Thursday, 18 February 2010
If you were to ask me to pick a final and last meal . . . there is no doubt as to what I would choose. It is a certainty that Steak would show up on the menu. There is nothing I like better than a beautifully cooked steak . . . richly seared on the outside and meltingly tender and rare on the inside.
Yes, I am a lover of rare meat . . . not so rare that it can crawl off of the plate and into your mouth all by itself, but certainly more red than pink inside.
Surprisingly my favourite steak is not the tenderloin, but a juicy rib eye . . . cut thick and richly marbled with just the right amount of fat to lean. Dusted with some sea salt and freshly ground black pepper and then quickly seared on both sides to seal in the flavour, no more than four minutes per side . . .
This is steak perfection . . . especially if you gild the lily with a delicious bearnaise butter . . .
the flavours of tarragon and shallots, melting over the surface of the meat, all rich and buttery . . . mmmm . . .
This is heaven to me, pure and utter bliss . . .
*Pan Grilled Steaks with Bearnaise Butter*
Perfectly cooked and tender rib steaks with a delicious bearnaise butter melted on top. Fabulous! Make the butter at least one hour before serving, or up to a day ahead.
4 1-inch thick rib eye steaks, at room temperature
sea salt and freshly ground black pepper
For the butter:
3 TBS softened butter
2 tsp finely chopped tarragon leaves
2 tsp minced shallots
1/2 tsp fresh lemon juice
pinch of salt
First make the butter. Mash together the butter, tarragon, shallots, lemon juice and salt. Mix well. Shape into a small log on a piece of cling film. (Approximately 4 inches long) Wrap well and then place in the refrigerator to chill.
When you are ready to eat, heat a large heavy skillet over medium high heat. Brush each of the steaks on both sides with a bit of vegetable oil. Sprinkle each side with a bit of salt and pepper. Sear in the hot skillet, cooking the first side for approximately 4 minutes for medium rare. Turn over and sear the other side for approximately the same amount of time. Remove from the heat and place on heated plates.
Serve with slices of the bearnaise butter on top. Delicious!
To go with that steak? Well, it would have to be a crispy baked potato, or some richly mashed potatoes . . . and a salad or green vegetable of course!