ON A bank holiday weekend, there is nothing better than making something quick, easy and super tasty at home, so you can relax with family, friends and perhaps a pint of the black stuff.
I have made these steaks with an anchovy butter, and a blue cheese butter, so depending on your taste buds, there is a recipe to suit you. Steak is such a great dish for those who want to keep their protein intake up but indulge at the same time.
The key to cooking a great steak starts before you even enter the kitchen. I recommend that you buy the best bit of meat you can and always go for a cut that is at least one inch thick.
Or if you prefer, come along to Hadski’s for our special St Patrick’s menu and let us do the work for you.
HOW TO COOK THE PERFECT STEAK
Once you are ready to cook, a griddle pan will give you those beautiful char marks across the meat. Your meat should be at room temperature and well seasoned with salt and pepper.
Place your pan on high heat with the extractor fan on. Place your steak in the pan and leave on one side for a couple of minutes, then turn over.
Carry on turning over until it is cooked the way you like it and never overcrowd your pan as you will lose too much heat and won’t get a good char on the outside.
For an average-size rib eye of 300g, cook for 6-8 minutes rare, 8-10 minutes medium and well done 10-12; for a fillet of 350g, we would cook it 10-12 minute for rare, 12-14 medium and 14-16 for well done.
This last bit is key: always leave the meat to rest for 5-10 minutes before eating – it will be well worth the wait.
ANCHOVY BUTTER
6 anchovy fillets
1 garlic clove, crushed
black pepper
1 tablesp parsley, chopped
2 teasp capers
1 lemon, zested
100g butter, softened but not watery
Method:
Place the anchovy, garlic, black pepper and parsley into a blender and whizz. Add in the capers and lemon zest and then combine with the butter. Roll into a log using cling film and place in the fridge until serving.
BLUE CHEESE BUTTER
100g Young Buck Co Down cheese
1 tablesp Dijon mustard
1 tabelsp parsley, chopped
pinch celery salt
100g unsalted butter, softened but not watery
Method:
Cream the blue cheese, add in the rest of the ingredients and mix well. Combine with the butter and, using cling film, roll into a log and place in the fridge until you require it for serving.
