Life

James Street South Cookery School: Cooking steak

ONE of the most popular cookery classes we run is how to cook the perfect steak. Once you get the best produce it is relatively easy to cook a steak and, along with my 'how to' guide, I've put together a few of my favourite sauces.

In terms of cut, while most people prefer a sirloin, my preference is always a rib-eye as I think the bit of fat on this piece gives an even better flavour and texture.

The key to cooking a great steak starts before you even enter the kitchen. Buy the best bit of meat you can and always go for at least one inch thick. We are lucky to have great beef farmers in the north, selling via supermarkets, farm shops and butchers; I love to visit farm shops such as Hannan's of Moira, Dale Orr at Churchtown, and McKee's in Craigantlet.

A barbecue is generally considered the best method of cooking steak but if it isn't barbecue weather, a griddle pan will work just as well and still give you the char marks across the meat.

Your meat should be at room temperature and well-seasoned with salt and pepper, and a small amount of olive oil. Place your pan on a high heat with the extractor fan on to avoiding smoking everyone out of the kitchen. If you are using a BBQ do not oil your meat; simply season.

Place your steak in the pan and leave on one side for a couple of minutes then turn over. Carry on turning until it is cooked the way you like it, being careful to never overcrowd your pan as you will lose too much heat and not get a good char on the outside.

For an average size 300g ribeye cook for 6-8 minutes for rare, 8-10 minutes medium and well done should take 10-12 minutes. A 350g fillet should take 10-12 minutes for rare, 12-14 medium and 14-16 for well done.

This last stage is key: always leave the meat to rest for 5 to10 minutes before eating. This allows the juices to settle and the meat to become extra succulent. Our James Street South Bar & Grill's speciality is a 600g ribeye on the bone – our Josper grill cooks the steaks to perfection as it is a charcoal grill with a constant temperature of 350-400 deg, and always gives that tasty charred crust. Delicious.

PEPPERCORN SAUCE

2 tbsp black peppercorns, coarsely ground

2 tbsp white peppercorns coarsely ground

2 tsp Dijon mustard

Maldon sea salt

50 ml brandy

250 ml red wine sauce/jus

150 ml double cream

Place the peppercorns in a pan with butter and melt until bubbling, do not burn. Add in the brandy and set alight to burn off the alcohol, then add the Dijon, a pinch of salt and cook, whisking slowly. Add the jus, reduce by a ¼, add cream and reduce by half. Taste for seasoning.

BEARNAISE SAUCE

225g butter

2 tbsp malt or white wine vinegar

6 white peppercorns

1 tbsp water

2 egg yolks

25g fresh tarragon

Salt and pepper

Melt butter in the pan, leave it to cool slightly – if it's too hot the sauce will curdle. Don't use the solids which form at the bottom of the pan – these can be discarded – only use the clarified butter.

Boil the vinegar with the peppercorns and reduce by half. Add the cold water to cool and drain through a sieve. Add the egg yolks and whisk together.

Place the bowl over a pot of hot water and whisk to a smooth ribbon-like texture, once reached, remove the bowl from the heat and continue to whisk, slowly adding the warm clarified butter. When all the butter is added and whisked in, the sauce should be a thick consistency. Add one tsp Dijon mustard and season with salt and pepper. Add in chopped tarragon.

MUSHROOM SAUCE

1 knob butter

1 shallot finely chopped

2 garlic cloves finely chopped

150g mushrooms, cleaned and chopped

1 tbsp brandy

150ml crème fraiche

Juice of ½ lemon

Salt and pepper

To start, place the butter in the pan and melt; add in the chopped shallot and cook for 3 minutes, then add the garlic, mushrooms and cook for a further 5 minutes. Add the brandy and cook for a further 2 minutes. Add the crème fraiche and stir until warm before adding the lemon juice and season with salt and pepper to taste.