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In Pursuit of a Juicy Stake

28 Jun In Pursuit of a Juicy Stake

If you are a foodie then their is no chance that you don’t crave for a perfect steak 24/7. Oh the joy of eating a juicy,moist and tender piece of meat. Nothing  can ever replace the feeling of eating a medium rare, melt in your mouth piece of beef. Now over the years I have had my fair share of rubbery and inedible steaks. It wasn’t until I watched “ In search of perfection” by Heston Blumenthal on BBC food that I learnt the appropriate way of cooking a steak.This man is one of my ultimate food heros. He uses scientific methods to create a pleasurable food experience. He says

By flipping the meat every 15–20 seconds, the steak will develop a crisp, flavorsome exterior without being overcooked in the center”.

After cooking the meat it is important to let it rest for at least 5 minutes in order to ensure that all meat juices remain inside .Our steaks become rubbery and chewy because we overcook them which causes the protein to contract. Now you can’t have a steak without potato mash and a sauce. The following recipe is the adopted copy of Heston’s however the sauce is my own invention. I promise you that if you follow this recipe, you will never look at a steak the same way again.

Recipe :-

Making Steak (Ingredients):

·      olive oil

·      2 sirloin steaks, weighing approximately 400–500 g each

·       salt and black pepper


·       Place a heavy-bottomed frying pan over a high heat, then add a thin layer of olive oil. Heat until the oil is smoking hot.

·       Season the steaks with a little salt and place them away from you in the hot pan for 15–20 seconds. Then turn the steaks over and fry for a further 15–20 seconds. Repeat this, turning the steaks, for 2–3 minutes. Remove from the pan and allow to rest on a wire rack, set over a plate to catch the juices, for 5 minutes.

Making Mash(Ingredients):-

·       1 kg waxy potatoes, peeled (reserve the peelings)

·       240 ml full-cream milk

·       250 gun salted butter, diced


·       Bring a saucepan of unsalted water to 72ºC over a medium heat.

·       Cut the potatoes into equal-sized pieces, rinse for 5 minutes and put into the pan and bring the water temperature back up to 72ºC.

·       Hold the potatoes at this temperature for 30 minutes, removing the pan to adjusting the heat as necessary.

·       After 30 minutes, drain the cooked potatoes and rinse them under cold running water.

·       Bring a saucepan of fresh salted water to the boil and add the potatoes. Cook until extremely soft and falling apart.

·       Meanwhile, add the potato peelings to the milk, bring to a boil and remove from the heat. Allow to stand for 20 minutes before straining and discarding the peelings.

·       Drain the potatoes, return them to the pan over a very low heat to dry them out.

·       Put the potatoes through a ricer on to the butter in a bowl, and mix together, then put mixture through a fine sieve add the warmed infused milk and salt to taste. Making Sauce (Ingredients):-

·       1 cup cream

·       1 1/2 tbsp crushed black pepper

·       1 1/2 cup chicken stock

·       1tbsp worchestire sauce

·       Salt to taste

·       2 tbsp cornflour dissolved in water  


·       Bring the chicken stock to a boil.

·       Add the cream and other ingredients.

·       Whisk till well combined.

·       Add the cornflour and cook for a few minutes

Hope you will like this recipe, try is your self and share your experience.


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