Beef Steak

For both methods-:

• 180g
• 5g Unsalted Butter
• 1 tablespoon Vegetable Oil

• Preparation Time:
• Cooking Time:
• Serves:

Method

2. for steaks 4cm – 6cm thick (e.g. filet steak)
3. Preparation Time: 5 minutes
4. Cooking Time: up to 15 minutes for well-done (+ 5 minutes resting time)
5. Serves: Depends on initial quantity
8. Allow the steak to reach room temperature. If you are keeping the steak in the fridge, this means taking it out half an hour before cooking.
9. Preheat the oven to 200°c.
10. Heat the oil and butter in a frying pan over a medium heat. Season each steak all over with salt & pepper.
11. When the butter has stopped bubbling and has gone quiet, put the steak in on its side and fry it all round and then on each end until it has turned brown.
12. Tranfer the steak to a roasting tin and put it into the oven for 2 minutes for rare, 3½ minutes for medium-rare, 5 minutes for medium, 8½ minutes for medium-well or 15 minutes for well-done. If you like it blue, don’t put it into the oven at all.
13. Remove the steak from the oven, transfer it to a plate and allow it to rest for 5 minutes.
14. Serve. We served it with french-fries, a salad and béarnaise sauce.
16.  
17.  
18. Method
19. for steaks 1½cm – 2cm thick (e.g. sirloin steak)
20. Preparation Time: 10 seconds
21. Cooking Time: up to 5 minutes for well-done (+ 3 minutes resting time)
22. Serves: Depends on initial quantity
25. Allow the steak to reach room temperature. If you are keeping the steak in the fridge, this means taking it out half an hour before cooking.
26. Heat the oil and butter in a frying pan over a medium heat. Season each steak all over with salt & pepper.
27. When the butter has stopped bubbling and has gone quiet, put the steak in and cook it according to the following table:
30. Cookedness
31. Time for side 1
32. Time for side 2
35. Blue
36. 48s
37. 32s
40. Rare
41. 1m 30s
42. 1m 0s
45. Medium-Rare
46. 2m 05s
47. 1m 25s
50. Medium
51. 2m 35s
52. 1m 40s
55. Medium-Well
56. 3m 0s
57. 2m 0s
60. Well-done
61. 3m 20s
62. 2m 15s
64. 
65. If the steak has a large band of fat along one edge, stand the steak up on the fat side and hold it for 1 minute to crisp it. Then remove the steak from the pan and allow it to rest for 3 minutes.
66. Serve. We served it with a baked potato and a stuffed tomato.

Useful Information

Can it be Frozen? No.

Can it be prepared in advance? No.

Will leftovers be nice? Yes, for up to 3 days.