Foodie Suzanne Mulholland, known as The Batch Lady, uses two everyday kitchen ingredients to elevate her steak when cooking for her family
A cooking expert has named one “secret ingredient” that makes steak taste great every time. Suzanne Mulholland, known as The Batch Lady, has gained popularity online for her time-saving family recipes.
Suzanne used to work as a time management trainer and after becoming a mum realised that the skills she developed at work could be transferred into daily chores. She soon began sharing details about her batch cooking online. She has now amassed more than 300,000 social media followers and has released a series of cookbooks helping people follow her batch cooking secrets. Now, speaking to the Daily Mail , Suzanne has revealed her top tip for making a great steak.
When asked what her “secret ingredient” is, she replied: “I always use a crushed OXO beef stock cube with some olive oil as a marinade for steak. ” Elsewhere, Suzanne also revealed that her number one condiment is a Spanish option that her son “eats so much of”. She says the product can be bought for as little as £1.60 in major supermarkets. When asked for one condiment that elevates any dish, she said: “Chovi Allioli Creamy Garlic Mayo Dip.
“It’s a Spanish brand, with a traditional recipe that gets the level of garlic to creaminess just right. I buy a huge catering tub because my teenage son eats so much. ” Suzanne also shared favourite kitchen gadgets. She says a bag stand, available for around £5.50 for two, and her Peva freezer bags are her “core batch-cooking essentials”.
Suzanne isn’t the only person to use an OXO cube to elevate her steak either. Celebrity chef James Martin likes to use a stock cube to add an extra layer of flavour when cooking his meat. On James Martin’s Saturday Morning in 2020, the star explained he likes to crumble a stock cube into the pan when finishing off his steak. James explained that it creates a dusty, flavoursome coating.
James told viewers to season their meat with salt and pepper for 20 minutes before cooking, to allow it to soak into the steak. He then melted butter in his pan, explaining it could be seasoned with ingredients such as garlic and rosemary. Once the butter is foaming, the steak can then be added to the pan. James then cooked his steak for a couple of minutes before crumbling the OXO cube over the meat.
The steak can then be cooked to your own preference. One homecook described James’ method as being a “10 out of 10”.
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