If I had to decide on a final meal, and hopefully I will not ever need to (what a macabre thought) I believe steak and Bearnaise sauce would possibly characteristic in there someplace. Primitively meaty and straight to the purpose, a terrific steak, for the dedicated carnivores amongst us, is tough to beat.
y steak of selection is a sirloin – for my part it has extra flavour than fillet – however I will usually order a rib-eye steak if I see one on a menu. I’m going into Frank Murphy, our native butcher in Midleton, and ask him for a properly aged little bit of beef, which is able to assist to make sure a wealthy flavour and succulent texture. Additionally, I usually get my steaks reduce fairly thickly, about 2.5cm thick.
The trick when cooking steak is to start out with a extremely sizzling pan, and, ideally, a heavy one. I all the time season the steak with some freshly floor black pepper and a rub of a reduce clove of garlic, then I prepare dinner it in butter or extra-virgin olive oil. As soon as it’s a deep, darkish golden color on one facet, I will flip the steak, however not earlier than. Actually permit the caramelisation to happen slightly than tossing and turning the steaks constantly. Because the steak cooks, I will season it with flakes of sea salt, then, as soon as it’s out of the pan, it must relaxation for a couple of minutes. This permits the juices to redistribute themselves, slightly than escape the second you narrow into the steak.
Relying on what you are serving along with your steak, you possibly can divide a few steaks between three or 4 individuals (sure males in my home do not agree!) by chopping them in slices which are ½cm or 1cm thick earlier than serving.
This black pepper, brandy and cream sauce, proper, is splendidly wealthy, as is the Bearnaise sauce, beneath. The garlic and anchovy butter, far proper, is a cinch to make and is equally scrumptious with lamb chops or pan-fried fish.
Steak with Bearnaise sauce
You will have:
4 rib-eye, sirloin or fillet steaks
1 clove of garlic, reduce in half
3-4 tablespoons extra-virgin olive oil
Just a few pinches of coarsely cracked black pepper
A sprig of rosemary
For the Bearnaise sauce, you’ll need:
4 tablespoons tarragon vinegar or white wine vinegar
4 tablespoons dry white wine
2 teaspoons finely chopped shallots
A pinch of freshly floor black pepper
1 tablespoon chilly water
2 egg yolks
125g butter, reduce into cubes
1 tablespoon chopped French tarragon
1 teaspoon Dijon mustard
1 If doable, put together the steaks an hour or two earlier than cooking. If you’re utilizing sirloin or rib-eye, trim off a little bit of the surplus fats and rating the remaining fats – intention to go away about 5mm of fats on the steak. Put the steaks in a dish and rub either side with the reduce clove of garlic, then drizzle them with the extra-virgin olive oil and sprinkle with the coarsely cracked black peppercorns. Place a few sprigs of rosemary and the reduce cloves of garlic beneath and between the steaks and depart them to take a seat. Should you will not be cooking the steaks for half and hour or longer, put them within the fridge.
2 Subsequent, make the Bearnaise sauce. Put the tarragon vinegar or white wine vinegar, whichever you are utilizing, in a saucepan together with the dry white wine, the finely chopped shallots and the freshly floor black pepper. Boil over a medium warmth, uncovered, till the liquid has utterly diminished to 1 tablespoon.
3 Add the tablespoon of chilly water and take the saucepan off the warmth. Permit it to chill for 1 or 2 minutes till the facet of the pot is heat however cool sufficient so that you can maintain your palms round it.
4 Place the saucepan over a really low warmth. Whisk within the egg yolks and add the cubed butter little by little, whisking on a regular basis. As quickly as 1 or 2 items of the butter soften, add the following 2 items; the sauce will steadily thicken. If it exhibits indicators of changing into too thick or barely scrambling, take away the saucepan from the warmth instantly and add a spoonful of chilly water if mandatory.
5 Don’t depart the pan unattended or cease whisking till the sauce is made. Lastly, add the tablespoon of freshly chopped French tarragon and the Dijon mustard and style for seasoning.
6 Hold the Bearnaise sauce heat by pouring it right into a heatproof jug and sit it in sizzling, however not boiling, water. If it will get a bit thick, skinny it out with a small splash of water.
7 If you find yourself able to eat, place a grill pan or a heavy frying pan on a excessive warmth. Permit the pan to get extremely popular (it could take 10 minutes). Simply earlier than the steaks go within the pan, season them with sea salt and freshly floor black pepper. Prepare dinner the steaks on one facet to a great deep-golden color earlier than turning them simply as soon as. When the steaks are cooked, place them on an upside-down heat facet plate that is sitting on a big main-course plate. This may permit the meat to relaxation, however it will not be stewing in its personal juices, which may toughen the steak.
8 Serve the steak both complete or reduce into slices, with the Bearnaise sauce.
When including alcohol (as within the recipe, above) to a sizzling pan, significantly should you’re cooking on fuel, make sure that to pre-measure the alcohol and pour it in rapidly, as it would flame.
Steak with black pepper, brandy and cream
You will have:
1 tablespoon black peppercorns
2 x sirloin, rib-eye or fillet steaks
15g butter, reduce into cubes
4 tablespoons brandy
Chips or a inexperienced slad, to serve
1 Crush the black peppercorns coarsely in a pestle and mortar, then put them right into a sieve sitting over a bowl. The powder that goes via the sieve is the spicy pepper and can be utilized for seasoning one thing else. The coarsely crushed peppercorns within the sieve can have nice flavour however not an excessive amount of spice, so are good for coating the steaks.
2 Use your palms to press the crushed peppercorns into either side of every steak.
3 Place a frying pan over a excessive warmth till it’s sizzling. Add the cubed butter, permit it to soften and foam, then place the steaks within the pan. Prepare dinner them on one facet till they’re a deep, darkish golden brown. Flip the steaks over and switch the warmth right down to medium. Season the cooked facet of the steaks with sea salt, and end cooking the meat to fit your style, sprinkling the second facet with sea salt when it is cooked. Baste the steaks with the buttery juices as they prepare dinner.
4 Take away the steaks and put them on heat plates. Add the brandy to the pan (see Rachel Recommends), it would in all probability flame for a number of seconds should you’re cooking over fuel, so beware! Permit the brandy to bubble and boil for half a minute, then add the cream and permit it to bubble and boil once more for two minutes till the sauce has thickened barely. Style for seasoning, and pour the sauce over the steaks. Serve with chips or a inexperienced salad.
Garlic and anchovy butter
You will have:
1 tablespoon chopped parsley
1 tablespoon freshly squeezed lemon juice
3 cloves garlic, crushed or finely grated
1 x 50g tin of anchovies, drained and chopped
1 Put the butter in a bowl and use a picket spoon to cream it till it’s gentle.
2 Combine within the chopped parsley, half of the lemon juice, the crushed or finely grated garlic, whichever you’re utilizing, and the chopped tinned anchovies.
3 Style flavoured butter and add extra of the remaining lemon juice if mandatory.
4 Use some parchment paper to roll the flavoured butter right into a salami form, twisting the surplus paper at every finish in order that it seems like a cracker. Put the wrapped butter within the fridge to set, then reduce it into slices to serve on high of steak.
5 This butter will be frozen for 3 months, and might even be sliced from frozen should you use a really sharp knife.
Rachel’s high tip
When cooking sirloin or rib-eye steak, I like to attain the fats earlier than cooking. Then, after the steak has been cooked on either side, I stand it on the fats facet within the pan till it turns golden.