Adrian ‘Richo’ Richardson is a highly acclaimed chef and TV personality.

Adrian also sits at the helm of BŌS Brisbane, a premier steak restaurant, nestled on level four at 480 Queen Street, overlooking the Brisbane River and the Story Bridge.

Today, he will be showing how to cook the perfect steak.

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He will serve the steak with garlic green beans and a peppercorn sauce.

Recipe below:

ADRIAN’S PERFECT SCOTCH FILLET STEAK, GARLICKY GREEN BEANS, AND GREEN PEPPERCORN & BRANDY SAUCE.

Fire up the pan — Adrian Richardson from BŌS Brisbane is bringing the heat with his signature Scotch fillet steak.

Juicy, tender, and packed with flavour, this recipe is the ultimate guide to cooking the perfect steak at home.

Served alongside garlicky green beans and finished with a punchy green peppercorn and brandy sauce, it’s a restaurant-quality dish made for your own kitchen.

Whether you’re planning a special date night or just feel like spoiling yourself, this one’s for the steak lovers.

Ingredients

● 2 x 350g Scotch fillet steaks

● Extra virgin olive oil

● Sea salt flakes

● Freshly ground black pepper

● 500g green beans

● 3 tbsp olive oil

● 4 garlic cloves, crushed

● ¼ cup roughly chopped parsley leaves

● Optional for green beans: fresh chilli or freshly grated ginger

For the sauce:

● 1 cup veal or chicken stock

● ¼ cup brandy

● ¼ cup green peppercorns

● ¼ cup cream

● Salt

● Freshly ground black pepper

Method

1. Remove steaks from the fridge 30 minutes before cooking

2. Preheat grill or barbecue to a medium-high heat — a grill plate is ideal to get those

delicious grill marks on your steak!

Rub steaks lightly with olive oil and season generously with salt and pepper — salt

loves meat and meat loves salt!

3. In the meantime, trim the stalky ends off the beans and the little tails too.

4. Blanch the beans in a large saucepan of boiling salted water for 3-4 minutes then

immediately tip into iced water. Lift them onto a tea towel and pat thoroughly to dry.

5. Place steak onto your hot grill:

○ Cook for two minutes on one side

○ Flip and cook for two minutes on the other side

○ Rotate your steak 90° (this is how you’ll achieve those cross-hatched grill

marks!) and cook for an additional two minutes

○ Flip a final time and cook another 2 minutes

The steaks should now be medium-rare with crosshatched grill marks.

Top tip: don’t wash up that frying pan — use it to create your green peppercorn sauce! More on

this below.

6. Use a meat thermometer to check your cook or alternatively, try the thumb-finger test — touch your thumb to index finger for a rare cook; thumb to middle finger for medium-rare; thumb to ring finger for medium to medium well; or thumb to little finger for well done. Transfer to a warm plate, cover loosely with foil, and rest for four minutes. This part is crucial!

7. While your meat is resting, heat some extra virgin olive oil in a heavy-based saucepan. Add the beans and garlic and sauté over a low heat for three minutes, or until the beans are tender and the garlic has softened and begun to colour. If you want to add fresh chilli and grated ginger, now would be the time. Stir in the parsley and season with salt and pepper.

For the sauce:

Bring the stock to a boil in a small saucepan. Allow it to bubble vigorously until reduced by half. Once the steaks are cooked and rested, add the brandy to the frying pan and flambé it if you wish!

Add the stock to the pan and use a wooden spoon to scrape up all the residual cooking juices. Allow it to bubble for five minutes, until reduced by half. Stir in the peppercorns and cream and season to taste.

Pour over your steak, add your green beans and serve.

Enjoy.

Top tips for cooking the perfect steak according to Adrian Richardson of BŌS Brisbane.

1. Buy the best quality meat you can afford.

This gives you a head-start on flavour and texture. Choose the right cut:

● Eye-fillet for buttery-soft texture

● Rump, skirt or hanger for bold flavour and a bit of chew

Note: thickness matters. A flat 250g steak cooks faster than a thick 250g steak. (See tip 9 for

an indication of how much time is required per level of cook.)

2. Don’t cook steak straight from the fridge. Let it come to room temperature for about 30 minutes before cooking.

3. Prep before cooking. Rub steak all over with a little olive oil using your hands. Season with salt and pepper just before placing it on the grill. Salt loves meat and meat loves salt so be generous with it! This helps prevent sticking and creates a caramelised surface for your beef.

4. Choose your cooking method. You can cook steaks on the barbecue, on a ridged griddle pan, or in a frying pan (I don’t really recommend cooking steak under an overhead grill). Each has its own merit, although each is slightly different. At the restaurant we cook our steaks on a massive flame-grill, so the steaks get a wonderful lightly charred flavour. You’ll achieve a similar result at home using a barbecue. I also like cooking steaks in griddle pans because they can be heated to a high temperature and you get attractive stripe markings from the ridges. If you prefer to fry your steaks in a frying pan, then make sure you use only the barest minimum of oil or they run the risk of being a bit too greasy. And of course you won’t get any attractive griddle markings from a flat surface either.

5. Control your heat.Ideally, you want a range of temperatures from very hot to medium-hot — it’s easy to manage on a barbecue, and a bit trickier with a griddle or frying pan. This is especially important when cooking a big, thick steak, which takes longer to heat through. A thin steak can handle high heat and quick cooking, but a thicker cut will likely burn on the outside before the centre is done. That’s why it’s best to sear thick steaks over high heat, then move them to a medium heat — or finish them in the oven — to cook through evenly.

6. Turn your steak more than once. It’s a myth that you shouldn’t flip your steaks. I turn my steaks 3–5 times, depending on thickness — the result is even cooking, tender texture, and a juicy centre. Turn at right angles for crosshatch marks. Flipping your steaks multiple times means that your beef will retain its juices as the heat pushes moisture to the surface.

7. Not sure if it’s done? If you’re new to cooking steak, it’s okay to cut into it to see how it’s looking. Simply move it off the heat and rest for 2–3 minutes before making a small cut into the thickest part. Try not to cut into it before it has rested — this is important.

8. Test with touch or a meat thermometer. Use the finger/thumb test:

● Thumb + index = rare

● Thumb + middle = medium-rare

● Thumb + ring = medium

● Thumb + little finger = well-done

Or use a thermometer:

● 35°C = Rare

● 45°C = Medium-rare

● 55°C = Medium

● 65°C = Medium-well

● 75°C = Well-done

At BŌS Brisbane, we use a temperature chart to avoid the guesswork.

9. Rest is essential.

After cooking, moisture inside the meat needs time to settle. A good guide is to rest the steak for the same time it took to cook — e.g., four minutes cooking = four minutes resting in a warm spot.

Cooled down too quickly? Simply return it to the heat for a quick warm-through: 30 seconds on each side.