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Heston Blumenthal's perfect steak recipe
Created by Heston Blumenthal
- Cuisine: Modern Australian
- Serves 4
Heston Blumenthal: "By flipping the meat every 15-20 seconds, the steak will develop a crisp flavoursome exterior without being overcooked in the centre. After cooking, it is important to remove the old oil from the pan and then, after a couple of minutes, to add the new oil while the pan is still warm. A good heat is required to get the flavour of the garlic, lemon and rosemary but if it’s too hot it will lose the freshness."
Ingredients
Olive oil2 sirloin steaks, weighing approx. 400-500g each
Salt and black pepper
3 cloves garlic, peeled and bashed with the flat part of a knife or by hand
4-6 sprigs of rosemary
2 strips of lemon zest (use a vegetable peeler)
50g lemon juice (approx. 1 lemon)
60g rocket leaves
40g parmesan cheese shavings (use a vegetable peeler)
Sea salt
Preparation
Place a heavy-bottomed frying pan over a high heat, then add a thin layer of olive oil. Heat until the oil is smoking hot.Season the steaks with a little salt and place them away from you in the hot pan for 15–20 seconds. Then turn the steaks over and fry for a further 15–20 seconds. Repeat this, turning the steaks, for 2–3 minutes. Remove from the pan and allow to rest on a wire rack, for 5 minutes, set over a plate to catch the juices.
Remove the pan from the heat and discard most of the oil (but don’t clean the pan). Allow the pan to cool for a few minutes, then pour in 120g olive oil. Add the garlic and sprigs of rosemary to the oil. Rub the strips of lemon zest between your finger and thumb to release the oils, and add them to the pan too. Allow to infuse for 5 minutes while the meat is resting, then squeeze in the lemon juice.
Strain this dressing through a sieve and add any juices from the steak.
Slice the steaks thinly (5mm wide) with a sharp knife. Season with salt and freshly ground pepper and place on a serving dish. Spoon over half the dressing.
Mix the rocket leaves with the remaining dressing and place on top of the beef. Finish with the parmesan shavings and a sprinkling of sea salt.
If you enjoyed this Heston Blumenthal's perfect steak recipe then browse more English recipes, Modern Australian recipes, meat recipes, how to cook like heston recipes, easy recipes and our most popular hainanese chicken rice recipe.
Modern Australian Restaurants
Displaying 10 of 601 Modern Australian Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Valentino's | Northbridge | |
| 2. | Smithfield Tavern | Smithfield | |
| 3. | Benny's Bar & Cafe | Fremantle | |
| 4. | Arch Rival | Palmerston | |
| 5. | Stirling Hotel | Stirling | |
| 6. | Inn Mahogany Creek | Mahogany Creek | |
| 7. | Morning Star Estate | Mt Eliza | |
| 8. | Anise | City | |
| 9. | Artespresso | Kingston | |
| 10. | The Boat House by the Lake | Barton |
Comments (8)
26 Apr 2013 03:47 AEST
Adam
Swedeb
Juciest
Yeah, it took me several attempts to "nail" this way of makin a steak and today I think I succeeded because what I just had was the juciest steak I have ever had.
Take the meat out of the box and keep it on a cake-rack or any other grid in the fridge for two days, take it out of the fridge atleast a couple of hours before cooking time, then salt the steak before frying. Next; place the cast iron skillet on top heat for 10 minutes, then, don't spare on the oil, flip and fry for 2-2,5 minutes. ;)
Agree(0 people agree)
Disagree(0 people disagree)
09 May 2012 05:01 AEST
CPC
Killara
A pom who can bbq!
Heston's approach is the same as Tetsuya (see Tet's pursuit of excellence video for wagyu). I have tried both on woodfire/charcoal bbq and a cast iron pan indoors. Getting the internal to 54-56 degrees is the key for medium rare and with wood fire it is a brilliant taste. Certainly turned my head around - a pom telling us how to bbq. Great with the Triple cooked chips which can be heated as the meat rests.
26 Apr 2012 01:25 AEST
Chelsea
Love this series and my parent and I are HUGE Heston fans! After watching this, we had to give it a shot. My-o-my, it was amazing, super juicy, massive flavours and loved the fact that it was surprisingly super easy to execute. We used the left over oil to make a garlic, soy and sugar dressing. (Almost like a Teriyaki sauce...)
18 Apr 2012 08:58 AEST
Gastronomical Confusion
Windsor
07 Apr 2012 12:25 AEST
HUGH
05 Apr 2012 08:45 AEST
BW
01 Apr 2012 07:48 AEST
MM
01 Apr 2012 07:24 AEST
Ian Hogarth
For cooking the steak I would choose Rice Bran oil as it has a higher smoking point than olive oil eg 490F against extra virgin olive oils 320F. If you have to use an olive oil to cook the steak then extra light olive oil which has a smoke point of 460F would be the next best thing but prefer to use Rice Bran oil in the first instance.
However agree with discarding most of the oil from the first part of the cooking process and using a good extra olive oil once the pan has cooled down to allow the infusion of garlic and rosemary as part of the dressing.
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