The perfect Steak
For the best result ask your butcher to give you a thicker steak, it will be easier to cook to your favourite rare, medium rare. For a well done steak, get thinner steak to have it cook quickly so it retain enough juices.
Ingredients
- 2 beef porterhouse or T-Bone steak 3cm thick minimum ( we used “M and M” Butcher in Enniscorthy).
- 3 tbsp olive oil
- 70 g butter
- 2 garlic cloves
- 3 sprigs fresh rosemary
- 1 tsp mustard
- ½ lemon juice
- 100 ml olive oil
- 80 g young salad leaves
- Salt and pepper
Instructions
- Preheat a griddle pan or a barbecue over medium heat. once the charcoal ashes turn white, Oil the barbecue ridge.
- Brush the steaks with a little oil on both sides and season with some salt and pepper.
- Add the steaks on its flank or fatty edge to colour for a minute or until light colouration. This will give you a better final result.
- Then, place the steaks on the pan or griddle pan and leave it for 2 minutes or until the edges are caramelised. This will allow a perfect colouration.
- Turn the steaks over and cook for a further 2 minutes for rare.
- Once turned, add the garlic cloves, rosemary sprigs and butter to the pan.
- Let it foam and baste the steak using a spoon. Once cooked to your liking remove from the pan and set aside to settle for 2-3 minutes.
- In the meantime, combine the mustard, lemon juice, salt and pepper with enough olive oil to create a dressing. Drizzle the salad leaves with the dressing and place on the serving platter.
- Remove the steaks from the plate and place on a serving board with the salad leaves.
- Carve each steak and serve in the middle of the table to share with the salad leaves and your favourite sides.