Seared beef with allspice and kelp salt crust
The recipe is very simple but freshly ground allspice is an underrated accompaniment to meats and the result is fragrant and delicious when combined with the kelp salt and the slight char flavour produced in the meat from a hot, fast pan fry. It allows a very good cut of meat to speak for itself without being masked by a sauce or gravy.
- Use a morter and pestle to partially grind the allspice then add the peppercorns and continue grinding until the result is fine but still with some grainy texture to it. Mix in the kelp salt
- Pat dry the (room temperature) steaks and coat with oil then sprinkle the seasoning mixture onto both sides of the steaks and rub in. Prepare your warming plate, foil and your other meal accompaniments.
- Heat a large skillet or cast iron pan to a high heat, cooking the steaks in two batches and adding half the (room temperature) butter at a time to ensure there is enough fat in the pan for them to sear properly.
- Cook approximately 3-4 minutes per side or until the steak is still soft but springs back just a little to show it is medium rare. Rest the steaks on a warmed plate loosely covered with foil for 5-6 minutes.
- Return any meat juices to the pan to reduce into a jus and serve this with the steak sliced generously across the grain. Accompany with steamed fresh leafy greens and brown rice.