The perfect steak with moroccan mushrooms
Photo by Vanessa Lewis
I always get asked how to cook the perfect steak. Follow this process and you can’t go wrong. Buy good quality fresh steak that’s been aged. Ageing is important because the hanging process tenderises and develops the flavour. The cuts of steak should be firm to touch, cherry red in colour and have good even marbling; you don’t want big clumps of fat.
When cooking the steak, whatever you do, don’t prod it while searing; steak needs uninterrupted contact with the pan before it can properly sear. If you’re cooking more than one piece of steak at a time, make sure there is room between the steaks and the pan is not overcrowded, this ensures even cooking. If the steak can move and doesn’t feel stuck to the pan, it’s ready to be turned over.
|4||Scotch fillet steaks, 200-250g each, or use rump steaks|
|2 Tbsp||Sunflower oil|
|1 sprinkle||Sea salt flakes, and freshly ground black pepper to taste|
For the mushrooms
|500 g||Mixed mushrooms, use button, portobello and swiss browns|
|2 Tbsp||Olive oil|
|2 Tbsp||Moroccan seasoning|
- Bring the meat to room temperature before cooking. Pat the steaks with a paper towel to dry so the steak sears in the pan rather than stews.
- Preheat the oven to 190C. Liberally coat the steaks with oil and season with flake salt and pepper on both sides, set aside for five minutes.
- Heat a cast-iron pan on the stovetop to a high heat, test the heat by dropping a little water in the pan; the water should bounce around before evaporating.
- Place the steak in the pan and sear on all sides till the meat is browned (caramelised). This should take about a minute each side.
- Once you’ve turned the steak, add the butter to the pan and when melted, spoon it over the steaks.
- When the steak is seared take the pan off the heat and place in the oven to pan-roast.
- Using a good meat thermometer check the internal temperature of the steak, it should reach 60C or as soon as juices appear. The steak should feel soft when pressed, this is medium rare, if you prefer medium or well done, continue to cook to your liking.
- Place the steak on a rack and cover loosely with foil and let rest for 5-10 minutes. This relaxes the meat and reabsorbs its juices, ensuring it’s juicy and tender.
- While the steak is resting, cook the Moroccan mushrooms.
- Serve the steak with the mushrooms and either a green salad or steamed green beans.
For the Moroccan mushrooms
- Slice the mushrooms. In a frypan melt together the butter and olive oil.
- Add the mushrooms and Moroccan seasoning and cook until the mushrooms are soft.
For a special dinner, start with Simon's tiger prawns with an olive salsa