>



Makes 6 



<h2 class="wp-block-heading" id="h-ingredients">INGREDIENTS</h2>



<ul>
<li>3 heaped tbsp plain flour, for dusting</li>



<li>A good tsp garlic powder</li>



<li>Table salt and black pepper</li>



<li>1kg braising steak or chuck, cut into 4cm cubes and trimmed of excess fat and connective tissue, so probably 1.2kg before the trim (you can also remove unwanted fat, etc. after it’s been braised and chilled)</li>



<li>Vegetable oil, for frying</li>



<li>1 large onion, chopped</li>



<li>500ml beef stock</li>



<li>350ml veal jus</li>



<li>1 tbsp tomato purée</li>



<li>1 tsp Worcestershire sauce</li>



<li>2 x 320g packets of shop-bought puff pastry</li>



<li>1 beaten egg for egg wash</li>
</ul>



<h2 class="wp-block-heading" id="h-method">METHOD</h2>



Put the flour and garlic powder into a bowl. Add a generous amount of table salt and use your hand to stir the mix together. Put the cubes of beef into the seasoned flour and mix around until they are all well coated.



Heat a couple of tablespoons of vegetable oil in your pressure cooker or saucepan and brown the beef on all sides in batches, taking each batch out and putting it into a bowl to make space for the next. The flour will start to form a crust on the bottom. Watch the heat and make sure the flour crust doesn’t burn. You may need to add a little more oil for each batch of beef, as it does get absorbed by the flour.



When all the beef has been browned, turn the heat down, add the chopped onion and cook for a few minutes until soft. Again, you may need to keep it moving to stop the crusted flour from burning.



When the onion is soft, add the stock and the jus and as it heats up, use your wooden spoon to scrape up any of the crust on the bottom of the pan. When it gets to a simmer, add the tomato purée and Worcestershire sauce and stir it all in. Finally put the beef back in, with any juices that have been released. Season with a little salt and cracked black pepper. If you’re not using real beef stock and veal jus, use 850ml of beef stock from two cubes.



If you’re not using a pressure cooker, you will now need to braise this in a pan, half covered on a very low heat. Give it a stir every now and then to make sure it’s not scorching on the bottom. It should take about 2 hrs for the meat to become tender, but it could need up to 3. Check by taking out a piece of beef and seeing if it will come apart easily when you pull at it with two forks.



If you are using a pressure cooker, put the lid on, bring to pressure and cook for 25 mins. At the end of that I use a fast pressure release by pressing on the valve with a folded tea towel so as not to burn my hand. Steam burns are nasty.



Use a slotted spoon to transfer all the beef to a dish which can take it in one layer. Allow it to cool for 10-15 mins. Meanwhile reduce the gravy by about a third if using the real stocks and by half if using the stock from cube. If you’re using the latter and it isn’t thickening properly, take a couple of tablespoons of the gravy and put it into a mug with a teaspoon of flour. Mix it to make a slurry, then reintroduce it to the gravy and continue to reduce. If you have cooked your beef on the hob, you may find that you don’t need to reduce the stock very much at all.



When the gravy is reduced, pour it over the meat. Allow that to cool for a further 10 mins and then put it into the fridge for at least 3 hrs. You want it all very cold and for the gravy to have turned into a jelly.



Two hours before you want to eat, make the steak bakes. The Greggs version measures 10cm × 12cm, so you need 6 sheets of pastry measuring roughly 10cm × 25cm. (The product I use, Jus-Rol, measures 23cm × 35cm, which allows for 3 per sheet of roughly these dimensions.) Spread them out across the greaseproof paper that the puff pastry comes on. Mark across the middle of each sheet, so you can see where the bottom half is.



Your beef should now be in a jellified gravy. If you want to take off any lumps of fat and connective tissue do so now. They will come away easily. Use a spoon (or your fingers; I’m not watching) to take pieces of the meat out with just a little of the jelly attached and arrange in a tight square in the centre of the bottom half of the pastry, leaving a 1cm border all the way around. You want it to be a generous filling. Egg-wash all the way around the pastry edges, then fold the top half of the pastry sheet over the filling and press the pastry edges of both halves together. Remember this is a home-made steak bake, not a mass-produced version. It will end up looking a bit rough and ready.



Go around the edges with the tines of a fork, to make little indentations that will help seal them, just like on a Greggs Steak Bake. Then lightly score the bulging surface on the diagonal from one corner to the other, making sure not to cut through the pastry. Generously egg wash the top of the steak bake. Immediately put back into the fridge to chill again for 90 mins. Reserve what’s left of the egg-wash.



If making 6 small ones feels like a total faff, you can make 2 giant ones, using the whole 23cm × 35cm sheet. Follow the same instructions as above, only this time fill half the sheet with beef, but still leave the 1cm wide border. The key to either version is not to allow too much gravy in with the beef or it will leak. There will be enough with the jelly that’s attached.



An hour before you want to eat, heat the oven to 220°C. Lightly oil two baking trays which are big enough to take the 6 steak bakes. Put them into the oven for 15 mins until smoking hot. Take the steak bakes out of the fridge. Egg-wash them again. Take the first oven tray out and put the steak bakes on, leaving the other one in there so it doesn’t get a chance to cool down. 



Once the first is in the oven, take out the second and repeat. Using very hot oven trays guarantees the bakes will have crisp rather than soggy bottoms. If you’ve made the giant steak bake it will be a little hard to move it across from the fridge, but it is doable, because you’ve chilled it and it has firmed up.



Bake for 25-30 mins, until golden and crisp. From about 20 mins in you may have to swap the oven trays around so they get equal amounts of time at the top. Despite your best efforts they may still leak a little gravy. Don’t worry. The Greggs ones do that too.



While they are baking, heat up the remaining gravy and any leftover beef in a saucepan.



Serve the steak bakes with extra gravy on the side.



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="649" height="1000" src="https://dev.muddystilettos.co.uk/wp-content/uploads/2024/10/Nights-Out-At-Home-Cover-1-649x1000.jpg" alt="" class="wp-image-99713" srcset="https://dev.muddystilettos.co.uk/wp-content/uploads/2024/10/Nights-Out-At-Home-Cover-1-649x1000.jpg 649w, https://dev.muddystilettos.co.uk/wp-content/uploads/2024/10/Nights-Out-At-Home-Cover-1-389x600.jpg 389w, https://dev.muddystilettos.co.uk/wp-content/uploads/2024/10/Nights-Out-At-Home-Cover-1-997x1536.jpg 997w, https://dev.muddystilettos.co.uk/wp-content/uploads/2024/10/Nights-Out-At-Home-Cover-1-1329x2048.jpg 1329w, https://dev.muddystilettos.co.uk/wp-content/uploads/2024/10/Nights-Out-At-Home-Cover-1-scaled.jpg 1661w" sizes="(max-width: 649px) 100vw, 649px" /></figure>



Nights Out at Home by Jay Rayner (Faber &amp; Faber, £25)

Recipe: Jay Rayner’s posh steak bake to rival Greggs

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