A little while ago I came to the horrid realisation that I just don’t know how to cook the perfect steak. It’s either too dry or too rare or too not-yummy. So when Masterchef finalist Claire Allen asked me to come for dinner to learn what I’ve always wanted to learn, I jumped at the chance to explore the kitchen with a culinary master!
Claire spoiled my sister and me to an evening of gorgeous wine and kitchen action, making the perfect steak with a delicious pepper sauce, a beautiful salad, and the world’s most amazing hasselback potatoes. We even ended the evening with some homemade hokey pokey!
In order to share what I’ve learnt, Claire was awesome enough to give us the full recipe. So with no further delay, here you go:
How To Cook The Perfect Steak
(with pepper sauce, hassleback potatoes, and vinaigrette-dripped salad)
- Olive Oil
- Garlic cloves
- In a pan, heat a knob of butter and 1 tablespoon of olive oil with rosemary and garlic cloves.
- When the butter and oil mixture is foaming and at a high heat but not burning, add your (salt and pepper) seasoned steak to the pan.
- Allow your steak to be sealed (you want to lock in the juices). When a nice sear/crust is on the one side, you can turn your steak and sear the other side. You’ll need approximately 1-2 min on each side.
- Baste your fillet with the foaming butter.
- At this point your steak is properly rare. I enjoy my steak medium, so I finish my steak in the oven for 5-10min.
Blue: Should still be a dark colour, almost purple, and just warm. It will feel spongy with no resistance.
Rare: Dark red in colour with some juice flowing. It will feel soft and spongy with slight resistance.
Medium-rare: A more pink colour with a little pink juice flowing. It will be a bit soft and spongy and slightly springy.
Medium: Pale pink in the middle with hardly any juice flowing. It will feel firm and springy.
Well-done: Only a trace of pink colour but not dry. It will feel spongy and soft and slightly springy.
- The final cooking time will vary based on your oven strength and the thickness of your steak.
- Remember: You need to rest your steak for a few minutes after cooking as it will continue to cook so don’t over-cook it!
The Pepper Sauce
- ½ finely chopped onion
- 1 tablespoon of peppercorns (in brine)
- 1 – 2 teaspoons of soya sauce
- 150ml pouring cream
- Remove leftover garlic and rosemary from your steak pan and add a knob of butter (if needed).
- Fry onions on a moderate heat and then add peppercorns.
- Allow to sauté for a minute or two.
- Add your cream, stir, and allow to simmer.
- Add your soya sauce. This will add depth of flavour and colour to your sauce.
- Once thickened slightly, serve with your steak.
- 4 large potatoes
- 4 tablespoons olive oil
- Cayenne pepper
- Heat the oven to 220 degrees with a rack in the lower-middle position.
- Scrub the potatoes clean and pat them dry.
- Cut slits in the potatoes, leaving the bottom intact (so that the slices stay connected at the bottom of the potato).
- Brush the potatoes with half of the spiced oil.
- Arrange the potatoes in a baking dish.
- Bake for 30 minutes and then brush with remaining oil and seasoning.
- Continue baking the potatoes for 15-20 minutes. At this point, the layers will start separating. Remove potatoes when they are crispy on the edges and easily pieced in the middles with a paring knife.
- Serve immediately. These potatoes are best straight from the oven while the edges are at their crispiest.
- 1/3cup olive oil
- 3 tablespoons red wine vinegar
- 1 1/2 teaspoons white sugar
- 1 1/2 teaspoons prepared mustard
- 1 clove garlic, chopped
- 1/2-teaspoon salt
- Fresh ground black pepper to taste
- Mix all ingredients in a small mason jar. Shake until dressing has emulsified.
- Serve with fresh leaves, cucumber, and thinly sliced radish.
So there you have it. That’s how you make the perfect steak! I’m getting hungry just thinking about it! For everything you need to know about Claire Allen, check out her website and social media profiles (Facebook, Twitter, Instagram).
We also featured a bunch of her recipes over the last month, so check back in the I Love Foodies archives for some deliciousness, such as Beef Stew, Coq Au Vin, Creme Brulee Rice Pudding, and Chocolate, Coffee, And Whiskey Brownies!