Steak
Serves 2
Preparation time: 5 minutes
Cooking time: 10 minutes plus 5 minutes resting time
Fillet is wonderful but it is the most expensive cut. To keep the cost down you can use rib-eye, sirloin or rump. My favourite is rib-eye because I love mine cooked medium and I love the crisp fat that gives so much flavour.
Ingredients
2 x 225g steak, whatever cut you prefer
Oil
100g of butter
Salt
Black pepper, freshly ground
“One of the most important things to remember is that your meat must be at room temperature as cold meat will cause the temperature in the pan to really drop and you risk stewing your steak as the pan struggles to get back up to temperature. This means removing the steaks from the fridge 30 minutes - 1 hour before you start to cook.”
Method
Remove the steaks from the fridge 30 minutes - 1 hour before you start to cook to allow it to come up to room temp.
Rub oil into the steaks and season with salt and pepper.
Put a frying pan over a high heat when smoking hot add the steaks one at a time, moving them for the first few seconds so they don’t stick. Now leave the steaks alone for 2 minutes for rare and 3 minutes for medium to develop the deep dark crust. Turn over and repeat.
Put the butter into the pan and start to baste the steak with the hot melted butter for around a minute.
Remove from the heat and allow to rest in a warm oven.