How to Cook The Perfect Steak
Drink Pairing: Barossa Valley Shiraz
Chef’s Tips: The most important thing is to find best quality meat you can get, with lots of natural marbling. If you can, opt for a dry-aged steak, it has another level of flavour and tenderness. This method will result in a medium-rare steak.
350g ribeye, with bone
Olive oil, to season
Himalayan rock salt, to season
1 bunch broccolini or seasonal vegetable
Small knob of butter
Remove steak from fridge 1 hour before cooking. Cover and leave out until just under room temperature.
Preheat oven to highest setting.
Heat flat cast-iron skillet on the stovetop. Avoid any ribs on surface, or chemical coatings – you’ll want the natural marbling to sit in the steak, allowing maximum juices.
Once very hot, rub extra virgin olive oil into steak, and sprinkle both sides with Himalayan rock salt.
Place on skillet, and cook for 1½ minutes each side. Repeat once. Once you’ve cooked each side twice, sear edges for 30 seconds.
Remove steak from pan and place in preheated oven for 6 minutes. Alternatively, you can also place on a barbecue rack and place hood down. Turn steak at halfway mark (3 minutes).
When 6 minutes have passed, remove from oven or barbecue and cover in foil. Leave to rest for 5 minutes, or longer.
Just before you’re ready to serve, re-heat the skillet. Sear steak on both sides for an additional 30 seconds.
Steam broccolini and mix a small knob of butter through.
Serve steak with broccolini or a side of seasonal vegetables. If it’s cold outside, you can opt for mash potatoes to soak up the juices.
September 21, 2017