The Per­fect Steak with Moroc­can Mush­rooms

Herald on Sunday - - LET’S EAT -

I al­ways get asked how to cook the per­fect steak. Fol­low this process and you can’t go wrong. Buy good qual­ity fresh steak that’s been aged. Ag­ing is im­por­tant be­cause the hang­ing process ten­derises and de­vel­ops the flavour. The cuts of steak should be firm to touch, cherry red in colour and have good even mar­bling; you don’t want big clumps of fat. Serves 4

Prep time: 90 mins (this also al­lows to get meat to room temperature)

Cook time: 30 mins 4 200-250g scotch fil­let or rump steaks 2 Tbsp sun­flower oil

Flake salt, I like to use Mur­ray River Pink Salt Flakes (to taste)

Freshly ground pep­per (to taste) 50g but­ter

Bring the meat to room temperature be­fore cook­ing. Pat the steaks with a pa­per towel to dry so the steak sears in the pan rather than stews.

Pre­heat the oven to 190C. Lib­er­ally coat the steaks with oil and sea­son with flake salt and pep­per on both sides, set aside for five min­utes.

Heat a cast-iron pan on the stove­top to a high heat, test the heat by drop­ping a lit­tle water in the pan; the water should bounce around be­fore evap­o­rat­ing.

Place the steak in the pan and sear on all sides till the meat is browned (caramelised). This should take about a minute each side.

Once you’ve turned the steak, add the but­ter to the pan and when melted, spoon it over the steaks.

When the steak is seared take the pan off the heat and place in the oven to pan-roast.

Us­ing a good meat ther­mome­ter check the in­ter­nal temperature of the steak, it should reach 60C or as soon as juices ap­pear. The steak should feel soft when pressed, this is medium rare, if you pre­fer medium or well done, con­tinue to cook to your lik­ing.

Place the steak on a rack and cover loosely with foil and let rest for 5-10 min­utes. This re­laxes the meat and re­ab­sorbs its juices, en­sur­ing it’s juicy and ten­der.

While the steak is rest­ing, cook the Moroc­can mush­rooms.

Serve the steak with the mush­rooms and ei­ther a green salad or steamed green beans.

Moroc­can mush­rooms

Serves: 4

Prep time: 5 mins Cook time: 10 mins 500g as­sorted mush­rooms (but­ton, por­to­bello, swiss brown)

50g but­ter

2 Tbsp olive oil

2 Tbsp Moroc­can sea­son­ing

Slice the mush­rooms. In a fry­pan melt to­gether the but­ter and olive oil.

Add the mush­rooms and cook un­til the mush­rooms are soft.

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