A simple method to cooking a steak.
Preparation time: 5mins
Cooking time: 5-10mins
- 2 Steaks of choice, each about 200g and 2cm thick
- 1 tbsp Sunflower oil
- 1 tbsp Butter
- 1 Clove of garlic, left whole but crushed
Allow the steaks to come up to room temperature before cooking. Pat the steaks dry with kitchen paper, and season both sides heavily with salt and pepper. Take a heavy-based frying pan that will comfortably fit both steaks, add the oil and heat to a high temperature.
When the oil is shimmering, turn the heat down to medium-high and add the butter. Once it’s sizzling, carefully lay the steaks in the pan, placing the garlic and herbs at the sides.
With a pair of tongs, sear and turn the steaks only once, so they get a nice brown crust. As a rough guide, each steak will take:
3 mins in total for rare. If you have a cooking thermometer the middle of the steak should be 50C
4-5 mins in total for medium (60C medium)
7-8 mins for well done (70C well done)
Once seared, take a spoon and cover the steaks with the butter and garlic within the pan. Keep basting for the final 2 minutes of cooking.
Once cooked to the level you would like, place the steaks on a board and allow to rest for 5 mins before cutting.
We suggest the following steaks for this recipe:
Fillet (very lean)
Rib-eye (marbling throughout)
Sirloin (lean and classic)
Rump (slight marbling)