Cooking expert Suzanne Mulholland, widely known as The Batch Lady, has shared her top tip for making a great steak every time. The secret ingredient? A crushed OXO beef stock cube combined with olive oil as a marinade.
Two Everyday Ingredients Elevate Steak
Speaking to the Daily Mail, Suzanne revealed that she always uses a crushed OXO beef stock cube with some olive oil to marinate her steak. This simple combination adds depth and richness, ensuring a consistently delicious result.
Suzanne, who built a following by sharing time-saving family recipes, noted that her batch cooking methods have garnered over 300,000 social media followers and led to a series of cookbooks. She originally worked as a time management trainer and applied those skills to household chores after becoming a mother.
Her Favorite Condiment and Kitchen Essentials
When asked about her number one condiment, Suzanne named Chovi Allioli Creamy Garlic Mayo Dip, a Spanish brand she buys in bulk due to her teenage son's high consumption. The product is available for as little as £1.60 in major supermarkets.
She also highlighted essential kitchen gadgets: a bag stand (around £5.50 for two) and Peva freezer bags, which she considers core batch-cooking essentials.
Celebrity Chef James Martin's Similar Technique
Suzanne is not alone in using an OXO cube to enhance steak. Celebrity chef James Martin demonstrated a similar method on his show in 2020. He recommends seasoning steak with salt and pepper for 20 minutes before cooking, then melting butter in a pan with garlic and rosemary. Once the butter foams, add the steak and cook for a few minutes before crumbling an OXO cube over the meat. This creates a dusty, flavorful coating. One home cook rated James's method a "10 out of 10."
