Prep
30m
Cook
4m
Total
34m
Ingredients
Method
Turn cooking mode on
1.
Season the steak generously on both sides with fine sea salt. Flaky salt won’t absorb properly and creates an uneven surface, which makes it harder to get a good crust.
1 Ribeye or Sirloin steak
Fine sea salt
2.
Leave the steak out for about 30 minutes to come up to room temperature.
3.
Pat it completely dry, then season again lightly with fine salt.
4.
Heat a steel or cast-iron pan over a high heat for a good couple of minutes until it’s properly hot.
5.
Add a small amount of rapeseed oil or beef tallow to the pan.
Rapeseed oil
6.
If you’re using sirloin, start with the fat cap and render it down first.
7.
Lay the steak into the pan and leave it alone. A steak this size only really needs about a minute per side over high heat to build colour.
8.
Once you’ve got a good crust, reduce the heat to medium, add the butter, garlic, rosemary and thyme, and baste continuously for about 45 seconds on each side. Use a temperature probe if you have one.
30 g Butter
2 Garlic cloves (skin left on)
Rosemary
Thyme
9.
Take the steak out at 48°C, then let it rest and come up to temperature naturally.
10.
Remove it from the pan and spoon the garlic butter over the top while it rests.
For the dressing:
1.
Bash the garlic clove in a pestle and mortar with a good pinch of flaky salt until it forms a smooth paste.
1 Garlic clove
Pinch of flaky sea salt
2.
Add the balsamic vinegar, extra virgin olive oil, Dijon mustard and oregano, then mix thoroughly until emulsified.
1 tbsp Balsamic vinegar
1 tbsp Extra virgin olive oil
1 tbsp Dijon mustard
1 pinch Dried oregano
3.
Build the salad with the leaves, tomatoes, radishes, parmesan and avocado.
110 g Peppery salad leaves
1 handful Cherry tomatoes
5 Radishes
1 Avocado
4.
Spoon the dressing over the top and toss gently to coat.
5.
Slice the rested steak and serve it straight over the salad, with any resting juices poured on top.
For
2
M
I
Steak
1
Ribeye or Sirloin steak, large, 350–400g
Fine sea salt
Rapeseed oil, or beef tallow (olive oil if you must, but not extra virgin)
30
g
Butter
2
Garlic cloves (skin left on), lightly crushed
Rosemary, a few sprigs
Thyme, a few sprigs
Dressing
1
Garlic clove
Pinch of flaky sea salt
1
tbsp
Balsamic vinegar
1
tbsp
Extra virgin olive oil
1
tbsp
Dijon mustard
1
pinch
Dried oregano
Salad
110
g
Peppery salad leaves
1
handful
Cherry tomatoes, halved
5
Radishes, finely sliced
1
Avocado, cut into chunks
20
g
Parmesan shavings
Only visible to you
Made it?
Cancel
Prep
30m
Cook
4m
Total
34m
Ingredients
Method
Turn cooking mode on
1.
Season the steak generously on both sides with fine sea salt. Flaky salt won’t absorb properly and creates an uneven surface, which makes it harder to get a good crust.
1 Ribeye or Sirloin steak
Fine sea salt
2.
Leave the steak out for about 30 minutes to come up to room temperature.
3.
Pat it completely dry, then season again lightly with fine salt.
4.
Heat a steel or cast-iron pan over a high heat for a good couple of minutes until it’s properly hot.
5.
Add a small amount of rapeseed oil or beef tallow to the pan.
Rapeseed oil
6.
If you’re using sirloin, start with the fat cap and render it down first.
7.
Lay the steak into the pan and leave it alone. A steak this size only really needs about a minute per side over high heat to build colour.
8.
Once you’ve got a good crust, reduce the heat to medium, add the butter, garlic, rosemary and thyme, and baste continuously for about 45 seconds on each side. Use a temperature probe if you have one.
30 g Butter
2 Garlic cloves (skin left on)
Rosemary
Thyme
9.
Take the steak out at 48°C, then let it rest and come up to temperature naturally.
10.
Remove it from the pan and spoon the garlic butter over the top while it rests.
For the dressing:
1.
Bash the garlic clove in a pestle and mortar with a good pinch of flaky salt until it forms a smooth paste.
1 Garlic clove
Pinch of flaky sea salt
2.
Add the balsamic vinegar, extra virgin olive oil, Dijon mustard and oregano, then mix thoroughly until emulsified.
1 tbsp Balsamic vinegar
1 tbsp Extra virgin olive oil
1 tbsp Dijon mustard
1 pinch Dried oregano
3.
Build the salad with the leaves, tomatoes, radishes, parmesan and avocado.
110 g Peppery salad leaves
1 handful Cherry tomatoes
5 Radishes
1 Avocado
4.
Spoon the dressing over the top and toss gently to coat.
5.
Slice the rested steak and serve it straight over the salad, with any resting juices poured on top.
For
2
M
I
Steak
1
Ribeye or Sirloin steak, large, 350–400g
Fine sea salt
Rapeseed oil, or beef tallow (olive oil if you must, but not extra virgin)
30
g
Butter
2
Garlic cloves (skin left on), lightly crushed
Rosemary, a few sprigs
Thyme, a few sprigs
Dressing
1
Garlic clove
Pinch of flaky sea salt
1
tbsp
Balsamic vinegar
1
tbsp
Extra virgin olive oil
1
tbsp
Dijon mustard
1
pinch
Dried oregano
Salad
110
g
Peppery salad leaves
1
handful
Cherry tomatoes, halved
5
Radishes, finely sliced
1
Avocado, cut into chunks
20
g
Parmesan shavings
Only visible to you
Made it?
Cancel
