So I decided we need to reintroduce the short-lived tradition of steak night. I probably don't need to tell you about it every week (I wouldn't want to become known as Mrs Steak!) but I got heaps of great tips when I asked you for advice so thought I'd share some of them - though my technique is still far from perfect -for anyone else who hasn't quite got the technique yet.
Tip number one was to buy some decent meat - so I popped down to Moore Wilson Fresh and checked out their selection. I couldn't remember which cut was most recommended but this one apparently won the "Steak of Origin" award, so obviously gets something right. ;-) It's also been aged, and is kind of pricey - I know that doesn't necessarily mean it's the best but price often closely correlated with quality so I went with it. Probably not the sort of money you'd want to spend on your dinner every night, though! (in our student flat we used to allow $3 per person per meal, so two pieces of steak = dinner for 6+ hungry students)
Most of the key things are pretty simple - and largely it's all around not messing about too much. The process I followed (with thanks to Mary, Grizabella, Kate and my Aunty Jenny!) was:
- bring the meat to room temperature
- rub with a little olive oil, salt and pepper
- sear the steaks in a hot pan - preferably cast iron or similar (bonus points for ovenproof)
- put in a hot oven for about 10 minutes (depending on size/thickness)
- rest on a warm plate covered with foil for 5-10 minutes