Steak 101

Steak of your choice. I would not recommend a cheaper steak as they tend to not be grass fed meaning when they cook it will results in a tougher chewier steak. Aberdeen angus or Conway are my go to steaks. I prefer a good steak every so often rather than a tasteless cheap steak. This is a treat so it will cost you but see it as an investment on special occasions such as a date night. If you have a good piece of steak you won't need to add very much to it and having thicker steaks always cook better if you are not familiar with cooking steak.

50g butter (Either unsalted or salted will work)

1tsp sea salt

1tsp ground black pepper

1 sprig of thyme

1 sprig of rosemary

3 - 4 cloves of garlic

1tsp of olive oil

1) Ahead of time take the steaks out of the fridge (around 30 to 60 minutes in advance). If you cook them straight out the fridge the steak will shrink and then the meat will be tough and chewy. Start by taking a frying pan and heating it up with a 1tsp of olive oil, you want the pan to almost be smoking.

2) Once the oil is hot place your steak down laying it away from you, the oil should sizzle as you put the steak in (do not change the heat). DO NOT MOVE YOUR STEAK OR KEEP TOUCHING IT! Cook for 2 minutes before filliping.

3) For rare cook for another 3 minutes or for medium - rare cook for 4 minutes or 5 minutes for medium.

4) 30 seconds before your steak has finished cooking depending on how you like yours add your butter and herbs before basing the steak while using the garlic already in the pan.

5) LEAVE YOUR STEAK TO REST FOR THE SAME TIME YOU COOKED IT FOR! This is the most important part, if you cut it now your juices will run everywhere and it will go dry and chewy. You can now slice into strips once rested.