Cook the perfect steak and then jazz is up with some home-made herb butter.
First find a fabulous piece of meat. Wagyu, organic, grass or grain fed. Just good meat. As for cuts, I like sirloin with plenty of marbling, and rump as second pick. I also like a steak cut a bit over 2cm thick so the outside caramelizes, while the inside cooks to a perfect (for me) medium rare at the same time. Too thick and the outside overcooks and the middle is underdone and too thin and the steak is cooked through by the time the outside caramelizes.
You need to upgrade your Flash Player
Download flash player here
Ingredients
4
Whole
Sirloin Steaks
Over 2cm thick
250
Gm
Butter
Softened
2
Tbsp
Fresh Parsley
Chopped
2
Tbsp
Fresh Basil
Chopped
2
Tbsp
Fresh Coriander
Chopped
2
Tbsp
Fresh Chives
Chopped
1/2
Tsp
Tomato Paste
4
Drop(s)
Fish Sauce
Sea Salt
To taste
Freshly Ground Pepper
To taste
Directions
Place all the ingredients other than the steak in a food processor and mix well, or simply use a bowl and mix with the back of a fork.
Place on a sheet of plastic wrap and roll into a sausage shape about the diameter of a twenty cent piece, twisting the ends to seal.
Chill in the fridge until firm.
Get the meat out of the fridge half an hour before you're going to cook it, so the inside isn't cold and it cooks through evenly.
Brush both sides with oil or place a little oil on a plate and rub the meat on it.
Season the steaks well with sea salt and freshly ground pepper and place on a hot flat or char grill.
Cook for about four minutes on one side and three on the other, or to your taste.
Place in a shallow bowl somewhere warm and loosely cover with some foil or a clean tea towel.
Covering the dish tightly with foil or plastic wrap will cause the meat to continue steaming from its own heat. Rest a good size steak for between five and ten minutes.
Transfer the steak to a warm plate and pour over the juices from the dish that it rested in.
Top with a slice of the herb butter (Leftover butter can be stored in the fridge or freezer).
