the Perfect Steak

The perfect Steak

For the best result ask your butcher to give you a thicker steak, it will be easier to cook to your favourite rare, medium rare. For a well done steak, get thinner steak to have it cook quickly so it retain enough juices.
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Course Main Course
Cuisine Irish
Servings 4


  • 2 beef porterhouse or T-Bone steak 3cm thick minimum ( we used “M and M” Butcher in Enniscorthy).
  • 3 tbsp olive oil
  • 70 g butter
  • 2 garlic cloves
  • 3 sprigs fresh rosemary
  • 1 tsp mustard
  • ½ lemon juice
  • 100 ml olive oil
  • 80 g young salad leaves
  • Salt and pepper


  • Preheat a griddle pan or a barbecue over medium heat. once the charcoal ashes turn white, Oil the barbecue ridge.
  • Brush the steaks with a little oil on both sides and season with some salt and pepper.
  • Add the steaks on its flank or fatty edge to colour for a minute or until light colouration. This will give you a better final result.
  • Then, place the steaks on the pan or griddle pan and leave it for 2 minutes or until the edges are caramelised. This will allow a perfect colouration.
  • Turn the steaks over and cook for a further 2 minutes for rare.
  • Once turned, add the garlic cloves, rosemary sprigs and butter to the pan.
  • Let it foam and baste the steak using a spoon. Once cooked to your liking remove from the pan and set aside to settle for 2-3 minutes.
  • In the meantime, combine the mustard, lemon juice, salt and pepper with enough olive oil to create a dressing. Drizzle the salad leaves with the dressing and place on the serving platter.
  • Remove the steaks from the plate and place on a serving board with the salad leaves.
  • Carve each steak and serve in the middle of the table to share with the salad leaves and your favourite sides.
Keyword Beef, Kevin Dundon, steak

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