The perfect steak, Grilled Striploin of Beef (Aga)
Ingredients
- 100 g Butter soften
- 3 garlic cloves chopped
- 1 lemon juice and zest
- 4 striploin beef 200g each
- 2 tbsp Olive Oil
To serve ;
- 100 g salad leaves
- 1 bunch cherry tomatoes halved
- 1 shallot finely sliced
- 4 Baked potato cooked in the oven
- Salt & Pepper
Instructions
- Preheat the boiling Stove top.
- Prepare the garlic butter. In a small bowl, combine the butter, the garlic and lemon zest, salt and pepper. Stir until smooth . keep aside until needed.
- Heat the griddle pan on the boiling stove top until smoking hot. ( you can preheat the griddle pan in the roasting oven if the stove top is busy.)
- Brush the steaks with a little oil on both sides and season with some salt and pepper. Add the steaks, do not move for at least 2 minutes. Turn the steaks over and cook for a further 3 minutes for rare. Turn the heat of and add half of the garlic butter in the pan. Let the butter melt and using a spoon baste the steak with the butter to coat all the flavour over the meat. Leave aside for a minute or so to rest.
- In the meantime, place some salad leaves in a bowl. Add the cherry tomato and shallot. Add a good squeeze of lemon juice and some olive oil. Toss to combine.
- Carve each steak and spoon extra garlic butter over the steaks to melt and serve with the salad and baked potatoes.
Notes
How to Cook the Perfect Steak extra information
My personal favourite are the Rib Eye steak or striploin.
To cook your steak, I would recommend using a griddle pan or barbecue, bring this to a high heat. Prepare your steak by rubbing a small amount of oil on each side, then add a little seasoning. Place the steak onto the pan or grill and don’t move it for a couple of minute or two, this will seal the beef and add some colour. Reduce to a medium heat then turn the steak onto the other side using a tongs as you do not want to pierce the meat, and release the juices. For a steak of approx. 2cm thickness we would recommend the following timings: 2 – 3 minutes each side for rare
4 minutes each side for medium
5 – 6 minutes each side for well done. Transfer your steak to a side plate before serving and allow to rest for 2-3 minutes before serving. This allows the juices to settle and fibres to relax. I like to slice my steak when serving along the grain.
To cook your steak, I would recommend using a griddle pan or barbecue, bring this to a high heat. Prepare your steak by rubbing a small amount of oil on each side, then add a little seasoning. Place the steak onto the pan or grill and don’t move it for a couple of minute or two, this will seal the beef and add some colour. Reduce to a medium heat then turn the steak onto the other side using a tongs as you do not want to pierce the meat, and release the juices. For a steak of approx. 2cm thickness we would recommend the following timings: 2 – 3 minutes each side for rare
4 minutes each side for medium
5 – 6 minutes each side for well done. Transfer your steak to a side plate before serving and allow to rest for 2-3 minutes before serving. This allows the juices to settle and fibres to relax. I like to slice my steak when serving along the grain.
