Recipe – The Perfect Steak
I don’t think I’ve actually cooked a steak before, not
being a non-red meat eater myself, but I did for my partner tonight and
apparently I nailed it! N.B I did repeatedly ask if he was just being polite …
Ingredients
·
steak
·
salt and pepper
·
Olive oil
·
Butter
·
4 sprigs of fresh thyme
·
2 cloves garlic, cut in half and in half again
·
¼ of a cup stock (can use beef or chicken)
·
1 tsp of seeded mustard
·
a handful of parsley
·
juice of ½ a lime (could have used lemon)
·
a whole chilli
The Steak
1. The
steak was about 3cm thick so I took it out of the fridge approx. 30 mins before
cooking, as it helps when the meat is room temperature
2. I
seasoned it with salt and pepper (both sides)
3. Heated
enough of a 50/50 oil/butter mix to ensure the fry pan was coated in a thin layer
4. Sautéed
thyme and garlic till fragrant then threw out the thyme but kept the garlic
5. Placed
the steak on the oil and worked with a 3:1 ratio. In this case, because of the
thickness it wasn’t quite 3:1 – rather 8 minutes on one side then 3 minutes on
the other – this achieved medium- rare
6. Took
steak off the heat onto a plate and covered in with alfoil, resting it for 3
minutes while I did the following …
Steak sauce
7. Poured
in stock (can use beef or chicken) – approx. ¼ of a cup
8. Added
1 tsp of seeded mustard
9. Deglazed
the frypan on high heat till sauce thickened slightly
Extra flavour
10. Into
a small food processor added
·
garlic
(from the first stage)
·
a handful of parsley
·
juice of ½ a lime (could have used lemon)
·
a whole chilli
·
salt
·
pepper
·
just enough olive oil to moisten the ingredients
To serve
·
alfoil came off the plate
·
I spooned the sauce (mustard and sauce) over the
steak ensuring that as it cascaded over the edges, the base of the plate was
coated with a thin layer
·
I spooned the garlic and parsley flavour on top
(just a little) and popped the remains in a small service dish so he could use
as much or as little as he pleased.
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