I bought a rib-eye steak from the butcher's over the weekend, and left it uncovered in the fridge for two days to mature. I'm not ashamed to admit I did this almost entirely because Heston told me to, but I will be doing this from now on. The grains just pop and it looks fantastic.
I did something this weekend that I haven't done in a long while, and that's sitting down with a brew and a big stack of cookbooks. With the internet these days it almost seems too easy to grab some quick inspiration off a website, but apart from anything else, I'd hate to waste a Christmas present. Anyway I saw a salad with these sweet potato rounds and thought they'd go well with a steak, as well as giving me an opportunity to show off my griddle pan. I blanched them for a couple of minutes, then olive oil and straight on the griddle for a few minutes each side.
Oil on the steak and right into a smoking hot griddle pan. There is no more beautiful sight in the world.
There's nothing much going on in this photo, it's just some meat....is what a vegetarian might say. 3-4 minutes each side is how I'll have mine thanks. When it's done let it rest for a good 5 minutes for maximum juiceage.And grub's up. A dollop of yoghurt or sour cream and you're there. Was it good? Yeah it was good.
You are missing the obligatory fried or poached egg, goes amazingly well with Steak!!
ReplyDeletecrimell x