Speedy, full of flavour and buttery deliciousness this is a real treat
Take the steaks out the fridge and let them come to room temp about 20-30 mns beforehand
Brush or rub the oil onto the steaks on both sides and season with S&P on each side also.
Do not oil the pan!
Heat the dry pan on medium/ high heat till just smoking and carefully add the steaks. The steaks will sizzle and sear as they cook. Cook for 2-3 mns then turn over.
Cook for a further 2 mns then add the butter
Turn off the heat. The residual heat will melt the butter. Baste the steaks with the butter-spooning the butter onto the steaks for 1 minute.
Remove the steaks from the pan and allow to rest for 5 mns before serving.
Serve warm,spoon over the warm butter add salt n chilli wedges with a mayo dip, and peas with baby spinach
Tip-allowing the meat to come to room temp means it won't shrink when cooking.
Tip-Letting the meat rest afterwards allows it to relax and retain the juices so it's not dry.
Tip-Searing on a high heat gives the meat flavour.
Tip-Timings- Rare/ med rare. 2-3mns each side
Med/well done. 4 mns each side
Recipe for the Salt n Chilli wedges is available on the website.
Ingredients
Directions
Take the steaks out the fridge and let them come to room temp about 20-30 mns beforehand
Brush or rub the oil onto the steaks on both sides and season with S&P on each side also.
Do not oil the pan!
Heat the dry pan on medium/ high heat till just smoking and carefully add the steaks. The steaks will sizzle and sear as they cook. Cook for 2-3 mns then turn over.
Cook for a further 2 mns then add the butter
Turn off the heat. The residual heat will melt the butter. Baste the steaks with the butter-spooning the butter onto the steaks for 1 minute.
Remove the steaks from the pan and allow to rest for 5 mns before serving.
Serve warm,spoon over the warm butter add salt n chilli wedges with a mayo dip, and peas with baby spinach
Tip-allowing the meat to come to room temp means it won't shrink when cooking.
Tip-Letting the meat rest afterwards allows it to relax and retain the juices so it's not dry.
Tip-Searing on a high heat gives the meat flavour.
Tip-Timings- Rare/ med rare. 2-3mns each side
Med/well done. 4 mns each side
Recipe for the Salt n Chilli wedges is available on the website.