|Ozzy (karohemd) wrote,|
@ 2012-04-22 12:54 am UTC
|Entry tags:||asparagus, cooking, food, food photography, heston blumenthal, sirloin steak, steak|
The steak had quite a chunk of fat on one end so I cut that off, chopped it up and rendered it on a low/medium heat. There was enough fat to lubricate the steak so I didn't need any oil. It most likely helped with the flavour, too.
With the extractor fan on full and window open, I added the steak to the smoking pan and flipped the steak every 15 seconds (roughly, by counting, I didn't actually use a timer), seasoning with salt and pepper halfway through. After four times on each side, so for a total of two minutes, the steak felt as if it was done so I removed it from the pan to a warm plate to let it rest for five minutes. I poured off the fat as suggested in the linked recipe but made a standard red wine reduction instead to which I added the resting juices later.
After resting, the steak was just how I like it, dark pink throughout, wonderfully juicy and with a really nice crust on the outside, quite possibly the best steak I have cooked.
This I served with boulangere potatoes and fresh, blanched asparagus.
I remember watching this episode on TV and myself and many others on twitter found it a bit odd but it really works. I mentioned this to an American friend and she thought it completely normal. Different cultures, different ways of cooking steaks.