Sunny-side steak
Ingredients
- 1 egg
- 1 tbls sundried tomato pesto
- sea salt and freshly ground black pepper, to taste
- Butter
- rib eye steak
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Leave a rib-eye or rump steak of approximately 4 cm thickness out of the fridge for at least 30 minutes before cooking.
- Rub the steak with butter, duck fat or clarified butter (do not use oil, as this affects the flavour of the meat).
- Season with salt and black pepper. Heat a castiron or stainless-steel pan until very hot.
- Cook the steak in the hot pan. For a medium rare result, cook it for 3½ minutes on each side.
- Only turn the steak once. Once it’s cooked, remove the steak from the heat and leave to rest, covered loosely with foil, for five minutes.
- Place 1 T of fat in the pan and, if you like, melt with 1 T basil or sundried tomato pesto in which you fry an egg to your preference.
- Transfer the egg to the steak and enjoy with a glass of Nederburg Cabernet Sauvignon.
SERVING TIP: If you feel like veggies, serve with the roasted baby carrots with fennel and sage on page 115, or the lemon and sweet potato bake on page 116
You could enjoy this recipe too
Buy the ingredients
Add to Cart