The Perfect Steak
No one can argue that finding meat during these weird days of isolation is a bit difficult, but if you check online many local butchers in and around London are doing delivery. Why not support your local butcher (if you can) and get a delivery of a few different cuts of meat to store in the freezer. When you want to re-create that fantastic steak you had one evening out, but from the comforts of your #StayHome plan, then here’s a pretty simple guide.
INGREDIENTS
1 Sirloin Steak
1 tablespoon vegetable/sunflower oil
3 tablespoons of butter
1 sprig rosemary (or thyme)
1 tablespoon Salt and Pepper
METHOD
Bring it to room temp: First things first, if you have the steak in the freezer take it out a few hours before you want to cook it—I would take it out in the late morning. If it defrosts quickly, put it in the fridge. Take the steak out 30 minutes or an hour before you cook it. The first KEY to cooking the perfect steak is that it has to be room temperature. If it’s not, it won’t cook evenly.
Heat your pan: If you have a cast iron pan this is the time to use it. Otherwise a stainless steal pan will do. You need to get the pan SMOKING hot so non-stick pans are not recommended as the heat can damage the pan. If you only have non-stick pans—we’re going to just sear the meat in the pan on high heat and then transfer it into the oven. No worries.
Season your meat: Now that your pan is Smokin’ (to quote the Mask), add a bit of oil on your steak (instead of the pan) and cover the steak both sides with the salt and pepper.
Cook: Put your steak onto the searing hot pan. Now don’t touch it! You want it to form a beautiful crust.
Cook Length: It’s hard to tell you how long to cook it on each side as it really depends on the thickness of your steak. Let’s say you have a regular sirloin from the store, so it’s probably about an 2 cm thick. For medium rare I’d recommend 2 minutes per side, making sure it’s golden brown and toasted—not burnt.
Baste your steak: When you flip the steak after the first two minutes—add in your butter and rosemary or thyme. Now you want to use a spoon to gather the butter while you tip the pan to the side gently. Then spoon the butter over the top of the steak. This adds all the flavour.
Rest your meat: After cooking your steak to perfection you need to take it out and place it on a cutting board or plate. Once again, don’t touch it. The meat needs to relax after the shock of the heat. If you cut it now, all the juices will escape, it’ll be dry and tough. Give it 5-7 minutes of just chilling out.
Carve and enjoy: Slice your steak up and enjoy with some sides like a green salad, sauteed spinach, and/or roasted potatoes.