Before you start: Remove your steak from the fridge at least an hour prior to cooking; this will allow it to become room temperature throughout instead of being cold in the centre. Ensure your pan, griddle or barbecue is super-hot – this will help with the maillard reaction (caramelising the meat), which is essential for a delicious crust.
Cooking:
- Add a good amount of salt and pepper – rub this all over the steak and then smear it with a good dollop of olive oil
- Place the steak on a very hot pan, turning every minute or so until it’s cooked to your liking.
- For more flavour, try one or a combination of the following…
– halve a clove of garlic and rub it over the steak every time you turn it
– place some butter in the pan for the last few minutes of cooking
– add some woody herbs like thyme or rosemary to the butter in the pan
After cooking: When it is cooked to your liking, remove the steak from the pan and allow it to rest on a plate for at least 5-7 minutes – DON’T TOUCH IT..!!! Slice with a nice sharp carving knife and serve with the resting juices drizzled on top.
A good steak should be enjoyed as is, but some people like a sauce – choose your favourite from 100’s of possibilities such as béarnaise, black pepper, chimichurri or mushroom.
Add some side dishes that will accompany the steak – popular options include golden fried chips, a crisp green salad, a simple fresh salsa verde, to name but a few…
