When you are buying steaks try and get the most well-hung beef you can, beef that has been hanging for at the very lest 2 weeks. I love it when it has been hanging for close to 4 weeks – it will be wonderfully tender and have fantastic flavour. Ask your butcher for the steaks to be cut really nice and thickly, about 2½cm (1 inch) for sirloin and 3-3½ (1¼-1½ inch) for fillet steaks.
- 4 x 175g (7ozs) approx sirloin (my favourite) or fillet steaks
- 1 garlic cloves, cut in half
- 3 tablespoons olive oil
- freshly cracked black pepper
- a couple sprigs or rosemary
- sea salt and pepper
- If you have the time prepare the steaks an hour or two before cooking, place them in a dish, if they are sirloin remove excess fat. Rub both sides of each steak with the cut clove of garlic, drizzle with olive oil to coat the steaks and sprinkle with freshly cracked black peppercorns (I like them slightly coarse, though my children don’t). Place a couple sprigs of rosemary and the garlic under and between the steaks and leave if possible to sit for a bit.
- Make the béarnaise sauce (see recipe).
- Place a grill pan (I love the heavy cast iron grill pans) or a heavy frying pan on a high heat (or this can be cooked on a barbeque). Allow the pan to get very hot (it may take 10 minutes).
- Just before the steaks go on the pan season with sea salt and pepper and put them down on the pan. Cook on one side before turning once, as in don’t keep turning the steaks, you want them to get a nice deep golden colour. Cook according to the guideline.
- Approximate Times for Cooking Steak on Each Side
- When cooked place the steaks on a warm plate and allow to rest for a few minutes before serving. Then place on serving plates with a little bowl of béarnaise sauce on the side or some on top of the steak. Serve with hot sauté potatoes or chips.
|Blue||30-45 seconds||1 minute|
|Rare||2 minutes||5 minutes|
|Medium-Rare||3 minutes||6 minutes|
|Medium||4 minutes||7 minutes|
|Medium-Well-done||5 minutes||8 minutes|
|Well –done||6 minutes||9 minutes|