How do you make the perfect steak? Well, this is a recipe I picked up a while ago and has been my go-to recipe for making the best steak. I took this recipe from one of Gordon Ramsay’s youtube videos and now I can even do it by memory. The cut of your meat is very important for a steak, I think Gordon used Ribeye in his video. However, I used Tenderloin as my mum prefers her meat as tender as possible. All in all, not using this recipe would be a huge missed steak. ba dum tsst
Once again, due to portioning being scalable and based on the taste of the individual, I will not be dictating what weights are to be used. Most of the weights can be noted by common sense.
This recipe is also really simple and straightforward. Nothing fancy, everything happens on the pan!
Ingredients
Tenderloin Steak
Olive Oil
Butter
Thyme
Salt
Pepper
Garlic Cloves (Unpeeled but crushed)
Instructions
Marinate your meat with salt and pepper. Try and get some big grains of black pepper in there. It will help add to the heat of the meat.
Heat up your pan until it is nice and hot. Drizzle it down with some olive oil.
Stick your meat on the pan. The idea here is to not really cook the meat through but to sear it.
After a minute of searing, flip to the other side.
Don’t forget the sides of the meat.
Throw in a glob of butter, followed by some crushed garlic cloves. You don’t need to peel them. Just toss them in.
Throw in a few sprigs of thyme for good measure.
The way to tell how cooked the meat will be is to check how springy it is. Press your thumb and index finger against each other and poke the meaty but underneath your thumb. That feeling would be rare. Move to the next finger, your middle finger, and poke. That would be medium rare. Then, your ring finger would be medium and your pink would be well done. (This is more of a rough guide). Another way for checking for doneness it is make a small incision in the meat to check the colour on the inside. However, by doing this, you are risking the presentation.
Regarding the previous point, don’t worry. You do not have the serve the meat in a big chunk. To hide imperfections, slice the meat into thin pieces. This makes the meat easier to plate too!
Collect all the butter, oil and juices from the pan. Also, collect the remaining thyme and garlic in the pan. You can use this mixture to make the meat juicier by drizzling over the meat upon serving!
Serve with some Garlic Bread to complement this lovely steak!
In the end, the steak came out extremely tender and flavourful. Drizzling the extra oils on top gave the meat an additional burst of aroma which elevated it above most restaurant quality steaks. Since this is my main Steak recipe, I would definitely do it again in the future!
With the leftovers, I also managed to make a sandwich! Unfortunately, I ate it before managing to take a photo!
