![]() With preparations in place, tonight was the night. Now she’s a 10-year-old pip-squeak and the other day she said “Daddy, I just wanna eat a steak. As Mom led her away to the restroom to wash the carnage from her cautiously upheld hands and quiet, “sort of stunned” looking face, she seemed to me more like an impressive 300 plus pound meat machine than a 7-year-old, 42 pound pip-squeak. She and her ribs were in their own little world the entire time. I later came to realize this for sure after watching her silently destroy a rack of ribs at a Ruby Tuesday. When my daughter was a toddler, she felt the sudden need one day to make a staunch comparison to her older brother: “Prince is a vegetarian. The book is mostly new recipes, but this is a reader favourite included by popular demand! This recipe features in my debut cookbook Dinner. Mushroom Gravy – Or another gravy option: Onion Gravy Pretty darn amazing!! – Nagi xīeef Steak Marinade – this is an excellent option for good value steaks, adds juiciness and tenderisesĬreamy Mushroom Sauce – excellent with steak! Roasted Broccoli – this pairs really well with steak, plus you feel virtuous eating a load of broccoli with this rich buttery steak…īrown Sugar Glazed Carrots or Sautéed Green Beans with Garlic (make this while the steak is resting)Ĭauliflower Cheese – A British comfort food classic!įresh garden salad or steamed greens with French Vinaigrette or Italian DressingĪnd for a really simple option, just steam a load of veggies and baby potatoes, then douse in the garlic butter left in the skillet. Sweet Potato Stacks – something a little different! Potato Dauphinoise – good make ahead option, and also if you’re serving a group of people If you’re after the full, luxury steakhouse experience, serve this steak with Béarnaise sauce, its mashed potato counterpart, Paris Mash, and a side of Garlic Sautéed Spinach.įor a low carb option, serve it with Creamy Mashed Cauliflower – you will be amazed how delicious this is with the help of some extra flavourings!! And a few more options:Ĭrispy Smashed Potatoes – pictured! I’m a little mad about these – they’re crispy on the outside and fluffy on the inside I use the same amount of butter whether making one or two steaks because you need a minimum amount to have enough to make it easy to spoon over the steak as it cooks. I’ve just cooked one very large steak here because 2 was a squish in the medium size skillet I use for photography and video purposes. This is a must-do step for any protein you cook hard and fast! REST your steak for 5 to 10 minutes so it sucks its own juices back in and the fibres relax. Take the steak off the stove BEFORE your desired internal temperature (see chart below) because the internal temperature will continue to rise as it rests and WARNING: The butter will sputter when you add the thyme, so stand back! Get your skillet SMOKING HOT before putting the steak in – again, for the crust Pat dry and season the steak generously with salt and pepper – this helps form that amazing crust we all know and love about great steaks Grade: takes high quality steak over the top amazing, really elevates economical steak.īring to room temp! This makes an amazing difference to cooking through evenly rather than ending up with a thick overcooked band in order for the very centre to be cooked to your liking Ideal steaks: boneless rib eye / scotch fillet, porterhouse / New York, T-bone. ![]() Thickish cut steak – no more than 2.5cm/1″ thick, because we want to cook this entirely on the stove (thicker cuts need to be finished in the oven). It’s pan seared steak made Outrageous – and that’s Outrageous with a capital “O”! What you need ![]() The garlic-thyme infused butter does all sorts of wonderful things to the steak, seeping into the cracks and crevices, and adhering to the crust of the steak. It’s as simple as this: while the steak is searing in the pan, throw in butter, garlic and thyme and baste continuously as the steak finishes cooking. ![]() Today’s recipe is more of a technique than a recipe – but it’s one that all steak lovers should know because it’s easy, worthy of using on high quality steaks and also a way to really elevate economical steaks. This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”! How to cook steak – the cheffy way! Here’s how to cook steak like a chef – pan seared and basted with garlic thyme butter! It’s dramatic, simple cooking at its best, you’ll look like a total pro and feel like you’re dining at the best steakhouse in town…. ![]()
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