How to cook steak…
This isn’t really a recipe… it’s more of a guide.
I was once given the amazing birthday gift of an afternoon’s course in how to prepare and cook steak, by an ex Michelin starred chef.
…I now charge £680 a pop and go by the name of Salt Bae. (Welcome to dad jokes😬)
Steak is one of those foods we all pay top dollar for when we’re out wining and dining, but it’s incredibly simple to replicate at home. I’d even go as far to say there aren’t many other restaurant-dish type foods you can replicate as well because there’s really not much to it.
Here are some GOLDEN* RULES and a bunch of GREAT TIPS that’ll have you mastering a classic piece of steak in no time…
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YOU’ll nEed
Steaks
Sea salt flakes
Freshly ground or cracked black pepper
Good olive oil
Bulb of garlic
Sprigs of rosemary
Sprigs of thyme
Butter
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the cut
The three high-end cuts you want to be working with are:
Ribeye
Sirloin
Filet
Different countries, different ways of cutting, different recipes etc. give rise to a whole variety of names which are either other terms for these cuts or combinations of them…
Côte de Boeuf (ribeye on the bone)
Tomahawk (ribeye on a full length rib-bone)
T-Bone (sirloin and filet separated by a t-shaped bone)
Porterhouse (similar to t-bone)
Strip (sirloin)
Tenderloin (filet)
Filet-Mignon (filet)