I was lucky to be gifted a wonderfully aged TBone Steak. To anyone who doesn’t know this particular cut consists of the short loin and tender loin aka fillet and sirloin. A highly sought after cut of beef with bone in for added flavour.
Notice the darkening of the meat and fat caused by ageing for a stronger flavour. This is a very good thing, bright red flesh proves less flavourful.
Firstly i rubbed both sides with generous amounts of salt and ground black pepper and rubbed in olive oil.
I heated up this griddle until it was smoking and very hot. Lay down the steak flat so that all of the surface area is in contact with the griddle pan. After two minutes i flipped the steak and pressed it down the exactly the same.
After two minutes on both sides i have achieved my preferred finish, rare and tender. Next step is removing the steak from the pan and rest on a chopping board with a tin foil tent shape covering the steak. This method is called resting and is mandatory for a juicy steak, in the time it rests juices are lost then reabsorbed if the steak is placed directly on a plate the juices will escape and the plate will be soaked with blood, inevitably leaving the steak dry.
I chose to serve the steak with asparagus, thick chips part boiled and fried in duck fat and seasoned with sea salt the duck fat method is most common in France and provides an excellent finish possibly my favourite.
Good luck meat lovers, get cooking.
THE ULTIMATE STEAK & CHIPS.
You thought Miller & Carter do it well, prepare yourself for a lesson in the simple steak and chips. Juicy tender and cooked to perfection.
Firstly the chips, Heston Blumenthal inspired triple cooked chips.
To serve 4-6
You will need:
1kg Maris Piper potatoes, peeled and cut into chips (approx. 2 × 2 × 6cm)
Groundnut or grapeseed oil
1. Place the cut chips into a bowl under running water for five minutes to wash the starch off.
2. Place 2kg cold tap water in a large saucepan and add the potatoes. Place the pan over a medium heat and simmer until the chips are almost falling apart (approximately
20–30 minutes, depending on the potato).
3. Carefully remove the cooked chips and place them on a cooling rack to dry out. Then place in the freezer for at least one hour to remove more moisture.
4. Heat a deep-fat fryer or a deep pan no more than half filled with oil (to a depth of around 10 centimetres) to 130ºC.
5. Fry the chips in small batches until a light crust forms (approximately five minutes), remove from the oil and drain on kitchen paper.
6. Put the potatoes on a cooling rack and place in the freezer for at least one hour. (At this stage, if you don’t want to cook and serve immediately, the chips can be kept in the
fridge for three days.)
7. Heat the oil in the deep-fat fryer or deep pan to 180ºC and fry the chips until golden (approximately seven minutes).Drain and sprinkle with sea salt for most effective taste.
I recommend using duck fat for the chips it’s by far the most unhealthy and luxurious, so treat yourself.
Now for the steak:
I would personally choose a good quality well sourced local beef. An aged fillet, look out for darkening of the meat it means more flavour.
Basing this on a 8-10oz piece of meat:
1) Preheat griddle or pan til very hot almost smoking. Press either side of the steak with generous amounts of salt and pepper and brush with olive oil.
2) Lay down the steak flat so the whole surface meets the pan causing the meat to instantly seal and lock in the juices. For a rare steak turn over after 2 minutes for medium 3min 30 and the same amount of time on the other side.
3) When the time has passed remove steak from the pan place on a board or plate and cover with tin foil as if putting a blanket over the steak. This method is called resting and it’s where most people go wrong, resting is mandatory for the steak to re absorb the juices lost when the molecules retract during the cooking process and the end product will end up much more flavourful and juicy.
4) After 4-5 minutes remove foil and serve steak alongside the chips. Add garlic butter to steak if desired but keep it simple the steak alone if a good quality will taste incredible.
Coming soon.. Sauces!