My Guilty Pleasure #3: Steak and Chips - The Way I Do It
Just to let you know, this post was written before I started the paleo diet to help ease my psoriasis. Nowadays I eat a more allergy-friendly diet, but leave these older, non-paleo posts up in case they are useful to readers, as I know not everyone eats the same as I do. Thanks for your understanding.
Pan fried Rib-eye steak with a little sauce, chips sprinkled with sea salt and stilton and garlic baked mushrooms. This is the kind of meal I get cravings for.
I prefer rib-eye - the fat melts while it's cooking and gives the steak tremendous flavour and it also stays really moist and tender.
How I do it:
- Take the steak out of the fridge about an hour before you start to cook it, to take the chill off. Otherwise it will stay colder in the middle and not cook so evenly.
- Rub a little oil over the steaks and put a dry frying pan on a high heat.
- Slap the oiled steak onto the hot pan with a sizzle, and every now and then, with tongs, turn it over. I cook mine for about 8-10 minutes in total but it will depend on how you like your steak. When the steak is cooked just a little bit less than you would like, lift it out and into a shallow dish. It will keep cooking a little bit while its resting.
Flat, brown earthy mushrooms with chopped garlic and melted stilton cheese. Perfect to go with your steaks.
How I do it:
- Allow one flat mushroom per person. Clean and trim off the stalks and lay them, stalk side up onto a baking tray or shallow ovenproof dish. Drizzle with a little olive oil and sprinkle with salt.
- Chop some garlic (allow one clove for 2 mushrooms) and scatter over the mushrooms and then slice some stilton cheese thinly - you don't want loads of cheese on here, just a few shards. Drizzle with a little more oil and place in the oven, about 180C for 5-10 minutes, until the cheese has melted and the mushroom is sizzling.
While your steak is resting, it will most likely create a little pool of meat juices. Don't waste them, make a scrumptious little sauce to spoon over the steak.
How I do it:
- Add a knob of butter (about a tablespoon) to the pan that has all the cooked on, meaty residue from cooking your steaks. Melt the butter. Tip in the juices that have collected while your steak was resting.
- Stir, scraping away any meaty bits left in the pan, and incorporate them into the sauce. Sprinkle in a slice or two of stilton cheese, take off the heat and stir quickly until it has melted. Check for seasoning, add some salt and pepper if you like, and spoon over your steaks.