Recipe: This Is How A Chef Makes The Perfect Steak Every Time
Description: If you’re ever after cooking advice, look no further than a Michelin-starred chef, whose job is to create exceptionally good food. And we’re not just talking haute French-style cuisine, that you’ll never be able to replicate at home, we’re talking about simple, standard dishes… like steak.
Ingredients: [{"text": "g 250-300g steak cut of your choice (we prefer fillet)"}, {"text": "beef dripping"}, {"text": "Cornish sea salt"}, {"text": "4 garlic cloves, crushed"}, {"text": "Bay leaves"}, {"text": "Fresh herbs of your choice"}]
Instructions: Pre-heat oven to 160ºC.&nbsp;Rub the steak fillet with melted beef fat or beef dripping, and season heavily with fine Cornish sea salt.&nbsp;
Place in a very hot dry cast iron pan for 3-4min on each side so you get a deep crust, ensuring you're constantly moving the steak around the pan until it's beautiful brown.&nbsp;
Remove the steak and put on a rack or dish with crushed garlic, herbs and bay leaves. After a few minutes, place the steak in the oven and bring the core temperature up gently. Turn every few minutes until core temperature around 43-44ºC.&nbsp;
For a special finish you can lather the steak in aged beef fat and marmite butter for a great umami kick and then let rest for 10-15min in a warm place.&nbsp;
Season with coarse Cornish sea salt and black pepper, then slice to serve.&nbsp;
