A perfect example of a simple dish Nadia does instinctively but I struggle with. I am only prepared to see so many steaks scraped into the bin. So, read her instructions twice and follow them. Eventually, it becomes second nature, which is a huge buzz.
Ingredients
- 4 steaks try and get them at least 2 cm (3⁄4 in) thick and of an even thickness: my favourite is sirloin, Mark’s is fillet)
- a little olive oil
- sea salt and freshly ground black pepper
- 1¾ oz (50 g) unsalted butter
- ½ garlic clove, crushed
- handful of flat-leaf parsley leaves, finely chopped
How to Make It
- Take the steaks out of the fridge a couple of hours before you’re going to cook them, so they can come to room temperature. Pat them dry with kitchen paper. Keep them covered and away from pets.
- Put a large frying pan or griddle pan over a medium-high heat and leave it to heat up. If you haven’t got a large pan, use 2 smaller pans. Do not overcrowd the pan, as this reduces the heat and the meat will release juices and begin to stew.
- Brush both sides of the steaks with a little oil and sprinkle them with salt and pepper, again on both sides.
- Put the steaks into the hot pan or griddle and cook for 3 minutes. They should sizzle as they hit the pan. Do not touch them, poke them, prod them, or move them. Once beads of moisture appear on the first side, turn them over using a spatula or tongs. Cook for another 3 minutes for medium-rare.
- Take the steaks out of the pan and keep them warm. Always rest steaks for 2–4 minutes before serving.
- Reduce the heat under the pan to low and throw in your knob of butter and the garlic.
- Stir until the garlic is just brown. Stir in the parsley, then drizzle the butter over the steaks. Season again and serve.
