Steak!
But, on a blog like this, "Steak" has to have pride of place since it is something truly ancient, indeed primeval, that our ancestors the world over have enjoyed since fire was first domesticized. I can easily picture the first cavewoman (and no, I am not using gender conscious language here - I am saying "cavewoman" since I would assume that it was women who would have been in charge of the domestic realm) who had the idea to slap the hunt on the fire and how her entire tribe would have been amazed at the result. Forsake that rich history for "Ze Bugz"? Please...
INGREDIENTS
Here’s all you need: 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). Ideal steaks: boneless rib eye / scotch fillet, porterhouse / New York, T-bone. Grade: takes high quality steak over the top amazing, really elevates economical steak.
Butter, garlic and fresh thyme.
INSTRUCTIONS
- Bring to room temperature! 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;
- 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;
- Get your skillet SMOKING HOT before putting the steak in – again, for the crust
- WARNING: The butter will sputter when you add the thyme, so stand back!
- 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
- REST your steak for 5 to 10 minutes so it sucks its own juices back in and the fibres relax. This is a must-do step for any protein you cook hard and fast!
Shamelessly filched from:
Thank you Recipe Tin Eats! :-)
Images: Unsplash and Freepik.
0 Comments