More Great Recipes: Beef | Broil/Grill | Misc. One Dish | Oven

Steak


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Serves 2+ | Prep Time 5 | Cook Time 10

Ingredients

Steak
Sprig of Thyme
2-3 Cloves Garlic, lightly crushed
Butter
Oil (Sunflower, Vegetable or Rapeseed will be best)


Get the steak out of the fridge about an hour before you want to cook it (if your kitchen is very hot, reduce this time). Pre heat your oven to 180c



Heat a good, heavy frying pan that can be put into the oven until very hot, this is important to get a good colour on the steak. Rub oil into the steak and season well with salt and pepper. Put carefully into the pan, laying it away from you. At this point do not move it around or keep turning. If you keep moving it around it will reduce the heat in the pan and cause the meat to stew rather than fry.



After 3 minutes lift up the steak to check the colour. It should be a nice golden brown by now. Turn them over add the Butter, Thyme and Garlic to the pan.



When the butter has melted and started turning brown baste the steaks well with it and then transfer it to the oven for 5 minutes. Steaks come in different shapes and sizes so you may want to adjust these times. To be cooked medium the steak should feel quite springy to the touch, well done will be less springy and rare will be more so.



Remove from the oven and put the steak on a warm plate, covered, for 8-10 minutes to let it rest.



To serve I put the pan back on the heat and fry some tomatoes and mushrooms in the cooking juices. Once the steak has relaxed it will release some juices, pour this back into the pan.



If you do not cook any Mushrooms or Tomatoes then just add the pan back onto the heat, adding the juices from the resting steak and spoon this over the steak when serving.



Discard the Thyme and Garlic. Serve with Chips and salad, spooning over the pan juices.


Pairs Well With


Notes

I love a good steak. And here's how to cook it so it melts in the mouth and is lovely and moist.

It is good to buy steak with a really deep red colour and a good amount of fat marbling, it is this colour that gives it it's rich, complex flavour. If it is bright red it has probably not hung long enough and it will lack flavour and will be tough.

As with all meat you should let it come to room temperature before cooking. If you put it in a screaming hot pan straight from the fridge it will contract and be very tough. Cooking it from room temperature will help the meat to relax and will be much more tender when cooked.

I am using rump steak here but it will work with any beef steaks, pork or lamb.

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