The Perfect Steak

Here’s the thing.

Unless you are a vegetarian (and there’s nothing wrong with that, this is a place of love), learning to cook steak is one of the fundamentals of getting in the kitchen.

Yet somehow, it’s one of those things that people get very, very wrong. Trust me, I would know. I have an uncle who, as a butcher, should know a thing or two about cooking meat. He doesn’t. Charcoal. Every. Single. Time.

Heston Blumenthal is, quite simply, genius. The guy cooks with liquid nitrogen, and considers his food to be an experience for all of your senses. He also has three Michelin stars, so imma take his word for it when he says that this is the perfect way of cooking steak. I’m not going to mess with him, for a bloke who wears glasses, he looks a little scary! Heston knows his business. He says “By flipping the meat every 15-20 seconds, the steak will develop a crisp flavoursome exterior without being overcooked in the centre.”

For the record – it did. It was beautiful.

My favourite side for steak is a take on classic onion rings. Crunchy, full of flavour and dead easy!

Heston’s Perfect Steak

Adapted from SBS

Olive oil
2 sirloin steaks, weighing approx. 400-500g each
Salt and black pepper
3 cloves garlic, peeled and bashed with the flat part of a knife or by hand
4-6 sprigs of rosemary
2 strips of lemon zest
50g lemon juice (approx. 1 lemon)

1. Bring steaks to room temperature and season with salt and pepper.

2. Heat oil until smoking hot in a heavy bottomed frying pan. Place them in the frying pan and cook for 20 seconds. Turn the steaks, and continue to turn every 20 second for 2-3 minutes, or cooked to your liking. Allow the steaks to rest on a wire rack for a couple of minutes. Place a plate under the rack to catch any dripping juices.

3. Discard the oil from the pan and allow to cool for a few minutes (but don’t clean it). Pour 120g of oil into the pan and add lemon rind, rosemary and garlic. Let them sit for several minutes to infuse the flavours into the oil. Add the lemon juice. Pour the dressing through a sieve and add the steak’s juices from the plate.

4. Season steaks with salt and pepper, pour over some of the dressing, and serve.

Panko Coated Onion Rings

Adapted from loveandoliveoil


1 large onion, cut into 1/2 cm rings
1 1/2 cups panko breadcrumbs
2 teaspoons dried basil
1 teaspoon smoked paprika
1/2 teaspoon cayenne
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 eggs
1/2 cup flour
Neutral flavoured oil, for frying

1. Combine the panko crumbs with the basil, paprika, cayenne, salt and pepper in a bowl. Set aside. Whisk the two eggs thoroughly. Set aside. Place the flour in a shallow dish.

2. Seperate out each individual onion ring on a plate.

Coat each ring flour, then egg wash, and finally the panko mix, making sure the onion is thoroughly coated each time.

3. Heat the oil over high heat in a sturdy saucepan. Fry the rings in batches, turning once until golden brown.

Remove with tongs (without plastic on the end as they will melt) and drain on paper towels. Serve with aioli.

Or with steak.


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