There’s no point in cooking a steak for your very own, except it is of proper size. Making sure the steak’s interior is at room temperature is as critical as ensuring the meat is rested adequately after cooking. I maintain that all steak takes an identical time to prepare dinner. A thick steak will want four minutes in the pan for a juicy rare and 6 mins of relaxation; 6 mins inside the pan and four minutes rest for medium, and 10 mins inside the pan and no rest for nicely executed. Try it. I don’t regularly make béarnaise sauce at home: pan juices, wine, and butter, flavored with pepper or shallots, are all this is required.
Rump steak 1, reduce from the attention of the rump and weighing 300g, at least 3cm thick
- garlic one clove, sliced in half
- black peppercorns 2 tbsp, lightly overwhelmed
- olive oil 2 tbsp
- potatoes 3-four vast and long, maincrop variety
- sunflower oil 1 liter
- unsalted butter 40g
- white wine (or pink if that is what you have got) 1 glass
- watercress a large bunch
Rub the steak with the reduce facet of the garlic clove and press the crushed peppercorns on to at least one aspect of the steak. Coat with the olive oil and go away for approximately hours to attain room temperature. Peel the potatoes and cut them into thick chips as a minimum 1cm extensive and 8-10cm long. Rinse very well in bloodless water, then vicinity them inside the top part of a steamer. Cook gently for 15 mins or till they’re simply cooked via. Allow cooling.
Heat the oil in a vast and deep sauté pan till a warm haze seems – it ought to be now, not smoking. Drop the chips into the pan and ensure they may be all floating free within the oil. Let the oil come again to perfect frying temperature (i.e., you may see the chips sizzling within the pan). Keep an eye on the chips even as you cook the steak.