Kitchen Craft Episode 8: Seriously succulent steak
If you’ve always wanted to know how to really get the best out of your steak, here is your chance, because Chef Clem has a whole bag of tricks up his sleeve. Get ready for some serious, sizzling-hot steak.
Porterhouse steak cooked in ghee
Ingredients:
- About 1 kg T-bone steak, aged for no less than 28 days
- A generous amount of sea salt
- 4 T ghee
- 2 sprigs of rosemary, thyme or fresh bay leaves
- 3 cloves garlic, smashed
- Lots of freshly ground black pepper
Method:
- Season your steak lightly and let it rest outside the fridge, allowing it to reach room temperature. About 1 hour should do.
- Heat a pan over a medium heat. Score the fat on the steak before placing cut-side down in the pan, rendering out the fat and crisping as it turns golden brown. Remove the steak and increase the heat to medium-high, adding the ghee.
- Add the steak and begin browning undisturbed for about 2 minutes. Lift to see if the steak has browned, then turn it over once completely, to collect more fat in the pan – this will help it brown better. After another 2 minutes of cooking, turn the steak over and begin cooking the other side, adding extra ghee if needed.
- Add the rosemary and garlic, infusing their flavour with the ghee as you spoon it over the steak.
- After 4 minutes of cooking, turn over and give the other side a quick coating in the garlicky ghee, before removing from the pan. Place the meat in a foil parcel; pour over the ghee from the pan, and cover.
- After 5 minutes of resting, cut the sirloin from the T-bone and slice thickly. Cut off the fillet and slice. Add the T-bone to a serving platter and return the sirloin where it was cut from, adding the sliced fillet back in its place.
- Add extra salt as needed and finish with a generous helping of freshly ground black pepper and the steak juices from the foil parcel.
For the peppered steak:
Ingredients:
- Beef fillet 700 g, cut into 2 equally-sized steaks
- 4 T sea salt
- 6 T freshly ground black pepper
- 3 T ghee
Method:
- Remove the fillets from the fridge and allow them to rest outside the fridge for an hour.
- Create a salt-and-pepper rub by combining the two, before rolling the steak in the mixture, ensuring it’s well coated in the salt and pepper.
- Heat the ghee over a high heat before adding the steaks cut-side down. Cook for 1 minute or until a golden crust forms. Now sear the sides until golden, before finally browning the last side (for about 1 minute).
- Allow the steaks to rest for 3-5 minutes before slicing against the grain and serving.
In the mood for some steak?