Weekend Australian Recipes Saturday 9 April Steak

Perfect steak

I like to use a heavy, ribbed, grill pan, heavy frying pan or barbecue to cook the perfect steak. The pan needs to be placed over a high heat and be almost smoking before the steak is added. Brushing the steak with a little olive oil (rather than brushing the pan) helps prevent smoking. Once the steak has cooked for a minute or two and nicely coloured, reduce the temperature of the pan to finish the cooking. For an average steak of about 2cm thick, for rare cook 2-3 minutes each side, for medium cook 3-4 minutes each side and for well done cook for 6-7 minutes each side. It is important to rest the meat before serving. Don’t be afraid of meat that is flecked or marbled with fat; remember fat equals flavour!

Tagliata with rocket and parmesan

2 cloves garlic

2 tablespoons extra-virgin olive oil

1 teaspoon freshly ground black pepper

1 large T bone steak or 2 rib eye or sirloin steaks

2 handfuls rocket

Shaved parmesan, to serve

lemon wedges, to serve

Pound the garlic, oil and black pepper in a pestle and mortar (or mash in a bowl with back of fork) to form paste. Pat steak dry with paper towels. Rub garlic paste over both sides of steak. Cover and set aside in a cool place for 30 minutes or refrigerate up to 8 hours. Wipe off the paste and brush with a little extra oil.

Cook steak on a barbecue or in a ribbed frying pan over a high heat for about 3-4 minutes per side (depending on how you like them cooked). Transfer the steak to a plate to rest for 5 minutes.

To serve cut steak on slight angle into 1.5 cm thick slices. Arrange the rocket on a platter, then top with the slices of meat and pour over any juice from the plate.

Serve with shaved parmesan and lemon wedges. Serves 2

Spice-rub steak

Grated rind of 1 lemon

1 garlic clove, peeled and chopped

1/2 tsp each black peppercorns, fennel seeds, dried oregano and cayenne pepper

2 sirloin steaks

Ripe tomatoes, to serve

Using a pestle and mortar, grind the lemon rind with the garlic, peppercorns and fennel seeds until well blended. Add the oregano and cayenne and a good pinch of salt and grind together.

Lightly brush the steak with oil and rub the spice mixture on both sides. Set aside to marinate if desired. Cook in a hot pan for 3 to 4 minutes on each side until browned with a slight crusty coating. Remove from the pan and leave to rest for a few minutes. Serve with a tomato salad.

Steak with herb butter

150g unsalted butter, diced and softened

1 small French shallot (eschallot), finely chopped

2 tablespoons finely chopped parsley

2 tablespoons chopped chives

1 teaspoon chopped capers

1 teaspoon Dijon mustard

1 teaspoon grated lemon rind

1 dash Worcestershire sauce

1/2 teaspoon salt

1 tablespoon lemon juice

2 steaks

Make the flavoured butter by placing the butter, shallot, parsley, chives, capers, mustard, lemon rind, Worcestershire sauce, salt and a good grinding of freshly ground black pepper into a small bowl. Using a fork or wooden spoon, beat the mixture until the ingredients are combined. Slowly add the lemon juice, beating as you go, until combined.

Place on a sheet of non-stick baking paper and then roll and shape the butter into a log about 4cm in diameter, twisting the ends like a cracker. Chill for about 1 hour; store up to 2 weeks. 

Place a grill pan or heavy frying pan over a high heat. Cook the steaks in the hot pan until to your liking. Place two 1cm slices of the chilled butter on each steak and pop under a hot grill until starting to melt. Serve immediately. Serves 2