My dad, Norman, cooks the best steak ever. Normally on the ‘braai’ or BBQ, but with his top tips you’ll get a great result in a heavy based pan. Fillet may be seen as the most sought after cut of steak, but I prefer rib eye steak any day. It has a great flavour and texture. It is also very forgiving of a cook practicing to perfect pan frying steak skills. The creamy mustard sauce is just delish and can be used with chicken or pork instead.
4 x 12 oz rib-eye steaks
Salt and pepper
2 small shallots, finely diced
250ml white wine
2tbls wholegrain mustard
- For the sauce, heat a little butter in a frying pan and gently sauté the onion intil soft.
- Pour in the white wine and reduce by half.
- Add the cream and mustard and simmer on a low heat until thickened. Season to taste.
- Heat a griddle pan or BBQ to cook the steaks. Brush the steak with sunflower oil and season well.
- Cook according to order and allow to rest on a warm plate covered loosely in foil for 3 minutes.
- Plate up the steak on top and drizzle the creamy mustard sauce over.
Norman’s Top Tips For BBQ’ing Steak
- Take the steak out of the fridge at least an hour before cooking to take the fridge chill off
- Never put salt in any marinade or basting sauce you use
- Coat the steak in sunflower oil, light olive oil or canola/rapeseed oil, don’t pour oil into the pan
- Season the steak well with sea salt and freshly ground black pepper.
- Heat a gas BBQ to high or find the hottest spot on a wood or coal burning BBQ
- Place the steak on the grill, do not move it around
- Allow the steak to caramelise and seal well on that side before turning over with a pair of tongs
- Allow the steak to seal on the second side, if needed, tun once more.
- This is as far as you go for a rare steak. For medium rare, turn down the BBQ a little or move to a cooler spot, cook for a little longer on each side
- Use the finger/thumb pinch test to test for ‘doneness’
- For medium or well done steaks, place on the upper rack or cooler part of the BBQ and cook for 10 to 12 minutes until cooked through
- Allow the steak to rest for a few minutes on a warm plate, loosely covered with foil
All that is left is for you to enjoy ! Delish
For this and other BBQ tips check out my BBQ Class on the 30th June in Dublin.
This is a one day course that is great fun and all students will get fed !!