At The Rookery, we work with and support our local producers and suppliers throughout the year. This ensures we are serving dishes that are delicious and of the highest quality with minimal food miles. Our steaks come straight from Ewarts Butcher in Carnoustie. You can’t get much more local than that.

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Serves 4


4 x 400g club steaks

3 garlic cloves

10g chives, finely chopped

10g Maldon sea salt

200g butter, at room temperature

100ml Summer Harvest Cold Pressed Rapeseed oil

200g king oyster mushrooms

200g spinach


1 Blitz the garlic in a food processor or use a garlic press.

2 Combine the salt, garlic, chives and butter, roll into a cylinder, cover in cling film and leave to set in the fridge.

3 To prepare the mushrooms,

use a brush to remove any earth

or foliage.

4 Rub oil directly on to both sides

of each steak and season.

5 In a hot pan, sear the steak on both sides. Note: You will need to cook this type of steak slightly longer than you would normally

as meat on the bone takes a little longer to achieve the correct core temperature.

6 While the steak is searing,

saute the mushrooms in two tablespoons of your garlic butter

on a medium heat for approximately four minutes, until they are warmed through.

7 Add another two tablespoons of the garlic butter to the mushrooms and then place the spinach on top and allow to wilt.

8 Remove the steak from the pan and allow to rest for a similar amount of time as it was in the pan.

9 To serve, place the steak on a pre-warmed plate, top with the mushrooms and spinach. We serve our steak with some thick hand cut chips, simple and tasty.

Chef’s Tips:

In this recipe I have used king oyster mushrooms, but a great alternative would be girolles as

they are just coming into season and are really tasty and abundant

at this time of year.

Club steak is an on the bone sirloin steak.