Oh my Steak!

This is the medium well steak, took better pictures of it.

So… we had steak last night, and for some reason, it was almost perfect, dare I say, one of the best steaks I have ever tried. Not to toot my own horn or anything. Seriously though, I was fortunate that everything went right from the get go; I found two lovely and marbelized thick pieces of New Zealand tenderloin at the supermarket (always a good start), I had ample time to marinade the steaks (the steaks marinated for about 6 hours) and had managed to sort out the cooking without making any mistakes.

Mmmmmmmm

So this marinate has become our go to marinade at home, my wife and I came across it watching a masterclass episode of masterchef Australia. Over time, we’ve tweaked it here and there (minor changes) and below is the final outcome. Original recipe here.

Serves 2 200g steaks

1 large onion (chopped into chunks)

6 garlic cloves (coarsely chopped)

1 1/2 tbsp olive oil

1 1/2 tbsp crushed black peppercorns

1 1/2 tbsp chopped fresh rosemary (sadly I used dry)

1 1/2 tbsp chopped fresh thyme (again, used dry)

1 tsp balsamic vinegar

1 tbsp pomegranate molasses

All you need to do is just throw everything into a food processor and process until it forms a nice homogeneous paste (see picture below). Lay your steaks on a plate and coat them with the marinate on both sides and stick them in the fridge for at least 4 hours (make sure they’re sealed in a plastic bag of sorts because this pungent concoction will make your entire fridge super-funky).

That’s how the marinate should look before you cake it onto the steaks.

Fast forward 3 1/2 hours later, you’re now ready to take the steaks out of the fridge so they can reach room temperature before cooking. If anyone’s having steaks that are not medium rare, pre-heat your oven to 180 degrees C. Once ready, scrape away the marinate using a kitchen towel, season the steaks with salt and get a large pan on the highest heat with a few tablespoons of olive oil.

Only if the pan is screaming hot will you be ready to lay in the steaks (make sure the oil doesn’t smoke or burn, that’s no good). You’ll want to hear that wonderful sizzle the instant the steaks hit the pan. If you do, you’re on the right track.

Let the steaks cook on one side for about 4-4 1/2 minutes, using tongs carefully check the side that’s cooking to make sure it’s at a wonderful state of caramelized browning before turning over . The kitchen should now smell close to heaven. Flip your steaks over, and add one tsp of butter into the pan. As the butter melts, using a small spoon, scoop up the melted butter and pour over the steaks. If it smelled close to heaven before, you’ll now be in heaven for sure. Let the steaks cook on the other side for another 3-3 1/2 minutes and then using tongs pick up the medium rare pieces, place them on a chopping board and allow them to rest for at least the same amount of time they’ve been cooking. To cook the steak to medium well, leave them in the preheated oven (fan on) for another 5 minutes, make sure the steaks rest well.

Hope you enjoy!

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