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The Perfect Steak

perfect steak

The Perfect Steak

1.5kg Riibeye steak
Salt and freshly ground black pepper to taste
Extra virgin olive oil to coat
2 stalks of rosemary
3 cloves of garlic, smashed
2T butter

For the salsa verde: combine
4T roughly chopped basil leaves
4T roughly chopped parsley
3T finely chopped mint
1 clove garlic, finely chopped
10 green olives, roughly chopped
Salt and freshly ground black pepper to taste
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar

Serve the salsa verde tossed through cooked Mediterranean potatoes.
Heat a heavy based pan over a medium-high heat. Coat the steak with seasoning and the extra virgin olive oil.
Add the steak to the pan and begin searing, cook the steak for 4 minutes without turning or moving it. Once the steak has a perfectly dark brown crust turn the steak over and start cookingthe other side. Add the rosemary, garlic and butter and begin basting the steak in the butter.
After 3 minutes remove the steak from the pan and cover in foil to rest for 3 minutes with the rosemary and garlic.
After resting slice the steak against the grain and serve with the salsa verde tossed through cooked Mediterranean potatoes

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