Ingredients (2)
|
4.00
|
steak
|
|
10.00 ml
|
olive oil
— or sunflower oil |
Method:
1. Brush the cold ridged pan liberally with oil or sunflower oil.
2. Heat the pan until the oil is slightly hazy.
3. Add the steaks (each 125-250 g and 25 mm thick) to the pan. To seal in the juices and ensure that the steaks are not dry when cooked, brown them quickly (sear) for a few seconds, then turn over the steaks to brown on the other side, using tongs. Don’t use a fork, which will pierce the flesh and allow the juices to run out.
4. Season the browned (seared) side with salt and pepper.
5. Flip the steaks over again and season the other side. The process, up to this stage, will take 2 minutes a side.
6. Continue pan-grilling the steaks to the desired degree of doneness. If you want your steaks done medium-rare, watch for little beads of pink juices to appear on the surface and test the steaks with the back of a fork.
7. Place steaks on heated plates and serve immediately, with the accompaniments of your choice.
